Emilie Meyer
Pancake muffins are a fun twist on the traditional breakfast favourite. They are easy to make, versatile, and perfect for busy mornings. By baking the pancake batter in a muffin pan, you can enjoy the convenience of a muffin with the delicious taste of pancakes. The best part? You can get creative with your favourite toppings and mix-ins, such as chocolate chips, blueberries, or even bacon! Whether you're making them for yourself or a group, pancake muffins are a unique and tasty treat that can be made ahead of time and frozen for later. So, if you're looking for a new way to enjoy pancakes, why not give pancake muffins a try?
| Characteristics | Values |
|---|---|
| Ease of making | Easy to make |
| Time taken | 30 minutes |
| Number of ingredients | 4-5 |
| Add-ons | Bacon, sprinkles, chocolate chips, blueberries, lemon, nuts, cinnamon, maple syrup, peanut butter, shredded zucchini, strawberries, bananas, raisins, sausage, cheese, granola, salt, sugar, honey |
| Baking time | 8-15 minutes |
| Baking temperature | 350º F |
| Batter quantity | 3-4 tablespoons per muffin |
| Batter consistency | Smooth |
| Batter temperature | Room temperature |
| Batter rest time | 3 minutes |
| Batter storage | Airtight container, room temperature, up to 4-5 days |
| Muffin size | Mini, standard, or snack-size |
| Muffin quantity | 8-10 |
| Muffin liners | Muffin cup liners or non-stick cooking spray |
| Muffin pan type | Mini or full-size muffin tin |
| Muffin pan temperature | Preheated oven at 350º F |
| Freezer-friendly | Yes |
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What You'll Learn
Oven-baked pancakes free up your time
Pancake muffins are a fun and easy way to enjoy pancakes without having to stand over a pan at the stove. The oven does all the work, freeing up your time so you can focus on other things. This recipe is perfect for busy mornings or when you need a quick grab-and-go breakfast option.
To make pancake muffins, start by preheating your oven to 350°F. Line a muffin pan with muffin cup liners or spray the pan with a non-stick cooking spray. If you're using a mini muffin pan, you can fill each cup with about one tablespoon of batter. For standard muffins, use just under a 1/4 cup of batter for each muffin.
The batter for pancake muffins is simple to make. You can use a store-bought pancake mix or make your own by combining dry ingredients like flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, mix wet ingredients such as milk, eggs, melted butter, and maple syrup. Slowly pour the wet mixture into the dry ingredients, stirring as you pour. Let the batter rest for a few minutes before adding any desired mix-ins or toppings.
The beauty of pancake muffins is that you can get creative with mix-ins and toppings. Popular options include chocolate chips, blueberries, strawberries, bananas, nuts, sprinkles, and even bacon or sausage. If you're making mini muffins, bake them for 12-15 minutes. For standard-sized muffins, bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
Pancake muffins are not only delicious but also versatile. They can be served warm with your favorite dipping sauce or syrup, and they freeze well for future quick breakfast options. This recipe is a fun twist on traditional pancakes and is sure to be a hit with both kids and adults. So, the next time you're craving pancakes but don't want to spend all your time cooking, try making oven-baked pancake muffins!
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Make-ahead and freezer-friendly
Pancake muffins are a make-ahead breakfast option that can be stored in the refrigerator for up to 3–5 days or frozen for up to 3 months. They are perfect for busy mornings and can be customised with various toppings and mix-ins.
To make pancake muffins, preheat your oven to 350°F. Grease a mini muffin pan or line a muffin tin with cupcake liners and spray with cooking spray. If you want to prepare the batter ahead of time, you can store it in an airtight container in the fridge for up to 4 days. When you're ready to bake, fill each indentation about halfway full with batter. Bake for 13–15 minutes, or until a toothpick inserted in the centre comes out clean.
Once the pancake muffins are baked, let them cool completely before storing them. They can be stored in an airtight container on the counter overnight, in the refrigerator for up to 3 days, or frozen in a freezer-safe container for up to 3 months. To reheat, thaw overnight or use the microwave in 30-second intervals at 50% power until warm.
Pancake muffins are a convenient and tasty breakfast option that can be made ahead and stored in the freezer for busy mornings. They are easy to customise and can be enjoyed with your favourite toppings and mix-ins.
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Mini muffins for kids
Making muffins is a great way to get kids involved in the kitchen. They are simple to make, hard to mess up, and come together quickly. You can also easily add in veggies or protein, and they are delicious for kids and adults alike.
