I love pancakes for breakfast. When I lived with my parents and siblings before I got married, I made pancakes for everyone every Saturday. It was always a toss up between plain, blueberry or chocolate chip pancakes. Sometimes we even made a few of each (there is nothing like a stack of one plain, one blueberry and one chocolate chip on one plate) and everyone got what they wanted. They were always delicious, full of great flavor, and even if I made them from the box, they felt like a good home cooked meal.
Well, when I got married, I really thought I would have to stop making pancakes because a batch always made way too many. I thought it was going to throw me off and I would have pancakes going bad, but then I realized I could freeze them and then enjoy them later as I did with Eggo waffles. Well, after making pancakes like that for a while, I wondered what it would be like to try them in muffin form. So without hesitation, I got my muffin tin out, filled it with pancake batter and baked them and my gosh, did they turn out delicious. These are also husband and kid approved! Woohoo!
Photo and recipe courtesy of A Healthy Slice of Life.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Enjoy these dipped in maple syrup.
