Freezer Friendly Pancake Muffins Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 cups - gluten-free pancake mix
  • 1 cups - milk (OR coconut milk)
  • 3 - eggs
  • 3/4 cups - pancake syrup
  • 1/4 teaspoons - vanilla
  • - toppings: bacon, chocolate chips, brown sugar, berries, etc, whatever you like
  • Directions:

    Preheat oven to 350 degrees F. Line muffin tins with cupcake liners or spray with cooking spray.

    Mix together the pancake mix with eggs, syrup and vanilla; stir just until moist.

    Fill muffin tins about 2/3 full; sprinkle tops with whichever fun toppings you chose.

    Bake for about 15 minutes or until toothpick inserted in center comes out clean.

    Serve warm. Allow extras to cool completely and then refrigerate for up to 3 days or freeze.

    To reheat, microwave in 30 second intervals at 50% power.

    Brief Description

    Make these on Sunday and throw in the freezer for easy heat-up during the week; a great breakfast on-the-run. Made with gluten-free pancake mix.

    Main Ingredient:

    pancake mix

    Category:  Breakfast

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 15 min


    Posted By:


    Posted On:

    March 7, 2016

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