Pancake Muffins – Slender Kitchen

Pancake Muffins are the perfect way to enjoy pancakes on the go. These fluffy, bite-sized pancakes can be made with any mix-ins you like including bananas, berries, chocolate chips, and more.
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With all the mouthwatering flavors of your favorite pancakes without any of the hassle, Pancake Muffins are the perfect way to start your day. Grab them on your way out the door for a quick and healthy breakfast or serve them up alongside bacon and eggs for a complete meal the whole family will enjoy.

Pancake Muffins are the ultimate on-the-go breakfasts for busy parents, college students, and everyone in between. Not only are they quick, easy, and delicious, but they also freeze incredibly well so you can make a big batch all at once and freeze them to enjoy whenever you need a quick breakfast.

They taste just like the fluffy pancakes we all love, but without all the mess and the time-consuming process of standing over the stove to flip them at just the right time. Just like you would with pancakes, you can add any of your favorite ingredients like fresh fruit, chocolate chips, and chopped nuts.

In this recipe for Pancake Muffins, I add a combination of strawberries and blueberries, but you can have fun with it and use whatever you like. Sometimes when I’m making a larger batch to freeze, I like to make different types of muffins so my kids have options to choose from each morning depending on what they’re in the mood for.

I can’t tell you how many times this recipe has saved me when I needed something that was quick and easy either to bring to work or to serve my girls before school. Serve them as a stand-alone dish or as part of a larger meal with a side of eggs and bacon. For make-ahead breakfasts, we also love these Frozen Oatmeal Muffins, Broccoli Cheese Egg Muffins, and Frozen Breakfast Quesadillas or Burritos.

This healthy breakfast recipe is perfect for on-the-go breakfasts and Sunday brunches alike. Try it out for yourself and let me know what you think in the comments!

Key Ingredients

To make this delicious breakfast recipe, you will need the following key ingredients:

  • Flour: I used a combination of whole wheat flour and all-purpose flour for this recipe, but you can also use a gluten-free version if needed.
  • Baking powder: This is what makes our pancake muffins rise so they get nice and fluffy.
  • Egg: This ingredient holds multiple purposes. It helps to form the dough, acts as a leavening agent, and adds flavor and color to the muffins. For a vegan version, you can substitute this for a chia or flax egg.
  • Maple syrup: This acts as a natural sweetener for our muffins. If needed, you can use honey or agave instead.
  • Milk: You can use any type of milk you want. Almond, cashew, soy, and dairy milk all work well here.
  • Fruit: I like to use a combination of blueberries, bananas, and chopped strawberries in these muffins to add a ton of fresh and delicious flavors. Feel free to use any type of mix-ins you prefer.

Recipe Variations: All the Best Pancake Toppings!

One of the most fun aspects of this dish is that the add-in options are endless! My girls love helping me whip up these pancake muffins and we have tried out a ton of different variations. With a recipe like this, you can really let your creativity shine and explore your craziest ideas. To give you a little inspiration, here are some more ideas for pancake muffin mix-ins:

  • Apples and cinnamon
  • Bananas and walnuts
  • Chocolate chips and nut butter
  • Shredded coconut and pineapple
  • Chopped bacon and maple syrup
  • Cinnamon and sugar
  • Chopped sausage and cheddar cheese
  • Pumpkin puree and chocolate chips
  • Lemon juice/zest and poppy seeds
  • Blueberries and chia seeds

What to Serve With Pancakes

While this healthy breakfast recipe works great as a stand-alone dish for days when you are rushing out the door, it also functions brilliantly as the centerpiece for a larger meal. You can serve this dish alongside eggs, turkey bacon, sausage, smoothies, etc. If you’re in need of some ideas, here are some of my favorite breakfast recipes to serve with muffins:

Storage and Freezer Instructions

This dish stores really well, so don’t be afraid to make a big batch and freeze a bunch of muffins to enjoy at your leisure. Before storing them, make sure you allow the muffins to cool down to room temperature. Then, you can transfer them to an airtight storage bag or container and store them in one of two ways:

  • In the fridge for up to 3-4 days.
  • In the freezer for up to 3 months.

When you’re ready to enjoy your muffins after freezing them, simply let them thaw in the fridge overnight and reheat them in the oven, toaster oven, or microwave.

Muffin pancakes with blueberries and strawberries stacked on a marble board.

Frequently Asked Questions

Below you will find the answers to some of the most frequently asked questions about this quick and easy breakfast dish:

Can you freeze muffins?

Yes! This recipe is fantastic for freezing, so I often make a bigger batch than I need so I can save a bunch of muffins for later. You can store the muffins in an airtight storage bag and freeze them for up to 3 months. To reheat, simply let them thaw overnight in the fridge and then heat them up in a toaster oven or microwave.

What are good toppings for pancake muffins?

You can use a wide variety of toppings or mix-ins for this dish, depending on your flavor preferences. Some of my favorite topping choices include fresh fruit, chocolate chips, chopped nuts, nut butter, maple syrup, bacon, and whipped cream.

What can I use instead of eggs in baking?

Whether you have an egg allergy, follow a vegan diet, or have simply run out of eggs, there are a few options you can use in baked goods instead of eggs. Some of the most common options include applesauce, mashed bananas, store-bought egg replacement, yogurt, and flax eggs.

Muffins made with pancake batter with strawberries and blueberries on a wire rack.

More Healthy Pancake Recipes

Like this recipe? Try these next:

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