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+ servings
A cooling rack with pancake muffins with different toppings against a white background with blue napkin.

Get the recipe: Easy 30-Minute Pancake Muffins

5 stars (6 ratings)
Move over french toast, waffles and cereal, there’s a fun new option for breakfast: pancake muffins! These homemade breakfast muffins for kids are healthy, easy to make, customizable—I share lots of mix-in ideas below!—and a great muffin option in a packed school lunch. They freeze wonderfully, too!

Ingredients 

Favorite Toppings

  • blueberries
  • chopped strawberries
  • mini chocolate chips
  • bacon - cooked and chopped
  • peanut butter
  • sprinkles
  • nutella
  • cinnamon & sugar
  • gratted apple
  • chopped pecans or walnuts
  • gratted carrots
  • white chocolate chips

Instructions 

  • Prep: Preheat the oven to 350° F and spray or line a regular muffin tin. To make mini muffins, see notes below.
  • Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
    A glass bowl full of all the ingredients for pancake muffins.
  • Add in Wet Ingredients: add in the maple syrup, milk, vanilla, eggs, melted butter and stir until just incorporated. DO NOT overmix.
    A glass bowl full of pancake muffin batter.
  • Muffins: Scoop the batter into the muffin tin, roughly 2/3 the way full.
    A muffin tin with pancake muffin batter and colorful muffin cups.
  • Toppings: Add any toppings that you want to use.
    Two hands holding a muffin tin with pancake muffins ready to be baked.
  • Cook: Place the muffin tin into the oven, and bake for 14-18 minutes or until just golden brown.
    A muffin tin with colorful liners and 12 different pancake muffins baked and ready to eat.
  • Cool: Let cool for 5-10 minutes, and serve.
    A blue kids play with the blued kids napkin, the plate has pancake muffins with various toppings.

Notes

Age: 9+ months
Note on Flour: I like to use white whole wheat flour for some added nutrients. You can also use whole wheat flour, a mixture of 50/50 white and whole wheat flours, all-purpose or gluten-free one-for-one flour. 
Note on Milk: you can use any milk you like in this recipe. Dairy milk works well, but make them dairy-free by using almond, oat or cashew. Depending on the type of flour you use, you may need to increase the amount of milk as different flours absorb liquid differently - start with 1 cup and add in 1/4 -1/2 more, if needed.
Mini Muffins: you can make these into mini muffins as well by using a mini muffin pan and cooking for 8-10 minutes or until golden brown. 

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