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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!
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
- They make breakfast super easy and portable.
- You can pack the pancake syrup in a small dipping container for no-mess dipping.
- Kids love eating their pancakes this way!
- 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.
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:
- Pancake batter tortillas or wraps – best made in a crepe pan.
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!
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 or frozen blueberries
- Fresh or frozen raspberries
- Fresh or frozen blackberries
- Chopped, fresh strawberries
- Chopped, fresh apples
- Dark chocolate chips
- Dried fruits – dried without sugar
- Vanilla extract
- Orange extract
- Almond extract
- Lemon extract
Fresh Citrus Zests
- Lemon zest
- Lime zest
- Orange zest
- Star Anise
- 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
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
Preheat the oven to 400°F. and whisk together the dry ingredient in a large bowl.
Add the wet ingredients and whisk together until smooth.
Add in any additions and whisk again.
Oil standard muffin pan.
Evenly distribute the batter in a non-stick, standard muffin pan. Fill to just below full.
Bake for 50-60 minutes, or until a toothpick pulls out clean. (Minus any melted mix-ins like chocolate.) Cool on a wire rack.
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.
These freeze well in an airtight container or zipper-top freezer bag for up to 4 months.
- 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.
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More Homemade Pancake Recipes
- Sheetpan Pancakes (Really light and fluffy!)
- Healthy Protein Pancakes
- Dutch Baby Pancake
- Whole Wheat Pancakes
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Pancake Muffins Recipe Card + Video
Pancake Muffins Recipe
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- 1 Standard muffin pan
- 2 cups oat flour (gluten-free if needed)
- 2 tbsp. arrowroot powder (or cornstarch)
- 2 tsp. baking powder
- ¼ tsp. salt
- 1½ cups milk (dairy or non-dairy)
- 2 large eggs
- 1½ cups additions (add up to this amount. Less is fine. More is too much.)
- Preheat the oven to 400°F. and whisk together the dry ingredient in a large bowl.
- Add the wet ingredients and whisk together until smooth.
- Add in any additions and whisk again.
- Oil standard muffin pan.
- Evenly distribute the batter in a non-stick, standard muffin pan. Fill to just below full.
- Bake for 50-60 minutes, or until a toothpick pulls out clean. (Minus any melted mix-ins like chocolate.) Cool on a wire rack.
- Serve with your favorite syrup.