Description
Make quick, comforting, and economical muffins using leftover pancake mix. This recipe is simple and perfect for busy mornings or child-friendly snacks.
Ingredients
Scale
- 2 1/2 cups pancake mix just add water style mix
- 2 large eggs
- ⅓ cup white sugar
- ½ cup milk
- ¼ cup oil
- 5 large strawberries
- ½ cup blueberries
- ½ medium banana
- ¼ cup chocolate chips
- 2 teaspoons peanut butter creamy or crunchy
Instructions
- Preheat the oven to 400 degrees. Oil the muffin pan generously.
- In a large mixing bowl add pancake mix, eggs, sugar, milk and oil. Combine well with a silicone spatula until the egg yolks fully mix into the batter and there is no more dry pancake mix in the bowl. Muffin batter should be thick.
- Fill each of the muffin wells evenly with batter until about ¾ full. Using a ¼ cup measure and a spoon will help scoop evenly between the muffins.
- Add different flavors to each muffin and mix with a toothpick or spoon. You can use diced strawberries, blueberries, or a peanut butter, chocolate chip and banana flavor combination.
- Bake at 400 degrees for 12-15 minutes or until golden brown and baked through the middle. Watch carefully not to overbake; lighter muffins are better. Cool and enjoy!
Notes
- For strawberry muffins, use diced strawberries.
- For banana muffins, mash the half banana and mix it into a portion of the batter before filling the wells.
- For chocolate chip peanut butter muffins, add peanut butter and chocolate chips to the batter portion.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15
- Sodium: 250
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 4
- Cholesterol: 40
Keywords: Banana Pancake Mix Muffins, Easy Breakfast Ideas, Quick Muffins, Pancake Mix Recipes, Family Snacks, Meal Prep Breakfast