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Looking down at six round golden muffin-shaped pancakes drizzled with honey on a white surface.

Pancake Muffins

Baked in a muffin tin, these pancake muffins combine pancake mix, eggs, honey, milk, and oil for a quick breakfast or snack.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 100 kcal

Ingredients
  

  • 2 ½ cups pancake mix or Bisquick 300 g
  • 2 large eggs
  • ⅓ cup honey or maple syrup 113 g
  • ½ cup milk 120 ml
  • ¼ cup vegetable oil 60 ml

Instructions
 

  • Preheat and Grease Pan:

    Heat oven to 375°F (190°C). Grease a muffin pan with non-stick spray, melted butter, or insert paper liners.

  • Mix Batter Ingredients:

    In a big bowl, whisk together 2 ½ cups pancake mix, 2 eggs, ⅓ cup honey, ½ cup milk, and ¼ cup oil. Stir just until blended; avoid overmixing. Some small lumps are fine.

  • Fill Cups and Add Mix-Ins:

    Evenly portion the batter into the muffin cups, filling each to about three-quarters full. Using a toothpick or knife tip, gently press in berries, chocolate chips, chopped nuts, seeds, or other mix-ins.

  • Bake Until Golden:

    Bake 12–15 minutes, until a toothpick inserted in the center emerges clean and the tops are golden. Best served warm.
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