• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Display Search Bar Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Bananas Blueberries Breakfast Brunch Muffins
4.7 from 17 votes

Pancake Muffins

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •12/27/22 13 Comments

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!

a hand pouring maple syrup on a pancake muffin.
Table of Contents Open
  • Easy Pancake Muffins Recipe
  • Pancake Meets Muffin
  • Why We Love These Pancake Muffins
  • Ingredients You’ll Need
  • How To Make Pancake Muffins
    • Preheat The Oven And Prep The Pan
    • Make The Batter
    • Bake The Muffins
    • Serve And Enjoy
  • Can I Use Frozen Blueberries?
  • Can I Make Gluten-Free Pancake Muffins?
  • Expert Tips
  • Storing Leftover Pancake Muffins
  • Craving More Breakfasts? Try These Recipes:
  • Pancake Muffins
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

Easy Pancake Muffins Recipe

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’!

freshly baked pancake muffins on parchment paper.

Why We Love These Pancake Muffins

  • Handheld Blueberry Pancakes! This recipe is like fluffy blueberry buttermilk pancakes that have been transformed into delicious muffins bursting with all their flavors!
  • Easy to Make! Muffins are one of the easiest baked goods to whip together even for the most novice baker. No fancy ingredients or special skills are required.
  • Make Ahead Breakfast! Pancake muffins are perfect warm right out of the oven or made the night before for an easy grab and go breakfast when you are running out the door.

Ingredients You’ll Need

ingredients needed to make 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.

How To Make Pancake Muffins

These yummy muffins are impossible to mess up! You just mix a few pantry ingredients together in a bowl, top with some blueberries, and bake! It could not be any easier to make this simple breakfast!

Preheat The Oven And Prep The Pan

Before starting the batter you need to preheat the oven to 425°F (218°C). Ovens should always be fully preheated before popping anything in to bake. Then spray a 12-cup muffin pan with nonstick cooking spray to prevent the muffins from sticking. You can also use paper muffin liners if you prefer.

Make The Batter

process shots showing how to make pancake muffins.

Now, let’s start the muffin batter! Mix the flour, baking powder, sugar, and salt together in a large bowl. Then in a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Next, add the wet ingredients to the flour mixture in the large bowl and whisk until the batter is fully incorporated and smooth. Finally, stir in the melted butter. At this point, if the batter seems too thick just add a tiny bit more buttermilk. 

Bake The Muffins

process shots showing how to bake pancake muffins.

To bake, fill each of the 12 muffin cups ¾ full with the batter and then top with a few blueberries. It’s important not to overfill the cups so that the muffins bake evenly. Now, transfer the filled pan to the hot oven and bake the muffins for about 20 minutes or until golden brown on top. A toothpick should come out clean when they are done. Then allow the muffins to sit in the pan for 1 to 2 minutes before removing.

Serve And Enjoy

The pancake muffins are best served warm right out of the oven with some maple syrup. You can also top them with butter, jam, or almond butter too if you prefer! 

Can I Use Frozen Blueberries?

Yes, you can make this recipe using frozen blueberries. However, I suggest letting them thaw out and then draining some of the liquid to prevent them from adding too much liquid to the batter.

Can I Make Gluten-Free Pancake Muffins?

Probably yes, but I’ve not tried. However, make sure to use a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour and the recipe should work perfectly.

freshly baked pancake muffins in a pancake pan.

Expert Tips

  1. Spray the pan well. Do not be skimpy when spraying the muffin pan. If you don’t have enough cooking spray or muffin liners you can use oil to grease the pan. The muffins will stick if you do not do a good job greasing your pan.
  2. Use buttermilk or make your own. The buttermilk has a mild acidic quality to it which is important in this recipe. However, if you don’t have any buttermilk, you can easily make your own by adding one tablespoon of lemon juice or white vinegar to every one cup of milk and then letting it sit for about 5 minutes to curdle a bit. 
  3. Use fresh blueberries. For the best flavor use fresh blueberries if they are in season. Yes, you can use frozen, but fresh blueberries are always better.

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.

freshly baked pancake muffins in a pancake pan.

Craving More Breakfasts? Try These Recipes:

  • Lemon Blueberry Ricotta Pancakes
  • Jalapeno Popper Pancakes
  • Sausage Frittata
  • Healthy Whole Wheat And Oats Pumpkin Pancakes
  • The Perfect Banana Muffin
  • Banana Oatmeal Pancakes With Fresh Cherry Sauce
  • Blueberry Buttermilk Pancakes
  • Classic Pancakes

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a hand pouring maple syrup on a pancake muffin.
Print
4.65 from 17 votes

Pancake Muffins

Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Rate Recipe
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!
12

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoon sugar (granulated)
  • ½ teaspoon salt
  • 2½ cups buttermilk
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 4 tablespoon butter (unsalted, melted)
  • ½ cup blueberries

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat your oven to 425°F. 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.

Equipment

  • 12-Cup Muffin Pan

Video

Notes

  1. Spray the pan well. Do not be skimpy when spraying the muffin pan. If you don’t have enough cooking spray or muffin liners you can use oil to grease the pan. The muffins will stick if you do not do a good job greasing your pan.
  2. Use buttermilk or make your own. The buttermilk has a mild acidic quality to it which is important in this recipe. However, if you don’t have any buttermilk, you can easily make your own by adding one tablespoon of lemon juice or white vinegar to every one cup of milk and then letting it sit for about 5 minutes to curdle a bit. 
  3. Use fresh blueberries. For the best flavor use fresh blueberries if they are in season. Yes, you can use frozen, but fresh blueberries are always better.
  4. 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%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a hand pouring maple syrup on a pancake muffin.

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 302
Home Recipes
Joanna Cismaru

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.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

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

13 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
K Buck
K Buck
Posted: 2 months ago

4 stars
These muffins definitely are similar to pancakes. The recipe has only 3 tablespoons of sugar, so adding the Maple Sugar before serving definitely improves the flavor. I ended up with 18 “regular” sized muffins. It’s a great way to use extra buttermilk.

0
Reply
Carmen
Carmen
Posted: 8 months ago

A fun recipe. I got 12 muffins and they really do taste like pancakes! Perfect with some maple sirup or for a fast breakfast on the go. They freeze and reheat well.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carmen
Posted: 8 months ago

So glad you like them!

0
Reply
Carrianne Ludwig
Carrianne Ludwig
Posted: 3 years ago

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

0
Reply
John Doe
John Doe
Reply to  Carrianne Ludwig
Posted: 2 months ago

yes

0
Reply
G. Mazade
G. Mazade
Posted: 3 years ago

What size muffin pan? Regular or mini?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  G. Mazade
Posted: 3 years ago

Regular size.

0
Reply
Grandma Bird
Grandma Bird
Posted: 3 years ago

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

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Grandma Bird
Posted: 3 years ago

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

0
Reply
Susan
Susan
Posted: 3 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Susan
Posted: 3 years ago

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

0
Reply
Cheryl DeKoevend
Cheryl DeKoevend
Posted: 3 years ago

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?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Cheryl DeKoevend
Posted: 3 years ago

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!

0
Reply

sidebar

Headshot of 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
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

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

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

shepherd's pie in a skillet with a serving taken out of it.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz