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Fluffy Pancake Muffins

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These fluffy pancake muffins are a quick, portable, and kid-approved breakfast perfect for busy school mornings. They combine the classic pancake flavor with the convenience of muffins, making meal prep easy and delicious.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (190 g)
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 1/4 cups milk (whole or 2%, or almond/oat milk for dairy-free)
  • 2 large eggs, room temperature
  • 3 tablespoons unsalted butter, melted and slightly cooled (or coconut oil)
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup blueberries or chocolate chips
  • Optional: 1/2 teaspoon ground cinnamon or nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your muffin tin with butter or non-stick spray.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar until combined.
  3. In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Do not overmix; a few lumps are okay.
  5. Fold in optional mix-ins like blueberries or chocolate chips if using.
  6. Spoon the batter evenly into the 12 muffin cups, filling each about 3/4 full.
  7. Bake for 15-18 minutes, checking at 15 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Use room temperature eggs and milk for better rise. Fresh baking powder is important for fluffiness. If muffins brown too quickly, tent with foil halfway through baking. Batter can be refrigerated overnight for easy morning baking. Cool muffins on a wire rack to prevent sogginess.

Nutrition

Keywords: fluffy pancake muffins, easy breakfast, school morning meal prep, kid-friendly breakfast, portable pancakes, muffin tin pancakes