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make-ahead back-to-school pancake muffins - featured image

Make-Ahead Back-to-School Pancake Muffins

  • Author: Olivia
  • Total Time: 35 minutes
  • Yield: 12 servings 1x

Description

These easy, kid-approved pancake muffins are perfect for busy school mornings. Made with whole wheat flour, yogurt, and banana, they are freezer-friendly, healthy, and delicious.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup milk (dairy or non-dairy)
  • ¼ cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • ½ cup plain Greek yogurt
  • 1 large ripe banana, mashed
  • ¼ cup pure maple syrup
  • 3 tablespoons maple syrup (for drizzle)
  • 1–2 teaspoons milk (for drizzle)
  • ½ teaspoon cinnamon (optional, for drizzle)
  • Optional mix-ins: ½ cup blueberries, ½ cup chocolate chips, or ¼ cup chopped nuts

Instructions

  1. Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with liners or grease lightly.
  2. In a large bowl, whisk together the flour, baking powder, and salt until no lumps remain.
  3. In a separate bowl, whisk the eggs. Add the milk, melted butter, vanilla extract, Greek yogurt, mashed banana, and ¼ cup maple syrup. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined. Do not overmix; lumps are okay. Fold in any optional mix-ins.
  5. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  6. Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Rotate the tin halfway through baking for even browning.
  7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the drizzle, whisk together 3 tablespoons maple syrup, 1-2 teaspoons milk, and cinnamon. Drizzle over the cooled muffins.

Notes

Do not overmix the batter to ensure fluffy muffins. Use ripe bananas for natural sweetness. Muffins can be frozen for up to 3 months. Reheat in microwave for 30-45 seconds or toaster oven at 350°F for 5 minutes.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 140
  • Sugar: 8
  • Sodium: 150
  • Fat: 4
  • Saturated Fat: 2
  • Carbohydrates: 22
  • Fiber: 2
  • Protein: 5

Keywords: pancake muffins, make-ahead breakfast, kids breakfast, back-to-school recipes, healthy muffins, freezer-friendly breakfast, easy morning meal

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Find it online: https://fooduku.com/make-ahead-back-to-school-pancake-muffins-easy-kids-breakfast/