Pancake Muffins
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!
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’!
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.
- 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.
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
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
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.
Expert Tips
- 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.
- 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.
- 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.
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.
Pancake Muffins
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
Video
Notes
- 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.
- 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.
- 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.
- 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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
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.
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.
So glad you like them!
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
yes
What size muffin pan? Regular or mini?
Regular size.
Easy to make but made 18 rather than 12 muffins.
Probably depends on the size of your muffin tin, but more is better, right? 😉
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.
So glad you liked them, Susan! You’re absolutely right, there are so many things you can add to these!
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?
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!