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Pancake Muffins Recipe
Pancake muffins are the perfect way to enjoy pancakes in a fun, portable way! Fluffy, customizable, and perfect for busy mornings.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Ingredients
- 1 cup pancake mix
- ¾ cup milk
- 1 egg
- 1 tbsp oil
- 1 tsp vanilla
- Any of your favorite pancake mixin's - blueberries mini chocolate chips, etc.
Instructions
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Preheat your oven to 350° F.
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Prepare your 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
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In a large bowl, combine pancake mix, a little bit of milk, egg, and vanilla extract until everything is combined.
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If you're using mix-ins like chocolate chips or blueberries, fold them into the pancake batter.
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Let your batter stand for a minute or two.
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Use a cookie scoop or spoon to portion out the batter into the greased muffin cups. Fill each cup about 2/3 full.
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Bake the muffins in the preheated oven for 12-15 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean.
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Let the muffins cool in the muffin tin for a few minutes before removing them. Then, transfer them to a wire rack to cool completely.
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Serve the muffins warm or at room temperature with warm syrup or melted butter.
Recipe Video
Recipe Notes
Let the muffins cool completely at room temperature before storing them in an airtight container for 3-4 days.
To freeze them, once cooled, place them in a zip-top freezer bag, where they'll keep for 2-3 months. To reheat, microwave for 20-30 seconds from frozen, or let them thaw overnight in the fridge.