Pancake Muffins

Do you love the taste of pancakes but dread making them? If you’re impatient, clumsy, and hungry, it’s likely you avoid this cooking task at all costs. Today’s your lucky day because we have a magical recipe for flip-less pancakes. They take less time, less coordination, and are pretty much foolproof! All you need is some pancake batter, an extra egg, your favorite mix-ins, and a muffin tin. Check out our recipe below.

Pancake Muffins

  • 1 Serving Pancake Batter*

  • 1 egg

  • Optional: ½ cup mix-ins (blueberries, strawberries, bananas, chocolate chips, etc).

  • Optional: butter, maple syrup, or powdered sugar for topping.

*Most pancake mixes call for eggs, oil, and milk, but most vary depending on what is already in the dry mix. Prepare your pancake batter according to the directions on the package, and then follow the rest of the instructions below.

Preheat the oven to 350 F. Spray a muffin tin with non-stick spray (or coat with butter). Whisk the extra egg and mix it into the batter. Then, fold in your mix-ins, if you choose to use them. Pour batter into muffin tin, enough to fill each compartment about half-way. Make sure not to overfill them, otherwise your pancake muffins might not cook all the way through!

Bake for 25 minutes, or until a toothpick can pull out clean. Let cool and enjoy! You can top off these muffins like you do your regular pancakes, or enjoy them as is.

Easily save leftovers by placing extra muffins in an airtight bag or containing and keeping them in the refrigerator. This makes for a great grab-and-go breakfast for kids in the morning!

Once you try this recipe, let us know what you think in the comments below! Are you a pancake muffin convert?