Easy Pancake Muffins (Favorite Pancake Bites)

pancake-muffins-on-yellow-plate-with-syrup

Easy Pancake Muffins (Favorite Pancake Bites)

Baking pancake mix in the oven is an easy way to streamline breakfast and to reduce the amount of time you have to stand at the stove cooking. You can add any topping you like to these and bake them as mini muffins or regular sized ones.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

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

Whisk gently but thoroughly.
Use a mini muffin pan or a standard size one and adjust the baking time accordingly.
Stir in the mix-ins to the batter or sprinkle a few piece 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.
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.
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.
To make these with 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 Cake mix and it worked well. It may vary slightly with other brands of mix.)

Nutrition