Eggless Pancake Muffins Recipe Highlights
Eggless pancakes are one of my family’s favorite breakfasts. I make them pretty often, so I thought that making Eggless Pancake Muffins would be a fun and convenient version to try. These were a BIG hit! And now, I always have a hard time deciding which to make, pancakes or pancake muffins. They’re fluffy, taste amazingly delicious, and are totally customizable to your family’s taste. I LOVE this recipe because there is no standing in front of the griddle flipping pancakes. You just pour the muffin batter into the muffin cups and let the oven do the work! Plus, I can make and freeze a batch on the weekend, then warm them up in the oven/microwave in the morning, and breakfast is made. They are easy enough to make on a busy weekday morning and good enough to indulge in on the weekends! You can also make them in a mini muffin tin for poppable little treats.
Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately. A kitchen scale is the best way to measure your ingredients, in my opinion. Baking powder & baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the pancake muffins.Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.Blueberries: You can use fresh or frozen. If using frozen, do not thaw. Check out my other mix-ins ideas below.
Also, a 12-cup muffin pan and baking spray to prevent sticking.
Bacon and cheeseSausage and cheeseChocolate chipsBanana & cinnamonCherriesRaspberries or Strawberries Raisins & cinnamonBanana & chopped nuts
Freeze
Let the pancake muffing cool completely. Then place them on a baking sheet or a big plate and freeze. Once frozen, you can throw them in a Ziploc freezer bag and return them to the freezer for storage. Freeze for up to 2 months.
How To Reheat Pancake Muffins
Remove the eggless pancake muffins from the freezer, and let them stand at room temperature for 5 minutes. OVEN: cover with tinfoil and heat in a preheated oven for 3-4 minutes, or until warm. MICROWAVE: wrap an eggless pancake muffin in a damp paper towel and microwave for 30 -40 secs, or until heated through.
More Egg-Free Breakfast Recipes You’ll Love!
Eggless WafflesEasy Eggless Chocolate Chip PancakesEggless PancakesEasy Eggless CrepesEasy Eggless Chocolate French ToastEggless Blueberry MuffinsEasy Eggless Banana Bread MuffinsEggless Sugar Donut Muffins
Recipe Card 📖
This recipe was originally published in September 2019. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in December 2022 to make it as helpful as possible!
