Family Favorite Pancake Muffins
Family Favorite Pancake Muffins
Family Favorite Pancake Muffins are newest mashup in town. First there was Brangelina, TomKate, Bennifer, and Speidi and while I’m pretty sure all of those couples are in splitsville, these “Puffins” as they’re known in our house are here to stay. Oh yes, they’re the hottest thing to hit Holley’s Kitchen and my family can’t get enough.
If you’ve followed this blog or my social media for awhile you know that we are a muffin family. Frances and I went through a solid few months of baking muffins every Saturday or Sunday morning (or both) and created such favorites as Double Chocolate Mini Muffins, Gluten-Free Peanut Butter Banana Bread Muffins, Blueberry Lemon Mini Oatmeal Muffins, and Pumpkin Chocolate Chip Mini Muffins. Lately we’ve been making pancakes on the weekends so when I ran across a blog post by my friend, Katie, of Mom to Mom Nutrition, for her Easy Baked Pancake Muffins, I thought it would be fun to experiment with our own variation. Thanks, Katie for the inspiration!
While some people may snub their noses, I love the fact that this recipe starts with a pancake mix. I know, I know, making homemade pancake mix takes about 2 extra seconds but still, sometimes it is nice to have a fallback recipe that uses shortcut ingredients.
The girls and I experimented with quite a few rounds of recipe testing for our “Puffins” using various brands of mixes, trying new ingredient combinations and altering the baking time and temperatures before we finally made the decision as to why we can’t live without this exact pancake muffin recipe in our lives. Let me tell you, 9 times out of 10, it was a delicious experiment!
The greatest discovery is that you can use ANY MIX for your pancake muffins if you follow the directions specified on the particular package and add a few extra ingredients. We tried the “Just Add Water” variations, the mixes that require eggs, oil, milk, etc., a homemade pancake recipe, and a gluten free recipe and all worked!
So here is what you need to know…when you make your muffin batter, do so as the recipe calls but make it with milk instead of water, add 1 extra egg, maple syrup, cinnamon and vanilla extract. Years ago when I worked at Oxmoor House, I remember the test kitchen used to say that if you add cinnamon and vanilla extract to a boxed cake mix, you’ll never know it came from a box. I think the same holds true for this recipe! A few extra flavors and you’re left feeling like you made from scratch.
How to Make Family Favorite Pancake Muffins
- 2 cups pancake mix prepared according to package directions (use milk instead of water)
- 1 large egg
- ¼ cup maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Optional toppings: Tropical (mango, coconut), Chocolate Walnut, Blueberry, Bacon Cheddar
- Preheat oven to 400 degrees.
- Prepare pancake mix according to package directions or recipe directions. Add 1 egg, maple syrup, cinnamon, and vanilla extract stirring until combined.
- Spoon batter info muffin cups that have been lined with paper or silicone liners or sprayed with cooking spray filling ⅔rd cups full. Add desired toppings (about 1-2 Tablespoons each). Gently stir each muffin with a wooden pick to mix toppings into the muffin.
- Bake at 400 degrees for 13 to 15 minutes or until a wooden pick inserted in the center of the muffin comes out clean. Cool in pan 1-2 minutes then transfer to a wire rack.
The topping options for these pancake muffins are endless which makes it a fun recipe to allow your family to customize based on their tastes.
Pin this recipe…You know You’re Going to Want it later!
Be on the lookout because later this week because I have ANOTHER customizable muffin recipe that starts with a convenience item. Except this time it’s savory, warm, and an ultimate comfort food—stay tuned!!!
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