I have made these pancake muffins for so many occasions. For one, I keep them permanently stocked in my fridge for days when I am on the go and want a good breakfast, but do not have time to cook it myself. I also have made this for brunch and even a baby shower. I have added blueberries, chocolate chips, and even sprinkles and they all add such a nice touch to it that makes them positively delicious! I love finding good recipes like this one!
Check out what our friends over at A Healthy Slice of Life had to say about this:
“The best part about these little muffins is that they are adaptable to any diet! Simply pick your pancake mix of choice: from scratch buttermilk pancakes your thing? Go for it!”
You can make this with any flavor or batter you’d like!
Ingredients
Your favorite pancake batter
Your favorite mix-ins
Instructions
Preheat the oven to 350 degrees.
Spray a muffin tin well with nonstick spray (or you can use coconut oil). Add about 2 Tablespoons of batter to each cup.
Then, choose your toppings or let the kids pick what they’d prefer!
Add about 1 Tablespoon of mix-ins per cup.
Bake for 12-14 minutes until a toothpick can be stuck in and come out clean.
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Quick Tip: Really push the toppings into the batter, unless you want them to just top the muffin when baked.
Thanks again to A Healthy Slice of Life for this amazing recipe.
