Whip up these gluten-free pancake muffins with a cinnamon sugar swirl for a unique and delicious breakfast your family will love. Perfect for either busy weekdays or weekend brunches!
What do you do when you’re craving pancakes but don’t have the time or energy to stand in front of a griddle flipping pancakes all morning? Make pancake muffins of course!
These gluten-free pancake muffins are easier to make than pancakes and also have an extra delicious twist - a gooey cinnamon and coconut sugar swirl studded with bits of chopped walnuts which makes them a cross between pancakes, muffins and cinnamon rolls! And if you’re anything like me in the morning you need something that’s simple enough to throw together before you’re fully awake and stumbling around the kitchen.
What is a Pancake Muffin?
A pancake muffin is simply a pancake in muffin form; it’s a portable, no forks needed way to enjoy pancakes when sitting down to a tall stack of pancakes just isn’t an option.
Why not just make muffins then? Because a pancake muffin has its own unique qualities; part muffin, part pancake it has all the ease of preparation of a muffin but with the fluffy, tender and not too sweet taste of a pancake. You see muffins have a more cake-like consistency with a dense and somewhat drier crumb, whereas pancakes are light and fluffy with an almost sponge-like texture. Pancake muffins straddle the fence, being at once heartier than a pancake but lighter than a muffin.
Ingredients:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Flour – A combination of almond flour and tapioca flour give the muffins their light tender texture.
- Baking Powder – Baking powder provides lift and lightness.
- Eggs – You’ll need 2 large eggs.
- Coconut Oil – Use either refined or un-refined coconut oil.
- Coconut Milk – Use canned coconut milk, not from a carton.
- Vanilla – A little vanilla extract flavors the muffin batter.
- Maple Syrup – Maple syrup is the primary sweetener for the muffins.
- Cinnamon Swirl – A mixture of coconut sugar, tapioca flour, ground cinnamon, chopped walnuts, coconut oil and maple syrup create the cinnamon swirl for the pancake muffins. (I make my life even easier by preparing the cinnamon swirl the night before and sifting together the dry ingredients in a bowl so all I have to do is whisk, pour and bake in the morning.)
How to Make Pancake Muffins:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- In a large bowl you’ll combine the almond flour, tapioca flour, salt and baking powder. In another bowl you’ll whisk together the eggs, coconut oil, coconut milk, vanilla and maple syrup. Stir wet ingredients into dry ingredients and your batter is ready.
- To make the cinnamon swirl combine all the cinnamon swirl ingredients and stir until well moistened and crumbly.
- Fill muffin cups with the batter, top evenly with cinnamon swirl mixture and using a skewer or the tip of a knife, gently swirl the mixture in each muffin cup to achieve a marbled effect.
- Bake 18-20 minutes or until firm on top. Cool 5 minutes in pan before removing muffins from pan to a wire rack.
Serve them warm out of the oven with a little drizzle of maple syrup over the top and a bit of fruit on the side for an easy weekday or lazy weekend breakfast or brunch.
Variations:
Want to mix things up? Try these variations
- Add cinnamon to the muffin batter as well for extra-cinnamony muffins.
- Omit the cinnamon swirl and use blueberries instead for blueberry pancake muffins.
- Or try mini chocolate chips with or without the cinnamon swirl.
- Use pecans instead of walnuts for the cinnamon swirl.
More Muffin Recipes:
Gluten-Free Cinnamon Pancake Muffins
Easy to make gluten-free cinnamon swirl pancake muffins are the perfect choice for either busy weekday breakfasts or weekend brunches.
Ingredients
For the Pancake Muffins:
- 1 cup/ 112g almond flour
- ¼ cup/ 24g tapioca flour
- Pinch of fine sea salt
- ¾ teaspoon grain-free baking powder
- 2 large eggs
- 1 ½ Tablespoons/22ml coconut oil, melted
- 3 Tablespoons/45ml coconut milk
- ½ teaspoon vanilla
- ¼ cup/60ml maple syrup
For the Cinnamon Swirl:
- 2 Tablespoons/24g coconut sugar
- 2 teaspoons/ 4g tapioca flour
- ¾ teaspoon ground cinnamon
- Pinch of fine sea salt
- ¼ cup/30g finely chopped walnuts
- 2 teaspoons/10ml coconut oil, melted
- 2 teaspoons/10ml maple syrup
Instructions
- Preheat oven to 350° F.
Make the Pancake muffin batter:
- In a large bowl, combine almond flour, tapioca flour, salt and baking powder. In another bowl, whisk together eggs, coconut oil, coconut milk, vanilla and maple syrup. Stir wet ingredients into dry ingredients.
Make the Cinnamon Swirl:
- In a small bowl combine all the cinnamon swirl ingredients and stir until well moistened and crumbly.
- Fill paper-lined muffin cups with batter. Top evenly with cinnamon swirl mixture. Using a skewer or the tip of a knife, gently swirl the mixture in each muffin cup to achieve a marbled effect.
- Bake 18-20 minutes or until firm on top. Cool 5 minutes in pan before removing muffins from pan to a wire rack.
Notes
Variations:
- Add cinnamon to the muffin batter as well as the swirl.
- Omit cinnamon swirl and use blueberries instead for blueberry pancake muffins.
- Add mini chocolate chips to batter with or without cinnamon swirl.
- Use pecans instead of walnuts for the cinnamon swirl.
Storage:
Store leftovers in an airtight container in the fridge for up to 3-4 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Dairy-Free, Paleo
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 254Total Fat: 13gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 116mgCarbohydrates: 30gFiber: 1gSugar: 14gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Natalie says
Such a great idea making pancake muffins! Perfect for brunch!