Gluten-Free Pancake Batter Muffins
Prep Time: 5 minutesCook Time: 25 minutesServes: 6
These gluten-free pancake batter muffins are the kind of recipe you make once and then keep on repeat. They’re light, moist, naturally sweetened, and made with less than 8 basic gluten-free ingredients—no complicated steps, no hard-to-find ingredients, and no mess. If you love pancakes or waffles but want something easier, healthier, and more grab-and-go, this recipe is exactly what you need.
Easy Gluten-Free Muffins Ready in 30 Minutes
From start to finish, these muffins are ready in just 30 minutes, using only one bowl or a food processor, which means easy cleanup and less time in the kitchen.
The batter is pancake-style, so the texture stays soft and fluffy rather than dense like most gluten-free muffins. They’re lightly sweet, made with healthy fats, and contain no processed sugar, making them perfect for breakfast, snacks, or even a not-too-sweet treat.
Why Pancake Batter Muffins Are So Good
Using pancake batter for muffins creates a lighter, more tender crumb than traditional muffin batter. Instead of standing at the stove flipping pancakes, you pour the batter, bake, and you’re done. These muffins have all the soft, fluffy texture of pancakes or waffles, but in an easy, portable form that works beautifully for busy mornings and meal prep.
Because the batter is simple and basic it’s incredibly flexible. You can mix and match fruit, nuts, or spices depending on what you have on hand, making this a great “use what’s in your kitchen” gluten-free muffin recipe.
Why I Love This Gluten-Free Pancake Muffin Recipe
I love this recipe because it’s simple, reliable, and perfect for busy days. It uses basic pantry ingredients, stays under 8 ingredients plus mix-ins, and doesn’t require special techniques or extra bowls. The muffins come out light and delicious every time, with a moist texture that’s often hard to achieve in gluten-free baking.
They’re naturally sweetened with maple syrup, made with healthy fats from olive oil, and feel nourishing without tasting “healthy.” Whether I’m replacing pancakes, waffles, or just need a quick breakfast option, this gluten-free pancake muffin recipe is always my go-to.
Ingredients (Less Than 8 plus mix-ins)
- milk (dairy-free works)
- pure maple syrup
- extra virgin olive oil
- large egg
- pure vanilla extract
- gluten-free all-purpose 1:1 flour blend (with xanthan gum)
- baking powder
- sea salt
Optional Mix-Ins: Chopped nuts, blueberries, raspberries, chopped apples, or sliced strawberries and a sprinkle of brown sugar
How to Make Gluten-Free Pancake Batter Muffins
Gluten-free pancake batter in a food processor to make muffins.
Mix: Add the milk, maple syrup, olive oil, egg, and vanilla to a food processor or bowl and mix until combined. Add the gluten-free flour, baking powder, and salt and whisk until smooth.