Ingredients
- 1 cup of pancake mix (regular or gluten-free)
- 1 egg
- 1/2 cup of milk
- 1/4 cup of sugar
- Optional add-ins: chocolate chips, blueberries, sprinkles, chopped nuts, etc.
Instructions
- Preheat your oven to 350°F and line a mini muffin pan with non-stick muffin liners or cooking spray.
- In a large bowl, mix the dry ingredients and wet ingredients until combined.
- Fold in any optional add-ins if you are using them.
- Spoon the batter into the mini muffin pan, filling each cup about 80% full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes before serving.
You can also get creative and experiment with different flavors and add-ins. For example, you can try making banana oatmeal muffins, spinach muffins, or even pizza-flavored muffins! The possibilities are endless.
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Mix-ins and toppings
When it comes to pancakes, the possibilities for mix-ins and toppings are endless. Here are some ideas to get you started:
Mix-ins
Chocolate chips are a classic choice for adding sweetness and a indulgent touch to your pancakes. If you're feeling extra chocolatey, you can even make double chocolate pancakes by adding cocoa powder or melted chocolate to the batter. For a healthier option, try adding Greek yoghurt or oats to your batter for a protein-rich or hearty twist. Spinach is another great option for adding nutrition and a unique colour to your pancakes. Simply blend it with the liquid ingredients before mixing your batter.
If you're feeling adventurous, try adding some matcha powder or espresso powder to your mix for a caffeine kick. Sweet potato, grated carrots, and crushed pineapple are also unique mix-in options that will give your pancakes a burst of flavour and added nutrients. For a savoury twist, you can add chopped scallions, dill, or cooked meats like bacon or sausage crumbs.
Toppings
The classic pancake toppings are butter and maple syrup, but why not get creative? Fresh fruits like bananas, blueberries, and strawberries go well with pancakes, especially when paired with yoghurt or whipped cream. For a more indulgent option, try adding a dollop of Nutella or cookie butter.
If you're a fan of savoury breakfasts, try serving your pancakes with bacon, ham, or cheese. You can even dip your pancakes in sour cream or Greek yoghurt mixed with mustard and shallots for an unexpected savoury treat. For a simple yet elegant option, a sprinkle of cinnamon sugar or a drizzle of honey can elevate your pancakes without overwhelming their delicate flavour.
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Easy recipe with minimal ingredients
Pancake muffins are a great, easy recipe with minimal ingredients that can be served for breakfast or as a snack. They are simple to make and can be prepared ahead of time, making them a convenient option for busy mornings.
Ingredients:
- Pancake mix
- Milk
- Maple syrup
- Mix-ins of your choice (chocolate chips, blueberries, strawberries, etc.)
Optional Ingredients:
- Egg
- Butter or cooking oil
Instructions:
- Preheat your oven to 350°F. Line a 12-cup muffin pan with parchment paper liners, muffin cup liners, or spray the pan with a non-stick cooking spray.
- In a large bowl, combine the pancake mix, milk, and maple syrup. Whisk until the batter is smooth.
- Stir in your desired mix-ins. You can choose from a variety of options, such as chocolate chips, blueberries, strawberries, or even sprinkles.
- Fill each muffin cup with the batter. You can fill them almost to the top for bakery-style muffins or fill them about 80% full for regular-sized muffins.
- Bake for 12-15 minutes for mini muffins or 20-22 minutes for regular-sized muffins. The muffins are ready when a toothpick inserted into the center comes out clean.
- Enjoy your pancake muffins warm with your favorite dipping sauce or a side of maple syrup.
You can also make a double batch and freeze the muffins to enjoy at a later time. They can be stored in an airtight container in the freezer for up to 2 months.
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Frequently asked questions
Yes, you can make pancakes in a muffin pan. This method is perfect for those who want to make several pancakes at once, without having to stand over a stovetop and flip them.
To make pancakes in a muffin pan, start by preheating your oven to 350°F. Next, grease a muffin pan with non-stick cooking spray or use muffin liners. Then, make your pancake batter and spoon it into the muffin pan. Finally, bake for 8-15 minutes, or until the tops of the muffins are slightly golden brown.
The ingredients you need to make pancakes in a muffin pan are the same as those for regular pancakes. This includes flour, sugar, baking powder, salt, milk, eggs, and butter. You can also add various toppings and mix-ins, such as chocolate chips, blueberries, bacon, or cinnamon sugar.
This method typically makes 10-36 pancakes, depending on the size of your muffin pan and the amount of batter you use. Mini muffin pans will make more small pancakes, while a standard muffin pan will make fewer, larger pancakes.
