Pancake muffins are an easy way to cook a batch of pancakes and keep them in the fridge for bite-sized snacks. Perfect for busy mornings and the whole family will enjoy them!
We love homemade pancakes because they’re easy and filling. From our bacon cheese pancake casserole, sheet pan pancakes, homemade pancake mix, and of course these easy pancake muffins!
Muffins are an easy grab-and-go breakfast including our blueberry muffins, popular applesauce oatmeal muffins, or streusel-topped whole wheat buttermilk muffins.
Easy Baked Pancake Muffins
There are so many great things about these easy-baked pancake muffins! Everything can be mixed together in one bowl. Any box of pancake mix will do. You can make a dozen muffins or 24 mini pancake muffins with this recipe. You can make different flavors too – we’ve created six easy flavor options for you to try in the recipe card below.
- EASY – No need for fancy ingredients as this recipe keeps things easy and simple. A bit of flour, butter, sugar, eggs and spices for flavor – just mix, pour and bake!
- FREEZER-FRIENDLY – These are the perfect grab-and-go breakfast to freeze. We recommend making a double batch as these will keep frozen for up to three months!
- PACKABLE – Toss one in school lunches for a quick pick-me-up snack.
This batter is so simple and lends itself easily to any flavor add-ins you’d like. You can add berries diced strawberries (fresh or frozen), sliced bananas, sprinkles, chocolate chips, cacao, cocoa powder, nut or seed butter, and anything else you can think of!
If you like this favorite pancake recipe then I think you’ll also like my really easy-baked sheet pan pancakes which take traditional pancakes and bake them on a baking sheet. I’m all about making life in the kitchen really simple but still loads of fun.
Recipe Ingredients
Most of us already have these items in our pantry and fridge. Here’s a list of what you’ll need with full details in the recipe card at the bottom:
- PANCAKE MIX – A box of pancake mix will be the base of this recipe. It makes these muffins so easy. You can also make your own homemade pancake mix and use that instead.
- EGGS – You’ll need two eggs for this recipe.
- MILK – You can use regular milk or dairy-free milk (oat milk, almond milk, hemp milk, coconut milk, etc). You can also just use water but the muffins might not rise as high.
- HONEY – This is used to sweeten the muffins. You can also use maple syrup, granulated sugar or brown sugar.
- VEGETABLE OIL – I used melted vegetable oil, but canola oil or coconut oil will work. You can also use any cooking oil you have in your house. Other options include avocado oil and melted butter.
Saving Time Tip: If you like to batch-prep ingredients in advance then try my homemade pancake mix. You can add all dry ingredients to a jar in advance and use this for your favorite pancake mix and recipes.
Pancake Muffin Flavors
- Strawberries – Add 1 Tbsp chopped strawberries per muffin
- Blueberries – Add 1 Tbsp or 6 frozen or fresh blueberries into the batter.
- Banana – Add 1 tsp mashed banana per muffin and stir with a toothpick. Top with a thinly sliced banana.
- Peanut Butter – Warm the peanut butter in the microwave for a few seconds. Add 1/2 tsp of and mix into the muffin.
- Chocolate Chips – Add 1 Tbsp chocolate chips or mini chocolate chips per muffin.
- Bacon – Add 1 Tbsp of crumbled bacon per muffin. Drizzle the tops of muffins with maple syrup for a sweet and salty taste!
You can also add chopped nuts or seeds, shredded coconut, sprinkles, and shredded cheese. Use about 1 Tbsp per muffin.
How To Make Pancake Muffins
These pancake mix muffins are so simple to make. All ingredients can be dumped in one bowl. Flavor additions can be added straight large mixing bowl to the muffin pan. Here’s an overview of how to make these muffins with the full instructions in the recipe card at the bottom of this post:
- PREP – First, preheat the oven to 375°F and lightly spray the muffin pan with nonstick spray. Set aside.
- BATTER – Add the pancake mix, eggs, honey, milk and cooking oil to a medium bowl. Mix everything together until it forms a pancake batter with a few lumps. No need to overmix.
- ADD FLAVOR TOPPINGS – Spoon the batter into each muffin cup about 3/4 full. Sprinkle the tops with fresh berries, bananas, sprinkles, chocolate chips, nuts and seeds and gently press them into the batter with a toothpick or tip of a knife. Bake for 12-15 minutes.
Pro Tip: These can be made into regular-sized muffins or mini pancake muffins by adding the batter to a mini muffin tin. This will make about 24 mini muffins.
