Easy Pancake Muffins {Fluffy}

Quick and easy pancake muffins recipe from scratch, homemade with simple ingredients. Soft, moist, fluffy. Perfect snack or breakfast on the go. Can also be frozen to be enjoyed later.

Even fussy kids approve of these and they can even help make them with you. This is a very versatile recipe with numerous add-ins and topping options. Get as creative as you like. Be sure to also try my yummy Cinnamon Muffins, No Bake Breakfast Muffins, Double Chocolate Muffins and these Lemon Blueberry Muffins.

Jump to:

• Key ingredients
• How to make easy baked homemade pancake muffins recipe from scratch?
• Tips and techniques
• Variations
• Recipe FAQs
• Storage
• More breakfast recipes
• Recipe

Key ingredients

• Flour- All-purpose flour is the only option here.
• Sugar- Granulated sugar is the best choice.
• Leavening agents- Both baking powder and baking soda are used in this recipe.
• Buttermilk- Make a homemade substitute if you don't have it on hand.
• Egg- It should be large and at room temperature.
• Butter- Make sure it's unsalted.
• Vanilla extract- This adds a lovely aroma and flavor.
• Add-ins- This includes chocolate chips, chocolate chunks, roughly chopped candy bars, chopped nuts, fresh berries.

How to make easy baked homemade pancake muffins recipe from scratch?

1. Whisk together flour, sugar, baking powder, baking soda and keep aside.
2. Whisk together butter, egg, buttermilk, vanilla.
3. Mix this milk mixture with the flour mixture.
4. Let batter rest.
5. Pour batter in a greased muffin pan.
6. Add toppings of your choice.
7. Bake, let it cool and enjoy.

Tips and techniques

• Cupcake liners are not necessary but be sure to grease the cavities in the pan very well with oil to prevent sticking.
• Don't over-mix the batter because that will ruin the texture and make very tough muffins.
• Do not use frozen fruits! They release too much liquid while thawing and make the muffins soggy.
• Use unsalted butter to prevent muffins from becoming too salty.
• Don't replace all-purpose flour with any other flour because they change the texture dramatically. The worst results were from using whole wheat flour.
• Don't replace buttermilk with any other milk because buttermilk adds a lot of moisture and makes these muffins very soft.
• Both, baking powder and baking soda, are required to create the perfect fluffy texture.
• Don't forget to "rest" the batter because this allows the muffins to bake very fluffy.
• Once baked and fully cooled, these muffins can be frozen in sealed freezer bags for up to 1 month. Let them thaw at room temperature or heat in the microwave.
  

Variations

• Use a mini muffin pan - Since the muffins are smaller in size, they will bake faster and be done in less time and about 10-12 minutes.
• Use any add-ins of your choice- Chocolate chips, fresh strawberries, raspberries, blueberries, blackberries, various nuts.
• Instead of vanilla extract- use any other extracts of your choice for a different flavor profile.
• Topping options- Maple syrup, Nutella Syrup or chocolate syrup or Hot Fudge Sauce or honey or even Chocolate Ganache (2 Ingredients), melted peanut butter, almond butter, sun butter or even Homemade Strawberry Jam and other spreads. You can even take it up a notch with Crockpot Apple Butter or Crockpot Pumpkin Butter.

Recipe FAQs

Storage

• Refrigerate- In a sealed container for up to 3 days.
• Freeze- In a sealed container for up to 1 month.
• Room temperature- These can stay out in a covered container for 1 day.
• Make ahead- These can easily be made 1-2 days in advance.

More breakfast recipes

• Fluffy Cinnamon Pancakes
• Jelly Filled Donuts (Sufagniyot)
• Chocolate Crepes (Blender)
• Coffee Pancakes (With Mocha Syrup)
• Date Bars or Squares (No Bake)

Recipe