Pancake Muffins
on Jun 26, 2025
These Pancake Muffins are perfect for busy mornings! Make them ahead of time and store in the fridge or freezer for a super easy breakfast.
Pancake Muffins
What are pancake muffins? Well they are exactly what you would expect them to be – light and fluffy pancake batter poured into a muffin tin and baked in the oven.
Not only do they take less time to prepare than traditional pancakes, but they are so easy to customize with different toppings.
These keep well in the refrigerator and freeze beautifully, making them one of our favorite easy make ahead breakfasts!
My kids love dipping these in maple syrup and getting to pick their own toppings.
These are great for meal prepping on the weekends and pulling out of the freezer for quick breakfasts!
Ingredients you will need
The full recipe with instructions is located at the bottom of this post, but here is what you’ll need to make these pancake muffins.
- All-purpose flour
- Baking powder
- Granulated sugar
- Whole milk
- Unsweetened greek yogurt: I tested variations of this recipe without yogurt and kept coming back to this one because I loved the texture that it gave!
- Unsalted butter
- Egg
- Vanilla extract
- Salt
How to make pancake muffins
Step 1: Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
Step 2: In a separate bowl, whisk together the sugar, milk, greek yogurt, melted butter, egg, and vanilla extract.
Step 3: Add the dry ingredients to the wet and mix until just combined. Do not over mix the batter.
Step 4: Line a regular sized muffin tin with parchment paper muffin liners and distribute the batter into the muffin liners.
Step 5: Add your toppings of choice.
Joy’s Tip
For blueberry muffins, add 6-8 blueberries per muffin. For chocolate chip, add 1 tablespoon of chocolate chips per muffin.
Step 6: Bake the pancake muffins at 350 degrees for 18-21 minutes, until a toothpick inserted comes out clean.
Remove the muffins onto a wire cooling rack and allow them to cool completely before storing.
How to store
Leftover pancake muffins can be stored in an airtight bag in the refrigerator or freezer. They will keep in the refrigerator for 3-4 days or in the freezer for 1-2 months.
These would make such a cute treat to serve for a brunch tray. Just add a variety of fruit and maple syrup to dip!
If you love pancake muffins, be sure to also check out my recipe for Pancake Mini Muffins!
Next time you are craving pancakes, make these instead!
More muffin recipes
Pancake Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 3 teaspoons baking powder
- 3 tablespoons granulated sugar
- 1 cup whole milk
- ½ cup plain unsweetened greek yogurt
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F.
- Whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the sugar, milk, greek yogurt, melted butter, egg, and vanilla extract.
- Add the dry ingredients to the wet and mix until just combined using a rubber spatula.
- Line a muffin tin with parchment paper muffin liners and distribute the batter into the muffin liners.
- Top with optional toppings. You will do around 6-8 blueberries and around 1 tablespoon of regular sized semi sweet chocolate chips or so per muffin. Strawberries and raspberries would also be delicious!
- Bake the pancake muffins at 350 degrees for 18-21 minutes, or until a toothpick inserted comes out clean.
