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.
Step 2: Fill muffin tins until each is about 2/3 full.
Step 3: Sprinkle the tops with fun toppings like cooked bacon, berries, chocolate chips, and brown sugar.
Step 4: Admire your handiwork, then bake for about 15 minutes or until a toothpick inserted in the center comes out clean.
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.
Freezer-Friendly Pancake 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
- 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.
- Fill muffin tins until each is about 2/3 full.
- Sprinkle the tops with fun toppings like cooked bacon, berries, chocolate chips, and brown sugar.
- Admire your handiwork, then bake for about 15 minutes or until a toothpick inserted in the center comes out clean.
- 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.
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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As showcased in “9 Freezer Friendly Breakfast Recipes” shared by Fitness Magazine.
Would this recipe work with homemade batter?
Definitely!
Would this work with frozen berries as a topping?
Thanks!
Totally! And, what an easy add-in, too!
Sounds good! Can I make the batter the night before and assemble and bake in the morning?
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!
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
We don’t use syrup – is there an alternative to adding the syrup? Add more water ?
Try honey!
Could I use applesauce instead of the syrup?
I would imagine it would work. If you try it, let me know how they turn out!
How much honey should I use instead of syrup
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.
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…
Yay! Thanks for the feedback! 🙂
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.
I don’t have a microwave, how would you recommend reheating these? Thanks 🙂
Wrap them in foil and put in the oven at 350 until the desired temp is reached!
I tried these in my Epicure mini loaf sheet and they turned out great!
Thanks for sharing! Katie @ForksandFolly
Did you make this with as regular size muffins or minis?
Regular!
Hi there! I made these but they stuck to the cupcake liners any ideas on that?
Try using cooking spray on the cupcake liners next time.
Is the milk and eggs what the pancake mix calls for?
Honestly, I’m not sure. I looked up the box, and I think it was a ‘just add water’ mix that I used!