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Pancake Muffins

Pancake Muffins: The Fluffy Breakfast You Can Grab & Go

Pancake Muffins combine pancake flavor with muffin convenience for a perfect breakfast on the go.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 110
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 box Pancake Mix just-add-water mix saves time!
  • 1 cup Milk dairy or non-dairy option
  • 1/4 cup Maple Syrup or honey/agave syrup
For the Mix-Ins
  • 1/2 cup Chocolate Chips customize with your favorite variety
  • 1/2 cup Strawberries fresh or dried
  • 1/2 cup Blueberries fresh or frozen
  • 1 large Banana ripe for best flavor

Equipment

  • 12-cup muffin tin
  • Mixing bowl
  • Whisk
  • measuring cup

Method
 

Step-by-Step Instructions for Pancake Muffins
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with parchment paper liners.
    Pancake Muffins
  2. In a large mixing bowl, combine your pancake mix, milk, and maple syrup, whisking until smooth.
    Pancake Muffins
  3. Pour the batter evenly into each muffin cup, filling them about two-thirds full, and add mix-ins on top.
    Pancake Muffins
  4. Bake for 20-22 minutes until golden brown, and a toothpick inserted comes out clean.
    Pancake Muffins
  5. Cool for 5 minutes on a wire rack before removing muffins from the tin and serve warm.
    Pancake Muffins

Nutrition

Serving: 1muffinCalories: 110kcalCarbohydrates: 20gProtein: 3gFat: 2gSaturated Fat: 1gCholesterol: 5mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 6gVitamin A: 200IUCalcium: 100mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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