Adding pancake batter (and any toppings you want!) to a muffin pan is a quick and easy way to deliver all of the goodness of homemade pancakes and so much less fuss. This method for Pancake Muffins, which are sometimes called Pancake Bites, is versatile, easy to reheat, and so yummy.
Pancake Muffins
My family loves pancakes and would eat them multiple times a week…if I had the stamina to make them that often. Thankfully, this method for baking pancake batter in a muffin tin helps me pull it off—and even easily make a batch ahead of time for easy weekday breakfasts.
You can make these with store-bought pancake mix or you can stir together a quick homemade option. And really anything goes as far as the flavors go, though I’m going to share our favorite 6 options.
These are an easy baby breakfast (we love the fruit options for littles), a fun toddler meal, and an easy option to share with the whole family.
They warm up in about 15-30 seconds from the freezer or fridge and are easy to adapt for allergies.
Ingredients You Need
To make this recipe for Pancake Muffins, you need the following ingredients from the refrigerator and pantry.
- 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.
- Salt: A tiny bit of salt helps round out the flavor.
- Milk: I use whole milk, 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
- 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 recipe. Scroll down to the bottom of the post for the full information.
- Whisk together the dry ingredients so the leavening is evenly incorporated throughout.
- Add in the wet ingredients and gently whisk to combine into a smooth, lump-free batter.
- Add to a greased muffin pan, dividing the batter evenly.
- Add in desired toppings on top and bake until golden brown around the edges and just firm to the touch.
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.
You can do them either way, you’ll just adjust the amount of batter you use and the length of the baking time. The rest of the recipe is the same.
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 a mini muffin tin or a standard size one and adjust the baking time accordingly.
- Sprinkle a few pieces of the toppings over each muffin before adding to the oven.
- 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.
- Mini Pancake Muffins: Use 1 tablespoon batter in each muffin cup and bake for 12-14 minutes. (A perfect size for little kids.)
- Standard Muffins: Use just under ¼ cup batter in each muffin and bake for 16-18 minutes.
- All-purpose flour and whole wheat flour work similarly in this recipe. If using whole-wheat, check for doneness on the lower end of the baking time.
- Grease the muffin pan with nonstick cooking spray to ensure that the mixture, when baked, doesn’t stick to the pan. This works better than muffin liners.
Related Recipes
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
- Whisk gently but thoroughly.
- Use a mini muffin pan or a standard size one and adjust the baking time accordingly.
- Stir in the mix-ins to the batter or sprinkle a few piece 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.
- 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.
- 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.
- To make these with 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 Cake mix and it worked well. It may vary slightly with other brands of mix.)
Nutrition
This recipe was first published January 2021.
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?
I’ve made this twice already with boxed pancake mix and love how easy they come together. I’ve made them with both frozen blueberries and frozen strawberries. My daughter wanted pancakes for her birthday party and I did that one other time but was at the stove the whole time and missed her opening presents. So these pancake muffins solved all my problems. She got pancakes and I got to be present at her party.
Made these this morning with blueberries and they were delicious! My two year old loved them!
Excited to make these today for my 10 month old 🙂 Great way to serve up new foods and add variety!
Any chance you have the air fryer option? I’m new to it and not sure what the heat and timing should be…
Hi Amy,
Your recipes typically note if there is a gluten-free option, and I noticed there isn’t one listed here. Do you think a GF cup-for-cup flour would work for this recipe? Or did you test one and it just didn’t quite work? Thanks!
Hi- Sorry, that was an oversight and yes it should work the same here!
No worries at all! I just wanted to confirm before we try the recipe. Friday is “National Blueberry Pancake” Day, and we will be adding these muffins to our menu. Thanks for your quick response!
Oh fun, enjoy them!
We made these with the dairy free and egg free substitutes. My littles loved them! They were moist and delicious. The whole family enjoyed for dinner.
It was so nice to find a recipe that works for these allergens! Greatly appreciate all the recipes that you do that have these substitutions.
I’m so glad!
I made 24 mini muffins using the Kodiak Flapjacks and Pancake mix and the rest of the ingredients in this recipe because I have been looking for a Pancakes Bite recipe. I am trying to manage weight and I thought this would add some variety into my diet. Pancakes are one of my favorite breakfast choices. I learned that 12 minutes was to long in my oven, muffins were dry. They were moist when eaten hot and when baked for 10 minutes.
How would you go about storing these and how long will they last? What about freezing? Just made them for my toddler and they are delicious!
Let cool and store in an airtight container in the fridge for up to 5 days. 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.
Just made these with a sodium free baking powder and they came out great! I might eat them all myself before my daughter wakes up from her nap…
Can I use oil instead of butter? If so, same ratio? Thanks.
Yes, should be!
Hi ! I am not much of a baker, but I really want to try these ! Will they be moist enough for a baby ?
Thanks !
I would bake on the lower end of the baking time and dice up. If there’s any trouble with the moistness, you can always spread a little applesauce on—but they should be okay if you use one of the fruit mix-ins I think.
Good. Not as sweet as store-bought muffins but then, if you’re making them for your toddler then low sugar is probably the way to go. Will be making them again!
Hi, do you think these would work with frozen fruit or only fresh fruit? Thank you!
Hi- You can totally use frozen fruit. Just use kitchen scissors to cut up any pieces that are large (like you’d have with frozen strawberry slices) and drop a few on the tops of each muffin before baking.
Thank you, Amy!
Made them earlier today and they are good, thanks again!
Delicious and easy for 3 year old to help make! Probably didn’t need the full cup of chocolate chips for the mix-in!
Ah yes, I totally meant to add that note. Thank you for the reminder!
This said it was EGGLESS RECIPE- I saw in the steps you added eggs to it.
I always put the egg-free and dairy-free variations in the Notes at the bottom of the recipe. That information is there for you if you’d like to use it. (By offering variations, I aim to be as inclusive as I can. I apologize if you simply didn’t know where to find that option.)
I made this yesterday and they came out okay but a bit dry. This was my fist time making muffins so maybe I need some practice. Adding some syrup or honey helped. Not sure if my picky daughter is going to eat them this morning but my wife likes them. Thanks!
Thanks for that feedback! Would you be able to tell me which mix-in you added?
Yes, I added strawberries, blueberries, bananas, and cranberries (not all together). But after writing my review I tasted the ones from the second batch which were in the oven for a minute less than the first batch and towards the bottom of the oven and they came out great. So I think as I experiment and tweak it we’ll get them perfect. Thanks so much, been exploring your website and got lots of ideas for our picky soon-to-be 3 year old!
Oh good to hear, thank you!