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
Just made a batch and they were GREAT!! I used the trader joe’s multigrain mix for half, and the trader joes pumpkin mix of the other half. The pumpkin ones turned out amazingly, and I will definitely continue to make these for quick school year breakfasts!! The Multigrain ones were denser, and didn’t rise the same as the pumpkin, but were still delicious. The toppings I used were blueberry, chocolate chips and cinnamon sugar. Thanks for the great recipie
I have made these at least a dozen times, and now have the recipe memorized, but just wanted to stop by and say that I gave these to my daycare kids for the first time this week, and they LOVED them! We’ve done cinnamon apple, blueberry, strawberry, raspberry, cinnamon raisin, chocolate chip… you name it. Thank you so much! 😀
HI! I think I want to make these for our Christmas morning brunch. I would like to make them the day before. I would then like to heat them up in the oven and transfer them to tin pans to keep warm at our buffet station. Any suggestions?
That all sounds like a great plan Leslie!
Happy Day,
I’d like to make these savory with basil and sauteed/raw veggies. Should I still use the maple syrup or just switch it out with oil to keep them moist? I normally add at least a 1/4 cup oil because I use gluten free flours (chickpea etc.)
Thank you so much for this great recipe!
Hmmmm. The sausage and bacon muffins tasted great with the maple syrup, so I think that should still be ok. Maybe reduce the syrup and add in a little oil.
Thank you so much Corey!?
I don’t eat meat or dairy, so I normally use flax eggs or fruit. It has worked out well the few times that I have made these muffins. I also use sprouted gluten free flours.