Introduction

Pancake muffins are a delightful twist on classic pancakes, baked into convenient muffin shapes perfect for on-the-go breakfasts or snacks. With a tender crumb and your choice of mix-ins like blueberries or chocolate chips, these fluffy muffins bring all the comforting flavors of pancakes in every bite.

A close-up of a golden-brown blueberry muffin in a metal muffin tray with several whole blueberries baked into the top, some showing a deep purple color where the berries burst. A stream of shiny amber syrup is being poured over the muffin, creating a thick layer flowing down the side and pooling slightly at the base. The muffins are textured with small air bubbles on the surface, and the tray sits on a white marbled surface in soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons light brown sugar, lightly packed
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
1½ cups buttermilk, shaken
2 large eggs, at room temperature
4 tablespoons (½ stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1 tablespoon pure maple syrup
1 cup fresh blueberries (or chocolate chips, diced strawberries, or chopped pecans)
Extra butter or nonstick spray for greasing

Instructions

Step 1: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease generously with butter.
Step 2: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Step 3: In a separate bowl, whisk the buttermilk, eggs, melted butter, vanilla extract, and maple syrup until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula until just combined; some lumps are fine. Avoid overmixing.
Step 5: Gently fold in the blueberries or your chosen mix-in.
Step 6: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Step 7: Bake for 18–20 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Step 8: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with maple syrup and butter, if desired.

Tips & Variations

Use room temperature eggs and buttermilk for a tender texture and even mixing.
Don’t skip the buttermilk; it adds a subtle tang and moisture that keeps muffins soft.
Try brushing the muffin tops with melted butter right after baking and sprinkle with a bit of sugar for extra flavor and a slight crunch.
Swap blueberries with chocolate chips, chopped pecans, or diced strawberries to customize your muffins.
These muffins freeze well; store in an airtight container and reheat in a 300°F oven for 8–10 minutes before serving.

Storage

Store leftover pancake muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze the muffins in a freezer-safe bag or container for up to 3 months. To reheat, warm them in a 300°F oven for 8–10 minutes until heated through.

How to Serve

A close-up view of a golden brown blueberry muffin sitting in a gray metal muffin tray, with dark blue blueberries visible both on top and inside the muffin. A thick, dark amber syrup is being poured in a thin stream, flowing down the muffin's fluffy top and pooling slightly at the base in the tray. Behind it, other similar muffins with blueberries peek out softly blurred. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

While you can substitute regular milk, the buttermilk provides acidity that reacts with the baking soda to create a tender crumb and subtle tang. If using regular milk, add 1 tablespoon of lemon juice or vinegar per cup, let sit for 5 minutes, then use as a buttermilk substitute.

How do I prevent overmixing the batter?

Mix the wet and dry ingredients together just until combined. It’s okay if the batter is a bit lumpy—overmixing can develop gluten and make the muffins tough. Gently folding in the mix-ins at the end helps keep the batter delicate.