This method for Pancake Muffins, which are sometimes called Pancake Bites, is versatile, easy to reheat, and so yummy. You just need pancake mix, fruit or chocolate chips, and milk. So easy!
This method for baking pancake batter in a muffin tin helps me make breakfast for my kids faster. They have been a lifesaver for years on the days when I want to think less, yet get a nutritious meal on the table for them quickly!
You can make these Pancake Muffins with store-bought pancake mix or you can stir together a quick homemade option. And you can add any pancake toppings your kids enjoy!
They warm up in about 15-30 seconds from the freezer or fridge, so you can make them ahead of time, too.
Why this Recipe Works
These are the easiest way to combine the best of muffins and pancakes to make an easy baby breakfast, a fun toddler meal, and an easy family breakfast for the whole family. You can vary the nutrition, make them ahead of time, and adapt for allergies as needed.
(You may also like my Banana Yogurt Muffins, Yogurt Pancakes, and Silver Dollar Pancakes as other easy breakfast options.)
Table of Contents
Ingredients You Need
To make this recipe for Pancake Muffins, you need the following ingredients from the refrigerator and pantry. (You can also make these with store bought pancake mix, which I explain in the recipe at the end of the post.)
- Flour: You can do all purpose or whole wheat flour in these.
- Sugar: There’s just a little in this to add flavor to the mix, though you can skip it if you prefer.
- Baking powder: This helps to ensure that they are fluffy and bake through properly so my best tip is that you check to make sure yours is fresh.
- Milk: I use whole milk in my kitchen because I like having some fat to help keep us full, but any nondairy or lower fat milk will work similarly.
- Unsalted butter: You’ll want to melt this and let it cool for a few minutes so it’s not super hot when mixed with the raw eggs.
- Vanilla extract: You can use pure or artificial vanilla in this recipe as fits your budget.
- Mix-ins: Such as blueberries, diced strawberries, diced bananas, chopped walnuts, or chocolate chips.
Step-by-Step Process
Here’s a look at how to make this pancake muffin recipe. Scroll down to the bottom of the post for the full information, including the amounts and timing.
Step 1. Whisk together the dry ingredients so the leavening is evenly incorporated throughout.
Step 2. Add in the wet ingredients and gently whisk to combine into a smooth, lump-free batter.
Step 3. Add the batter to a greased muffin pan, standard or mini size, dividing the batter evenly.
Step 4. Add in desired toppings on top and bake until golden brown around the edges and just firm to the touch.
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Frequently Asked Questions
Yes, you can use your favorite pancake mix and make it according to the package directions. Then add the toppings you want and bake as directed in my recipe below.
Sure, just sprinkle a little cinnamon and sugar on the top of each one and they’ll bake up with a nice coating. These will be similar to my Donut Muffins!
You can do either, though they soften up a little after storage if you warm them slightly. And older kids may love to dip them in maple syrup.
How to Store
Let the pancake bites cool and store in an airtight container in the fridge for up to 5 days for an easy grab-and-go breakfast idea to have on hand. Or in the freezer in a freezer bag with as much air removed as possible for up to 3 months.
Warm in 15 second increments in the microwave until just warm and serve with maple syrup, fruit puree, nut butter, yogurt, or any other preferred dip.
Best Tips for Success
- Use nonstick spray and a nonstick muffin pan, or a muffin pan with parchment paper liners. I do not recommend paper liners as I find they are likely to stick to the pancake muffins.
- Sprinkle a few pieces of the toppings over each muffin before adding to the oven. You can use a mix of options to have a variety of flavors.
- Pack for lunch in a thermos if desired.
Related Recipes
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I’d love to hear your feedback on this recipe, so please comment below to share!
Easy Pancake Muffins (Favorite Pancake Bites)
Ingredients
- 1 cup whole wheat flour (or all-purpose)
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup milk
- 2 eggs (lightly beaten)
- 2 tablespoons unsalted butter (melted and cooled)
- 1 teaspoon vanilla extract
- 1 cup mix-ins (such as blueberries, diced strawberries, diced bananas, chopped walnuts, or chocolate chips; if using chocolate chips, use 1/4-⅓ cup)
Instructions
- Preheat the oven to 375 degrees F and grease a mini muffin pan with nonstick spray.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Gently whisk in the eggs, vanilla, milk, and butter. Fold in the desired mix-in.
