Easy Pancake Muffins (Favorite Pancake Bites)

5 from 45 votes

Easy Pancake Muffins (Favorite Pancake Bites)

Baking pancake mix in the oven as Pancake Muffins is an easy way to make cooking breakfast easier. You can add any topping you like to these and bake them as mini muffins or regular sized ones. (See the NOTES to make these with store-bought pancake mix.)

Prep Time10

Cook Time12

Total Time22

Course: Breakfast

Cuisine: American

Servings: -12 (makes 24 mini muffins or 10 standard muffins)

Calories: 123kcal

Author: Amy Palanjian

Equipment

Ingredients

1 cup whole wheat flour (or all-purpose)
1 tablespoon sugar
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup milk
2 eggs (lightly beaten)
2 tablespoons unsalted butter (melted and cooled)
1 teaspoon vanilla extract
1 cup mix-ins (such as blueberries, diced strawberries, diced bananas, chopped walnuts, or chocolate chips; if using chocolate chips, use 1/4-1/3 cup)

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F and grease a mini muffin pan with nonstick spray.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Gently whisk in the eggs, vanilla, milk, and butter. Fold in the desired mix-in.
Divide batter among the prepared muffin pan. Mini Muffins: Use 1 tablespoon batter in each muffin cup and bake for 12-14 minutes. Standard Muffins: Use just under 1/4 cup batter in each muffin and bake for 16-18 minutes. Check for doneness with a cake tester or toothpick. When inserted into the center, it should come out cleanly.
Serve with a dip such as applesauce, nut butter, yogurt, or maple syrup.

Video

Notes

To make these with store-bought pancake mix, use 1 1/4 cups mix, 3/4 cup milk, and 1 egg. Proceed with the recipe. The volume may be slightly lower. You may want to check for doneness at 10 minutes. (I tested this method with the Kodiak Pancake mix and it worked well. It may vary slightly with other brands of mix.)
Let the pancake bites cool and store in an airtight container in the fridge for up to 5 days for an easy grab-and-go breakfast idea to have on hand. Or in the freezer in a freezer bag with as much air removed as possible for up to 3 months.
Warm in 15 second increments in the microwave until just warm and serve with maple syrup, fruit puree, nut butter, yogurt, or any other preferred dip.
Stir the mix-ins into the batter or sprinkle a few pieces of the toppings over each muffin before adding to the oven. If you sprinkle, rather than stir in, you may have fewer overall muffins.
Egg-free: Omit the eggs and add 1/2 cup milk and 1/2 teaspoon baking soda to the batter.
Dairy-free: Use vegetable oil for the butter (or vegan butter) and nondairy milk.
All-purpose and whole wheat flour work similarly in this recipe. If using whole-wheat, check for doneness on the lower end of the baking time.

Nutrition