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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.

These are lightly sweetened and made from scratch and so much better than ones made from a mix. They’re better for you, too, because my pancake muffin recipe has less flour and no refined sugar. 

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Blueberry Pancake Muffins - these easy muffins are made with pancake batter. They're great for on the go or with syrup for an easy make-ahead breakfast!

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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. 

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.

Table of Contents
  1. Lightly Sweet Blueberry Pancake Muffins from Scratch
  2. Tips for Substitutions
  3. Steps for Making the Batter
  4. Recipe Video
  5. How to Make Muffins with Pancake Mix
  6. Serve them Warm, at Room Temperature or Cold
  7. Other easy on the go breakfast ideas
  8. Blueberry Pancake Muffins Recipe

Lightly Sweet Blueberry Pancake Muffins from Scratch

These muffins don’t have any refined sugar. Instead, they’re lightly sweetened with maple syrup. 

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. Speaking of which, here are the ingredients you’ll need:

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Buttermilk
  • Real maple syrup or pancake syrup
  • Vegetable oil
  • Eggs
  • Blueberries

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.

Blueberry Pancake Muffins - these easy muffins are made with pancake batter. They're great for on the go or with syrup for an easy make-ahead breakfast!

Tips for Substitutions

I don’t always have buttermilk on hand so luckily there is an easy way to 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.

So easy, right? Also, if you don’t want to use milk 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.

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.

Recipe Video

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!

blueberry pancake muffin on stack of muffins

Serve them Warm, at Room Temperature or Cold

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!

They also hold well at room temperature so they’re great if you have a brunch with family and friends. Just pile them on a platter and let everyone help themselves.

Or, make a batch ahead of time and keep them in the refrigerator. They’re delicious cold or you can warm them up in the microwave.

Other easy on the go breakfast ideas

Have you made this recipe?

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Blueberry Pancake Muffins

Blueberry Pancake Muffins

5 from 1 vote
Blueberry Pancake Muffins – these easy muffins are made with pancake batter. They’re great for on the go or with syrup for an easy make-ahead breakfast!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 12 muffins
Serving Size 1 serving


  • 1 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk or 2/3 cup milk + 1 teaspoon vinegar, let it sit for 5 minutes
  • 1/4 cup maple syrup
  • 1/4 cup vegetable oil
  • 2 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.

Recipe Video

Recipe Notes

Use any mix ins you want instead of blueberries.

Recipe Nutrition

Serving: 1serving | Calories: 140kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 214mg | Potassium: 170mg | Sugar: 5g | Vitamin A: 70IU | Vitamin C: 1.2mg | Calcium: 72mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American
Author Dorothy Kern
Keyword muffin, pancakes
collage of pancake muffin photos

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 May 20, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. Just pulled these out of the oven and oh my they are tasty. My breakfast for the week. The only thing I changed was to substitute half of the APF for whole wheat pasty flour and I used organic frozen blueberries as that was all I had. Hard to find good blueberries here in NH in the winter.

  2. these are brilliant! Cant wait to try them. And I’m so thankful for your post about sizing and hope we can all pull together and make a difference!

  3. I like this idea! It’s funny because I use muffin mix to make waffles! But I have a question, what happens if I use milk (no vinegar added) instead of butter milk? How much will it effect the muffins?

  4. Every time I make blueberry muffins (or pancakes) I’m always frustrated by my inability to get the blueberries allocated to each muffin fairly. There’s always one or two at the end that ends up only having a couple of berries. I wonder if instead of mixing them in, perhaps I could divide them among the cups in the pan and then put the batter on top…

  5. Dorothy,

    This looks amazing! Genius idea!

    I also have to comment that I sincerely look forward to every blog post from you! You celebrate real life! You are such an inspiration! Honestly, your daughter sounds amazing with beauty inside and out. I know she will look amazing! More importantly, I hope she has a blast!

  6. my heart was breaking for you and Jordan as I read your post over the weekend. I remember years ago when one of Stella’s friends looked at the tag of her pants and read large…Stella was devastated that she wasn’t small like most of her friends, and tried to cut to cut the tags out of everything she owned. Hopefully Jordan ends up with a dress she loves and feel gorgeous in. Every little girl deserves that.
    Now these muffins, these are a no brainer…I am ALL over them

    1. I know I’ve been trying SO hard to leave the size thing out of it…just act like they don’t carry those sizes because the store is full, etc. Thanks Heather!

  7. I’m so sorry that you had that experience trying to find a dress! I also can’t believe that your kiddo (or anybody’s kiddo) is classified in such a manner. I I know that whatever she ends up wearing will be lovely. I’m glad that you’re there for her, to remind her of how stunning she is.

  8. They look perfect and I agree with you about making pancakes on all your points! They’re not worth it unless someone else is making them for me 🙂 These are perfect!

  9. Talk about the ultimate breakfast – pancakes AND muffins into one easily snackable treat? Amazing. And I’m glad your last post got a lot of support. It’s something that needed to be addressed.

  10. How perfect, I love that the muffins are lighter than traditional ones! And blueberries are my favourite fruits to put in my baking as well. 🙂

    Charmaine Ng | Architecture & Lifestyle Blog