Pancake Muffins

When I was a child, I had the choice of a few breakfast items before school. I didn’t like cereal so I chose between toast, Eggo waffles, or oatmeal. I want my children to have fairly healthy and easy choices for breakfast that go beyond the normal everyday breakfast. However, I don’t have time to make an extravagant breakfast every morning. So when my friend posted a status on her Facebook page that said she was making pancake muffins, I was intrigued. The original recipe that I came across had Bisquick in it but my family just isn’t huge on Bisquick pancakes. Instead, I thought I would use my tried and true homemade pancake mix adapted from here and they came out great!

I doubled the (original) recipe and got 18 decent sized pancake muffins.

Ingredients:

  • 1 1/2 cups milk
  • 4 tablespoons white vinegar
  • 2 cups flour
  • 4 tablespoons white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 2 eggs
  • 4 tablespoons butter, melted
  • 1 1/2 teaspoons vanilla
  • Pancake “fillings” (blueberries, chocolate chips, cooked bacon, ham, strawberries… whatever you want really)

To make:

Preheat the oven to 350° F and grease a cupcake pan with shortening (cooking spray might not work as well on these).

Pour the milk and white vinegar in a large mixing bowl and set aside for it to “sour” for about five minutes.

Mix the dry ingredients, including the sugar into a small bowl and stir (I usually just add the other dry ingredients into the measuring cup and mix with a fork).

Whisk together the dry ingredients into the “soured” milk until most of the lumps are out.

Add egg, melted butter and vanilla to the pancake mix and whisk for two minutes.

Pour the batter into the cupcake pan filling about ½ way.

Add “fillings”

Bake for around 15-20 minutes depending on your oven.

Use a butter knife to pull them apart from the edges of the pan and then let them cool on a cooling rack.

I like to put them in a gallon Ziploc back after they have cooled and toss them in the freezer. When you’re ready for one, just pop it in the microwave for 30 seconds and you will have a delicious breakfast!

 

Pancake Muffins
Great breakfast to make ahead and toss in your freezer to have on the run. Just pop in the microwave for 30 seconds and you’ve got a delicious pancake breakfast!

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Ingredients
1 1/2 cups milk
4 TBS white vinegar
2 cups flour
4 TBS white sugar
1 tsp baking soda
1 tsp salt
2 tsp baking powder
2 eggs
4 TBS butter, melted
1 1/2 tsp vanilla
Pancake “fillings” (blueberries, chocolate chips, cooked bacon, ham, strawberries… whatever you want really)

Instructions
1. Preheat the oven to 350* and grease a cupcake pan with Crisco (cooking spray might not work as well on these)
2. Pour the milk and white vinegar in a large mixing bowl and set aside for it to “sour” for about five minutes.
3. Mix the dry ingredients, including the sugar into a small bowl and stir (I usually just add the other dry ingredients into the measuring cup and mix with a fork).
4. Whisk together the dry ingredients into the “soured” milk until most of the lumps are out.
5. Add egg, melted butter and vanilla to the pancake mix and whisk for two minutes.
6. Pour the batter into the cupcake pan filling about ½ way.
7. Add “fillings”
8. Bake for around 15-20 minutes depending on your oven.
9. Use a butter knife to pull them apart from the edges of the pan and then let them cool on a cooling rack.
10. I like to put them in a gallon Ziploc back after they have cooled and toss them in the freezer. When you’re ready for one, just pop it in the microwave for 30 seconds and you will have a delicious breakfast!

Notes
I freeze these in a large Ziploc bag and just take out what I need in the morning… they are great with butter and syrup on them but also delicious plain.

Mama Say What?! http://www.mamasaywhat.com/

6 Responses to Pancake Muffins

  1. These look delicious! Thanks for sharing!

  2. What a great idea! They look delicious!

  3. oh my gosh, I can’t wait to make these! Great idea!

  4. These are SO good!! I made a batch with whole wheat flour and they still came out wonderfully.

  5. These are in the oven right now and my little one and I are really excited! We did what you did, Miriam, and did half with chocolate chips and half with berries (blueberries and raspberries). Can’t wait to try them!

  6. Can you make them with with self rising flour and omit the salt and baking soda?

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