Pancake Muffins Recipe

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It’s easy to make a homemade breakfast muffin with pancake batter. Pancake Muffins are a delicious way to either make a breakfast to go, or use up leftover batter when you don’t want pancakes two days in a row.

The batter can be made ahead and set in the refrigerator the night before so you can make freshly baked muffins in the morning without spending a bunch of time making the batter! Pop them in the oven when you first wake up, and they should be done by the time you are ready to walk out the door!

A stack of Pancake Muffins sit behind a single Pancake Muffin that has been cut in half showing all the chocolate chips inside.

Need A New Idea For Breakfast? Use Leftover Pancake Batter To Make Pancake Muffins Instead!

While most recipes on the internet make pancake muffins with a pancake mix, we avoid packaged mixes around here. So this one is made from scratch. The good news is, it’s quick, easy, and the flour mixture can be made ahead of time and stored in the pantry or fridge.

Why You Should Make These Pancake Muffins

  1. They make breakfast super easy and portable.
  2. You can pack the pancake syrup in a small dipping container for no-mess dipping.
  3. Kids love eating their pancakes this way!
  4. You can make many different flavors in one batch.

Pancake Bites: Making Mini Pancake Muffins

If you prefer to make mini muffins, you can do that too! A silicone mini muffin pan will work best, but any mini muffin pan will do. And as long as it’s a non-stick pan, you won’t need cupcake liners. The mini muffins are a great option for little hands and mouths that would have a harder time with bigger muffins. They are also easier for dipping into a small container of syrup. So they work great for breakfast on the go as well.

Maple syrup being poured over a stack of two Pancake Muffins.

Can I Make Jumbo Muffins With This Recipe?

Some folds have jumbo muffin pans. And while I love a big muffin as much as the next person, I don’t think this batter would do well in a larger pan. So stick to mini muffins or standard-sized muffins.

What Else Can Be Made From Pancake Batter?

While there are some interesting and creative ways to use up leftover pancake batter, the main options are:

  1. Pancakes
  2. Waffles
  3. Muffins
  4. Pancake batter tortillas or wraps – best made in a crepe pan.
  5. Crepes

The Syrup

The syrup you choose is important. For clean eating purposes, your options are basically maple syrup or honey. Of the two, I recommend honey. Maple syrup is good, but it doesn’t have the strength of flavor that these muffins will benefit from. But in the end, it’s up to you which one you use!

A jumble of five Pancake Muffins laying on a piece of white parchment paper on top of a wood cutting board.

Mix-In Ideas For Pancake Muffins

There are so many options for things you can mix into the batter to flavor your muffins. In my version, I used 1 cup of dark chocolate chips and a half cup of walnut pieces. Here are some further suggestions:

Fresh Fruit

  • Fresh or frozen blueberries
  • Fresh or frozen raspberries
  • Fresh or frozen blackberries
  • Chopped, fresh strawberries
  • Chopped, fresh apples

Nuts

  • Pecans
  • Walnuts
  • Cashews
  • Peanuts

Pantry Items

  • Dark chocolate chips
  • Dried fruits – dried without sugar

Extracts

  • Vanilla extract
  • Orange extract
  • Almond extract
  • Lemon extract

Fresh Citrus Zests

  • Lemon zest
  • Lime zest
  • Orange zest

Ground Spices

  • Cinnamon
  • Nutmeg
  • Allspice
  • Cloves
  • Star Anise

Savory Options

  • Chopped bacon
  • Chopped sausage (it can be hard to find a clean version, but Whole Foods has a few)
  • Cheddar cheese
  • Parmesan cheese
  • Pepper jack cheese
  • Small vegetables (like a frozen peas and carrots mix)
  • Garlic powder
  • Onion powder
A stack of three Pancake Muffins on a piece of white parchment paper.

Can I Just Make Pancakes With This Recipe?

If you don’t want to deal with making muffins, you can certainly use this recipe to make pancakes. In fact, you can use it to make waffles too!

About The Ingredients

Oat flour – If needed, purchase gluten-free oat flour. If you prefer to use a wheat-based flour, I highly recommend white whole wheat flour. Any wheat based flour should be reduced by a quarter cup.

Arrowroot powder – You can also use cornstarch or even tapiocha starch.

Baking powder – Make sure it’s on the newer side or your muffins won’t rise as much as they should.

Salt – I used pink Himalayan salt, but use whatever salt you normally bake with.

Milk – You can use diary milk or non-dairy milk. Good, non-dairy options are unsweetened almond milk or unsweetened oat milk. (I used oat milk).

