This Strawberry Pancake Muffins recipe is a great grab-and-go breakfast for any day of the week. These muffins are easy to make and have the great taste of pancakes in a convenient muffin package. Just what moms and kids love!
Want more great tasty muffins? Then try our Banana Chocolate Chip Muffins, Streusel Topped Rhubarb Muffins, Healthy Oatmeal Lemon Blueberry Muffins, or Blueberry Banana Bran Muffins. Another great grab-and-go breakfast item is our Healthy Breakfast Cookies, these are a must make!!
These are picture-perfect at any time of the year as you can change up the strawberries to other fruit that is in season or switch over to savory ingredients too. Let the recipe become yours with your own ingredients.
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What is in Pancake Muffins?
The ease of these muffins is the beauty of them. Very few ingredients, and the flavor is more of a pancake than a muffin. This trick allows you to have pancakes on the go. A few more ingredients are added so these pancakes will be set up like a muffin. Pancake mix already has in it flour, baking powder, salt, and sugar. We have added more sugar as pancakes are usually not as sweet as muffins are.
Strawberries are such a good choice for these muffins, but you can change them up too. Listed below are some substitutions.
Ingredients
Powdered pancake mix, “just add water” type, don’t use a “fluffy” pancake mix
Granulated sugar
Large eggs
Whole milk
Vegetable oil
Vanilla extract
Strawberries
How to Make Pancake Muffins
This recipe is easy; child’s play, really! So get the kids into the kitchen to help you. They always enjoy what they make, even more so if they can feel the accomplishment of making it.
Preheat your oven to 375 degrees.
In a large bowl, combine the dry ingredients, which is the pancake mix with sugar.
In a medium bowl, mix together eggs, milk, vegetable oil, and vanilla extract until very well combined.
Pour egg mixture into your large bowl with your dry mixture and stir well but be sure not to over-mix. After you have mixed together the pancake batter, you may see small chunks; those little bits are expected and ok to leave.
Chop your strawberries into small pieces and fold them into the batter gently.
Line a muffin pan with muffin cups and fill each to the top with muffin batter.
Bake for 18 minutes or until a toothpick can be inserted into the center of a muffin and pulled out clean.
Let muffins cool before serving and top with fresh strawberries if desired. You can serve them still warm, too but cool completely before you store them.
Enjoy these pancake muffins as you are running out the door to events, school, work, and more. They are delicious, and you will want to make them again and again.
What is the Difference Between a Muffin and a Pancake?
There is a difference between a muffin and a pancake. Pancakes call for more liquid, while muffins have more sugar, fat, and baking powder. If you think about it, muffins are much like a cake where pancakes are light and fluffy.
To make one into the other can be challenging as they are really two different recipes, but this one will come close. You still want the muffin to rise and be well, like a muffin. If you are using muffin mix as a pancake batter, you will instantly see that it really just is a flatter muffin; it will still taste like a muffin, not a pancake.
More Commonly Asked Questions
Can I eat these warm or cold?
You can eat these strawberry muffins warm or cold. Both ways are delicious
What are substitutions that I can make?
You can substitute the strawberries with other fresh fruit or nuts, such as walnuts, dried cranberries, bananas, blueberries, chocolate chips, etc. You can also go over to the savory side with sausage, bacon, and cheese. Feel free to use maple syrup to dip in if you so desire.
Do I have to use store-bought pancake mix or can I make my own?
You can make your own homemade pancake mix as long as it is a dry powder mix.
Can I make this ahead of time and freeze it?
You can freeze the baked muffins but freezing the batter is not recommended. These strawberry muffins can be stored in an air-tight container in a refrigerator for up to 7 days or in a freezer for up to 5 months.
Should my muffin batter be lumpy?
Yes, your pancake batter should be lumpy. It’s important not to over-mix the batter.
Can I make this in a cupcake pan instead of a muffin pan?
Yes, you can make these strawberry muffins in a cupcake pan instead of a muffin pan.
Pin it HERE!!
Pin it HERE!!
Strawberry Pancake Muffins
Ingredients
- 3 cups powdered pancake mix “just add water” type, do not use a “fluffy” mix
- 1 cup granulated sugar
- 3 large eggs
- 1 cup whole milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries plus more for garnish
Instructions
- Preheat your oven to 375 degrees.
- In a large bowl, combine the dry ingredients, which is the pancake mix with sugar.
- In a medium bowl, mix together eggs, milk, vegetable oil, and vanilla extract until very well combined.
- Pour egg mixture into your large bowl with your dry mixture and stir well but be sure not to over-mix. After you have mixed together the pancake batter, you may see small chunks; those little bits are expected and ok to leave.
- Chop your strawberries into small pieces and fold them into the batter gently.
- Line a muffin pan with muffin cups and fill each to the top with muffin batter.
- Bake for 18 minutes or until a toothpick can be inserted into the center of a muffin and pulled out clean.
- Let muffins cool before serving and top with fresh strawberries if desired. You can serve them still warm, too but cool completely before you store them.
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