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July 16, 2015 Breakfast

Freezer-Friendly Pancake Muffins Recipe

Mix and match your favorite toppings to make these freezer-friendly pancake muffins.  Whip these up on the weekend and you’ll have breakfast ready to grab-and-go during the hectic week ahead.  Perfect for the busy back-to-school season!

Mix and match your favorite toppings to make these freezer-friendly pancake muffins.  Whip these up on the weekend and you'll have breakfast ready to grab-and-go during the hectic week ahead.  Perfect for the busy back-to-school season!

Breakfast.  Can’t live without it, can’t pull myself out of bed early enough to make it.  I mean, let’s be honest.  5 extra minutes in bed or 5 extra minutes to make breakfast for the family?  The bed wins every time.  Except when it comes to these delicious freezer-friendly pancake muffins.  With bacon, of course.


We all have our weaknesses.  And, I’m the weakest in the morning, which is why I’ve learned to get ahead of breakfast by making freezer friendly foods that can be quickly heated for satisfying breakfasts.

Breakfast in the car?  I’m ready.  Sending the kids out to door to catch the school bus?  They can grab their yogurt cup and muffin and be on their way.  Breakfast in bed?  Hah!  Wouldn’t that be nice? 🙂

Freezer-Friendly Pancake Muffins Recipe

Step 1: Preheat oven to 350 degrees.  Line muffin tins with cupcake liners and spry with cooking spray.  Mix dry ingredients with egg and maple syrup and stir until just moist.

Busy mornings made easy with Quaker Real Medleys Granola and Yogurt Blend and a freezer-friendly pancake muffins recipe!

Step 2: Fill muffin tins until each is about 2/3 full.

Busy mornings made easy with Quaker Real Medleys Granola and Yogurt Blend and a freezer-friendly pancake muffins recipe!

Step 3: Sprinkle the tops with fun toppings like cooked bacon, berries, chocolate chips, and brown sugar.

Busy mornings made easy with Quaker Real Medleys Granola and Yogurt Blend and a freezer-friendly pancake muffins recipe!

Step 4: Admire your handiwork, then bake for about 15 minutes or until a toothpick inserted in the center comes out clean.

Busy mornings made easy with Quaker Real Medleys Granola and Yogurt Blend and a freezer-friendly pancake muffins recipe!

Step 5: Serve warm.  Allow extras to cool completely and refrigerate for up to 3 days or freeze.  To reheat, microwave in 30 second intervals at 50% power.

Mix and match your favorite toppings to make these freezer-friendly pancake muffins.  Whip these up on the weekend and you'll have breakfast ready to grab-and-go during the hectic week ahead.  Perfect for the busy back-to-school season!

Freezer-Friendly Pancake Muffins

Yield: 20 muffins

Mix and match your favorite toppings to make these freezer-friendly pancake muffins.  Whip these up on the weekend and you'll have breakfast ready to grab-and-go during the hectic week ahead.  Perfect for the busy back-to-school season!

Ingredients

  • 3 cups pancake/waffle mix
  • 1 cup 2% milk
  • 3 eggs
  • 3/4 cup pancake syrup
  • 1/4 teaspoon vanilla
  • Toppings: cooked bacon, chocolate chips, brown sugar, berries

Instructions

  1. Preheat oven to 350 degrees. Line muffin tins with cupcake liners and spry with cooking spray. Mix dry ingredients with eggs, syrup and vanilla and stir until just moist.
  2. Fill muffin tins until each is about 2/3 full.
  3. Sprinkle the tops with fun toppings like cooked bacon, berries, chocolate chips, and brown sugar.
  4. Admire your handiwork, then bake for about 15 minutes or until a toothpick inserted in the center comes out clean.
  5. Serve warm. Allow extras to cool completely and refrigerate for up to 3 days or freeze. To reheat, microwave in 30 second intervals at 50% power.
© Katie

Don’t miss out on some of our other favorite breakfast treats like these Lemon Ricotta Blueberry Pancakes or this UH-MAZING Spring Veggie Frittata!

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Mix and match your favorite toppings to make these freezer-friendly pancake muffins.  Whip these up on the weekend and you'll have breakfast ready to grab-and-go during the hectic week ahead.  Perfect for the busy back-to-school season!

As showcased in “9 Freezer Friendly Breakfast Recipes” shared by Fitness Magazine.

