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
Scale
- 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.