Dessert

Pancake Muffins Recipe

ByMariam Harutyunyan January 22, 2026January 22, 2026

Introduction

Pancake muffins are a delightful twist on traditional pancakes, baked into convenient, handheld portions. They’re fluffy, flavorful, and perfect for a quick breakfast or snack. With simple ingredients and easy steps, anyone can make these tasty treats at home.

Two light golden muffins are stacked on a white plate with a few fresh berries around them, including strawberries, blackberries, and blueberries. The bottom muffin has visible dark blueberry spots inside, while the top muffin is plain. A square of pale butter sits on top of the upper muffin, and golden syrup is being poured over it, dripping down both muffins and pooling on the plate. The background has a white marbled texture with blurred berries and a white container visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
3 teaspoons baking powder

3 tablespoons granulated sugar
1 cup whole milk

½ cup plain unsweetened Greek yogurt
3 tablespoons unsalted butter (melted and slightly cooled)

1 egg
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

Step 1: Preheat the oven to 350 degrees F (175 degrees C).
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a separate large bowl, whisk the sugar, milk, Greek yogurt, melted butter, egg, and vanilla extract until smooth.

Step 4: Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until just combined. Avoid overmixing.
Step 5: Line a muffin tin with parchment paper liners and evenly distribute the batter into each liner.
Step 6: Add optional toppings like 6-8 blueberries or 1 tablespoon of semi-sweet chocolate chips per muffin. Strawberries and raspberries work well too.

Step 7: Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.

Tips & Variations

For extra fluffiness, avoid overmixing the batter to keep the pancakes light.
Swap whole milk with buttermilk for a tangier flavor.

Add a dash of cinnamon or nutmeg to the batter for a warm spice note.
Try mixing in chopped nuts or shredded coconut for added texture.

Storage

Store pancake muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, warm in a microwave for 20-30 seconds or toast lightly in a toaster oven for a crisp exterior.

How to Serve

A wooden cutting board on a white marbled surface holds seven light golden muffins, some plain and some with chocolate chips on top, arranged in a loose cluster. Surrounding the muffins are fresh red strawberries with green leaves, dark blackberries, and plump blueberries scattered around the board and surface. A small white bowl filled with dark chocolate chips sits near the bottom right corner of the board, while another small white bowl holds a dark red liquid near the bottom left. The scene is softly lit, with a blue and white checkered cloth partially visible to the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pancake muffins gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure to check for any brand-specific instructions for best results.

Can I freeze pancake muffins?

Absolutely. Once cooled, freeze pancake muffins in a freezer-safe container or bag for up to 2 months. Thaw at room temperature or microwave for a quick breakfast option.