Pancake Muffins

Pancake Muffins

from tasteofhome.com
25 min
1 serving
145 kcal / serving

Pancake muffins fold all the essentials qualities of classic pancakes—including the maple syrup—into hand-held treats that are so easy to make.

Ingredients

  • 2 cupspancake mix
  • ⅝ cupwhole milk
  • ⅓ cupmaple syrup
  • ¼ cupcanola oil
  • 1 largeegg, room temperature

Directions

  1. 1

    Preheat the oven to 425°F. Line 12 muffin cups with paper liners.

  2. 2

    In a large bowl, combine the pancake mix, milk, syrup, oil and egg. Whisk the ingredients until they're smooth. Fill the prepared muffin cups three-fourths full.

  3. 3

    Bake the pancake muffins until a toothpick inserted in the center of a muffin comes out clean, 11 to 13 minutes. Cool the muffins in the pans for 10 minutes before transferring them to wire racks to cool completely. Serve them with additional maple syrup, if desired. Editor's Tip: When muffins cool in their pans for a few minutes, they firm up slightly and are easier to lift free, even those encased in paper cups. When they finish cooling on racks, the paper dries out, instead of trapping steam and making the muffin bottoms soggy.