Pancake Muffins - CakeWhiz

Pancake Muffins

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Quick and easy pancake muffins recipe from scratch, made 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!

Other breakfast muffins

Easy Pancake Muffins Recipe

How to make homemade pancake muffins 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.

What is the main difference between a pancake recipe and a muffin recipe?

Pancake batter is thicker than muffin batter and it’s made on a griddle or stovetop and has a flat tortilla-like shape. Muffin batter is baked in the oven and looks like cupcakes.

How do you make cupcakes with a pancake mix? How to make muffins with pancake mix (pancake mix muffins)?

Prepare pancake batter, according to box instructions. Add an extra egg to make muffins even fluffier. Pour batter in cupcake pan. Add toppings and bake.

Buttermilk Pancake Muffins Recipe

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.
  • Homemade buttermilk substitute- If you don’t have buttermilk, mix together 1 tsp lemon juice or white vinegar with 1/4 cup. Whisk and let it sit for 5 minutes and then, use in this recipe.
  • Don’t forget to “rest” the pancake 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.
Easy Pancake Muffins Recipe From Scratch


  • Use a mini muffin pan to make mini pancake muffins. Since they are smaller, they will bake faster and be done in 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.
  • Instead of maple syrup, use any of these toppings: Nutella Syrup or chocolate syrup or honey or melted peanut butter or even jams and other spreads.
Soft and Moist Pancake Muffins Recipe

Other breakfast recipes

Easy Pancake Muffins Recipe (Soft and Moist)

Easy Pancake Muffins Recipe

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Quick and easy pancake muffins recipe from scratch, made with simple ingredients. Soft, moist, fluffy. Perfect snack or breakfast on the go. Can be frozen!

Ebooks by Cakewhiz

Servings: 12 Muffins
Course: Breakfast, Dessert
Cuisine: American
Keyword: pancake muffins
Calories: 214 kcal
Author: CakeWhiz


  • 2 cups All-purpose flour
  • 1/4 cup Granulated sugar
  • 1.5 tsp Baking powder
  • 1 tsp Baking soda
  • 2 cups Buttermilk
  • 1 Egg Large
  • 1/4 cup Butter Unsalted, Melted
  • 1.5 tsp Vanilla extract
  • 1 cup Toppings E.g. Raspberries, Blueberries, Chocolate chips or Nuts


  1. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda. Keep aside.

  2. In another mixing bowl, whisk together buttermilk, egg, melted butter, vanilla extract.

  3. Dump this wet mixture into the dry mixture and mix until just combined. Let this batter rest at room temperature for 3 minutes. 

  4. Pour pancake batter into a greased muffin pan/ cupcake pan and fill halfway. 

  5. Top off with fresh raspberries, blueberries, chocolate chips or nuts.

  6. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick in the center comes out clean. 

  7. Let them cool and remove from pan.

  8. Serve with maple syrup and enjoy!

Recipe Video

Recipe Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 
Nutrition Facts
Easy Pancake Muffins Recipe
Amount Per Serving
Calories 214 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 28mg9%
Sodium 186mg8%
Potassium 144mg4%
Carbohydrates 34g11%
Sugar 18g20%
Protein 3g6%
Vitamin A 205IU4%
Calcium 79mg8%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Until next time, tata my lovelies!

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