These Eggless Pancake Muffins are the perfect grab & go breakfast that tastes delicious, is fun to make, and totally customizable to your taste. The recipe includes step-by-step photos and lots of tips.
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.
Ingredients You’ll Need, Substitutions & Notes
You will need:
- 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.
How To Make Eggless Blueberry Pancake Muffins Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Mix dry ingredients
Combine all-purpose flour, baking powder, baking soda, salt, and granulated sugar in a bowl.
- Mix wet ingredients
Stir together buttermilk, melted butter, and vanilla extract in another bowl.
- Combine dry and wet
Combine dry and wet ingredients and mix just until combined.
- Fill muffin cups
Fill muffin cups 3/4 full. Top with fresh blueberries.
- Bake
Bake at 350° F for 12-15 minutes, or until a toothpick comes out with just a few crumbs and the muffins are puffy and slightly golden.
Variations You Can Apply To This Recipe
Not in the mood for blueberries? NO problem…try these mix-ins ideas!
- Bacon and cheese
- Sausage and cheese
- Chocolate chips
- Banana & cinnamon
- Cherries
- Raspberries or Strawberries
- Raisins & cinnamon
- Banana & chopped nuts
Storing & Freezing Instructions
Store
Place eggless pancake muffins in an airtight container or a Ziploc storage bag and refrigerate for up to 5 days.
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.
Frequently Asked Questions
You can make your own buttermilk substitute by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup of regular room-temperature milk. Stir and let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened, and you will see small, curdled bits. This soured milk can be used in the recipe. I prefer to use whole milk for a richer texture.
Yes, you can! You can use fresh or frozen. If using frozen, do not thaw.
Yes, you can. However, butter adds flavor to the pancake muffins, so I recommend using butter if possible.
Yes! To make this dairy-free, just substitute the butter and buttermilk with plant-based alternatives. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. For baking, my fave dairy-free butter substitutes are these: Miyoko’s Creamery Organic Vegan Butter and
Earth Balance Vegan Buttery Sticks.
Add 1 tablespoon of vinegar or lemon juice to 1 cup of your preferred dairy-free milk, stir, let it sit for 5-10 minutes, and then use it as the recipe calls for.
More Egg-Free Breakfast Recipes You’ll Love!
- Eggless Waffles
- Easy Eggless Chocolate Chip Pancakes
- Eggless Pancakes
- Easy Eggless Crepes
- Easy Eggless Chocolate French Toast
- Eggless Blueberry Muffins
- Easy Eggless Banana Bread Muffins
- Eggless Sugar Donut Muffins
❤️ Love what you see? JOIN my Private Baking Club. Also, Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
Recipe Card 📖
Eggless Blueberry Pancake Muffins
Equipment
Ingredients
- 2 cups (280 g) all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (100 g) granulated sugar
- 2 cups (480 ml) buttermilk
- 4 tablespoons (56 g) unsalted butter, melted
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (180 g) blueberries — or more if desired
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 350º F (180º C). Spray a 12-cup muffin pan with baking spray, if you prefer, you can also use liners and spray but don't forget to spray them with nonstick cooking spray to avoid sticking.
- Mix flour, baking powder, baking soda, salt, and sugar in a bowl.
- Whisk buttermilk, melted butter, and vanilla extract in a large measuring cup or medium-sized bowl.
- Stir wet ingredients into dry and mix just until combined. The mixture will be slightly lumpy. Please do not overmix.
- Fill muffin cups 3/4 full (about 1/4 cup of batter).
- Drop blueberries into the muffin's batter. Add as many as you like. I added 8 – 10 blueberries to each muffin. Note: if you prefer, you can also stir the blueberries into the batter (step 2 after adding the wet ingredients).
- Bake for 12-15 minutes, or until a toothpick comes out with just a few crumbs and the muffins are puffy and slightly golden.
- Serve warm or cold, plain or with butter and syrup.
- Bacon and cheese
- Sausage and cheese
- Chocolate chips
- Banana & cinnamon
- Cherries
- Raspberries or Strawberries
- Raisins & cinnamon
- Banana & chopped nuts
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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!
Ive tried a few of your muffins and all came out well. For this I used kakao nibs and hazelnut chopped instead of blueberries. The taste is great, but the muffins stuck to the paper and are refusing to come off. Any ideas on what to do and what could have caused it? Also I added acv out of habit, and realized later that the recipe didn’t ask for it.
Hello Lakshmi! Adding apple cider vinegar (ACV) might have affected the texture and taste slightly, but it’s unlikely to be the main cause of sticking. It’s possible that the cacao nibs were a little too sugary. To prevent sticking, you can also consider using parchment paper liners or spraying the paper liners lightly with non-stick cooking spray. I hope these suggestions help, and feel free to ask if you have more questions!
I’m usually a little bit too afraid to publicly comment on things like this- anxiety and all that, haha- but both for this recipe and in general, I really wanted to thank you. I married into a family with tons and tons (and tons!) of food-based allergies, and coming from my own where we’re not allergic to /anything/, it’s been an absolute pleasure getting to introduce them to new foods they’ve never been able to have, and flavours they had never dreamed of being able to taste. So from the bottom of my heart: thank you. Really, really thank you.
Also- these came out fantastically and the whole family devoured them as soon as they came out of the oven. My wife put the -entire- muffin into her mouth, once! Incredible recipe, very easy to follow, thank you again! ♥
Hello Amanda!! It sounds like you nailed it! So glad you and your family enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
I tried this recipe before and had a fail, but I can’t find my original review to update. However, Oriana emailed me with suggestions and I made these again last night. PERFECTION! This time I did use buttermilk instead of my 2% milk plus lemon that I used before, and I DIDN’T have a grandson helping me this time (which could have accounted for some inaccuracies). I also measured everything exactly.
I am now looking for egg-free recipes in earnest, and just realized I have the Simply Eggless Cookbook already (duh!). Oriana, do you have hints or changes to these original recipes (if there are any) loisted on your website?
I’m so happy to have this resource that doesn’t use egg-replacer in every recipe. That has been my hold up in cooking much for my son. I think he’ll visit more often now!
Next on my list will be the blueberry muffins for Christmas morning!
Hello Barbara – It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue cooking/baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! Happy holidays =)
Thanks for the recipe. It works fine.
It was delicious. Next time I will reduce sugar it was too sweet.
Hello Mihiro! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Thanks for sharing the recipe . It came out perfect. Kids loved it. In case I want to bake double the quantity of cake, should I double the measurement of baking soda and baking powder too?
Hello Sudha! Yes, if you want to make a double batch, you have to double all the ingredients. Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi, this seems Interesting recipe,want to make but me and hubby both r diabetic.Is it ok if i substitute sugar for erythritol or stevia sugar? Plz reply.
Hello Jasvinder! I am sorry but I haven’t tested this recipe with erythritol or stevia. As a general rule, you can substitute granulated sugar for these sugar-free substitutess but I am not sure how the substitution will affect the outcome. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
hi! this looks so delicious. my son is allergic to wheat, what can I use instead of all purpose flour? Thanks!
Hello Jackie! You can use gluten-free all-purpose baking flour. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Rico!! Hola Oriana, una pregunta. Sabes como hacer chicha venezolana? Tengo como tres meses antojadisima de la chicha super espesa que hacian cerca de mi casa, y quisiera saber si tienes alguna receta de esas magicas que haces. Muchisimas gracias!!
Hola Ara!! Siiii, voy a publicar mi receta de chicha pronto. Gracias por tu visita y por tu comentario. Un abrazo =)
Nice!