Large eggs – These can be used cold or room temperature. Either will work, but room temperature typically does a better job.

Additions – See suggestions above. Add up to one and half cups. Less is fine, but more is going to be too much.

  • Extracts – Use 1 teaspoon.
  • Zests – Use 1 to 2 tablespoons.
  • Spices – These vary by spice. Cinnamon should be 1 tablespoon maximum.

How To Make This Easy Pancake Muffins Recipe

Flour and other dry ingredients sitting in a mixing bowl, unmixed.
Flour and dry ingredients mixed together in a mixing bowl.

Preheat the oven to 400°F. and whisk together the dry ingredient in a large bowl.

Eggs and milk added to a flour mixture in a metal mixing bowl.
Whisked pancake batter in a metal mixing bowl.

Add the wet ingredients and whisk together until smooth.

Chocolate chips and walnut pieces sitting in pancake batter in a mixing bowl.
Just-mixed pancake muffin batter with chocolate chips and walnut sitting in a metal mixing bowl.

Add in any additions and whisk again.

Spraying oil on a muffin pan with an oil sprayer.

Oil standard muffin pan.

A muffin pan filled most of the way with pancake muffin batter. 3 wells remain empty.

Evenly distribute the batter in a non-stick, standard muffin pan. Fill to just below full.

Just-baked Pancake Muffins cooking in a muffin pan, sitting on a black wire rack.

Bake for 50-60 minutes, or until a toothpick pulls out clean. (Minus any melted mix-ins like chocolate.) Cool on a wire rack.

Four just-baked Pancake Muffins lay on a piece of white parchment paper.

Serve with your favorite syrup.

How To Store Pancake Muffins

These will keep in the refrigerator for up to 5 days if wrapped well or stored in an airtight container.

Freezing

These freeze well in an airtight container or zipper-top freezer bag for up to 4 months.

Make Ahead

  • Dry Mix – Whisk together all the dry ingredients and store in a pantry or fridge for up to 3 months.
  • Batter – Make the batter 1 to 2 days ahead of time. Store it in the fridge in an airtight container. Mix well with a fork or whisk just before pouring it into the muffin pan to make sure everything is refreshed.
  • Muffins – See storage instructions above for how long these will keep for making them ahead of time.

Recipe Supplies

If you need recipe supplies, click any of the images here below to get to that item on Amazon. (Affiliate links)

Standard muffin pan sold on Amazon. (Affiliate link)
Mixing bowl set with lids sold on Amazon. (Affiliate link)
Evo oil sprayer sold on Amazon. (Affiliate link)

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A stack of Pancake Muffins sit behind a single Pancake Muffin that has been cut in half showing all the chocolate chips inside.

Pancake Muffins Recipe

Muffins made from pancake batter for breakfast on the go!
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 9 muffins
Calories: 155kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • 1 Standard muffin pan

Ingredients

  • 2 cups oat flour (gluten-free if needed)
  • 2 tbsp. arrowroot powder (or cornstarch)
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • cups milk (dairy or non-dairy)
  • 2 large eggs
  • cups additions (add up to this amount. Less is fine. More is too much.)

Instructions

  • Preheat the oven to 400°F. and whisk together the dry ingredient in a large bowl.
    Flour and other dry ingredients sitting in a mixing bowl, unmixed.
  • Add the wet ingredients and whisk together until smooth.
    Eggs and milk added to a flour mixture in a metal mixing bowl.
  • Add in any additions and whisk again.
    Chocolate chips and walnut pieces sitting in pancake batter in a mixing bowl.
  • Oil standard muffin pan.
    Spraying oil on a muffin pan with an oil sprayer.
  • Evenly distribute the batter in a non-stick, standard muffin pan. Fill to just below full.
    A muffin pan filled most of the way with pancake muffin batter. 3 wells remain empty.
  • Bake for 50-60 minutes, or until a toothpick pulls out clean. (Minus any melted mix-ins like chocolate.) Cool on a wire rack.
    Just-baked Pancake Muffins cooking in a muffin pan, sitting on a black wire rack.
  • Serve with your favorite syrup.
    Four just-baked Pancake Muffins lay on a piece of white parchment paper.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data does NOT include mix-ins.

Nutrition

Serving: 1muffin | Calories: 155kcal | Carbohydrates: 21g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 46mg | Sodium: 102mg | Potassium: 265mg | Fiber: 2g | Sugar: 2g | Vitamin A: 126IU | Calcium: 110mg | Iron: 1mg

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