pancake muffins {lifehack}

filed under: Muffins on May 4, 2015

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.

LIFEHACK! Pancake Muffins~ seriously the best!

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

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.

How to Make Pancake Muffins

Prepare your pancake batter and a muffin pan. Pour batter into prepared muffin pan and then add about 1 tablespoon of the topping of your choice. We like blueberries, raspberries, banana, bacon, scrambled egg, even some chocolate chips!

Bake according to directions and then serve. Feel free to top with butter, syrup, or just grab one and enjoy!

LIFEHACK! Pancake Muffins~ seriously the best!

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 aside.

One hour later when people start wondering back in 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!

Pancake Muffins
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins

Easy Pancake Muffins make breakfast fun and turn them into an all-day-long snack!

Course: Breakfast
Cuisine: American
Keyword: Pancake Muffins
Servings: 16 muffins
Author: Amanda Rettke
  • 1 1/2 cups (187g) all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 1/4 cups (280g) milk
  • 1 teaspoon vanilla
  • 1 egg, room temperature
  • 3 tablespoons (43g) butter, melted
  • Fresh fruit of your choice
  1. Heat oven to 350 degrees F.
  2. 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.

  3. Using a 1/4 cup as a scoop, put batter into a muffin tin that has been greased/sprayed/buttered.
  4. Choose your garnish (fruit, bacon, egg, chocolate chip) and use about a tablespoon for each muffin. Be sure to press the garnish down into the batter.

  5. Bake for 10-12 minutes.
  6. Best served warm and with syrup.

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  • Joanne says:

    Seeing as how I HATE flipping pancakes but LOVE eating them…I need these muffins in my life.

  • Amy @Very Culinary says:

    Love this, Amanda! Will make these this weekend.

  • Erin@WellPlated says:

    The EXACT thing happens, even in our household of two! These are the perfect solution.

  • kristin says:

    Brilliant! Who doesn’t love chocolate chip pancakes? I used to love butterscotch chip with maple syrup. I say “used to” because I know I can’t load up on pancakes or there will be no eating cookies later in the day. 🙁

  • Jocelyn (Grandbaby cakes) says:

    I absolutely adore pancakes so these are at the top of my list! Oh yeah!

  • Laura @ Laura's Culinary Adventures says:


  • Fanny @ Oh Sweet Day! says:

    Hi Amanda, I just wanted to let you know that I’ve recently made a cake for Mother’s Day, and it was inspired by your book “Surprise-Inside Cake”. I can’t express enough how much I adore that book! It’s like my bible now, except I’m a long way to go to tackle my “3D deficiency”. Feel free to hop over to take a look. 🙂

  • Shinee says:

    Huh, pancake muffins? Can’t wait to try this awesome life hack!!!

  • Ami@NaiveCookCooks says:

    Amanda this is genius! You get muffins + pancakes!! Perfect brunch idea.

  • Passade says:

    Yummy, yummy pancake muffins. Thanks for sharing. 🙂

  • Stacey says:

    I love these! Definitely making them soon for the kids, I know they would think they’re the best things ever. Plus, they love taking pancakes in their lunches – and these would pack a lot easier! Pinned!

  • heather @french press says:

    we absolutely love pancake muffins – SO much easier than flipping all morning long

  • Ashley | The Recipe Rebel says:

    This is brilliant! We always have a couple leftover pancakes that no one eats. Definitely need to do this next time!

  • Phi @ The Sweetphi Blog says:

    Ok, Amanda, this is seriously GENIUS!!!! I’m totally in love with this idea so much so that I am going to do it this weekend! I come from a family of 6, and breakfasts were usually the same-either not enough or way too much with leftovers! Since this weekend is mother’s day (happy mother’s day to you btw) I am going home and am going to include these pancake muffins as part of our menu!

  • Ashley | Spoonful of Flavor says:

    I completely understand why everyone loves these, they look so good. And what a great idea to turn a pancake into a muffin!

  • Kelly says:

    Love this idea! We always have leftovers and these are the perfect way to make them portable too!

  • Medha @ Whisk & Shout says:

    These look delicious! I love the ease of them- I’m awful at flipping pancakes 🙂

  • Shiloh says:

    I have a question. Would boxed pancake batter work just as well as your homemade batter? I was thinking of making these for Mother’s day breakfast. Thank you!

    • Amanda says:


  • Julia @ Sprinkled With Jules says:

    What a great idea!

  • Monica says:

    There’s just 3 of us but leftovers are a beautiful thing here, too! I have always wanted to try pancake muffins. Love how yours turned out and the topping options are a great idea.

  • Kate @ Framed Cooks says:

    Pancakes and muffins all at the same time = perfect happiness!

  • Christina says:

    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.

  • Alma Capelle says:

    I love to learn more about baking

  • Lorraine says:

    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.

  • ALLEY says:

    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???

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.