Baked Pancake Muffins


Recipe: Baked Pancake Muffins

Summary: A great make-ahead recipe for easy snacking, breakfast on the go, or packed with a side of maple syrup, these muffins are ideal for school lunches. Customize the add-ins to suit your family’s tastes.


  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 cups milk
  • 2 eggs
  • 1/4 cup unsalted butter, melted
  • 1 tsp pure vanilla extract
  • Pancake topping (see below)
  • 2 apples, coarsely grated (about 1 cup)
  • 1/2 tsp ground cinnamon, divided
  • 3 tbsp all-purpose flour
  • 3 tbsp light brown sugar, packed
  • 2 tbsp cold unsalted butter, cut into small pieces


  1. Toss apples and 1/4-tsp cinnamon together and divide equally among muffin cups, spooned over batter.
  2. In a clean bowl, combine remaining 1/4-tsp cinnamon with flour, brown sugar and butter. Use a fork or a pastry blender to mix until mixture resembles a coarse crumb. Sprinkle over top of apple mixture.

Quick notes

Chef’s Tip: Store-bought pancake mix can also be used. Try to make a slightly thicker batter for best results.

Preparation time: 15 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

Recipe for lots more toppings see:  

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