Pancake Muffin
intro
Fluffy, no-flip pancake muffins are a portable, customizable twist on classic breakfast pancakes, ideal for busy mornings and low-fuss quick meals.
Ingredients
Steps
Prep oven and muffin tin
Preheat your oven to 200°C (400°F) with a rack positioned in the middle of the oven. Line a 12-cup standard muffin tin with paper baking liners, or lightly coat each cup with non-stick cooking spray to prevent baked muffins from sticking.
Whisk dry ingredients
In a large 3L glass mixing bowl, combine 240g (2 cups) all-purpose flour, 25g (2 tbsp) granulated sugar, 8g (2 tsp) baking powder, 2.5g (1/2 tsp) baking soda, and 1.5g (1/4 tsp) fine sea salt. Whisk steadily for 30 seconds to evenly distribute all leavening and seasonings, breaking up any small flour clumps as you go.
Mix wet ingredients
In a separate 1.5L medium mixing bowl, add 2 room-temperature large eggs, 240ml (1 cup) low-fat buttermilk, 57g (1/4 cup) melted and cooled unsalted butter, and 5ml (1 tsp) pure vanilla extract. Whisk for 20 seconds until the mixture is smooth, uniform pale yellow, with no visible streaks of separated egg.
Combine batter gently
Pour the full wet ingredient mixture into the bowl of dry ingredients. Use a flexible rubber spatula to fold the components together for 15-20 seconds, stopping immediately once no dry flour streaks remain. The batter will be thick and slightly lumpy—do not overmix, as this will develop gluten and create tough muffins. If using, fold in 100g (1/2 cup) semi-sweet chocolate chips or fresh blueberries in the final 2 folds.
Portion batter into tins
Use a 60ml (1/4 cup) spring-loaded ice cream scoop to portion batter evenly into the prepared muffin tin, filling each liner exactly 2/3 full. Do not fill cups to the brim, as the batter will rise and expand during baking, causing overflow and misshapen muffins.
Bake until golden
Place the filled muffin tin on the preheated middle oven rack and bake for 14-16 minutes at 200°C (400°F). Muffins are done when tops are domed and golden brown, and a wooden toothpick inserted into the center of a middle-row muffin comes out with 1-2 small moist crumbs attached (no wet batter). Do not open the oven door for the first 10 minutes of baking, as sudden temperature drops will cause muffins to deflate.
Cool and serve warm
Remove the muffin tin from the oven using oven mitts, and let muffins rest in the tin for 5 minutes to set, then transfer them to a wire cooling rack for 3 additional minutes of cooling. Serve warm, drizzled with pure maple syrup or topped with a small pat of salted butter, if desired.
Tips
2.Do not overmix the batter: small lumps are completely normal, and overstirring develops gluten that leads to dense, chewy muffins instead of light, fluffy results.
3.Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month; reheat for 20 seconds in the microwave for a quick grab-and-go meal.
OMG these are a total game changer for busy school mornings! I whipped up a batch on Sunday for meal prep, warmed them up for 20 seconds each all week and my boys gobbled them up faster than regular pancakes. No standing over the griddle flipping for 20 minutes? Sign me up forever. They’re SO fluffy even after reheating!
Made these in my dorm kitchen last weekend for my floor potluck and everyone was asking for the recipe! I didn’t have buttermilk so I used the milk + white vinegar trick (1 tbsp vinegar per cup of milk, let sit 5 mins) and they still came out super fluffy. So easy even a college student with minimal baking skills and a terrible oven can nail it, 10/10.
These look amazing! Has anyone tried making these with a 1:1 gluten free flour blend? I’d love to make them for my niece who has celiac when she visits next weekend.
Added a handful of mini chocolate chips to half the batch and fresh blueberries to the other half, both were absolute fire. My roommate ate 4 straight out of the muffin tin before they even cooled down lmao, said they’re better than the fancy pancake place we go to for brunch.
Super easy recipe and the texture is perfect! I cut back a little on the sugar to make them a bit more weekday-friendly for my meal prep, and they were still delicious. Only note is that my oven runs hot so they were done at 12 minutes instead of 15, so definitely keep an eye on them the first time you make them!
Made these for our family camping trip last weekend and they were perfect to pack for early morning hikes! No sticky syrup mess, totally handheld, fluffy as can be — even my super picky 7 year old asked for seconds instead of begging for s'mores for breakfast. Will definitely be a regular on our camping menu from now on.
First time baking anything from scratch ever and these came out perfect!!! I was so nervous I’d mess them up but the instructions were so straightforward, 7 minutes of prep was no joke. My partner said they’re better than the diner pancakes we get on weekends, I feel like a real chef now 😂
Brought these to my office potluck this morning and the whole tin was gone in 10 minutes! Multiple coworkers came by my desk to beg for the recipe, they couldn’t believe how light and fluffy they were. I drizzled a tiny bit of homemade maple glaze on top and it took them over the top, 100% making these for every future work event.