Easy Pancake  Muffins

An easy breakfast to make and share with the kids—that stores so well!


– flour  – sugar – baking powder – salt – milk – eggs (lightly beaten) – unsalted butter  – vanilla extract – mix-ins such as blueberries, diced strawberries, or chocolate chips

Step 1.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. This will evenly distribute the leavening. – 

Step 2.

Gently whisk in the eggs, vanilla, milk, and butter. Fold in the desired mix-in if adding one option to the whole batch.

Step 3.

Divide batter among the prepared muffin pan. Mini Muffins: Use 1 tablespoon batter in each muffin cup. Standard Muffins: Use just under ¼ cup batter in each muffin cup.

Step 4.

Check for doneness with a cake tester or toothpick. When inserted into the center, it should come out cleanly.

Step 5.

Serve warm with a desired dipping sauce as you like. Try them for breakfast or even breakfast-for- dinner.

Step 6.

Serve warm or cool and store for later in the fridge or freezer in a freezer bag with as much air removed as possible.


– Serve with a dip such as applesauce, nut butter, yogurt, or maple syrup. – Whisk gently but thoroughly. – Stir in the mix-ins to the batter or sprinkle a few pieces over each.