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Blueberry Pancake Muffins are an easy way to enjoy pancakes even when you’re busy! You can make a big batch ahead and have them on hand for easy breakfasts during the week. Lightly sweetened, made from scratch: my pancake muffin recipe has less flour and no refined sugar.
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Easy Pancake Muffins
I love pancakes, but most of the time I don’t have the energy to make them in the morning or the time to sit down and enjoy a plate before we have to rush out the door. I also don’t have the metabolism or desire to enjoy that much sugar first thing in the morning! So, I save traditional pancakes for special occasions, but I can still get my fix with Pancake Muffins.
These are an easy way to enjoy pancakes in the morning, on the go, and especially if you don’t love a ton of sugar. Even though they’re technically “muffins” they’re lighter than regular ones which can be very dense. These pancake muffins have a light and airy texture and have less flour and sugar. They’re lightly sweetened with maple syrup.
You can make them ahead and enjoy them cold or warm them up in the microwave for an easy on-the-go breakfast during the week.
I know it might be tempting to use a pancake mix, but these are just as easy to make from scratch and they taste so much better. Plus, they’re better for you because you know exactly what’s in them.
- All-purpose flour: Be sure to measure the flour by spooning and leveling, not scooping.
- Buttermilk – this helps the muffins rise so don’t omit it! Make your own buttermilk if you need to.
- Real maple syrup or pancake syrup – For sweetness
- Blueberries – Optional, but we love them!
They have a hint of sweetness and the texture of a light and airy muffin, so I can check all my “want carbs” boxes. If you like more sugar, you can slather them with syrup and eat them with a fork, or let the kids dip them. They’d also be awesome with chocolate honey butter.
Steps for Making the Batter
- You will need a standard 12-cup muffin pan for this recipe. I like to use muffin liners and spray the inside of each with cooking spray. Preheat your oven to 350°F.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl. In a smaller bowl, whisk the buttermilk, maple syrup, vegetable oil, and eggs together until smooth.
- Add the wet ingredients to the dry ones and stir just until combined. Like a regular pancake batter, there will be some lumps which is fine. Fold in the blueberries.
- Fill each muffin liner ¾ full with the batter. Bake the muffins for 12 to 15 minutes or until a toothpick comes out clean.
- You can serve them right away or cool them and keep them in the refrigerator for an easy breakfast later.
How to Make Muffins with Pancake Mix
I really want to encourage you to make them from scratch – they really are easy to make and so much better! But I get it – if you’re busy and short on time, yes, you can make blueberry muffins with pancake mix – just use your favorite mix and bake them as pancakes instead of flipping!
Freeze them in an airtight container for up to 3 months.
Make extra pancakes to freeze, or make these muffins!
Blueberry Pancake Muffins
- 1 ½ cups (186g) all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup buttermilk or 2/3 cup milk + 1 teaspoon vinegar, let it sit for 5 minutes
- ¼ cup maple syrup
- ¼ cup vegetable oil
- 2 large eggs
- 1 cup blueberries more if desired
- Preheat oven to 350°F. Line a 12-cup muffin pan with liners and spray them with nonstick cooking spray.
- Whisk flour, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, maple syrup, oil, and eggs in a large measuring cup or medium sized bowl. Stir wet ingredients into dry, and stir just until combined. Mixture will be slightly lumpy. Stir in blueberries carefully.
- Fill muffin cups 3/4 full (about 1/4 cup of batter per muffin liner). Bake for 12-15 minutes, or until a toothpick comes out with just a few crumbs and the muffins are puffy and golden. Cool slightly before serving. Serve warm or cold, plain or with butter and syrup.
- Make your own buttermilk: Combine 2/3 cup of milk with 1 teaspoon of vinegar and let it sit for five minutes before adding it to the batter.
- You can use your favorite non-dairy milk and add the same amount of vinegar to make a non-dairy buttermilk.
- If you want to make them sugar-free just use your favorite sugar-free pancake syrup.
- I like to use fresh blueberries for this recipe, but you can use frozen ones. Just be sure to thaw them and drain off the excess liquid before adding them to the batter.
- What I love about these pancake muffins is that they’re delicious at any temperature. They’re great warm from the oven and we love to drizzle a little maple syrup over the top just like you would with regular pancakes. Or dip them in syrup!
- Make a batch ahead of time and keep them in the freezer. Simply warm them in the microwave.
- Use any mix ins: Chocolate Chip Pancake Muffins are a favorite!
Pancake Muffins are an easy on the go breakfast! Bake from scratch pancake batter in muffin tins and add blueberries for a delicious and easy breakfast recipe.
Last Updated on February 25, 2023