Baked Buttermilk Pancake Muffins

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.
a close-up of syrup being poured over a stack of baked buttermilk pancakes

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!
buttermilk pancake muffins on blue plate

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.
a stack of three buttermilk pancake muffins topped with fresh blueberries and maple syrupYou can make all the pancakes at once. And they come out super thick and fluffy. You can make mini ones too! You can also do different flavors. I made plain ones, blueberry and cherry. You can even make them in mini round cake pans to look like Japanese hotcakes!

Here is a short video for this recipe. Please note I only made 1/2 the amount for the video.

Looking for more muffin recipes? Check out my Peanut Butter Banana Chocolate Muffins which are also great for breakfast or brunch.

Baked Buttermilk Pancake Muffins

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: American
Servings: 16 pancake muffins
These fluffy buttermilk pancakes are baked in a muffin pan, allowing you to make a large amount at once.


  • cups  all-purpose flour
  • tbsp sugar
  • 1 ½  tsp baking powder
  • 1 ½  tsp  baking soda
  • 2 ½  cups  buttermilk
  • large eggs
  • 3 tbsp canola oil


  1. 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.
  2. 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.
  3. 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 Facts
Baked Buttermilk Pancake Muffins
Amount Per Serving (1 muffin)
Calories 180 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 27mg9%
Sodium 175mg8%
Potassium 137mg4%
Carbohydrates 29g10%
Sugar 6g7%
Protein 5g10%
Vitamin A 95IU2%
Calcium 71mg7%
Iron 1.5mg8%
Net Carbs 29g58%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.
Baked Buttermilk Pancake Muffins

10 comments on “Baked Buttermilk Pancake Muffins”

  1. 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

  2. How do you think these would freeze if you had leftovers

  3. Could you use almond milk in place of buttermilk?

  4. Can you use melted butter instead of canola oil? Thanks!

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