Baked muffin pancakes are a super fun and easy way to eat pancakes. This breakfast pairs the convenience of muffins with the deliciousness of pancakes - making them perfect for whenever the craving strikes! Just whip up a batch on the weekend and you have breakfast made for the entire week.
What's even more exciting is that you can personalize each muffin pancake any way you want with different mix-ins. Throw in some blueberries, chocolate chips or even crumbled bacon - the sky's the limit! Once you try them, breakfast will never be the same.
Here's how to make them yourself.
- 2 cups pancake mix
- 2/3 cup milk
- 2 eggs
- 1/2 cup maple syrup
- optional mix-ins
For mix-ins we used chocolate chips, candied bacon, lemon cranberry (lemon zest, pinch of sugar, dried cranberry), and apple pie mix (apples, pecans, cinnamon sugar)Shared Food
1. Preheat oven to 350° Next, mix together pancake mix, milk, eggs and 1/2 cup of maple syrup.
2. Either spray muffin tin with nonstick spray or use muffin liners. Fill 2/3 of the way full. If you are using the mix-ins, do so now. About 1/2 to 1 TB of a mix-in.
3. Bake for 14-15 minutes or until a toothpick, inserted, comes out clean.
You can refrigerate in a sealed container/bag for 3-4 days. To reheat, place in microwave or toaster oven.
Once they are done baking and have cooled for 15-20 mins, place them on a cookie sheet and place in freezer for about 1-2 hours. Once frozen, you can throw them in a ziplock bag and return to the freezer for storage. When ready use, remove desired amount of pancake muffins and reheat in either the microwave, toaster oven or the oven until warm.