• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes

Pancake Muffins

30 minutes
4.65 from 14 votes
9 Comments
Jump to RecipePrint RecipeJump to Video
  • 65
  • 61
by: Joanna Cismaru
05.09.19

This post may contain affiliate links. Please read my disclosure policy.

These Pancake Muffins are everything your breakfast should be: fluffy, sweet, and bursting with juicy blueberries. Not only is this food combination genius, but it’s completely addicting. So get that maple syrup ready!

pouring maple syrup over a pancake muffin on a white plate

Pancake Muffins

Fluffy, bouncy, light, I just can’t get over the texture of this little creation. I sometimes find pancakes can be too dense, especially if they aren’t hot off the griddle. These little pancake muffins are the answer to this problem as they retain their light little shape so well.

I made these the other day and asked my assistant to take them home with her and she reports back that she’s been catching her roommates snacking on them all week. They’re just that tempting! Whether you’re looking for your new favorite breakfast, or want a filling little snack, give these pancake muffins a spin. I promise you won’t be disappointed.

Pancake Meets Muffin

The tastiness of a pancake with the portability of a muffin, yum! The sky really is the limit with this fun little treat. You can make them sweet or savory, decadent or healthy. I’m giving you my favorite way to make these pancake muffins but there’s so much room for fun and creativity here, so let’s get cookin’!

overhead shot of all ingredients needed to make pancake muffins

Ingredients In Pancake Muffins

  • Flour – I used all purpose for this recipe but whole wheat is a good alternative if you’d like to make these a little healthier. If you choose to use gluten free flour you’ll need to be sure to use a good binder like xanthan gum.
  • Baking powder – We need a good leavening agent to ensure these muffins rise beautifully.
  • Sugar – Granulated white sugar is all that is needed.
  • Salt – Be sure to include salt! Our baked goods always include salt. Salt helps bring out all those great flavors!
  • Buttermilk – We want milk with a little tang to it. If buttermilk isn’t available make your own. For every cup of buttermilk use one cup of milk and 1 tbsp of lemon juice or vinegar. Mix the two then let it stand for 5 to 10 minutes at room temperature. When it is ready, the milk will be slightly thickened and you will see small curdled bits.
  • Eggs – Our binding agent for these pancake muffins.
  • Vanilla – Just plain old vanilla extract will do in a pinch to really elevate this flavor.
  • Butter – Unsalted as we want to control the sodium content of these treats.
  • Blueberries – I used fresh but frozen will work as well. I only topped my muffins with blueberries, but if you’d like some in the muffin, just coat them in a little flour, fresh or frozen, before incorporating into your muffins to prevent them from sinking to the bottom of the muffin tins.

process shots showing how to make Pancake Muffins

How To Make Pancake Muffins

Detailed instructions and measurements can be found on the printable recipe card at the bottom of the page.

  • Prepare your oven: Preheat your oven to 425 F degrees. Spray a muffin tray with cooking spray.
  • Assemble dry ingredients: In a large bowl combine the flour, salt, baking powder, and sugar. Mix well.
  • Assemble wet ingredients: In a separate bowl combine the eggs, milk, and vanilla extract. Add the wet ingredients to the dry ingredients and incorporate well. Stir in the melted butter next.
  • Finish the pancake muffins: Fill each little muffin tin 3/4 of the way full and then top with fresh blueberries. Bake for 20 minutes or until golden on top. remove from the oven and allow to sit for 1 – 2 minutes before serving.

side shot of pancake muffins in a muffin tin

Storing Leftover Pancake Muffins

These little treats will last 3 – 4 days right on the counter top as long as they’re covered to prevent drying. They also freeze beautifully! Just place in an airtight container or freezer bag and microwave when ready to eat and these babies will last for 3 months.

overhead shot of pancake muffins on parchment paper

Craving More Breakfasts? Try These Recipes:

  • Lemon Blueberry Ricotta Pancakes
  • Jalapeno Popper Pancakes
  • Healthy Whole Wheat And Oats Pumpkin Pancakes
  • The Perfect Banana Muffin
  • Banana Oatmeal Pancakes With Fresh Cherry Sauce
  • Classic Pancakes
  • Easy Waffle Recipe

Looking for more recipes? Follow on... My Newsletter Pinterest Facebook Instagram

a hand pouring syrup from a bottle over a blueberry pancake muffin on a plate

Pancake Muffins

4.65 from 14 votes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 12
Print Pin Rate
These Pancake Muffins are everything your breakfast should be: fluffy, sweet, and bursting with juicy blueberries. Not only is this food combination genius, but it's completely addicting. So get that maple syrup ready!

Ingredients

  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 3 tbsp sugar granulated
  • ½ tsp salt
  • 2 ½ cups buttermilk
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 4 tbsp butter unsalted, melted
  • ½ cup blueberries
US Customary - Metric

Instructions

  • Preheat your oven to 425 F degrees. Spray a muffin pan with cooking spray.
  • In a large bowl combine together the flour, baking powder, sugar and salt. Set aside.
  • Whisk together the buttermilk, eggs and vanilla extract.
  • Add the wet ingredients to the dry ingredients and whisk until incorporated. Stir in the melted butter. If the batter is too thick add in a bit more buttermilk.
  • Fill the cups to 3/4 full. Top each cup with a few blueberries.
  • Bake for 20 minutes or until golden on top. Let the muffins sit in the pan for 1 to 2 minutes before removing them from the pan.
  • Serve them warm with maple syrup.

