Mini Pancake Muffins
Back to school breakfast ideas for an on the go kind of morning. Meal prep and make in advanced for an effortless and stress free school morning.
Mini Pancake Muffins
- Prep Time
10 min
- Cook Time
10 min
- Total Time
20 min
- Servings
24 mini pancake muffins
- Difficulty
Super Easy
Ingredients
INGREDIENTS
- Pancake Mix- store bought or homemade
- 3 tbsp maple syrup
TOPPINGS
- Blueberries
- Mini Chocolate Chips
- Bananas
- Sprinkles
- Berries
- Nuts
Instructions
- Preheat your oven to 350° Thoroughly grease your mini muffin tin with baking spray or butter. Alternatively, you could use mini paper muffin liners.
- Mix pancake batter according to the instructions on the box. Usually there is a recipe that measures around 2 or 2 ½ cups. Go with this amount. Add in the maple syrup and incorporate well. Do not overmix. Lumps in the pancake mix keep the pancake muffins nice and fluffy.
- Fill your muffin cups with batter almost the top. Top with your favorite toppings.
- Bake in the oven for 8-10 minutes or until a toothpick inserted into the middle comes out clean.
- Remove from oven and allow to slightly cool in the pan for 5 minutes. Room onto a cooling rack and serve alongside maple syrup or divide up into baggies or storage containers for a quick breakfast or snack on the go.
TIPS
- I like to add maple syrup for a touch of sweetness to the muffins this way if you’re taking them on the go or sending them with your kiddos for school, they won’t need to be dunked in maple syrup. If you plan to serve them immediately, you can omit the maple syrup and just serve it on the side to dunk the muffins in.
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