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.

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Prep Time: 10

Cook Time: 18

Total Time: 28

Servings: 12 muffins

Ingredients

2 ½ cups pancake mix - or Bisquick
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 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 ¾ 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 teaspoon mashed banana per muffin and stir into the batter with a toothpick. Top each muffin with a slice of banana.
Peanut Butter - Warm ½ teaspoon 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 Info

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

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