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?