A super easy and ready in under 30 minutes, these Pancake Muffins are a tasty breakfast or a grab and go treat. With bananas and peanut butter chips, these are a family favorite.
I know breakfast is one of the most important meals of the day and you really cannot go wrong when it comes to quick and easy. That is exactly what these Pancake Muffins are.
Stuffed with chopped bananas and peanut butter chips, the flavor of these are amazing. A perfect combination of flavors, at least we love the taste of peanut butter and banana together.
This breakfast recipe is super easy to double if you’d like. It makes a standard 12 muffin batch, but if you are craving more you can absolutely make more to have on hand for now or later.
One thing that I love about these Pancake Muffins is that they are easily customizable, you can really add so many other things to them to make them the flavor you like.
You can also top these off with some maple syrup or a drizzle of melted peanut butter for an extra burst of flavor that will absolutely satisfy your tastebuds.
If you have been looking for that easy breakfast recipe that kids and adults both love, then you have to make a batch of these Pancake Muffins.
Some of my other favorite breakfast recipes that we have on our site include: Chocolate Pancakes, Nutella French Toast Sticks and Strawberry Coffee Cake.
WHY THIS RECIPE WORKS:
- With minimal and on hand ingredients, these come together in no time.
- You can easily double this recipe to make more to have on hand.
- You can switch up the mix-ins to get so many different flavors.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Baking powder
Brown sugar
Buttermilk
Egg
Butter
Bananas
Peanut butter chips
HOW TO MAKE PANCAKE MUFFINS, STEP BY STEP:
- Preheat oven to 375 degrees F.
- Dice the bananas. Cut the banana into ½” slices, then cut the slices in half, set aside.
- In a large mixing bowl add the flour, baking powder, and brown sugar and stir to combine.
- Next, add the buttermilk, egg, and melted butter to the bowl and whisk well until the batter is smooth.
- Stir in diced bananas and then stir in the peanut butter chips.
- Place paper liners in a muffin tin and fill each tin up to ¾ full.
- Place into the oven on the center rack and bake for 20 minutes.
- Let cool for 5 minutes and enjoy!
WHAT OTHER ADDITIONS CAN I ADD?
Pancakes are such a versatile recipe when it comes to additions and so are these Pancake Muffins, some of our favorite additions that you can add to the batter include:
- Chocolate chips (mini or regular)
- Strawberries
- Blueberries
- Bacon
- Sausage
- Raspberries
- Walnuts
- Cinnamon chips
The list can go on and on, just add the amount of whatever else you would like as called for on this recipe to make the swap from banana and the peanut butter flavor that we use.
DO I HAVE TO USE BUTTERMILK?
No you do not have to use buttermilk, it really gives these a nice fluffy texture and nice rich flavor. If you do not have buttermilk on hand or you do not like buttermilk you can use regular milk in this recipe.
If you want to make your own buttermilk for these Pancake Muffins you can do that. To your buttermilk add 1 1/2 Tablespoons distilled vinegar or lemon juice and stir it in, let it sit for 5 minutes, then stir again before adding to your dry ingredients.
DO I HAVE TO LINE MY MUFFIN PAN?
We like to line our muffin pan with paper liners to make these easier to come out, if you spray them really well you can probably get away with not using them, but we highly recommend using them.
HOW DO I SERVE PANCAKE MUFFINS?
These are so good just straight out of the pan, but you can serve them drizzled with some syrup or a peanut butter drizzle. You can also cut them open and serve with a pat of butter.
HOW TO STORE:
These can be stored in an airtight container or bag at room temperature where they will keep for up to 3-4 days.
You can also freeze this recipe. Place in a freezer bag or container and they will keep in the freezer for up to 3 months.
To defrost, remove from the freezer onto the countertop until thawed. You can rewarm them in the microwave until heated through if desired.
TIPS AND TRICKS:
- You can easily double this recipe to make more.
- Change up the flavors by adding different mix-ins, see some suggestions above.
- We highly suggest lining your muffin tin with paper liners, but if you spray the pan well you should be fine.
- These can be frozen, see above on how to do that.
- You can substitute the buttermilk for regular milk, or you can make your own buttermilk, see above on how we do that.
- Serve these with syrup, peanut butter drizzle or a pat of butter if you’d like.
- These are kid and adult friendly, always being a family favorite.
Want that easy breakfast that has just the perfect flavor that is great to make ahead and for grab and go? Then you have to make these Pancake Muffins ASAP!
If you like this recipe you might also like:
If you’ve tried these PANCAKE MUFFINS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pancake Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 Tablespoon baking powder
- 2 Tablespoons brown sugar
- 1 1/2 cups buttermilk
- 1 egg
- 2 Tablespoons butter melted
- ½ cup bananas diced
- ¼ cup peanut butter chips
Instructions
- Preheat oven to 375 degrees F.
- Dice the bananas. Cut the banana into ½” slices, then cut the slices in half, set aside.
- In a large mixing bowl add the flour, baking powder, and brown sugar and stir to combine.
- Next, add the buttermilk, egg, and melted butter to the bowl and whisk well until the batter is smooth.
- Stir in diced bananas and then stir in the peanut butter chips.
- Place paper liners in a muffin tin and fill each tin up to ¾ full.
- Place into the oven on the center rack and bake for 20 minutes.
- Let cool for 5 minutes and enjoy!
Notes
- You can easily double this recipe to make more.
- Change up the flavors by adding different mix-ins, see some suggestions above.
- We highly suggest lining your muffin tin with paper liners, but if you spray the pan well you should be fine.
- These can be frozen, see above on how to do that.
- You can substitute the buttermilk for regular milk, or you can make your own buttermilk, see above on how we do that.
- Serve these with syrup, peanut butter drizzle or a pat of butter if you'd like.
- These are kid and adult friendly, always being a family favorite.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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