“Mommy, can we have pancakes today?”

It’s not unusual for my kiddos to ask me this at 7:00 am on a Tuesday morning.

I don’t blame them, who doesn’t love pancakes!

Pancakes for breakfast is a no-brainer. However, they’re not ideal to make on a busy weekday morning before school. For that reason, we usually reserve our pancake breakfasts for the weekend.

But what about pancake muffins? All the pancake flavour in a fluffy, delicious muffin that’s easy to serve and enjoy before heading off to school!

These pancake muffins couldn’t be simpler to make. I mean really, really simple. They capture the traditional taste of pancakes, kids love so much and are easy to customize however they like them. You can add in chocolate chips, strawberries, apples, or like we did for this batch, blueberries!

Muffins are a great breakfast food or snack to prepare in advance. You can whip up several batches and freeze them for convenient meals any day of the week. Just thaw them out overnight to serve in the morning, send to school in your kid’s lunch boxes, or have as an after school snack.

All you need for this recipe is pancake mix (you can use gluten-free pancake mix too!), milk of choice (we used almond milk), eggs, and maple syrup!

For the add-ins, it’s up to you whether you want something sweet or savoury.

Not only are these pancake muffins quick and easy to make, but they’re also super scrumptious and a lot of fun to make too.

In no time at all, you get to dig into that nostalgic pancake taste with every hearty bite.

Convenient and tasty, these pancake muffins are such a great kitchen hack. Enjoy!

Pancake Muffins with Blueberries

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Total Time: 18 minutes
Yield: 12 1x

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Description

These pancake muffins combine the best of both worlds! The great taste of pancakes with the convenience of a muffin. Perfect for busy school mornings!

Ingredients

Scale

2 cups pancake mix ((regular or gluten-free))
2/3 cups milk ((I used almond milk))
2 eggs
1/2 pure maple syrup
1/2 cup blueberries ((fresh or frozen))

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Instructions

Preheat oven to 350F. Prepare muffin tins with paper liners.
In a medium sized bowl combine all the ingredients (except blueberries).
Pour batter equally into the muffin liners. Drop in the blueberries on top.
Bake for 18-20 minutes. Check with a toothpick or knife – they're ready when the center comes out clean.
Cool on wire rack. Enjoy!

Cook Time: 18 minutes
Category: Breakfast
Cuisine: American

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Author
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Emily Smith

Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy.

Easy Pancake Muffins with Blueberries for School Mornings