🥞🧁 Pancake Muffins with Six Flavors
One batter · Six flavors · Endless happiness
Introduction: why pancake muffins are a genius move
Pancakes are comforting, but they demand attention—flip too late, burn; flip too early, raw center. Muffins, on the other hand, are low-maintenance. So when you combine pancake batter with muffin tins, you get the best of both worlds: soft, fluffy pancakes without the flipping, plus the ability to customize each one.
These pancake muffins bake evenly, reheat beautifully, and are endlessly adaptable. Today, we’re making six distinct flavors from one base batter, all in the same tray. Zero boredom, maximum payoff.
🧾 Base Ingredients (makes 12 pancake muffins)
Pancake batter:
- 2 cups (250 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1¾ cups (420 ml) milk
- ¼ cup (60 ml) melted butter or neutral oil
- 1 teaspoon vanilla extract
For greasing:
- Butter or non-stick spray
🔥 Step 1: prep your oven and pan
Preheat the oven to 190°C / 375°F.
Grease a standard 12-cup muffin tin generously. Pancake batter is softer than muffin batter and loves to stick—don’t skip this step.
🥣 Step 2: make the pancake batter
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, whisk the eggs, milk, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry and mix gently just until combined. The batter should be pourable, thick but fluid—like classic pancake batter. A few small lumps are totally fine.
Let the batter rest for 5 minutes. This relaxes the gluten and gives you fluffier results.
🧁 Step 3: fill the muffin cups
Pour or spoon the batter into the muffin tin, filling each cup about ⅔ full.
Now pause. This is your blank canvas. We’re about to turn one batter into six flavors.
🎨 Six Flavors, One Tray
We’ll flavor 2 muffins of each kind. Simply add toppings directly into the filled cups and gently swirl or press them in.
🍫 1. Chocolate Chip Pancake Muffins
Classic, cozy, always a hit
- 2 tablespoons chocolate chips
- Optional: a tiny sprinkle of brown sugar on top
Drop the chocolate chips into the batter and gently push them under the surface so they don’t burn.
🫐 2. Blueberry Maple Pancake Muffins
Juicy, fruity, breakfast-icon energy
- ¼ cup fresh or frozen blueberries
- 1 teaspoon maple syrup per muffin
Add blueberries, drizzle maple syrup on top, and lightly swirl with a toothpick.
🍌 3. Banana Walnut Pancake Muffins
Comfort food vibes
- 2 tablespoons mashed ripe banana
- 1 tablespoon chopped walnuts
- Pinch of cinnamon
Spoon banana on top, sprinkle walnuts, and dust with cinnamon.
🍓 4. Strawberry Cheesecake Pancake Muffins
Soft, creamy, slightly indulgent
- 2 tablespoons diced strawberries
- 2 tablespoons sweetened cream cheese (soft)
Add strawberries, then dot with cream cheese. Don’t mix too much—let it marble naturally.
🍏 5. Apple Cinnamon Pancake Muffins
Warm, nostalgic, smells amazing
- 2 tablespoons finely diced apple
- ¼ teaspoon cinnamon
- Pinch of brown sugar
Press apples gently into the batter and sprinkle cinnamon sugar on top.
🧈 6. Peanut Butter Chocolate Swirl Pancake Muffins
Rich, show-stopping, dessert-worthy
- 1 teaspoon peanut butter per muffin
- A few mini chocolate chips
Warm the peanut butter slightly so it’s drizzle-able, swirl it in with a toothpick, and add chocolate chips.
🔥 Step 4: bake
Bake the pancake muffins for 14–18 minutes, until:
- The tops are set and lightly golden
- A toothpick inserted comes out clean
They should be soft and springy—not dry.
⏳ Step 5: cool and release
Let the muffins cool in the pan for 5 minutes, then gently remove them.
Because they’re pancake-soft, they’ll firm up slightly as they cool.
😍 Texture & taste
These muffins are:
- Fluffy and tender like pancakes
- Slightly crisp on top
- Soft and moist inside
Each flavor feels distinct, yet they all share that comforting pancake base we love.
🍯 Serving ideas
- Drizzle with maple syrup or honey
- Add a dusting of powdered sugar
- Serve with yogurt and fresh fruit
- Spread with butter while warm (yes, please)
❄️ Storage & reheating
- Store in an airtight container for 2 days
- Refrigerate up to 5 days
- Freeze up to 2 months
Reheat in the microwave for 15–20 seconds. They come back to life beautifully.
💡 Pro tips
- Don’t overbake—pancake muffins should stay soft
- Use an ice-cream scoop for even portions
- Label flavors if serving to guests (they’ll ask!)
🥞 Final thoughts
Pancake Muffins with Six Flavors are playful, practical, and ridiculously satisfying. They bring variety without extra work, and they make breakfast feel like a celebration instead of a routine.