These super easy pancake muffins are great for busy weekdays when you need to get a quick breakfast on the table! Great on their own or with syrup, you’ll love having this easy option for early days, school days, or so you don’t have to decide what to make each day.

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Prep time: 10 minutes

Bake time: 10 minutes

Total time: 20 minutes

Makes 12 muffins

• 2 cups your choice instant pancake mix
• 1-1/3 cups water
• Your choice of toppings: Chocolate chips, blueberries, rainbow sprinkles, brown sugar, chopped walnuts, etc.

• Preheat oven to 375 degrees Fahrenheit.
• Spray muffin tin (two six’s or one twelve) with nonstick cooking spray.
• Mix two cups of pancake mix with 1-1/3 cups water and mix together. Batter may be slightly lumpy.
• Pour batter into your greased muffin tin(s), about 1/4 cup each.
• Add your chosen toppings into each cup. Press down gently so they are slightly buried.
• Bake for 10-12 minutes.
• Let cool before serving. Add syrup or eat on their own!
• Story in airtight container for up to a week.

• I personally love giving these to my kiddo as is, with no syrup, because it’s less messy and she can eat it easier on her own. I don’t have to cut anything or worry about extra sticky mess. Leaving the syrup off also makes them easier to grab and go if you need to.
• These are small, so if you have more than one kiddo you may need to double the recipe to make it last more than a day or two. Truthfully, they aren’t as good after about 2 days, but I’ve stretched it to a week with chocolate chips.

I have yet to find a quicker or easier breakfast for kids, especially if you’re grabbing for on the go or as a snack. And it’s something they’ll actually eat so they have something in their bellies to get them going.

If you are looking for a more adult-friendly version, or your kids will actually eat something with protein, be sure and check out Mom’s Breakfast Muffins for a McGriddle type of vibe.

Until next time,