Easy Pancake Muffins Recipe

Fluffy, grab-and-go pancake muffins baked in a muffin pan—ready in 25 minutes and perfect for breakfast meal prep. Customize with chocolate chips or blueberries!

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 12

Calories: 120kcal

Ingredients

Main Ingredients

▢ 1.5 cups all-purpose flour spooned and leveled
▢ 2 tablespoons granulated sugar
▢ 2 teaspoons baking powder
▢ 0.5 teaspoon fine salt
▢ 1.25 cups milk room temperature
▢ 1 large egg
▢ 2 tablespoons unsalted butter melted and slightly cooled
▢ 1 teaspoon vanilla extract
▢ 0.75 cup mini chocolate chips or fresh blueberries

Instructions

Preparation Steps

Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease with nonstick spray.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, whisk milk, egg, melted butter, and vanilla until smooth.
Pour wet ingredients into dry. Stir gently just until combined; a few small lumps are okay. Do not overmix.
Fold in mini chocolate chips (or blueberries) with a spatula.
Divide batter evenly among muffin cups, filling each about 0.75 full. Bake 13–15 minutes until tops spring back and a toothpick comes out clean.
Cool in pan 5 minutes, then transfer to a rack. Serve warm or at room temperature.

Notes

Swap chocolate chips with 0.75 cup blueberries or diced strawberries. Store leftovers in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Reheat in the microwave for 10–15 seconds. Freeze up to 2 months; thaw overnight in the fridge.

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