Fluffy buttermilk pancakes baked in the oven! You can make a large quantity at the same time and you do not need to hover over the stove.
I love how these pancake muffins came out. They are super fluffy and taste like pancakes, but they are baked in a muffin pan. These were so puffy and fun to eat!
I always have a hard time making pancakes when I have a lot of people over. Even with a big griddle, I can only make so many at a time, and I hate that some of them get cold. So this is the perfect solution! Plus no more need to flip, throw away the first pancake, or hover over the stove.
Recipe Highlights
- Like regular pancakes, you first mix up the batter. Buttermilk gives the muffins a bit of a tangy flavor but it also gives them a soft and tender crumb.
- When you mix the batter, don’t overmix it. It’s okay if there are some lumps. Overmixing will overwork the gluten in the flour which will give your pancake muffins a tougher texture.
- This recipe makes 16 pancake muffins that all bake at the same time in a muffin pan. I love that I can serve all of them hot from the oven.
- I use a standard muffin pan, but you can use a mini muffin pan*, too! Or, bake the batter in mini cake pans and they will look like Japanese hotcakes.
- You can make plain pancake muffins, but you can also do different flavors by adding fruit like blueberries, chopped strawberries or cherries.
Want More Breakfast Recipes?
I love creating fun and creative breakfast recipes – here are a few more recipes you might like, too.
Here is a short video for this recipe. Please note I only made 1/2 the amount for the video.
Baked Buttermilk Pancake Muffins
Ingredients
- 2 cups all-purpose flour
- 6 tbsp sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 2 ½ cups buttermilk
- 2 large eggs
- 3 tbsp canola oil
Instructions
- Preheat oven to 350°F. Grease two 12-cup muffin pans with cooking oil spray. Since this recipe only makes about 16, you don't need to grease all the molds.
- In a large bowl, add flour, sugar, baking powder and baking soda. Whisk until well combined. Add in buttermilk, eggs and oil. Whisk until only small lumps remain. Be careful not to over-mix the batter.
- Add 1/3 cup batter to each muffin mold. Bake for about 15 minutes or until muffins are fully cooked. Use a small spatula to loosen the edge of the muffins before removing them. Serve with syrup, fresh fruit, whipped cream, melted butter or other pancake toppings of your choice.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
These were perfect! I halved the recipe.
I’m so glad they worked out well for you!
I just made these tonight for breakfast tomorrow, and tried one, and they’re amazing!! I ended up having more batter after using my mini muffin pan, so I made donuts, and a mini cake too. They’re all so moist and look delicious, I’m excited to try more tomorrow!
I’m so glad you enjoyed!
Abby, do you happen to recall how long you baked the mini muffins? I’m guessing I can just keep an eye on them…
Can you put strawberries instead of blueberries? Or any other fruit?
yes
Can you use melted butter instead of canola oil? Thanks!
I have not tried but I think that should be fine
Could you use almond milk in place of buttermilk?
I have not tested this recipe with almond milk so I am not sure what the result would be
How do you think these would freeze if you had leftovers
I think they should freeze well
How would you heat them up again? Thaw over night? Nuke? Bake? Other?
I reheat them in the microwave
Goodday. My name is Jerry and I just started developing the love for baking. And I’ve also just started a small bakery bussiness. Your recipes are very helpful especially for me because I do not have a background of baking. Keep it up and thank you
thank you!