Prep Time 15 min
Cook Time 15 Min
Servings 6
Difficulty Easy


  • No-Stick Cooking Spray
  • 3/4 cup complete buttermilk pancake & waffle mix
  • 1/2 cup quick rolled oats
  • 1/3 cup plus 1 tablespoons firmly packed brown sugar divided
  • 1/2 teaspoon Ground cinnamon
  • 1/3 cup Milk
  • 2 tablespoons Canola Oil
  • 1 large egg
  • 1/3 cup plus 1 tablespoons Smucker's® Low Sugar Reduced Sugar Apricot Preserves divided
  • OR 1/3 cup plus 1 tablespoons Smucker's® Low Sugar Reduced Sugar Sweet Orange Marmalade
  • 1/3 cup chopped pecans


  • Step 1

    HEAT oven to 400°F. Coat 6 muffin cups with no-stick cooking spray.

  • Step 2

    STIR together pancake mix, oats, 1/3 cup brown sugar and cinnamon. Whisk milk, oil and egg until blended. Add to oats mixture. Stir until evenly moistened.

  • Step 3

    COMBINE 1/3 cup preserves, 1 tablespoon brown sugar and chopped pecans. Layer in each muffin cup: 2 tablespoons batter, 1 heaping tablespoon preserves mixture, 1 heaping tablespoon batter.

  • Step 4

    BAKE 13 to 15 minutes or until golden brown and toothpick inserted in center comes out clean. Spread tops with remaining preserves. Cool 5 minutes before removing from pan.

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