Easy 5-Ingredient Pancake Muffins (Printable Version)
# What You’ll Need:
01 -
2 cups gluten-free pancake mix
02 -
2 eggs
03 -
1/2 cup milk or dairy-free milk
04 -
1/3 cup granulated sugar
05 -
3 tablespoons oil or melted butter
→ Optional Add-Ins
06 -
1/2 cup chocolate chips, nuts, or blueberries (fresh or frozen)
07 -
1 cup shredded zucchini (moisture squeezed out)
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with non-stick muffin liners.
02 -
In a large bowl, add pancake mix, eggs, milk, sugar, and oil. Stir until combined.
03 -
Fold in any additional add-ins, such as chocolate chips or shredded zucchini. Ensure zucchini moisture is squeezed out before adding.
04 -
Transfer batter to the prepared muffin tin. Fill almost to the top for rounded bakery-style muffins (makes 8) or fill 80% of the way for regular muffins (makes 10).
05 -
Sprinkle the tops with additional toppings if desired. Bake for 20-22 minutes until a toothpick inserted into the center comes out clean.
06 -
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or as desired.
# Additional Notes:
01 -
Pancake mix muffins can be made with various add-ons like chocolate chips, fruit, nuts, or even zucchini. Overfilling the muffin cups creates rounded bakery-style tops.
02 -
Mini pancake muffins bake in 12-15 minutes when using a mini muffin pan.
03 -
To freeze muffins, allow them to cool completely, store in an airtight freezer-safe container, and freeze for up to 2 months. Thaw before use or reheat in the microwave.