Low Carb Easy Pancake Muffin Recipe

Pancakes are generally reserved for special mornings in my house. On the other hand, because you can grab them on the go, muffins are perfect for any day. It’s the best of both worlds when your muffins taste like pancakes…and are low carb too! These muffins have a moist, tender crumb and subtly sweet flavor with a hint of maple, thanks to the addition of a little funugreek.

How to Make Pancake Muffins

A common question is how to make pancake muffins from pancake mix. Because this is such a fast and nearly effortless method to make muffins, I can see why it’s appealing. Here’s how to do it:

1. Preheat the oven to 350F and line a muffin tray with paper liners.
2. Use your favorite pancake mix to prepare the batter.
3. Mix in anything you like in your pancakes, such as blueberries, chocolate chips, banana slices, etc. (About 1 tablespoon of mix-ins per muffin is a good ratio.)
4. Scoop ¼-cup of batter into each lined muffin well.
5. Bake until a toothpick inserted into the center comes out clean, about 12 to 15 minutes.

The resulting muffins are basically pancakes in muffin form! Not quite as fluffy as regular muffins, although you can make them fluffier by adding an additional egg to the batter. Muffins made from pancake batter also aren’t as sweet as regular muffins, but you can sprinkle a bit of coarse sugar on top before baking, which looks pretty and adds a touch of sweetness. Alternatively, you can serve pancake muffins with a drizzle of honey or maple syrup on top, the way you’d eat pancakes.

This Low Carb Easy Pancake Muffin recipe is scratch-made instead of using a mix, but you probably have just about everything in a well-stocked keto pantry!