Strawberry Pancake Muffins – Noshing With The Nolands

This Strawberry Pancake Muffins recipe is a great on-the-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 wrapper. Everything moms and kids love!

Want more tasty muffins? Then try our rhubarb muffins topped with streusel, healthy oatmeal lemon blueberry muffins or bran blueberry banana muffins.

Horizontal overhead of strawberry pancake muffins with partially sliced ​​strawberries on top.

These are perfect any time of the year, as you can substitute strawberries for other seasonal fruits or switch to savory ingredients as well. Let the recipe become yours with your own ingredients.

What’s in Pancake Muffins?

Ingredients for strawberry pancake muffins.

The ease of these muffins is their beauty. Very few ingredients and the flavor is more like a pancake than a muffin. This trick allows you to have pancakes on the go. A few extra ingredients are added so that these pancakes rise like a muffin. The pancake mix already contains flour, baking powder, salt and sugar. We added more sugar because pancakes are usually not as sweet as muffins.

Subscribe to our emails!

Join today for free and be the first to hear about new updates on delicious recipes, reviews and more.

Strawberries are such a great choice for these muffins, but you can switch them up too. Below are some substitutions.

Ingredients

Powdered pancake mix, “just add water” type

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 bring the kids into the kitchen to help out. They always enjoy what they do, more so if they can feel the fulfillment of doing it.

Preheat your oven to 375 degrees.

In a large bowl, combine the dry ingredients, i.e. the pancake mix with the sugar.

In a medium bowl, whisk together eggs, milk, vegetable oil and vanilla extract until very well blended.

Pour the egg mixture into your large bowl along with your dry mix and stir well, but be sure not to over mix. After mixing the pancake batter, you may see small lumps; these small pieces are expected and ok to go.

Cut your strawberries into small pieces and gently fold them into the batter.

Muffin batter in cups in a muffin tin.

Line a muffin pan with muffin cups and fill them with muffin batter.

Bake for 18 minutes or until a toothpick can be inserted into the center of a muffin and removed clean.

Let muffins cool before serving and garnish with fresh strawberries if desired. You can also serve them still warm, but cool completely before storing them.

Front view of beautiful strawberry pancake muffins in the box with partially sliced ​​fresh strawberries on top.

Enjoy these pancake muffins as you head 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?

Strawberry pancake muffins on a cooling rack with a muffin liner taken apart.

There is a difference between a muffin and a pancake. Pancakes require more liquid, while muffins contain more sugar, fat and baking powder. If you think about it, muffins are a lot like a cake where pancakes are light and fluffy.

Making it into each other can be tricky because they are really two different recipes, but this one will come close. You still want the muffin to rise and be nice, like a muffin. If you use muffin mix as pancake batter, you’ll instantly see that it’s just a flatter muffin. it will still taste like a muffin, not a pancake.

Frequently Asked Questions

Muffins and strawberries stacked with one muffin cut in half.

Can I eat them warm or cold?

You can eat these strawberry muffins warm or cold. Both ways are delicious

What substitutions can I make?

You can replace the strawberries with other fresh fruits or nuts, such as walnuts, dried cranberries, bananas, blueberries, chocolate chips, etc. You can also go savory with sausages, bacon and cheese. Feel free to use maple syrup for dipping if desired.

Should I 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 prepare it in advance and freeze it?

You can freeze baked muffins, but freezing the dough is not recommended. These strawberry muffins can be stored in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 5 months.

Should my muffin batter be lumpy?

Yes, your pancake batter should be lumpy. It is important not to overmix the batter.

Can I do this in a cupcake pan instead of a muffin pan?

Yes, you can make these strawberry muffins in a cupcake tin instead of a muffin tin.

Square photo of Strawberry Pancake Muffins in a box with a fresh strawberry on top.

Pin it HERE!!

Strawberry Pancake Muffins Pin

Pin it HERE!!

Strawberry Pancake Muffins Pin

Yield: 12 servings

Strawberry Pancake Muffins

Strawberry Pancake Muffins

These Strawberry Pancake Muffins are perfect for a summer breakfast on the go and can be changed seasonally for what’s fresh and available. They are even great on the savory side with bacon, cheese, sausages, etc. added instead.

Preparation time
10 minutes

Cooking time
18 minutes

Total time
28 minutes

Ingredients

  • 3 cups powdered pancake mix, “just add water” type

  • 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, i.e. the pancake mix with the sugar.

In a medium bowl, whisk together eggs, milk, vegetable oil and vanilla extract until very well combined.

Pour the egg mixture into your large bowl along with your dry mix and stir well, but be sure not to over mix. After mixing the pancake batter, you may see small lumps; these small pieces are expected and ok to go.

Cut your strawberries into small pieces and gently fold them into the batter.

Line a muffin pan with muffin cups and fill them with muffin batter.

Bake for 18 minutes or until a toothpick can be inserted into the center of a muffin and removed clean.

Let muffins cool before serving and garnish with fresh strawberries if desired. You can also serve them still warm, but cool completely before storing them.

Remarks

Please read the entire article for more tips and tricks for these great pancake muffins.

recommended products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Portion:

1

Amount per serving:calories: 273Total fat: 8gSaturated fat: 1gTrans fat: 0gUnsaturated fat: 6gCholesterol: 49mgSodium: 417mgCarbohydrates: 45gFiber: 1gSugar: 24gProtein: 6g

The recipe calculation was provided by Nutritionix and is an estimate only. If you need nutritional calculations for medical reasons, please use a trusted source.

Comments are closed.