By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 36
60 cal · 30 min
Perfect Pancake Muffins
Recipe GLPR08a7e18ff655cb
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Average rating: 4.8 (1)
Mini muffins that capture all the delicious flavors of pancakes in a convenient bite-sized form. These golden, fluffy treats are made with buttermilk, egg, and warm spices, then baked until tender. Serve them warm with a drizzle of maple syrup for dipping—perfect for breakfast or brunch.
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Ingredients
2 cups All-purpose flour
3 tbsp Granulated sugar
1½ tsp Baking powder
1 tsp Baking soda
0.06 tsp Salt
2 cups Buttermilk
1 large Large egg
¼ cup Melted butter
½ cup Warmed maple syrup for serving
Directions
Preheat your oven to 350°F. Lightly coat a mini muffin tin with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate measuring cup or bowl, whisk the buttermilk, egg, and melted butter together until smooth.
Pour the buttermilk mixture slowly into the dry ingredients, stirring gently as you pour until just combined. Do not overmix—a few small lumps are fine. Let the batter rest for 3 minutes.
Divide the batter evenly among the prepared mini muffin cups, filling each about two-thirds full.
Bake for 13 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let cool in the tin for 2 minutes, then turn out onto a serving plate. Serve warm with warmed maple syrup for dipping.
Comments
These pancake muffins are genuinely cheap and available everywhere—every ingredient lives at Harris Teeter, Food Lion, Walmart, or ALDI, with no special trips needed. The stated 30 minutes is honest, and at 36 servings the cost per muffin lands around 25–30 cents, driven only by butter and eggs. This is a forgiving, hands-off bake that feeds a crowd or freezes beautifully for weeknight breakfasts; the only caveat is that they're best eaten fresh or frozen and reheated, not kept soft on the counter for days.
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