Pancake Mini Muffins Recipes

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PANCAKE MINI-MUFFINS



Pancake Mini-Muffins image

Tomorrow is Shrove Tuesday, which the day before Ash Wednesday, which is the day the Christian season of Lent begins, which is typically the time of y

Categories     breakfast     main dish

Time 25m

Yield 8 servings

Number Of Ingredients 11

3 c. All-purpose Flour
1 tbsp. Baking Powder
3 tbsp. Sugar
3/4 tsp. Salt
2 1/2 c. Milk
1 tbsp. White Vinegar
2 whole Eggs
1 tbsp. Vanilla Extract
4 tbsp. Butter, Melted
Blueberries (optional)
Warm Syrup, For Serving

Steps:

  • Preheat the oven to 425 degrees. (**See note below.)Sift together flour, baking powder, sugar, and salt. Set aside.Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk. Spray a mini-muffin pan generously with baking spray. Fill cups 2/3 full. If using blueberries, drop 2 to 3 blueberries into each cup.Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)Serve warm with warm syrup!**425 will result in crisper edges. For a softer muffin, bake at 400 for 11 minutes.

MINI MAPLE PANCAKE MUFFINS



Mini Maple Pancake Muffins image

Ready in less than 30 minutes, these mini maple pancake muffins are the perfect on-the-go breakfast. Delicious pancake batter, syrup, and your favorite toppings will make these a family favorite in no time.

Categories     Breakfast     Brunch

Yield 24 mini muffins

Number Of Ingredients 10

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips

Steps:

  • Generously grease a 24 cup mini muffin pan with nonstick spray. Preheat oven to 350 degrees.
  • Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
  • In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined. Stir in chocolate chips. Reserve a few chips to sprinkle on the tops. Bake for 8-9 minutes.
  • Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
  • Serve immediately with warmed butter if you like or even just with maple syrup.

Nutrition Facts : Servingsize 1 serving, Calories 849 kcal, Fat 31 g, SaturatedFat 18 g, Cholesterol 80 mg, Sodium 2309 mg, Carbohydrate 116 g, Sugar 14 g, Protein 26 mg

PANCAKE BREAKFAST MUFFINS



Pancake Breakfast Muffins image

Recipe by Kristan Roland, Confessions of a Cookbook Queen Prep these pancake breakfast muffins ahead for fuss-free school mornings! Unlike traditional pancakes, these can be enjoyed on the go for a satisfying start to your day.

Categories     Breakfast

Time 35m

Yield 12

Number Of Ingredients 4

6 oz Hormel® Black Label® Bacon Canadian, diced finely
2 cups Bisquick™ Original pancake and baking mix
2 large eggs
1 cup milk

Steps:

  • Spray a large frying pan with nonstick cooking spray. Over medium heat, lightly brown diced Canadian bacon. Place on paper towels to cool.
  • Preheat oven to 375°F. Line 12 muffin tins with cupcake liners.
  • In a large bowl, combine Bisquick™ pancake and baking mix, eggs, and milk. Stir until just mixed -- mixture may have some lumps. Fold in cooled Canadian bacon pieces.
  • Fill prepared muffin tins 2/3 full. Bake for 15 - 20 minutes or until a toothpick inserted in the center comes out clean. Serve warm with butter, or cool to room temperature and freeze for later.

Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 40 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g

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