Pancake muffins are an easy way to cook a batch of delicious pancakes, and keep them in the fridge for grab and go snacks. You can easily customize each one to create loads of different flavors.
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:
Fill the muffin pan 3/4 full with batter. Use a toothpick to press the toppings into the muffin batter.
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.
You can also add chopped nuts or seeds, shredded coconut, sprinkles, and shredded cheese. Use about 1 Tbsp per muffin.These can be made into mini muffins by adding the batter to a mini muffin tin. This will make about 24 small muffins.
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.