Pancake Muffins
Get out the door fast with these grab-and-go Pancake Muffins filled with your favorite mix-ins like fruit, nuts, or chocolate chips!
Servings: 12 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 1/4 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 label does not include optional mix-ins.
Storage: 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. You can also freeze them for up to 6 months.
Nutrition
Serving: 1muffin | Calories: 110kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 178mg | Potassium: 133mg | Fiber: 1g | Sugar: 6g | Vitamin A: 139IU | Vitamin C: 0.2mg | Calcium: 121mg | Iron: 0.4mg
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