Pancake Muffins

My children are all pancake fiends. There are frequent requests for pancakes during the school week and I feel terrible having to say no. The stove time with normal pancakes  makes them impractical if not impossible when faced with the stark reality of getting three children out the house for the school run and morning activities. They are generally reserved for the weekends, unless I am being super organised like I was yesterday. Atticus and I made the pancake batter last night before our bedtime routine and stored it in the fridge overnight. All we had to do this morning, was put the batter into our silicone muffin and mini muffin trays, add the toppings and bake.

We like several flavour combinations, but the most popular in our house are coconut chocolate chip or orange and cranberry. There are generally discussions about not eating the toppings while preparing the pancake muffins and they usually fall on deaf ears, but this does not distract the enjoyment that all the participants get (me included!) from the process!


Makes 12 large muffins or 24 mini muffins (or even 6 large and 12 mini muffins). Best served warm and eaten on day of making. Batter can be made the night before and kept in the fridge overnight, but leave out dried fruit and chocolate chips until just before cooking.

  • 200g self raising flour
  • 1 egg
  • 1/4tsp bicarbonate of soda
  • 320ml unsweetened almond milk

For coconut chocolate chip

  • 3 tbsp desiccated coconut
  • 60g chocolate chips

For orange and cranberry

  • zest of 1 orange
  • 40ml orange juice (and only 280ml unsweetened almond milk)
  • 1/4tsp orange essence (if you want a really orangey flavour)
  • 60g dried cranberries


  1. Preheat the oven to 170°c and grease the muffin trays.
  2. Place all the pancake ingredients in a bowl and whisk until fully combined and there are no lumps left (add the orange juice here if you are using it).
  3. Add the flavourings that you want (the zest or the desiccated coconut. It is better to add the chocolate chips or dried cranberries after putting them in the muffin holes in the trays.)
  4. Divide the mixture between the muffin holes.
  5. Add the chocolate chips or dried fruit.
  6. Put in the oven for 15 minutes if they are mini muffins and 18-20 minutes if they are big muffins.

I hope that your little chefs enjoy these as much as mine do. I must admit it is definitely the way forward for pancakes during the working week!

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