Easy Baked Pancake Muffins
Hand dip Pancake Muffins in warm maple syrup and serve for breakfast or brunch parties. Decorate with blueberries, raspberries, and mini chocolate chips!
Pancake Muffin Mix
- 2 cups all-purpose flour
- 2 Tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ¾ cup buttermilk or swap in milk
- 2 large eggs
- 3 Tbsp unsalted butter melted
- fresh blueberries
- fresh raspberries
- mini chocolate chips
- syrup served warm in small bowls for dipping
Pancake Batter Mix
Preheat oven to 400 degrees.
In a large mixing bowl, use a wire whisk to combine flour, sugar, baking powder, baking soda and salt.
In a separate medium bowl whisk the wet ingredients together including buttermilk, large eggs and melted butter. Now, while whisking, pour the buttermilk mixture into the flour mixture and mix just until combined. The pancake batter will be slightly lumpy, that's ok, don't overmix. Allow batter to rest for 2 minutes.
Add Pancake Muffin Toppings
Spray each well of two 24 mini muffin cup pans or two regular muffin pans with a non stick spray like coconut oil.
Fill each muffin well about ⅔ full or a heaping tablespoon into each. Use a 1 ½ tablespoon cookie scoop and fill it nearly full, and it will bake up higher to look just like a muffin so don't overfill.
Add 4 blueberries, 1 raspberry, or 1 teaspoon mini chocolate chips to the muffin cups on top of the pancake batter.
Bake Pancake Muffins
Bake in preheated oven for 10 - 12 minutes they won't get much color, but they should be nice and puffed and the centers should be dry if tested with a toothpick. You can break one open to test or insert a toothpick which should come out clean.
Cool one minute then invert onto a wire rack for the blueberry version you may need to run a sharp knife around edges to loosen. Serve immediately with warm maple syrup in little bowls on each plate.
Cinnamon Sugar Topping: For a cinnamon sugar topping, once the plain muffins are baked, brush tops lightly with melted butter, remove from the pan and immediately roll in cinnamon sugar - these will taste like churros!
Store leftover muffins in an airtight container to zip top bag in the refrigerator, reheat in oven or microwave and eat within a couple days.
more topping ideas
Nutrition facts have been calculated without optional toppings and maple syrup.
- crisp bacon & cheese
- crunchy cinnamon sugar sprinkled
- cooked sausage crumbles and cheese
- ripe bananas
- fresh fruit pieces
- pineapple & coconut
- peanut butter & mini chocolate chips
- raspberries & mini white chocolate chips
- dried cranberries & candied orange
- lemon zest and blueberries
Make a batch ahead of time, and then pop them into the oven to briefly rewarm them as guests arrive.
As you can see the variety of mix-ins and combinations are unlimited. Have fun and use up things you have on hand and come up with different flavors and combos.
Grab your favorite pancake toppings, and bake them right into these mini muffins. Try some fruity pancake muffins with sliced strawberries, mango, pineapple, and nuts or different chocolate chips.
regular muffin size
You can make these the size of regular muffins, just add more batter, and bake them a little longer in a regular muffin tin. Check with a toothpick to see if they are baked all the way through.
boxed regular pancake mix
When you use a boxed or regular pancakes muffin mix, add just a little less water. When you combine pancake mix with liquid, you want this batter thicker than regular pancakes so they set up in a muffin form.
Calories: 70kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 98mg | Potassium: 60mg | Fiber: 0g | Sugar: 1g | Vitamin A: 95IU | Calcium: 33mg | Iron: 0.6mg