Make pancakes the easy way with these pancake muffins from scratch! These mini muffins are perfect for busy mornings and freeze well. Pop them in your mouth while on the go or serve them up with syrup and fresh fruit. Either way they are sure to be a hit with your family.
My whole family loves breakfast, even my often picky kids. Breakfast foods is one thing we can all agree on so I often make breakfast for dinner. I used to make pancakes from a box mix since it was easy, but lately I’ve been homemade pancakes! It takes a bit more time but we can really taste the difference. These pancake batter muffins from Michelle at The Gracious Wife are made from scratch but are so quick and easy to whip together. Bonus: These pancake muffins are freezer friendly and can be microwaved on hectic mornings, just like these french toast sticks!
Pancake Muffin Ingredients
Only very basic ingredients that you probably have on hand are necessary to make these homemade pancake muffins. You will need:
- 3/4 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 1 egg
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- syrup, fresh fruit or whipped cream (optional)
How to Make Pancakes in a Muffin Tin
To make these baked pancakes, you’ll want to start by preheating your oven to 425 degrees Fahrenheit. Whisk your flour, baking powder and salt together in a large bowl. (You can take this a step further and sift your dry ingredients if you prefer.)
In a medium bowl beat your milk, egg, butter and vanilla together until combined.
Make a well in the center of your flour mixture and pour your milk mixture inside the well. Gently whisk your batter just until large lumps disappear. You will have some lumps in your batter and that is ok. You don’t want to over mix pancake batter in general or it can result in rubbery or tough pancakes.
Be sure to spray mini muffin tin with cooking spray so they pop out easily. Fill each muffin cavity 2/3 of the way full using a small cookie scoop or a spoon.
Bake for approximately 8 to 10 minutes. (Do check them after 8 minutes so you don’t overcook them.)
Pancake Muffins Add-ins and Toppings:
You can add your favorite mix-ins into your muffin batter such as mini chocolate chips, sprinkles, blueberries, etc. or you can pile up your muffin tin pancakes and top with traditional pancake toppings like syrup, whipped cream or fresh fruit.
These fun pancake bites also work great for dunking in syrup! If you like bite sized breakfast foods, try these cinnamon breakfast bites!
Can You Freeze Pancake Muffins?
Yes, these mini pancake muffins freeze great. Simply keep them stored in a freezer bag until ready to use then heat them up in the microwave for around 30 to 45 seconds to thaw them out. Always keep some handy for a quick breakfast on busy mornings.
Mini Pancake Muffins
These mini pancake muffins from scratch are an easy way to serve pancakes on busy mornings! Freeze them and heat them up in the microwave for an easy breakfast on the go or serve them up fresh from the oven with syrup and fresh fruit. Either way they are sure to be a hit!
Recipe Notes
Can add favorite mix-ins to batter such as mini chocolate chips, blueberries or sprinkles.
These pancake muffins freeze well. Store in freezer bag until ready to eat. Heat in microwave for 30 to 45 seconds to thaw.
Hope you give this pancake muffins recipe a try and let me know what you think!