How To Store Leftovers
These muffin leftovers can easily be stored on the counter, in the fridge or frozen. Here’s how to do it:
- COUNTERTOP – Store at room temperature for up to three days.
- REFRIGERATE – Use an airtight container with a resealable lid or cover to maintain moisture and freshness.
- FREEZE – These muffins will keep in a freezer bag or container for up to three months.
- REHEAT – Once thawed, pop them into the microwave for 15 seconds.
Serve With
- BUTTER – Fresh out of the oven or reheated in the microwave, butter is always a good topping.
- FRUIT PRESERVES OR COMPOTE – Add a dollop of regular jam or our strawberry chia jam. for a berry flavor.
- FROSTING – If you are really looking to impress your guests, you spread a cream cheese frosting on top.
- MAPLE SYRUP – Traditional pancakes are drizzled with maple syrup and these can also be served the same way!
Recipe Tips
- Use a cookie scoop or ice cream scoop to help divide the batter between muffin liners. This makes it easier to transfer the sticky batter and divide it evenly.
- Use a toothpick to mix in the fruit, nuts, or chocolate that you want to add.
- Feel free to use any type of sugar that you prefer. I used honey but you can also use brown sugar, coconut sugar or monk fruit sweetener (it’s sugar-free).
- Serve the muffins while they’re still warm. This truly is when they taste the best!
Frequently Asked Questions
I used the just-add-water pancake mix which worked great. I think that any type of pancake mix will work for this, including just making pancakes or your own homemade version.
Pancake mix is usually lighter and fluffier than muffin mix. It is made with less sugar, fat and baking powder.
Yes, it will work! Most of the easy pancake muffin mixes are made with flour, sugar, baking powder, and salt. These are all ingredients used to make muffins.
Yes, you can! Bisquick is often used for some pancake mix muffins, waffles, biscuits and muffin recipes and will work for this one.
Over-mixing can result in dense muffins that may not bake evenly. This can also cause them to form peaked tops.
If you’re looking for a quick and easy snack or breakfast option, these pancake muffins are sure to please. Instead of making a batch of homemade pancakes, this recipe adds the batter straight to muffin tins for a quick bite on the go. Using a whole pancake muffin mix makes it a breeze with added flavors and toppings.
More Muffin Recipes
- Banana Oatmeal Muffins
- Blueberry Yogurt Muffins
- Flourless Banana Chocolate Muffins
- Zucchini Orange Oat Muffins
- Oat Berry Mini Muffins
- Apple Sauce Oatmeal Muffins
- Lemon Blueberry Muffins
- Whole Wheat Rhubarb Muffins
- Banana Oatmeal Muffins
- Pumpkin Chocolate Chip Muffins
Pancake Muffins
Ingredients
- 2 ½ cups pancake mix - or oat flour
- 2 eggs
- ⅓ cup honey - or maple syrup
- ½ cup milk
- ¼ cup vegetable oil
Instructions
- Preheat oven to 375°F. Spray a muffin pan with non stick cooking spray, melted butter or line with paper liners.
- Add the pancake mix, eggs, honey, milk and oil to a large bowl. Mix everything together until just combined. Do not overmix.
- Divide the pancake batter into each muffin pan about 3/4 full. Use a tootpick or tip of knife to add fresh berries, nut butter, chocolate chips, nut and seeds, etc. (see notes for details).
- Bake for 12-15 minutes or until muffins are golden brown and toothpick comes out clean when poked through the center. Let cool 5 minutes, then place on a rack to cool completely.
Recipe Notes:
- Strawberries – Add 1 Tbsp chopped strawberries per muffin
- Blueberries – Add 1 Tbsp or 6 blueberries into the muffin batter.
- Banana – Add 1 tsp mashed banana per muffin and stir with a toothpick. Top with a thinly sliced banana.
- Peanut Butter – Warm the peanut butter in the microwave for a few seconds. Add 1/2 tsp of and mix into the muffin.
- Chocolate Chips – Add 1 Tbsp chocolate chips per muffin.
- Bacon – Add 1 Tbsp of crumbled bacon per muffin.
- COUNTERTOP – Store at room temperature for up to three days.
- REFRIGERATE – Use an airtight container with a resealable lid or cover to maintain moisture and freshness.
- FREEZE – These muffins will keep in a freezer bag or container for up to three months.
- REHEAT – Once thawed, pop them into the microwave for 15 seconds.
Nutrition
The nutritional information provided is an estimate and is per serving.