Video

Recipe Notes

These muffins will last 3 – 4 days right on the counter top as long as they’re covered to prevent drying. They also freeze beautifully! Just place in an airtight container or freezer bag and microwave when ready to eat and these babies will last for 3 months.

Nutrition Information:

Serving: 1muffinCalories: 211kcal (11%)Carbohydrates: 30g (10%)Protein: 6g (12%)Fat: 6g (9%)Saturated Fat: 3g (19%)Cholesterol: 50mg (17%)Sodium: 165mg (7%)Potassium: 219mg (6%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 250IU (5%)Vitamin C: 0.6mg (1%)Calcium: 112mg (11%)Iron: 1.7mg (9%)
Course:Breakfast
Cuisine:American
Keyword:breakfast recipes, pancake muffins
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

side view shot of a serving spoon lifting up a scoop of chicken bacon ranch casserole from the baking dish
Previous Post
Chicken Bacon Ranch Casserole
cilantro lime chicken topped with strawberry salsa on a plate
Next Post
Cilantro Lime Chicken with Strawberry Salsa

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Carrianne Ludwig says

    June 3, 2019 at 7:55 pm

    Could I assemble these the night before, refrigerate the batter and then bake them in the morning?
    This recipe sounds amazing and as a busy mom, I hoping to save some time in the morning. Thank you

    Reply
  2. G. Mazade says

    May 16, 2019 at 5:05 pm

    What size muffin pan? Regular or mini?

    Reply
    • Joanna Cismaru says

      May 16, 2019 at 6:44 pm

      Regular size.

      Reply
  3. Grandma Bird says

    May 12, 2019 at 1:27 pm

    4 stars
    Easy to make but made 18 rather than 12 muffins.

    Reply
    • Joanna Cismaru says

      May 12, 2019 at 1:57 pm

      Probably depends on the size of your muffin tin, but more is better, right? 😉

      Reply
  4. Susan says

    May 12, 2019 at 12:50 pm

    5 stars
    Much better than making pancakes in terms of convenience. Only thing I added was 1/2 tablespoon of lemon extract because I thought it would go well will the blueberries. May try dark chocolate chips next time with almond extract. Great base recipe.
    Made them today and am going to serve for a belated Mother’s Day because I work tomorrow and Sunday other people could not make it. Taste tested one and they were really good.

    Reply
    • Joanna Cismaru says

      May 12, 2019 at 1:02 pm

      So glad you liked them, Susan! You’re absolutely right, there are so many things you can add to these!

      Reply
  5. Cheryl DeKoevend says

    May 10, 2019 at 12:21 pm

    Hi Jo.
    I wanted to substitute the all purpose flour for Almond flour and Coconut Flour.Would I just use 1 1/2 Cups of each of them?

    Reply
    • Joanna Cismaru says

      May 10, 2019 at 1:45 pm

      As far as I know, the ratio is 1:1 for these flours, but they might require more binding agent, such as egg. Let me know how it turns out!

      Reply

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Pre-Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Recipes

a wooden spoon lifting a salisbury steak out of the skillet

Salisbury Steak

closeup of beef stew in a dutch oven with a ladle inside.

Beef Stew

overhead shot of zucchini lasagna in a baking dish

Zucchini Lasagna

a white bowl full with american goulash and a fork inside stacked on top of an empty bowl

American Goulash (Chop Suey)

two plate with sloppy joes and buns next to a greens salad

Sloppy Joes

beef barley soup in a white bowl with a spoon inside.

Beef Barley Soup

overhead shot of chicken broccoli and rice casserole in a pot

One Pot Cheesy Chicken Broccoli Rice Casserole

creamy chicken lazone in a skillet garnished with parsley.

Chicken Lazone

Popular Now

a hand dipping a chicken tender in ranch dressing

Air Fryer Chicken Tenders

a fork stabbing a garlic butter steak bite in a skillet full of them

Garlic Butter Steak Bites

a prime rib roast sliced on a plate

Prime Rib Roast

side view shot of a cinnamon bun with a bite taken out of it on a plate

Cinnabons Cinnamon Rolls

side view shot of a hand dipping a piece of naan bread into the bowl of chicken tikka masala

Instant Pot Chicken Tikka Masala

close up of the layers on the homemade croissant

Homemade Croissants

overhead shot of crusty bread loaf

No Knead Bread

side view shot of two halves of a chicken salad sandwich stacked on a plate exposing the centers

The Best Chicken Salad

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
honey soy chicken in a baking dish fresh out of the oven garnished with parsley.

Asian

a beautiful slice of tiramisu on a white plate garnished with some shaved chocolate.

Italian

cilantro lime rice in a pot garnished with cilantro and lime wedge.

Mexican

chocolate magic cake slices sprinkled with cocoa powder and garnished with garnish.

Romanian

a bunch of naan on a cutting board garnished with parsley.

Indian

red lentil hummus in a big black bowl garnished with a bit of smoked paprika.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

a whole roast chicken surrounded by potatoes

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2021 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!

1299shares
  • 65
  • 61