Pancake Muffins

Kate's Safe & Sweet - Pancake Muffins Various

Pancake Muffins are the perfect breakfast or brunch! Simple to make following the same recipe and instructions as when we make pancakes these have the ease to make of a muffin and the deliciousness of pancakes. Kids are sure to love these!

Pancake muffins are adaptable to your liking – just add your favorite mix-in – blueberries, chocolate chips, cinnamon sugar, bananas- or just eat plain and top with maple syrup and (your safe) butter. The choice is yours!  Made with our new all-purpose flour, the recipe follows the same pancakes recipe as one included on the backside of that package.

Kate's Safe & Sweet - Pancake Muffins with Mix

Recipe makes 24 mini pancake muffins

Ingredients Needed:

  • 1 cup Kate’s Safe and Sweet all-purpose flour (124 grams)
  • 3/4 cup rice milk (or milk of your choice)*
  • 2 tablespoons canola oil (or oil of your choice) or melted butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons cane sugar
  • 1 tablespoon baking powder
  • Pinch of salt (optional)
  • Optional Add-ins: blueberries, chocolate chips, sprinkles, cinnamon, bananas, or your favorite!

Supplies Needed:

  • Mixing bowl
  • Spoon
  • Spatula
  • Liquid measuring cup
  • Dry measuring cup
  • Non-stick cooking spray
  • Muffin pan


  1. Lightly spray the muffin pan with non-stick cooking spray.
  2. Preheat oven to 350°.
  3. In a small bowl or liquid measuring cup, combine the milk, oil, and vanilla extract together.
  4. In a medium bowl, blend the all-purpose flour, sugar, baking powder, and salt together.
  5. Add milk and oil mixture into the medium bowl and mix. Scrape the sides of the bowl as needed. Divide batter into smaller bowls if you want to make more than one flavor. Fold in any optional add-ins!
  6. Add batter into muffin pan.
  7. Bake in pre-heated over for 12-15 minutes. A toothpick inserted into the center should come out clean.
  8. Let the muffins cool for 5-10 minutes before removing from the pan and serving.

Kate's Safe & Sweet - Pancake Muffins Baked in Tray

Serve with our favorite fruit on the side or maple syrup. These make a great easy weekday breakfast!

Kate's Safe & Sweet - Pancake Muffins with Bananas

These are delicious to dip into maple syrup.

Kate's Safe & Sweet - Pancake Muffins Dipping

My favorite was the strawberry flavor which I topped with a drizzle of maple syrup. You can add any topping you like to these and bake them as mini muffins or regular sized ones.

Kate's Safe & Sweet - Pancake Muffins Strawberry

Tip: Store leftover (cooled) pancake muffins in an airtight container in the refrigerator for up to 2-3 days, or in the freezer for several weeks. Reheat in the toaster oven, microwave, or oven until hot.

Check out our entire selection of recipes here.

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