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Easy Pancake Muffins with Six Flavors

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These pancake mix muffins are so simple to make. All ingredients can be dumped in one bowl. Flavor additions can be added straight to the muffin pan.

Images of pancake muffins with six different flavor additions including chopped strawberries, blueberries, crumbled bacon and chocolate chips.

Pancake Muffins Overview

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 work (or bisquick). You can make a dozen muffins or 24 mini pancake muffins with this recipe.

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! I’ve made six easy flavor options for you to try below.

Bowls of ingredients including a box of pancake mix, and tiny bowls of vegetable oil, honey, milk, eggs, blueberries. chocolate chips, strawberries, nut butter and bacon.

Recipe Base Ingredients

  • 2 ½ cups pancake mix – you can make your own or use a store-bought brand.
  • 2 eggs
  • ⅓ cup honey – or maple syrup
  • ½ cup milk
  • ¼ cup vegetable oil
  • Plus toppings (berries, chopped nuts or seeds, chocolate chips, etc)
Four images showing steps to make recipe including a white bowl with eggs, milk and oil on top of dry ingredients, the same bowl with batter, a muffin pan with paper liners and pancake batter divided into each one, and various toppings added to each before baking.

How To Make Pancake Muffins

STEP 1: Preheat oven to 375°F. Spray a muffin pan with non-stick cooking spray, melted butter or line with paper liners.

STEP 2: Add 2½ cups pancake mix, 2 eggs, ⅓ cup honey, ½ cup milk and ¼ cup vegetable oil to a large bowl. Mix everything together until just combined. Do not overmix. It’s okay if there are a few lumps.

STEP 3: Divide the pancake batter into each muffin pan about 3/4 full. Use a toothpick or tip of knife to gently push in berries, chocolate chips, chopped nuts and seeds, etc. (see below for details).

STEP 4: These muffins only need to be baked for 12-15 minutes, or until a toothpick poked in the center comes out clean and the tops are golden brown. Serve the muffins while they’re still warm. This truly is when they taste the best!

Two strawberry pancake muffins

1. Strawberry Pancake Muffins

Add 1 Tbsp finely chopped strawberries per muffin. Push into the batter with a toothpick.

Two chocolate chip pancake muffins

2. Chocolate Chip Pancake Muffins

 Add 1 Tbsp chocolate chips or mini chocolate chips per muffin. Push the chocolate chips into the batter with a toothpick.

two peanut butter pancake muffins

3. Peanut Butter Pancake Muffins

Warm ½ tsp peanut butter in the microwave for a few seconds, and mix into the muffin batter with a toothpick.

Two banana pancake muffins

4. Banana Pancake Muffins

Add 1 tsp mashed banana per muffin and stir into the batter with a toothpick. Top each muffin with a slice of banana.

Two bacon pancake muffins

5. Bacon Pancake Muffins

Add 1 Tbsp of crumbled bacon per muffin. Use a toothpick to push the pieces in. Drizzle the tops of cooked muffins with maple syrup for a sweet and salty taste!

Two blueberry pancake muffins

6. Blueberry Pancake Muffins

Add 6 blueberries into each muffin. Use a toothpick to poke the berries into the batter.

Pancake muffins in a muffin pan with six different flavors including strawberry, chocolate chip, banana, blueberry, peanut butter and bacon

Recipe Tips

  • A box of pancake mix is the base of this recipe. You can also make your own homemade pancake mix and use that instead.
  • Do not overmix batter: Over-mixing can result in dense muffins that may not bake evenly. This can also cause them to form peaked tops.
  • 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.
  • 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.
  • Use a toothpick to mix in the fruit, nuts, or chocolate that you want to add to the pancake batter. You can also add chopped nuts or seeds, shredded coconut, sprinkles, and shredded cheese. Use about 1 Tbsp per muffin. Serve with butter, jam, cream cheese frosting or maple syrup.
  • 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! Toss one in school lunches for a quick pick-me-up snack.

Frequently Asked Questions

What kind of pancake mix should I use?

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.

Is pancake mix the same as muffin mix?

Pancake mix is usually lighter and fluffier than muffin mix. It is made with less sugar, fat and baking powder.

Why should you not overmix the muffin batter?

Close up of pancake muffins with six different flavors

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Pancake Muffins

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.
4.12 from 130 votes
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Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 muffins

Ingredients

Instructions

  • Preheat oven to 375°F. Spray a muffin pan with non-stick cooking spray, melted butter or line with paper liners.
  • Add 2½ cups pancake mix, 2 eggs, ⅓ cup honey, ½ cup milk and ¼ cup vegetable oil to a large bowl. Mix everything together until just combined. Do not overmix. It’s okay if there are a few lumps.
  • Divide the pancake batter into each muffin pan about ¾ full. Use a toothpick or tip of knife to gently push in berries, chocolate chips, chopped nuts and seeds, etc. (see recipe tips below for details).
  • These muffins only need to be baked for 12-15 minutes, or until a toothpick poked in the center comes out clean and the tops are golden brown. Serve the muffins while they’re still warm. This truly is when they taste the best!

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 finely chopped strawberries per muffin. Push into the batter with a toothpick.
  • Blueberries – Add 6 blueberries into each muffin. Use a toothpick to poke the berries into the batter.
  • Banana – Add 1 tsp mashed banana per muffin and stir into the batter with a toothpick. Top each muffin with a slice of banana.
  • Peanut Butter – Warm ½ tsp peanut butter in the microwave for a few seconds, and mix into the muffin batter with a toothpick.
  • Chocolate Chips –  Add 1 Tbsp chocolate chips or mini chocolate chips per muffin. Push the chocolate chips into the batter with a toothpick.
  • Bacon – Add 1 Tbsp of crumbled bacon per muffin. Use a toothpick to push the pieces in. Drizzle the tops of cooked muffins with maple syrup for a sweet and salty taste!
  • 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

Calories: 104kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 48mg | Sodium: 151mg | Potassium: 84mg | Fiber: 1g | Sugar: 8g | Vitamin A: 124IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 1mg

The nutritional information provided is an estimate and is per serving.

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