If you love pancakes, you’re going to love these pancake muffins.
Fresh out of the oven, they have a soft and fluffy texture with bits of melted chocolate in every bite. It’s everyone’s favorite breakfast food – made portable!
Easy Pancake Muffins
These pancake muffins offer the light texture and flavor of a pancake in a portable muffin. And just like pancakes, you can add any of your favorite mix-ins to the batter. In this case, it’s chocolate chips.
Breakfast is a big deal around my house, it’s the types of foods everyone in my family agrees on, and the recipes can often be prepped ahead. Pancake muffins are a delicious variation of my family’s favorites: pancakes, but in a muffin.
Pancake Muffin Ingredients
To make this easy and delicious breakfast, you’ll need:
- butter: makes the muffins moist.
- sugar: just enough to make the pancake muffin slightly sweet and adds structure.
- milk: regular or a non-dairy alternative will work.
- eggs: binds the ingredients and helps the muffin batter rise.
- vanilla extract: for that cake-like flavor.
- all-purpose flour: makes these super soft, but you can swap it for a 1:1 gluten-free all-purpose option if needed.
- baking powder: a leavening agent that helps the batter rise and makes these muffins fluffy.
- salt: enhances the other flavors.
- chocolate chips: adds bits of melted chocolate in every bite. You can use milk or semi-sweet chocolate chips.
For a less indulgent option, omit the chocolate chips and use diced strawberries or blueberries like I do to make these Mini Blueberry Pancake Muffins.
How to Make Pancake Muffins
Grab those ingredients and let’s make these pancake muffins!
Preheat the oven to 375F and line a 12-count muffin pan with paper liners.
- Sift the dry ingredients
Combine the flour, baking powder, and salt in a large bowl.
- Make the batter
Cream the butter and sugar in a large bowl with a hand mixer. Add the egg, vanilla, and milk, and mix until smooth. Add the dry ingredients to the wet ingredients and stir to form a thick but smooth batter. Fold in the chocolate chips.
Divide the muffin batter between the muffin cups and bake for 18 minutes, or a toothpick inserted in the center comes out with a few moist crumbs.
- Time to eat
Remove the muffins from the oven and allow them to cool down slightly before serving.
Watch this recipe video to make pancake muffins with me!
Making Mini-Size Pancake Muffins
If you have a mini muffin pan, you can also make these muffins bite-size! Lightly grease the pan with cooking spray, distribute the batter between the cups, and bake for 12 to 14 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Pancake Muffin Mix-Ins
Think of this recipe as a base for all sorts of delicious pancake muffin variations. This recipe uses chocolate chips, but you can swap those out for one of the mix-ins below:
- 1 cup blueberries
- 1 cup raspberries
- 1 cup diced strawberries
- ½ dried cranberries + 1 teaspoon orange zest
- ¾ cup caramel chips
- 2 teaspoons lemon zest + 2 tablespoons fresh lemon juice + 1 tablespoon poppy seeds
How to Serve Pancake Muffins
Enjoy these pancake muffins plain or like pancakes and serve them with homemade pancake syrup for dipping. However, I like to serve these muffins plain, since the chocolate chips add plenty of sweetness. Sometimes with a smear of peanut butter over the top because chocolate chips + peanut butter + muffin = heaven.
Make Ahead & Storage Tips
If you want to make the muffins ahead of time for an easy grab-and-go breakfast- good thinking! Simply allow the baked muffins to cool down to room temperature before placing them in an airtight container and covering the muffin tops with a paper towel. Store at room temperature for 2 to 4 days.
You can refrigerate them, but it does alter the flavor and texture of the muffins.
Instead, you can further extend their shelf-life, by freezing the muffins. Place the cooled muffins in a large zip bag and freeze for up to 2 months. To reheat, allow them to defrost on the counter or reheat in the microwave for 30 seconds to 1 minute.Print
Easy Pancake Muffins with Chocolate Chips
These pancake muffins have a soft and fluffy texture with melted chocolate chips in every bite! It’s an easy, kid-favorite breakfast you can make ahead.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baked
- ½ cup butter, softened
- ½ cup sugar
- ⅔ cup milk
- 2 large eggs
- 1 tablespoon vanilla
- 1 ½ cups all-purpose flour*
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ – 1 cup semi-sweet chocolate chips
- Preheat the oven to 375F and line a muffin pan with paper liners.
- In a large bowl, sift the flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream the butter and sugar with a hand mixer. Add the eggs, vanilla, and milk, mix until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
- Divide the batter into the muffin pan, filling each cup ¾th of the way.
- Bake for 18 minutes or until a toothpick inserted in the center of a muffin comes out with a few moist crumbs, and the tops are golden brown.
- Remove the muffins from the oven and allow them to cool slightly before removing them from the pan and serving.
I successfully made this recipe with an all-purpose gluten free flour (already includes xantham gum in ingredients). You can also make this with white whole-wheat (also known as whole-wheat baking flour).
To save time, I often make the batter in my blender. I place the wet ingredients at the bottom and dry on top (except chocolate chips. I fold those in a the end). Blend until just combined, scraping the sides a couple of times.
- Serving Size: 1 muffin
- Calories: 248
- Sugar: 17.2 g
- Sodium: 117 mg
- Fat: 12.6 g
- Saturated Fat: 7.6 g
- Trans Fat: 0 g
- Carbohydrates: 30.7 g
- Fiber: 1.4 g
- Protein: 4.2 g
- Cholesterol: 51.6 mg