With a large family breakfast usually goes one of two ways:

1. Make just enough and everyone is happy and full.

2. Make way too much and have lots of leftovers.

(or does this happen with every size family??)

LIFEHACK! Pancake Muffins~ seriously the best!
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Well, this sweet “lifehack” is kinda the best find ever. I am still making the same ole delicious pancake recipe we love, but they are in muffin form. So, as everyone finishes up their breakfast and says, “My belly is SO full!” and “I am stuffed!” I simply put the pancake muffins on a plate and set them aside. One hour later when people start wandering back into the kitchen claiming they are starving I get to say, “Grab a pancake muffin!” They happily do, and I don’t roll my eyes and wonder how one goes from being full to starving in 4 minutes. We have since made these with chocolate chips which the kids absolutely love. I mean, of course, they do! It’s chocolate. I love the versatility of this awesome breakfast treat and love that it is so easy. I also love that our delicious breakfast turns into an all-day-long snack!

LIFEHACK! Pancake Muffins~ seriously the best!

How to Store Muffins

There are a few ways to properly store muffins.

  • Room Temperature: I use a larger sealable plastic bag or an airtight container to store the muffins in a single layer. Some folks recommend adding a piece of paper towel to the bottom so that it will soak up any condensation. If your muffins are properly cooled before storing, this may not be necessary. However, if I am using an airtight container, I will often add a piece of bread to the container, torn in half, and fit in between the muffins. The bread will soak up moisture as well. Best enjoyed within 2-3 days.
  • Refrigerator: (Refrigeration, in general, dries out baked goods faster so a typical muffin recipe shouldn’t be refrigerated.) Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, remove from refrigerator pop into the microwave for 10 seconds or just allow muffin to come to room temperature naturally, about 15 minutes.
  • Freezer: Place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name.

How to Reheat Frozen Muffins

Remove muffin from the freezer and allow to come to room temperature overnight in the refrigerator or on the counter for a couple of hours.

More Muffin Recipes

LIFEHACK! Pancake Muffins~ seriously the best!

Pancake Muffins

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Easy Pancake Muffins make breakfast fun and turn them into an all-day-long snack!


  • 1 ½ cups (187 g) all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 1 ¼ cups (280 g) whole milk
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 3 tablespoons (43g) unsalted butter, melted
  • Fresh fruit of your choice, for topping


  • Heat oven to 350°F and spray a 12-cup muffin tin with non-stick cooking spray.
  • In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, vanilla, egg, and melted butter; mix until smooth.
  • Using a ¼ cup as a scoop, put batter into the prepared muffin tin.
  • Choose your desired toppings (fruit, bacon, chocolate chip, etc) and use about a tablespoon for each muffin. Be sure to press the toppings down into the batter.
  • Bake for 10-12 minutes.
  • Best served warm and with syrup.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I made these this morning for breakfast for my family and found them far too salty. I think a quarter teaspoon would be fine.

    Instead of putting the garnish on top, I part-way filled the muffins cups, put in a dollop of blueberry jam, and then filled them the rest of the way. I was afraid the jam might burn on top, but I can see that the other toppings would work on top.

    Another suggestion: I think mine might have raised more if I had let the batter sit for five or ten minutes before baking, just like a real pancake recipe.

  2. After trying out quite a number of muffin recipes on the net in search of one I really liked, I was about to think a light, airy muffin didn’t exist. I needed a recipe with low or no sugar (hubby is diabetic). I was a little concerned at first because the batter seemed a bit thin, but the muffins were exactly to my liking. I did add a tiny bit of those flavored tubey things (root beer) people put in cold water which added sweetener so no sugar was needed. Also I added a little cinnamon to the batter. I didn’t add any special toppings because the muffins were delicious just as they were. Thank you for a great recipe.

  3. DID ANYBODY ELSE MAKE THIS EXACT RECIPE??? I did and it was so salty that we could not eat it. May be there was a misprint somewhere in the measurements?? I followed exactly as it says and was disappointed that I had to throw it all away.
    did anyone else’s come out way to salty???

  4. Hi Amanda! I love your stuff.

    I don’t think the video link is working, but I’d like to see it if you have time. If not, no worries at all.

    Thank you for your hard work.

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