These pancake muffins are an easy grab-and-go breakfast, perfect for meal prep or Sunday brunch and customizable with fruit or chocolate chips.
Easy Pancake Muffin Recipe
Skip flipping pancakes! Pancake muffins are perfect when you’re craving a pancake breakfast but need something quick and easy to grab on busy mornings. My version is made with wholesome ingredients, and you can customize them with your favorite mix-ins like fresh fruit or chocolate chips—or make each muffin a little different so everyone gets their favorite. They’re great for meal prep and reheat beautifully, making them ideal for weekday breakfasts or even a fun addition to Easter brunch. Best of all, each serving has 10 grams of protein, so they’re just as satisfying as they are convenient. If you love easy pancake bakes, you may also want to try my Lemon Blueberry Buttermilk Sheet Pan Pancakes and Yogurt Sheet Pan Pancakes for other convenient variations.
Why This Recipe Works
I love pancakes, but I don’t always enjoy making them. You have to make them in batches, standing at the stove, watching for bubbles to form, and flipping them before they burn. That’s where these simple pancake muffins come in. You get the same great taste as classic pancakes, but with far less effort!
- Skip Flipping Pancakes: Unlike regular pancakes, there’s no need to stand at the stove!
- Meal-Prep Friendly: Make them ahead of time and freeze them for later.
- Breakfast on the go: Grab a couple on your way out the door for a quick, nutritious start to your day.
- Kid- and teen-approved: These are my 16-year-old daughter’s favorite breakfast right now!
Ingredients You’ll Need
Here’s everything you’ll need to make these pancake muffins without pancake mix. See the recipe card below for the exact measurements.
- Unbleached All-purpose Flour gives these pancake muffins structure and a soft, tender crumb.
- Baking Powder and Kosher Salt help them rise and give them a fluffy texture.
- Sweetener: Use granulated sugar or monk fruit as a zero-calorie option.
- Eggs: Make sure they’re at room temperature for best results. They’ll blend into the batter better, improving the pancakes’ texture.
- Milk: Use fat-free milk or any dairy-free milk, such as unsweetened almond milk, if needed.
- Oil: Use a neutral oil, like canola or avocado oil.
- Mix-ins: Add blueberries, raspberries, bananas, or chocolate chips to switch up the flavors and add sweetness.
How to Make Pancake Muffins
Have a kid who hates blueberries in their pancakes but another who loves them? The beauty of this recipe is that you can do multiple toppings in one batch. Instead of mixing them into the batter, just top each muffin with your family’s favorites. See the recipe card at the bottom for printable directions.
- Mix the dry and wet ingredients: Whisk the flour, baking powder, sweetener, and salt in a bowl, and combine the wet ingredients in another bowl. Then gently stir the wet ingredients into the flour mixture. It’s ok if there are lumps–don’t overmix! It’ll make the muffins tough.
- Fill the muffin tin: Pour the batter into a greased muffin tin using a ⅓-cup measuring cup, then top each one with a few berries or your preferred toppings. Alternatively, you could mix the fruit or chocolate chips into the batter.
- Bake the pancake muffins at 375°F for 20 to 25 minutes. Check them by inserting a toothpick into the middle; if it comes out clean, they are done.
- Let cool for 10 minutes, then gently remove them from the pan. Serve warm with your favorite syrup if desired. I’ve been enjoying this no-added- sugar maple syrup.
Meal Prep Tips
These pancake muffins are perfect for meal prep. Since Madison loves them, I make a batch ahead and refrigerate so she can eat before she’s rushing out the door.
- Storage: Let the muffins cool, then store them in an airtight container at room temperature for up to 4 days.
- Freeze: Wrap each one tightly in plastic wrap or foil, then store in a gallon- size ziplock bag or a large, freezer-safe, airtight container. Freeze for up to 3 months.
- How to reheat: Microwave room-temperature muffins for 20 to 30 seconds or frozen ones for 1 to 2 minutes, depending on your microwave. You can also eat them at room-temp if you don’t like them warm.
More Meal Prep Breakfast Recipes You’ll Love
For more on-the-go breakfast ideas, check out these five delicious make-ahead breakfasts for more inspiration!
Yield: servings
Serving Size: 2 muffins
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Preheat oven to 375°F. Spray a 12-cup non-stick muffin tin generously with baking spray.
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In a large bowl, combine dry ingredients from flour to salt. Whisk to combine.
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In a medium bowl, combine wet ingredients from eggs to oil. Whisk to combine then pour mixture into the bowl with the dry ingredients. Whisk until JUST combined. Don’t over mix. There will be lumps but don’t worry.
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Using a 1/3 cup measure, fill 12 muffin tins to the top with batter. Add a few blueberries to each.
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Place in the oven and bake 20-25 minutes, rotating halfway through bake time, or until a toothpick inserted in the middle comes out clean.
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Allow to cool in pan for 10 minutes then with a paring knife or off set spatula, gently remove muffins from tin and transfer to cooling rack.
Last Step:
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- To serve immediately: Allow to cool 10 minutes on rack then serve with your favorite pancake syrup.
- For meal prep: Allow to cool completely then transfer to an airtight container andstore at room temp for up to 4 days. Or freeze for up to 3 months wrapped tightly.
- To reheat from room temp: Place muffin on microwave safe plate or paper towel and heat 20-30 seconds, or until heated through. From frozen, heat about 1 to 2 minutes.
Serving: 2 muffins, Calories: 249 kcal, Carbohydrates: 43 g, Protein: 10.5 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 63.5 mg, Sodium: 273 mg, Fiber: 2 g, Sugar: 7 g
