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.
- 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
- 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
- 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.
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.