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These pancake muffins are sooo fun!! My kids love pancakes. Every weekend, they’ll come running into the kitchen, asking for them. Sometimes it’s blueberry, chocolate, or banana—they’re happy all the same. So I thought, why not try batch making some panckes in a muffin tin and here we are! They have all of the flavors of traditional pancakes but are packable and perfect for busy mornings when we’re in a crunch to make it to school.
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How easy is this recipe? They’re basically just add water pancake mix muffins! Instead of water, though, I like to use milk, which makes the muffins more tender. After adding the milk to the pancake mix, I pour in a little sweetener (maple syrup makes these muffins taste like a handheld pancake!) and stir in mix-ins like chopped strawberries, sliced bananas, blueberries, or chocolate chips. See? Easy!
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Vegetarian
Key Flavor: Pancake mix and maple syrup
Skill Level: Easy
Why This Is So Good
- Minimal ingredients: These pancake muffins only use four ingredients. That’s because the pancake mix already contains a lot of what you’ll need!
- Fast: It takes just 30 minutes to make these muffins. They’re a super easy part of my meal prep routine.
- Make-ahead and freezer-friendly: They’ll last about a week in the fridge and can even be frozen. I’ve reheated an ice-cold pancake muffin in the toaster oven before.
Ingredients to Make Pancake Muffins
- Pancake mix: You’ll want pancake mix that just requires you to add water. That way, it already has powdered fat and leaveners (like baking powder) in it!
- Milk: You can use any type of milk.
- Maple syrup: This gives these muffins a quintessential pancake flavor. You could use honey instead, though.
- Mix-ins: Fresh fruit, chocolate chips, chopped nuts! Choose whatever mix-ins you like! I usually just use up whatever I have on hand.
Popular Substitutions & Additions
- Add spices. Try sprinkling in cinnamon, nutmeg, or pumpkin pie spice or adding a splash of vanilla extract.
- Make them mini. You can use a mini muffin tin instead of a full-size one (see tip below)! This would make these pancake muffins snack-size.
- Swirl in nut butter. Before baking, add a spoonful of peanut or almond butter into the center of each muffin, then use a toothpick, skewer, or butter knife to gently swirl the nut butter into the batter.
- Make it sliceable instead. If you don’t have a muffin tin, you can use this same batter to make sheet pan pancakes.
How to Make Pancake Muffins
If you have 30 minutes and just 4 ingredients (most of which are probably in your pantry right now!) you can make these pancake muffins.
Tips for Making the Best Meal Prep Pancake Muffins
- Sweeten to your liking. Just like pancakes straight from the griddle, these muffins are not overly sweet. Serve with a little maple syrup on the side or drizzled on top for an easy breakfast.
- Go mini. These are adorable in kids lunch boxes when baked as mini muffins! They will bake much faster in a mini muffin pan, so just keep an eye on them after about 10 minutes. They should bake in 14 to 16 minutes.
- Fold in the mixings. To make it easier and allow for variety, I just like to sprinkle the toppings on top. This way my kids can try a variety of toppings. But if you prefer just one type of mix-in, fold ¾ of it into the final batter and then sprinkle the remaining ¼ on top of the muffins.
- Don’t overmix the batter. Whisk the muffin batter until it’s smooth, but don’t overdo it! If you do, this can make the muffins tough.
Frequently Asked Questions
These muffins can be stored in an airtight container at room temperature for a couple of days. Longer than that, you’ll want to stash them in the fridge! There, they’ll last for about a week.
Yes! I’d recommend wrapping each muffin in plastic wrap, then transferring them to a zipperlock freezer bag. This will prevent freezer burn! They’ll last for up to 6 months in the freezer. They can be thawed in the fridge or reheated directly from frozen.
I like to use a toothpick or cake tester inserted into the center of the muffin to test doneness. If the toothpick comes out clean, the muffins are done! If any batter or a substantial amount of crumbs sticks to it, leave the muffins in the oven a bit longer.
The more I make these Pancake Muffins, the more my kids ask for them and save me from having to break out the griddle! I love how simple they are and that I can add all of their favorite toppings: blueberries on a few, strawberries on others, and chocolate chips on the rest. I like to say that these pancake muffins are short on ingredients but not on flavor.
More Muffin Recipes:
- Strawberry Muffins
- Bran Muffins
- Pumpkin Muffins
- Banana Nut Muffins
- Blueberry Muffins
- Healthy Banana Bread Muffins
- Sweet Potato Muffins
- Apple Muffins
- Zucchini Muffins
- Chocolate Muffins
If you try this feel good Pancake Muffins recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Pancake Muffins
Ingredients
- 3 cups pancake mix of choice of the just add water variety
- 1 ¾ cups milk of choice
- ¼ cup maple syrup
- 1 cup mix-ins of choice like chocolate chips, strawberries, blueberries and bananas
Instructions
- Preheat the oven to 350˚F and line a 12-cup muffin tin with parchment paper liners.
- In a large bowl, combine pancake mix, milk, and maple syrup. Whisk until smooth.
- Fill each muffin tin with the batter, then divide the remaining ¼ cup of mix-ins to sprinkle each muffin with more toppings. Bake for about 20 to 22 minutes, or until the tops are domed and a cake tester inserted in the center of the muffins comes out clean.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
