Pancake Muffins (No flipping required!)

pancake muffins pancake muffins

Pancakes are everyone’s favorite, but these extra-easy pancake muffins are MVP because no one has to stand over a hot stove and flip. Best of all, they’re adorably bite-sized and ideal for dipping. The perfect post-sleepover or make-ahead breakfast!


  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 tsp cinnamon
  • pinch of salt
  • 2 cups buttermilk
  • 1 egg
  • 3 tablespoons melted butter
  • 1/4 tsp almond extract


  1. Mix flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl.
  2. Mix buttermilk, egg, butter and almond extract in a small bowl.
  3. Add the wet mixture to the dry, a bit at a time, stirring to incorporate.
  4. Heavily butter a muffin tin. Pour in mixture, filling about 1/2-2/3 full.
  5. Bake at 350 for 15 minutes for mini muffins or 27-30 for full size muffins.

Meg is a Co-Founder of What's Up Moms and the mom to three kids (12, 10 and 7). She wishes her kids asked for caramelized brussel sprouts and wild salmon salad every night. But most of the time, you'll find her whipping up a kid-friendly pasta or a sweet treat with a healthy twist. Her motto is: everything in moderation... except coffee. Find her on Instagram @madewithmeg. {{Privy:Embed campaign=591322}}