Pancakes are (obviously) great, but the trouble with pancakes is that you have to stand at the stove flipping them and if you’re making them for a crowd that can take some time. Pancake Muffins turn them into something that you can prep ahead and serve all at once, so there’s no waiting at all. And you can easily do as many toppings as you’d like, so no matter the size of the crowd, everyone is happy.
I love these as an easy grab-and-go breakfast for kids, but I would be lying if I didn’t say that I enjoyed them myself for that very same reason! Whether you’re rushing out the door to summer camp or school (or work), these make for such an easy thing to grab and eat on your way. They freeze well, reheat well, and you can make a bunch of different flavors at once so you don’t get bored with them.
The pancake batter is really just like any other, it’s just baked in a muffin tin instead of cooked in a pan. The world really is your oyster as far as toppings go, you can go with banana-nut, blueberry, chocolate chip, sprinkles, strawberries, apples… you name it. All you do is pour the pancake batter in and drop the toppings over it, so it’s simple to do a few, or even one per muffin tin if you really needed to.
The texture is a little different than standard pancakes just because of the size and shape, but they’re every bit as good served with butter and syrup. Of course, if you’re running out the door you might want to skip the syrup… that could be a sticky situation.
Easy Pancake Muffins
10m prep time
15m cook time
- 2 eggs
- 2 cups buttermilk
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- Add-ins, such as: blueberries, chocolate chips, bananas, nuts, sprinkles
- Preheat oven to 350°F and grease 2 muffin tins with nonstick spray.
- In a large bowl, whisk eggs until fluffy. Add buttermilk, melted butter, and vanilla and whisk to combine.
- In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Gradually add dry mixture to wet mixture and stir to combine. Batter will be lumpy, do not overtax.
- Fill muffin tins about 1/2 full. Place add-ins on top.
- Bake until edges begin to turn golden brown, 15-18 minutes.
- Serve with butter and syrup and enjoy!
Recipe adapted from Savory Experiments.