These cinnamon sugar swirl pancake muffins are what happens when pancakes decide to become portable — and the result is absolutely brilliant for busy mornings. All the fluffy, maple-scented pancake goodness you love, swirled with cinnamon sugar and baked into a muffin you can grab and go. They’re great warm from the oven, but they also reheat beautifully, which makes them ideal for meal prep. Make a big batch Sunday night and weekday breakfasts become something to actually look forward to instead of just survive.
- Swap: Use whole wheat pancake mix for added fiber — the flavor is nearly identical and the muffins stay just as fluffy.
- Make-ahead: Bake and cool completely; store in an airtight container or freeze for up to 1 month.
- Storage: Keep at room temperature for 2 days or refrigerate for up to 5 days; microwave for 20 seconds to warm.
- Variation: Add fresh blueberries or chocolate chips to the batter for a different flavor in every batch.
- Serving: Serve warm with a small drizzle of maple syrup and a side of fresh fruit for a complete, satisfying breakfast.
I love that warm cinnamon sugar taste right out of the oven, especially on a cold winters morning..Pancake muffins are a great alternative to regular muffins and can be mixed up and baked fairly quick. They make for a fun little breakfast the whole family can enjoy and these delicious brown sugar cinnamon ones are only 3 smart points each.
Cinnamon sugar swirl pancake muffins
Ingredients
- 1/2 cup white flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp white sugar
- 2 Tbsp egg whites
- 2 Tbsp unsweetened apple sauce
- 1/3 cup + 1Tbsp almond milk, I use unsweetened original
- 2 Tbsp brown sugar
- 1.5 tsp cinnamon
Instructions
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Preheat oven to 350F
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In a small bowl mix your brown sugar and cinnamon together and set aside.
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Mix remaining dry ingredients together, then add your wet and mix well.
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Spray your muffin tin and fill 6 with 1 Tbsp of your batter, then add 1 tsp of brown sugar mix on top.
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Divide the rest of the batter over the 6 muffins. Using a tooth pick swirl around the batter. Sprinkle the remaining brown sugar mix on top.
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Bake in oven for 12-15 minutes. Each pancake muffin is 3sp or 2pp.
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Nutritional info, per muffin.. Calories 79…Fat 0.3g..Saturated fat 0g… Carbs 17.5g…Fiber 0.6g…Sugar 9g…Protein 1.7g…
Can I use regular milk instead of almond milk (I have a nut allergy)
Sure ๐
Are you using self rising flour?
I use all purpose flour
These look delicious, I will be trying them this weekend!
I hope you enjoy them Elizabeth ๐
Can you use whole egg instead of egg whites?
Sure ๐
Hi. I made these but found them to be almost too moist despite backing them for 18 minutes. They were dense instead of fluffy. I made no subs. Any advice on how they can be more cake like?
Hi, many of my muffins and loaf recipes will be denser than say a store-bought muffin, that said these particular muffins are an older recipes with not a lot of wet ingredients in them so I am surprised you found them so dense, maybe use a little less milk next time..