I've never seen much difference between muffin and pancake batters. I put eggs, butter, and milk in both. I use self-rising flour in both. In both, I start with mixing everything, except the self-rising flour, in a bowl until everything is (wait for it) well mixed and distributed. Then, I gradually, and gently, start folding in the self-rising flour until I see the thickness I want in the batter -- lumpy-clumpy for muffins, pourable for pancakes. Obviously, I make pancake batter thinner, so I'll start with more milk than with muffins. In both cases, "GENTLE" is a key treatment of the batter once I've added the flour, because over mixing the batter produces tougher pancakes / muffins. I ignore the lumpy-clumpiness of the batter.
Egg, vanilla, buttermilk, oatmeal, sugar, diced apples, and fresh blueberries....
I baked them at 375 for until light brown and a toothpick would come out clean. With the batter left in the bowl, I put a skillet to work. Saphira (my canine child) loved sharing the pancake with me!