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  • Healthier Southwest Hashbrown CasseroleHealthier Southwest Hashbrown Casserole

Categories: Breakfast Tags: brunch, eggs, pork

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

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Reader Interactions

Comments

  1. Allison says

    March 18, 2016 at 10:21 pm

    Would this recipe work with homemade batter?

    Reply
    • Katie says

      March 22, 2016 at 10:09 am

      Definitely!

      Reply
  2. Allison says

    April 23, 2016 at 6:21 pm

    Would this work with frozen berries as a topping?

    Thanks!

    Reply
    • Katie says

      May 1, 2016 at 5:40 pm

      Totally! And, what an easy add-in, too!

      Reply
  3. Nicole says

    May 1, 2016 at 9:53 am

    Sounds good! Can I make the batter the night before and assemble and bake in the morning?

    Reply
    • Katie says

      May 1, 2016 at 5:39 pm

      You know, I’ve never tried it that way. If it were me, I’d probably bake them straight away, then just reheat in the morning. Let me know how it works if you do decide to bake in the am!

      Reply
  4. Wendy Thompson says

    September 9, 2016 at 9:19 am

    Hi! This looks like such a great kid friendly breakfast and snack idea. I have teens and i’m wondering if these are ok not warmed up? Thinking they might make a great lunch or after school snack as well as quick breaky

    Reply
  5. Kat says

    January 21, 2018 at 8:53 am

    We don’t use syrup – is there an alternative to adding the syrup? Add more water ?

    Reply
    • Katie says

      February 16, 2018 at 8:32 am

      Try honey!

      Reply
  6. Kelly says

    April 5, 2018 at 12:02 pm

    Could I use applesauce instead of the syrup?

    Reply
    • Katie says

      April 9, 2018 at 3:51 pm

      I would imagine it would work. If you try it, let me know how they turn out!

      Reply
  7. Keisha says

    April 21, 2018 at 6:39 am

    How much honey should I use instead of syrup

    Reply
    • Katie says

      April 23, 2018 at 4:34 pm

      I would say it’s just how sweet you want it. I haven’t done it myself, but I’d probably start out by trying a 1/2 cup of honey.

      Reply
  8. Jordan says

    September 1, 2018 at 12:47 pm

    These were DELICIOUS! I was making them for the kids’ lunches and it was really hard to not eat them all right out of the oven…

    Reply
    • Katie says

      September 24, 2018 at 1:25 pm

      Yay! Thanks for the feedback! 🙂

      Reply
  9. Heather says

    February 24, 2019 at 2:50 pm

    You left out when to add the milk. I assume when you add the eggs and syrup? Only makes sense but i thought i should mention it.

    Reply
  10. Sian says

    April 14, 2019 at 8:04 pm

    I don’t have a microwave, how would you recommend reheating these? Thanks 🙂

    Reply
    • Katie says

      July 31, 2019 at 10:46 am

      Wrap them in foil and put in the oven at 350 until the desired temp is reached!

      Reply
  11. Diane Crotty says

    July 31, 2022 at 12:43 pm

    I tried these in my Epicure mini loaf sheet and they turned out great!

    Reply
  12. Katie says

    July 15, 2017 at 9:41 am

    Thanks for sharing! Katie @ForksandFolly

    Reply
  13. Chrissy says

    May 16, 2018 at 12:28 pm

    Did you make this with as regular size muffins or minis?

    Reply
  14. Katie says

    May 16, 2018 at 1:18 pm

    Regular!

    Reply
  15. Kristen says

    April 10, 2019 at 8:47 pm

    Hi there! I made these but they stuck to the cupcake liners any ideas on that?

    Reply
  16. Katie says

    July 31, 2019 at 10:47 am

    Try using cooking spray on the cupcake liners next time.

    Reply
  17. Sara says

    March 25, 2020 at 9:48 pm

    Is the milk and eggs what the pancake mix calls for?

    Reply
  18. Katie says

    March 25, 2020 at 9:58 pm

    Honestly, I’m not sure. I looked up the box, and I think it was a ‘just add water’ mix that I used!

    Reply

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Welcome!

Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

In addition to contributions on this blog, you'll find me behind the scenes working with my favorite brands through my marketing agency b2k Media Marketing.

Have a question or want to work with me? Drop me an email anytime.

♥, Katie

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