Easy Pancake Muffins Recipe

Hi Friends! I have an easy pancake muffin recipe to share with you! These Pancake Muffins are so delightful for those tastebuds, and your family will thank you!

It’s so rewarding to serve your family to such a yummy Muffin breakfast treat. Eat them fresh right from the oven or make ahead of time so they are ready to warm the next morning for breakfast on the go!

Serve your muffins with butter and syrup, or nothing at all. You’re gonna love it!

Get creative, mix up your toppings to your tastebuds desire! There’s a variety of choices of toppings you can add to your muffins.

Just to name a few, there’s crunchy Bacon & Banana muffins, Chocolate Banana, Banana Pecan, Fresh Blueberry & Banana, Fresh Strawberry & Banana, and Brown Sugar & Cinnamon.

Can you tell I love Bananas? Ha! 🙂

Try my YUMMY muffin topping combo’s or create your own! There’s no way to mess this up.

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Let’s get started…

INGREDIENTS

• 2 Cups Aunt Jemima Original Pancake Mix
• 1 Egg
• 1/3 Cup Brown Sugar
• 1 Mashed Banana
• 1 tsp. Ground Cinnamon
• 1 tsp. Vanilla
• 1/3 Cup Maple Syrup
• 1 Cup Milk
• Your Favorite Toppings
• Cooking Spray
• Ice Cream Scoop [optional]

STEP 1-4 Easy Pancake Muffins Recipe

STEP 1: Gather all of your ingredients and prep your work area. Prep your toppings.

[If you plan on adding bacon to your muffins, cook them first before you make your batter.}

STEP 2: In a medium to a large mixing bowl, mix 2 cups of pancake mix, 1 egg, 1/3 cup of Maple Syrup, 1 mashed banana, 1 tsp. Ground Cinnamon, 1 tsp. vanilla, and 1 cup of milk, then mix well.

STEP 3:

• If you are only using one topping, add your toppings into the batter now, and mix well.
• If you are using multiple toppings as seen here in this recipe post, do not add the toppings and go to STEP 4.

STEP 4: Add 1/3 cup of Brown Sugar to your batter, and mix well.

STEP 5-8 Easy Pancake Muffins Recipe

STEP 5: If you are adding crunchy bacon to your muffins, simply crumble up the bacon into small pieces. Cooked the bacon before adding to your batter.

STEP 6: Grease your muffin pan, you can use cooking spray or use baking cup liners.

STEP 7:

• SINGLE TOPPING: Using an ice cream scoop, pour a scoop of batter and fill into the cups of your cupcake pan. Fill 1/2 – 3/4 full, and add more toppings if you like.

• MULTIPLE TOPPINGS: Using an ice cream scoop, pour a scoop of batter and fill into the cups of your cupcake pan, fill halfway, and add your toppings.

STEP 8: Bake your muffins in a heated oven of 350 degrees F for 25 minutes or until golden brown. Let cool for 5 minutes, then grab one, two, or more, and you’re ready for breakfast on the go!

Store leftovers in a container or baggie in the refrigerator. They are good up to 3 days.

Can you reheat the pancake muffins?

Yes, you can! If you’re in a hurry, the best way to reheat these is to wrap the muffins in a wet/damp paper towel, and microwave them for 20 seconds.

If you’re not in a hurry, you can pop them in the oven for 10 minutes on 300 degrees F.

Can you freeze the muffins?

Yes, you can freeze your muffins in an airtight freezer bag, up to 3 months. Always, defrost the muffins thoroughly before placing them in the microwave oven or oven to warm them up.

However, It’s doubtful that you’ll have any leftovers though! 🙂 Just sayin’.

PRINTABLE RECIPE

TAKEAWAY

To sum it up, this easy pancake muffin recipe is my favorite! If you have kids, it’s the perfect breakfast to bring families together. Your kids will love making these.

If you don’t have kids, YOU’RE. GOING. TO. LOVE. THEM.

Eat them right from the oven, or make ahead of time so they are ready to warm the next morning, for breakfast on the go!

Which toppings are you going to try? Let me know your thoughts in the comments below. Meanwhile, I’d love it if you shared this recipe so someone can benefit from this. Thank you so much!

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