Pancake muffins have all the flavour of pancakes with maple syrup, baked in a muffin. These muffins are easy to eat on the go for a quick breakfast or snack.
What Makes These Different From a Pancake?
This recipe uses a pancake recipe but adds maple syrup to the batter. This way you get the flavour of maple syrup in every bite without the stickiness. You can still add more maple syrup if you want but the flavour is already in the muffin.
These muffins are bite-size as well, making them a perfect snack. And you can make two dozen of these in less time than it takes to make a stack of pancakes.
This recipe makes 24 bite-sized mini muffins. These are perfect for little hands or to serve as snacks.
Bite-sized muffins also mean they are great for dipping in syrup. Serve a small bowl of syrup on the side for dipping and the kids love them.
This recipe can also be made into 12 regular-sized muffins as well.
How To Serve Pancake Muffins
These muffins can be served on their own for breakfast or a snack. Since the maple syrup is baked into the muffin, you get the flavour of the syrup without the stickiness and mess.
Pancake muffins can also be served with syrup poured over them or on the side for dipping.
Another great way to serve these muffins is with an icing drizzle. I serve them with icing drizzled over the top when the kids have sleepovers. The kids and their friends look forward to these, and I am usually asked if I will make these for breakfast.
What is Icing Drizzle?
Icing drizzle is basically a glaze made of three ingredients, confectioner’s sugar, milk, and vanilla extract.
To make the icing drizzle I combine 1 cup of icing sugar with 2 tablespoons of milk and ½ teaspoon of vanilla extract. The mixture should be thin enough to pour over the muffins, if not add an additional ½ Tablespoon of milk. If it is too thin and resembles water, then add a tablespoon of icing sugar to thicken it. It should resemble milk but be thick like heavy cream.
Pancake muffins can be prepared the night before and stored in the refrigerator until ready to serve. To reheat, place on a plate and cover with a damp paper towel, microwave for 30 seconds. If not completely heated through, microwave for an additional 10 to 20 seconds.
Storing Pancake Muffins
These muffins are best kept in the fridge after cooling. Store them in an air-tight container for up to 3 days. Reheat in the microwave or oven.
Pancake Muffins can also be frozen for up to one month in an air-tight container. Thaw at room temperature before reheating and serving.
- 1¾ cups flour
- 1 Tbsp granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 cup milk
- ⅓ cup maple syrup
- 1 egg
- 2 Tbsp oil
- Preheat oven to 350°F
- Line a mini muffin pan with paper liners or spray with cooking spray
- In a large bowl, whisk together flour, sugar, baking powder, and baking soda.
- In a separate bowl, beat milk, egg, maple syrup and oil together.
- Pour liquid mixture into dry ingredients and stir until just combined. Don't overmix.
- Evenly fill prepared muffin pan
- Bake in preheated oven for 12-15 minutes or until baked through.
- Cool in pan for 2-3 minutes before serving.
- Store leftovers in the fridge in an air-tight container