Easy Pancake Muffins Six Flavors (Printer-Friendly)
Quick pancake muffins featuring six tasty variations. Mix ingredients in one bowl, add flavors directly to muffin pans.
# List of Ingredients:
→ Base Mix
01 -
2 1/2 cups pancake mix (store-bought or homemade)
02 -
2 large eggs
03 -
1/3 cup honey or maple syrup
04 -
1/2 cup whole milk
05 -
1/4 cup vegetable oil
→ Flavor Add-ins
06 -
1 tablespoon finely chopped strawberries per muffin
07 -
1 tablespoon chocolate chips or mini chocolate chips per muffin
08 -
1/2 teaspoon peanut butter (warmed) per muffin
09 -
1 teaspoon mashed banana per muffin plus banana slice topper
10 -
1 tablespoon crumbled cooked bacon per muffin
11 -
6 fresh blueberries per muffin
# Preparation Steps:
01 -
Preheat oven to 375°F (190°C). Spray a muffin tin with non-stick spray, butter, or line with paper liners.
02 -
In a large bowl, add pancake mix, eggs, honey, milk, and vegetable oil. Stir gently until just combined; some lumps are acceptable to avoid overmixing.
03 -
Divide batter into muffin cups about 3/4 full using a scoop for even distribution.
04 -
Gently press desired add-ins (strawberries, chocolate chips, peanut butter, banana, bacon, or blueberries) into each muffin using a toothpick or knife tip.
05 -
Bake muffins for 12 to 15 minutes until a toothpick inserted in the center comes out clean and tops are golden brown.
06 -
Allow muffins to cool slightly, then serve while warm for optimal flavor. Optionally drizzle bacon-topped muffins with maple syrup.
# Additional Suggestions:
01 -
Avoid overmixing to prevent dense texture and peaked tops.
02 -
Use a cookie or ice cream scoop to portion batter evenly.
03 -
Muffins can be prepared in standard or mini muffin tins; mini sizes yield approximately 24 muffins.
04 -
Freeze leftovers for up to three months; ideal for quick breakfasts or snacks.