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Easy Pancake Muffins Recipe (Soft and Moist)

Easy Pancake Muffins Recipe

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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 be frozen!
Course Breakfast, Dessert
Cuisine American
Keyword pancake muffins
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 12 Muffins
Calories 214
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


  • In a mixing bowl, whisk together flour, sugar, baking powder, baking soda. Keep aside.
  • In another mixing bowl, whisk together buttermilk, egg, melted butter, vanilla extract.
  • Dump this wet mixture into the dry mixture and mix until just combined. Let this batter rest at room temperature for 3 minutes. 
  • Pour pancake batter into a greased muffin pan/ cupcake pan and fill halfway. 
  • Top off with fresh raspberries, blueberries, chocolate chips or nuts.
  • Bake at 350 degrees for 20-25 minutes or until an inserted toothpick in the center comes out clean. 
  • Let them cool and remove from pan.
  • Serve with maple syrup and enjoy!



  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 214kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 186mg | Potassium: 144mg | Sugar: 18g | Vitamin A: 205IU | Calcium: 79mg | Iron: 1.1mg