How to Make Easy Pancake Muffins

How to easily make pancake muffins with your favorite add-ins for a quick on the go breakfast.

This year on my EyeLoveKnots blog, I participated in the Festive Christmas Ideas blog hop, and the last theme was Christmas Breakfast, so I shared the free plastic canvas pattern for this Buffalo Plaid Placemat that you see.

I’m going to be completely honest, when I saw “Christmas breakfast” as one of the post themes, it took me back for a minute. While I know some families have a special breakfast (or brunch) on Christmas, I never did, and so I really had to think… What do people have for breakfast on Christmas morning? My thought was something fast, and easy.

Pancake muffins are just that! I like to make a half batch (6), and eat one on my way to work – they are great for on the go. If I skip it for breakfast, I’ll have 2 for lunch. They don’t take too long too make, and hold well in the fridge for a few days – I probably wouldn’t go longer than 3, PLUS! There are soooooo many ways to change them up!

Makes:

6 – 12 Muffins

Time Required:

25 – 30 Minutes

• Mix ingredients & PreHeat Oven (5 – 7 Minutes)
• Scoop Out Mix & Top (5 Minutes)
• Bake (14 – 15 Minutes)

Ingredients:

• Pancake Mix (I usually go for Hungry Jack)
• 1 Egg
• 1 – 2 Teaspoons of Vanilla Extract
• 1 Tablespoon of Add-In Per Muffin (think bananas, chocolate chips, walnuts, etc)

You’ll Also Need:

• Mixing Bowl
• Spoon/Spatula for Mixing Ingredients
• Measuring Cup and Spoons
• Pam, or Butter and Flour
• Muffin Tin (the one that has 12 on it)
• Optional, Cookie Scoop
• Optional, Cupcake Liners
• Toothpick for Testing

Ingredient Notes:

ADD-INS: I caution using sprinkles because if you’re going for pretty, it will not be when the colors from the sprinkles mix all together when stirred, but still tastes great, and can easily be covered up with frosting, or just sprinkle them on top.

COOKIE SCOOP: I use mine to get equal amounts of mix into the muffin tins. I got 2 scoops per tin.

CUPCAKE LINERS: No mess, and easy to pop muffins out, but I do find that the muffins stick to the paper.

Recipe:

Step 1: Preheat your oven to 350 F.

Step 2: Using your preferred pancake mix, follow the instructions for 2 – 8 for a half batch (makes 6 muffins), or 12 – 18 for a full batch (makes 12 muffins) BUT add 1 egg to it (either size) and 1 teaspoon for a half batch or 2 teaspoons for a full batch of vanilla extract (extract is completely optional, but adds a nice flavor boost).

Step 3: Mix well, and then scoop into cupcake tins. I lined my cupcake tins with liners to make it easy to pull them out, and I used my cookie scoop to scoop the mix out – I got 2 scoops per tin.

Step 4: Add 1 tablespoon of add-in desired to each muffin (here I’ve used chocolate chips, peanut butter chips, sprinkles and Andes mint pieces), then use a toothpick to stir each mixture, and sprinkle a bit more on top for show.

Step 5: Bake for 14-15 minutes. Check with toothpick to make sure they come out clean.

To Store: Cool to room temperature, then put into a container and place in the fridge. My containers are not large enough to stack them, but if I did, I would probably put some parchment paper in between. I turn mine on their side to store more per container.

I found this adorable Jingle All the Way plate at Big Lots on clearance. I got a set of 4 with different sayings for only $4. The red charger is also from Big Lots.

Please DO NOT claim this recipe as your own nor should you sell my recipe, and DO NOT re-publish my photos as your own. DO NOT copy and paste my recipe anywhere, link to it instead.

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