These pancake muffins are soft, fluffy, and sweet, just like your favorite weekend pancakes, but in grab-and-go form. These are perfect for busy mornings, brunch spreads, or freezer-friendly snacks.
Pancakes You Can Take With You
Pancakes are a classic for a reason, but if flipping flapjacks isn’t in the cards on a weekday morning, these pancake muffins are the answer. Made with your favorite pancake mix and just a few pantry staples, they bake up in 15 minutes and are perfect for meal prep. They have a soft, cakey texture with just a touch of sweetness, and the maple drizzle on top gives them that pancake flavor without needing syrup on the side. Looking for other ways to use pancake mix? Try my pancake mix brownies!
Ingredients and Substitutions
- Pancake mix: Use your favorite boxed mix—just make sure it’s the kind that only needs water or milk added. I used Krusteaz Buttermilk pancake mix.
- Sugar: This adds a little sweetness. You can reduce slightly if your pancake mix is already sweetened.
- Eggs: These help bind the muffins and add structure.
- Oil: Vegetable oil or avocado oil keeps these muffins moist. Melted coconut oil would work as well.
- Milk: Any kind works! Skim, whole, or almond milk would also be fine.
- Maple syrup: A little drizzle on top adds flavor and helps with browning.
How to Make Muffins with Pancake Mix
Tips for Perfect Muffins
- Don’t overmix the batter—stir until just combined to keep them light and fluffy.
- Use a cookie scoop to evenly portion the batter into muffin cups. You want to add about 3 tablespoons of mix into each muffin cup.
- Feel free to add a handful of mini chocolate chips, chopped fruit, or blueberries for a fun twist.
How to Store Muffins
You can store these at room temperature for up to 4 days or freeze for quick breakfasts. Reheat in the microwave for 15–20 seconds for warm, fluffy muffins anytime.
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Pancake Muffins
- Total Time: 20 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These pancake muffins are soft, fluffy, and sweet, just like your favorite weekend pancakes, but in grab-and-go form. These are perfect for busy mornings, brunch spreads, or freezer-friendly snacks.
Ingredients
- 2 ½ cups (295g) pancake mix
- ½ cup granulated sugar
- 2 eggs
- ¼ cup vegetable oil or avocado oil
- ½ cup milk (any kind)
- 1 tablespoon maple syrup (for drizzling)
Instructions
- Preheat oven to 375°F. Line or lightly grease a 12-cup muffin tin.
- In a large bowl, whisk together the pancake mix and sugar.
- Add the eggs, oil, and milk. Stir until just combined—do not overmix.
- Divide the batter evenly among the 12 muffin cups. Drizzle the top of each with a bit of maple syrup.
- Bake for 12–14 minutes, or until the muffins are lightly golden and a toothpick comes out clean.
- Let cool slightly, then serve warm or store for later.
