Pancake Muffins? Seriously?! Why did I not think of this before?
I think I heard this idea from one of you brilliant minds a few dozen weeks or possibly even years ago. If it was you, thank you. My apologies for taking so long to try it. It’s just that...change is hard, you know? I’m so used to pouring pancake batter on a griddle, so scooping it into a muffin cup was just such a hard, hard adjustment for me.
Not really. I just never got around to trying it. Sheesh.
The thing about the traditional pancake is how long one has to stand at the griddle flipping the cakes. Yum, and all that. But it is time consuming if you must move make mountains of pancakes to fill up your people. With the muffin idea, you can scoop the very same pancake batter into muffin cups, slide them into the oven, and be on your way. And {please hold your applause} you can make extras of these and put them into your freezer, then pull them out and rewarm them without even having to think or stir or dirty up a bowl.
I may never stand at a griddle again. {standing ovation}
I no longer know how to cook in small quantities, as is evidenced by the following large-sized ingredient list. Forgive me, cut the recipe in half, or simply put your leftovers in a freezer bag and then into the freezer for a no-brainer breakfast of the future.
Pancake Muffins
- 3 cups whole wheat flour (I use freshly ground white wheat - hard or soft)
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup melted butter
- 3 eggs
- 2½ cups milk
- Whisk all ingredients together until smooth-ish.
- Scoop into prepared muffin cups (buttered, paper-lined, whatever you choose).
- Drop in berries or chocolate chips if you wish.
- Bake in a 350° oven for 15-20 minutes or until muffins are golden brown.
You’d think I would have done this earlier since I’ve been making Sausage Pancake Muffins for so long.
If you want to make these a “to-go” muffin, simply add about 1/4 cup of real maple syrup to the batter before scooping and baking. Then you can skip the necessary “dip them in syrup while holding your chin over the table” step.
Ever tried this idea? Were you the one who told me about it? Love you.
Go one step further and pour the batter into a 9×13 pan!! Bake at 350 degrees for 20-30 minutes. We like ours with sauteed apples and cinnamon. :) So easy!
Apples and cinnamon – yum!
I meant to say apples and cinnamon in the bottom of the pan and then pour the pancake batter on top. Serve in squares with tons of maple syrup! :) It is called Apple Pancake Bake
Would you do the whole recipe above (3 C flour, etc.) in one 9×13 pan, or split it between two pans?
Yes, one 9×13 pan! : )
Here’s the recipe I shared after hearing this idea!!
Ummm, here’s the link: https://www.heavenlyhomemakers.com/baked-apple-pancake-recipe
Wondering if cut up sausage links could be added…makes me think of those delightful (not real food) sausage pancake on a stick…
Monday is our pancake day, and Now that cooler weather is in the forecast, I’m going to give it a try. Thanks for sharing this time-saving recipe!
I usually stir in cooked sausage crumbles, but yes, I’m sure cut up links would work great!
We try to be gluten free when possible because I get eczema on my fingers which totally clears up when I’m not eating gluten (I need to heal my gut). Do you think this would turn out using a gluten free flour blend? I’m hoping :)
I’m sure it would. I think any basic pancake recipe would work great!
Tell me about your muffin tin? Do you know where I can find one? So cute!
Yes! Others were asking too…so I found these and shared it here: https://www.heavenlyhomemakers.com/look-what-i-just-found-to-go-with-the-pancake-muffin-idea
Love this idea! I already have 3 bags of frozen pancakes in my freezer so I need to wait before trying these. But I’d LOVE to know where you got your pretty muffin pan! That looks so fun!
I got it a long time ago from a company called Demarle. But I just found something similar at Amazon for a really good price: http://www.amazon.com/gp/product/B009ANCUCO?ie=UTF8&camp=1789&creativeASIN=B009ANCUCO&linkCode=xm2&tag=wwwheavenlyho-20
I love that they pop right out and are so cute too! (Ooh, and there’s a 5% off coupon now too. Nice!)
When I made these muffins they were really dense and didn’t look like yours. Could it be from using a stoneware muffin pan? Should the batter be lumpy like regular pancake batter or smooth?
I use freshly ground whole wheat flour, so that might be what make the difference, otherwise, I’m not sure. Super bummer! The stoneware pan could certainly make the difference. My batter was smooth when I poured it in.
I thought we were the only ones who struggle to get out early. We’re up, well some of us are, just don’t ask us to be up and out. Love this idea. We started pouring pancake batter directly on a greased cookie sheet sometime last year, but since I’ve got a kid who likes really thin pancakes, I do them on the indoor grill now. They end up perfect every time.
On the indoor grill – how fun!
I’m sorry to say these did not turn out at all when I made them. :( I used paper liners and the contents all stuck to the paper liner……….. :( I did add 1/4 cup syrup as you noted as a suggestion.
Well, phooey! Sorry they didn’t work for you. I usually use muffin liners made from parchment paper, which takes away the sticking problem – they peel right off. Hope they tasted good otherwise – if in fact you were able to scrape anything off the paper. Ergh!
So I can really just add the 1/4 of syrup without reducing any of the other liquid in the recipe?
BTW – My daughter just loves your site and has shared many of your recipes on FB :-)
Yes, it should be fine without other adjustments. :)
I’m going to try these this weekend! We will have our two year old grandson for a few days and I’m sure he will love them. I’m going to make them in mini muffin pans so he hold them easier and “dip, dip”.