Pancake muffins are a delicious and easy way to enjoy pancakes in convenient muffin form! This grab-and-go breakfast option will be a big hit with the entire family, and you can easily customize the recipe with your favorite pancake toppings and add-ins!
We all want to be that mom who makes steel-cut oatmeal from scratch every morning and still manages to get her kids out the door on time, but let’s be real: usually our kids are scrambling to finish the homework they should have done the night before and arguing with us about whether they really brushed their teeth. Pancake muffins to the rescue!
While you could definitely make these and serve them right away, they’re really ideal for making over the weekend (y’know, when you actually have time) and keeping in the fridge or freezer for the school week. Pop them in the microwave and breakfast is ready! And unlike traditional homemade pancakes, pancake muffins are a handheld breakfast that can be eaten in a hurry—and yes, even in the car on the way to school.
(For more grab-and-go breakfast ideas, check out my Oatmeal Banana Breakfast Cookies, Peanut Butter Banana Muffins, and Quick & Easy Breakfast Quesadillas!)
Easy Pancake Muffins
This easy breakfast recipe starts with boxed pancake mix, which means it comes together lickety-split—no need to measure out flour, salt, baking soda, or baking powder. For that homemade taste, we add buttermilk; then, because these pancake muffins are handheld and we don’t want sticky fingers, the maple syrup is baked into the muffins instead of being added later!
Because the recipe is so easy, it’s also a cinch to double it up or even make triple so you have pancake muffins on hand in the freezer for a few months. Anything that makes mornings a little bit less hectic is a win in my book!
See recipe card below this post for ingredient quantities and full instructions.
- Boxed pancake mix – Any kind you like or happen to have on hand. Gluten-free pancake mix will work, too!
- Eggs – Here’s the best way to crack an egg.
- Maple syrup – Use real maple syrup, not pancake syrup.
- Vanilla extract
- Chocolate chips
- Chopped strawberries
- Cooked bacon crumbles
- Chopped apples
How to Make Pancake Muffins
Preheat your oven to 350ºF and lightly grease two muffin tins with butter or cooking spray.
2. Make the Pancake Batter
In a large mixing bowl, whisk together the pancake mix, buttermilk, eggs, syrup, and vanilla. You’ll want the mixture to be well-combined, but don’t over-mix, as this will make the muffins tough.
Divide the pancake muffin batter into the prepared muffin tins. If you’re using mix-ins, drop them into the batter once it’s in the muffin cups.
Tip: To ensure that your muffins are all done baking at the same time, make sure each cup of the muffin tin is about two-thirds of the way filled with batter. Using a ladle, measuring cup, or cookie dough scoop can help you evenly portion the batter.
Place the muffin pans in the oven and bake for 13 to 15 minutes, or until a toothpick inserted into the center of a pancake muffin comes out clean.
Serve the muffins as-is for a grab-and-go breakfast, or plate them and drizzle them with maple syrup, melted butter, cinnamon sugar, and other pancake toppings.
How to Store Pancake Muffins
Pancake muffins will keep in an airtight container in the fridge for up to 4 days; reheat them in the microwave before serving. Pancake muffins can also be frozen for up to 3 months—just pop them in the microwave for a few seconds at a time to thaw and reheat!
Pancake mix is a pre-measured blend of flour, baking powder, salt, and sometimes sugar. You can use pancake mix to make pancakes, waffles, biscuits, and, of course, these pancake muffins!
This recipe was developed with pancake mix, so there’s no substitute. If you try using something different, I can’t guarantee that the pancake muffins will turn out well.
Yes, pancake muffins freeze well. Store them in an airtight container, a freezer bag, or wrap them individually with plastic wrap. If you plan on storing them for more than a month, I recommend wrapping them individually and then also placing them in a freezer bag or storage container to prevent freezer burn.
Pancake muffins are baked at 350ºF for 13-15 minutes, but all ovens are different, so if yours bakes hot or cooler, they may be done at a different time. You’ll know they’re done when a toothpick inserted into the center comes out mostly clean, aside from any chocolate chips, blueberries, or other add-ins.
More Pancake Recipes
- 2 cups boxed pancake mix
- ⅔ cup buttermilk
- 2 eggs
- ½ cup maple syrup
- ½ tsp vanilla extract
- chocolate chips, berries, etc. optional
- Preheat the oven to 350F. Lightly grease the wells of 2 muffin tins.
- In a large mixing bowl, combine the pancake mix, buttermilk, eggs, syrup, and vanilla and whisk to combine.
- Fill each well about ⅔ full. If using mix-ins, add them now.
- Bake for 13-15 minutes or until a toothpick inserted into the middle comes out clean.
- Serve with warmed maple syrup.