This pancake muffin recipe can be made completely from scratch or used with a store bought pancake mix. I like to use this recipe when I need to make a lot of snacks or breakfasts on the go but don’t have a lot of time. So, I find myself reaching for store bought mixes.
This recipe is great for babies, toddlers, your older children and even your husband will enjoy them. It is an easy recipe to adjust to fit your families preferred flavors.
Selecting a Pancake Mix
I prefer to use a standard fluffy, buttermilk pancake mix. This mix is not super dense and gives our pancake muffins an airy texture.
Or if your have a favorite homemade, made from scratch recipe, definitely use that!
Substituting Milk
You can definitely substitute the milk in this recipe. I have even mix up our powdered skim milk in the pantry and used it in the recipe. But feel free to use water if milk is not an option for you.
Eggs
I usually use 3 large chicken eggs. You can add more if you like the eggier consistency.
Vanilla
When making a sweet pancake muffin, I like to add vanilla. But if I were to make them savory (with bacon, cheese or sausage) I would skip the vanilla.
Flavors for you Pancake Muffins
We have a large family with a lot of different flavor preferences. This pancake muffin recipe is handy because it is essentially a base that allows you to add in what you have or like.
When making a blueberry muffin, I add 7 to 10 (approximately) blueberries (fresh or frozen) to each muffin. I stir them in with a tooth pick.
Chocolate chips are similar, but more like 12 to 15 chocolate chips per muffin.
Cinnamon and brown sugar is a of cinnamon with 1/4 to 1/2 a teaspoon of brown sugar. Swirl it into the batter with a tooth pick.
Other pancake muffin flavors we enjoy are jalapeño with cheddar, bacon, cheddar with bacon, sausage with maple syrup, chives with cheddar, and garlic with cheddar.
Baking the Pancake Muffins
Make then in the oven at 350F for 20 to 22 minutes. Or until you poke the center of the muffins with a toothpick and the toothpick comes out clean.
Baking times may differ depending in the inclusion flavors you have added in. For example, frozen blueberries will slow the baking process.
Pancake Muffins
Ingredients
- 4 cups pancake mix store bought or homemade
- 3 cups milk
- 3 eggs
- 2 tsp vanilla
- blueberries optional
- chocolate chips optional
- brownsugar optional
- cinnamon optional
- saskatoon berries optional
- raspberries optional
- jam optional
Instructions
- Preheat oven to 350℉.
- In a bowl, mix together pancake mix and milk.
- Add in eggs and vanilla and whisk until all clumps are gone.
- Place muffin papers into a muffin pan. Or grease your muffin tin.
- Pour batter into muffin pan/papers so that they are ½ full.
- Add your inclusions or leave plain.
- Bake for 20-22 minutes or until a toothpick comes out clean when it is poked into the center of a muffin.
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