Easy Baked Pancake Muffins
Baked Pancake muffins are a super fun way to eat pancakes. They offer the great grab & go convenience of a muffin, with the yummy flavors of a pancake. Usually on Sundays I will make a couple tins of these yummy Baked Pancake Muffins. (….with some help from my favorite Family Fresh Meal helpers of course.)
Now this is when these pancake muffins get fun. MIX-INs! The sky is the limit. Blueberries, strawberries, chocolate chips, bacon, sausage and cheese, cinnamon sugar, raisins, nuts, etc.
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- Big D’s favorites are chocolate chips or bacon.
- Little D and I LOVE the sausage and cheese.
- Darryl’s favorite are the cinnamon sugar and the blueberry mix ins.
Have fun experimenting with different flavors! And if you find a delicious combo, please report back! What are your favorites?
Easy Baked Pancake Muffins
- Make about 16-18 muffins
- 2 cups pancake mix
- 2/3 cup milk
- 2 eggs
- 1/2 cup maple syrup
- optional mix-ins
- Preheat oven to 350° Next, mix together pancake mix, milk, eggs and 1/2 cup of maple syrup.
- Either spray muffin tin with nonstick spray or use muffin liners. Fill 2/3 of the way full. If you are using the mix-ins, do so now. About 1/2 to 1 TB of a mix-in works great.
- Bake for 14-15 minutes or until a toothpick, inserted, comes out clean.
How do I store my Pancake Muffins?
- You can refrigerate in a sealed container/bag for 3-4 days. To reheat, place in microwave or toaster oven.
- For freezing: Once they are done baking and have cooled for 15-20 mins, place them on a cookie sheet and place in freezer for about 1-2 hours. Once frozen, you can throw them in a ziplock bag and return to the freezer for storage. When ready use, remove desired amount of pancake muffins and reheat in either the microwave, toaster oven or the oven until warm.
Here is what I used to make these Easy Baked Pancake Muffins!
Easy Baked Pancake Muffins
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Ingredients
- 2 cups pancake mix
- 2/3 cup milk
- 2 eggs
- 1/2 cup maple syrup
- optional mix-ins
Instructions
- Preheat oven to 350° Next, mix together pancake mix, milk, eggs and 1/2 cup of maple syrup.
- Either spray muffin tin with nonstick spray or use muffin liners. Fill 2/3 of the way full. If you are using the mix-ins, do so now. About 1/2 to 1 TB of a mix in works great.
- Bake for 14-15 minutes or until a toothpick, inserted, comes out clean.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Post Updated August 2020
I don’t bake, so I’m not at all confident in adapting recipes… Any ideas on how (how much)to incorporate canned pumpkin?
I use a 1/4 cup.
Do you have an estimate on the time to microwave frozen muffins?
Depending on the microwave, I would say 15-30 seconds. Start with 15, and then add on from there 🙂
I made these with butter flavored syrup. They turned out great!! The only thing I noticed was in filling my muffin tin 2/3 full it only makes about 14 when the recipe says 16-18. My 4 year old LOVED them and she loved helping put the blueberries and chocolate chips in.
Tried this recipe to the T I used melted pb and diced bananas for my mix in’s. AMAZING.
Thank Kim! PB and Bananas sounds awesome!
if they are baked can the dessert type ones ( not meat) be stored out? I’m looking for ways to include my dad in an upcoming breakfast event my family is doing. He is in the UK, we aren’t. I have sent him bread before ( pumpkin) and it did fine. would these be safe to send like that? seems like baking would cook the egg and dairy just like in cookies and cakes which i have sent too. Please let me know if I’m on track and if not why not. thanks for your time.