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.

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