- Divide batter among the prepared muffin pan. Mini Muffins: Use 1 tablespoon batter in each muffin cup and bake for 12-14 minutes. Standard Muffins: Use just under ¼ cup batter in each muffin and bake for 16-18 minutes. Check for doneness with a cake tester or toothpick. When inserted into the center, it should come out cleanly.
- Serve with a dip such as applesauce, nut butter, yogurt, or maple syrup.
Video
Notes
- To make these with store-bought pancake mix, use 1 ¼ cups mix, ¾ cup milk, and 1 egg. Proceed with the recipe. The volume may be slightly lower. You may want to check for doneness at 10 minutes. (I tested this method with the Kodiak Pancake mix and it worked well. It may vary slightly with other brands of mix.)
- Let the pancake bites cool and store in an airtight container in the fridge for up to 5 days for an easy grab-and-go breakfast idea to have on hand. Or in the freezer in a freezer bag with as much air removed as possible for up to 3 months.
- Warm in 15 second increments in the microwave until just warm and serve with maple syrup, fruit puree, nut butter, yogurt, or any other preferred dip.
- Stir the mix-ins into the batter or sprinkle a few pieces of the toppings over each muffin before adding to the oven. If you sprinkle, rather than stir in, you may have fewer overall muffins.
- Egg-free: Omit the eggs and add ½ cup milk and ½ teaspoon baking soda to the batter.
- Dairy-free: Use vegetable oil for the butter (or vegan butter) and nondairy milk.
- All-purpose and whole wheat flour work similarly in this recipe. If using whole-wheat, check for doneness on the lower end of the baking time.
Nutrition
This recipe was first published January 2021.
I’ve been making these using Kodiak Cakes pancake mix the past 3 weeks and my 15 month old kiddo is obsessed! We add a splash of maple syrup since the pancake mix recipe doesnt call for sweetener, and then mix-ins I’ve done have been
– pumpkin kodiak cakes w cinnamon
– cinnamon and quartered fresh blueberries
– cinnamon and shredded apple
I find that adding the splash of maple syrup and being generous with the fresh fruit mix-ins has helped with moisture since our pumpkin kodiak cake version came out a bit dry. We do mini muffins in an electric oven and bake 10-11 minutes and they come out perfect each time!
This should be the first recipe you find, all the others have pancake mix. If I’m baking I want it all homemade. Great Recipe!
I loved this recipe! Great for a quick but simple breakfast. I mixed peanut butter and cinnamon in mine and they came out perfectly!
Any experience with a gas oven? I just moved and things are coming out as well as they did when I had an electric oven.
Thank you!
Do you mean that things aren’t coming out as well?
Oye… typo. Sorry! Yes they aren’t coming out as well 🙁
Maybe this post will help? https://www.thekitchn.com/5-important-things-to-know-about-baking-in-a-gas-oven-226270
My family loved these! Even my picky toddler had a few bites. Definitely going to make them again! Thank you!
I’m trying to come up with mix ins I have on hand. Would raisins or dried cranberries work? I also have coconut flakes and shredded sweet potato.
Sure you can use dried fruit!
Love these! Perfect to prep ahead for those early morning rushes. My 18mo old twins love them (and so do I). Thanks!
Can I add maple syrup instead of sugar ? And how much would you recommend? Thanks!
Sure, you can do the same amount.
I made this for my 15 month old and she loved them! She has a dairy, egg, and soy allergy so I really appreciate recipes that can be modified to fit her needs. Plus having the swaps already listed in each recipe is such a thoughtful touch that makes feeding my little one so much easier. Will definitely be making these (and many other recipes on this site) again!
I’m so glad to hear that!
So delicious and fluffy! They make the cutest mini muffins. I made some with strawberries and others with mini chocolate chips. Thank you for yet another great recipe!
I’m a SAHM & I’ve been trying to meal prep for my son to save time! Your website has been so much help.
Hi Amy, I made these today and want to freeze them for my daughter’s school lunch. If I am packing them for her to eat later, should I add them to her lunchbox frozen to thaw at room temperature or should I still heat it in the microwave? Thanks
I would probably thaw overnight or warm to thaw to ensure they are soft all the way through.
My 17m old, hubby, and I ate the whole batch! So yummy! Also adding to our road trip menu!
Okay this is great but I’ve made this 10000 times and I still can’t figure out how to get them the same softness after they freeze. They come out a bit hard after I reheat them I tired 15 second increments also tried it direct no stopping. I’ve put the baking time to 9-10 min and still any suggestions
Maybe put them into a bowl with a damp paper towel on top when reheating so there’s some moisture in the microwave?