These Pancake Muffins are perfect for busy mornings! Make them ahead of time and store in the fridge or freezer for a super easy breakfast.

What are pancake muffins? Well they are exactly what you would expect them to be – light and fluffy pancake batter poured into a muffin tin and baked in the oven.

Not only do they take less time to prepare than traditional pancakes, but they are so easy to customize with different toppings.

These keep well in the refrigerator and freeze beautifully, making them one of our favorite easy make ahead breakfasts!

My kids love dipping these in maple syrup and getting to pick their own toppings.

These are great for meal prepping on the weekends and pulling out of the freezer for quick breakfasts!

Ingredients you will need

The full recipe with instructions is located at the bottom of this post, but here is what you’ll need to make these pancake muffins.

All-purpose flour
Baking powder
Granulated sugar
Whole milk
Unsweetened greek yogurt: I tested variations of this recipe without yogurt and kept coming back to this one because I loved the texture that it gave!
Unsalted butter
Egg
Vanilla extract
Salt

How to make pancake muffins

Step 1: Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.

Step 2: In a separate bowl, whisk together the sugar, milk, greek yogurt, melted butter, egg, and vanilla extract.

Step 3: Add the dry ingredients to the wet and mix until just combined. Do not over mix the batter.

Step 4: Line a regular sized muffin tin with parchment paper muffin liners and distribute the batter into the muffin liners.

Step 5: Add your toppings of choice.

Kitchen tips

For blueberry muffins, add 6-8 blueberries per muffin. For chocolate chip, add 1 tablespoon of chocolate chips per muffin.

Step 6: Bake the pancake muffins at 350 degrees for 18-21 minutes, until a toothpick inserted comes out clean.

Remove the muffins onto a wire cooling rack and allow them to cool completely before storing.

How to store

Leftover pancake muffins can be stored in an airtight bag in the refrigerator or freezer. They will keep in the refrigerator for 3-4 days or in the freezer for 1-2 months.

These would make such a cute treat to serve for a brunch tray. Just add a variety of fruit and maple syrup to dip!

If you love pancake muffins, be sure to also check out my recipe for Pancake Mini Muffins!

Next time you are craving pancakes, make these instead!

chocolate chip pancake muffin on a plate

Pancake Mini Muffins

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Notes

Leftover muffins should be stored in an airtight bag or container in the refrigerator or freezer. They will keep 3-4 days in the refrigerator or 1-2 months in the freezer.