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
if we don’t want to used a processed pancake mix, but want to use our ‘from scratch’ pancakes, how would we adapt this recipe??
I make this with my homemade mix (flour, baking powder, sugar and salt) all the time Judith. Make it the same way, using your homemade mix instead.
These sound great – just curious as to what your recipe for home made mix is? I use 1 cup flour, 1 cup milk, 1 egg, pinch of salt and a bit of melted butter for flavour. What proportions do you use?
Sorry to a nuisance to ask but is there a recipe that does NOT use egg or milk as child has intolerance to both ? ! ! Thanks
You could use egg replacer (I find it at my natural foods store) to help with the consistency, and as for milk, I’ve used soy milk, almond milk, etc, in baking and while it’s a little different, it’s fine.
I needed a quicker breakfast option in the mornings for me and my 3 year old…these are PERFECT! Raspberry, Strawberry, Banana and Chocolate Chip so each day is a little something different. I used Krusteaz GF pancake mix and Almond milk to sub, as well as maybe 2 tbsp less maple syrup (a little sweet goes a long way for us). I also used egg beaters, but next time I think whole eggs will work better. They did come out a but crumbly, but that could be the egg beater or GF substitute. Cheers!
How do you store them for the week?
Store in a ziplock back in the refrigerator or freeze. I will add freezing directions to the recipe in a minute 🙂
Has anyone tried these with a healthier flour – buckwheat, whole wheat, etc? Just wondering if you would have to have at least part white flour for them to be tasty.
Haven’t made these but do make pancakes all the time with only whole wheat flour. Delicious!
Would you please share your recipe for whole wheat pancakes?
I made these tonight with a buckwheat pancake mix…after folwong the recipe the batter was too thick to stir so I added a splash of milk but they still came out very dry. Will have to play around more.
I have never used buckwheat pancake mix Laura. Sounds yummy! That might have been why they turned out a little dry. Maybe adding some apple sauce would help?
This may be a silly question…but do you cook the sausage and bacon before putting them in the batter?
Not a silly question at all! Yes you do. I will indicated that in the post to clarify 🙂