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A close-up shot of freshly baked cinnamon roll muffins stacked on a plate, topped with a delicious cinnamon sugar swirl.

Fluffy Pancake Muffins

Enjoy the comforting taste of pancakes in a convenient, portable muffin form. These fluffy pancake muffins are quick to prepare and perfect for a grab-and-go breakfast or snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups All-purpose flour
  • 2 tbsp Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1 cup Milk
  • 1 Large egg
  • 2 tbsp Unsalted butter melted and slightly cooled
  • 1 tsp Vanilla extract
  • 1/2 cup Optional add-ins chocolate chips, blueberries, or sprinkles

Equipment

  • Standard 12-cup muffin tin
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with non-stick cooking spray or line with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  3. In a separate medium mixing bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few small lumps are okay; do not overmix, as this can lead to tough muffins. If using, fold in any optional add-ins like chocolate chips or blueberries at this stage.
  5. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  6. Bake for 12-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  7. Remove the muffin tin from the oven and let the pancake muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm with your favorite syrup, fruit, or butter.

Notes

Pancake muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months. To reheat from frozen, microwave for 30-60 seconds or bake in a toaster oven until warmed through.