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
So do I still add the eggs and everything if I am using the “complete” mix that just says to add water? I can’t wait to make these with my toddler.
I would still add the egg Carissa.
I made these this evening with a “just add water mix” and yes, I still added eggs.
my toddler enjoyed them!
Awesome Meg!
these were a hit! made one batch with blueberries & raspberries and another batch with cheese and morning star “sausage” crumbles. toddler approved!
Mmmmmm, raspberries 🙂
These sound so good. My little girl is turning three this Saturday, and we’re having a brunch party. These pancake muffins sound perfect for desert. maybe ill make a maple glaze for the top…. yumm.
We use Bisquick for our pancakes. Do you think that would work or should I buy some “pancake” specific mix?
I made these this morning…amazed at how easy it was to mix them up and they baked beautifully. I didn’t tell my kids they were made from pancake mix, lest they want to pour syrup over them! Thanks for a great idea that I wish I’d thought of myself… : )