Baked Pancake Muffins – a delicious recipe with pancake mix, milk, eggs, maple syrup, chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
["Preheat oven to 350u00b0 Next, mix together pancake mix, milk, eggs and 1/2 cup of maple syrup.", "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.", "Bake for 14-15 minutes or until a toothpick, inserted, comes out clean.", "Enjoy!", "For storage:
2
You can refrigerate in a sealed container/bag for 3-4 days. To reheat, place in microwave or toaster oven.", "For freezing:
3
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."]
174
kcal
Calories
6
g
Fat
23
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 cups pancake mix, 2/3 cup milk, 2 eggs, 1/2 cup maple syrup, and more.
Yes, Baked Pancake Muffins falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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