Make fluffy baked pancake muffins using simple pancake mix for an easy grab‑and‑go breakfast. These mini pancake bites are perfect for busy mornings, meal prep, or kid‑approved snack time. Customize with your favorite toppings like blueberries, chocolate chips, or strawberries.

close up shot of pancake muffin cut in half with syrup drizzled all over it

Baked Pancake Muffins Using Pancake Mix (Easy, Fluffy & Customizable)

If you’ve ever wished pancakes were portable, non‑messy, and didn’t require flipping like you’re performing a breakfast circus act—pancake muffins are your new best friend.

They’re fluffy, adorable, customizable, and honestly feel like a cheat code for busy mornings.

Plus, you can pretend you’re eating “just one or two” even though we both know it’s more like… six. Let’s bake some breakfast magic.

Ingredients You’ll Need For The Easy Pancake Muffins

You will need the following ingredients listed below to make these mini pancake muffins (the exact measurements and full recipe are in the recipe card at the bottom of the post):

Your favorite pancake mix – or your favorite pancake recipe. Can be gluten-free and vegan if desired.
Milk – can be dairy-free milk or regular whole milk.
Large eggs
Melted butter or vegetable oil
Optional favorite toppings – fresh blueberries, maple syrup, chocolate chips, white chocolate chips, sliced strawberries, diced apples, other fresh fruit, sprinkles, etc.

homemade baked pancakes in muffin form on a cooling rack

How to Make Baked Pancake Muffins

Cool slightly and enjoy warm, or let them cool completely for meal prep.
Preheat your oven and grease a muffin tin so nothing sticks.
Mix pancake batter using your pancake mix, milk, eggs, and melted butter. Stir gently—overmixing makes them tough.
Fill each muffin cup about 2/3 full.
Add your toppings directly on top or stir them into the batter.
Bake until the muffins are fluffy, lightly golden, and bounce back when tapped.

favorite baked pancake muffin recipe with boxed pancake mix

Tips & Variations

Berry trick: Toss berries in a tiny bit of pancake mix first to prevent sinking.
Sweeter muffins: Add a splash of vanilla or a sprinkle of cinnamon sugar on top.
Protein boost: Swap milk for protein shake or add a spoonful of Greek yogurt.
Vegan version: Use egg replacer + dairy-free pancake mix.
Fun breakfast twist: Serve with syrup for dipping (kids go feral for this).

close up shot of mini baked pancake muffins on cooling rack

Print Recipe Pin Recipe

4 from 1 vote

Baked Pancake Muffins Using Pancake Mix (Easy Recipe)

These baked pancake muffins are such an easy breakfast recipe that the whole family will love. Made with boxed pancake batter in a mini muffin pan, these are guaranteed to be a big hit the next time you make them.

Prep Time5

Cook Time17

Total Time22

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 128kcal

Author: Bailey Campbell

Ingredients

1 cup pancake mix
¾ cup unsweetned almond milk
1 egg
1 tbsp oil

Instructions

Preheat your oven to 350 degrees F (190°C). Line a muffin tin with muffin liners or lightly grease the cups with non-stick cooking spray.
In a large bowl, combine the dry ingredients with the wet ingredients. Stir until the batter is well-mixed and free of lumps.
Add Optional Mix-ins:For added flavor and texture, fold in your preferred mix-ins. Blueberries, chocolate chips, or diced apples are excellent choices, but feel free to get creative and mix in your favorite ingredients.
Divide the pancake mix batter evenly among the muffin cups, filling each cup about two-thirds full. You can make these in a mini muffin tin or regular muffin tin.
Place the muffin tin in the preheated oven and bake for approximately for 8-10 minutes for mini muffins or 15-20 minutes for regular size muffins. Or until they are golden brown on the tops.
Allow the Pancake Mix Baked Muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm and enjoy!

Notes

I used Bob's Red Mill pancake mix.

Follow pancake mix instructions.

Nutrition

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

Tried this recipe?Please leave a comment on the blog or share a photo on @basicswithbails

Why You’ll Love These Pancake Muffins

Super quick — breakfast is ready in 20 minutes.
Kid-friendly and adult-approved.
Perfect for meal prep + freezer-friendly.
Easy to customize with different mix-ins.
No flipping pancakes one by one (goodbye, pan babysitting).

Troubleshooting

Muffins too dense?
Batter was overmixed—stir only until combined.

Mix-ins sinking?
Coat heavier toppings in a little pancake mix.

Edges too brown?
Reduce oven temp slightly or check 2–3 minutes early.

Dry muffins?
Use melted butter instead of oil and avoid overbaking.

Storage Instructions

Room Temp: Store in a sealed container for 2 days.
Fridge: 4–5 days in an airtight container.
Freezer: Freeze up to 2 months; reheat in air fryer or microwave.
Reheating: 10–15 seconds in microwave OR 2 minutes in the air fryer.

FAQs

Can I make these with protein powder pancake mix?
Yes — they rise beautifully and taste great.

Can I double the recipe?
Absolutely. These disappear fast.

Do they taste like regular pancakes?
Yes, but fluffier and more portable.

Can I make them gluten-free?
Use any gluten-free pancake mix.

Can I add toppings after baking?
Yep—drizzle syrup, chocolate, or peanut butter.

Other Sweet Breakfast Ideas You May Enjoy!

IF YOU TRIED THESE EASY BAKED PANCAKE MUFFINS PLEASE LEAVE IT A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails