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
Thank you so much for this recipe, it turned out great. I was a little skeptical due to the few ingredients and simplicity of the recipe, but it is the perfect recipe to do with young kids. I made pumpkin pancake muffins and replaced the syrup with brown sugar and added 1 c pumpkin purée, spices and replaced the eggs with a cornstarch water slurry. I added a few extra minutes on to the baking, probably do to the extra moistness from the pumpkin. The kids and adults devoured them. These muffins probably won’t make in a bakery showcase, but for a simple no fuss treat to make around the house, this is the recipe. I can see myself making these many more times in the future and changing up the add ins, blueberries are going to be added to the next batch we make. Thanks again!.
This an excellent recipe base. I had a box of Giant Brand Lemon Blueberry Pancake Mix with no muffin recipe on it. I used your recipe, substituting 1/4 cup of honey for the 1/2 cup maple syrup, because I wanted less sweetness & thought maple syrup might compete w the lemon flavors. Instead of milk, I used what I had – half and half – 2/3 cup was not enough to moisten the batter, probably because of my honey substitution, so I eyeballed it and added about and extra 1/3 cup half n half for a total of 1 cup. I filled my muffin cups almost full so it took about 20 minutes to bake. What was amazing to me is the muffins came out like the good bakery ones – very moist and dense. I’ve never baked muffins that good before!
Thank you so much for this breakfast idea.
I do not know, whether I made a mistake, but unfortunately my pancake muffins were not as soft as I expected. Silly me(?), I expected them to be more like a “real” pancake. Nevertheless my boys like them. 🙂
These turned out amazing! I made them today and wow they smell amazing in the oven! We will be making these all the time now im sure!
We made mini ones and added some sugar crumbles on top that i had left over from another recipe, They turned out great!! thanks again!