Pancake Muffins
User Reviews
5
Pancake Muffins
Description
This recipe uses prepared pancake mix as the base, with optional mix-ins folded into the batter before spooning into a muffin pan lined with cups or sprayed for non-stick ease. Baking at moderate heat for 8-10 minutes yields muffins with slightly golden tops and tender interiors reminiscent of pancakes but with a firmer shape.
The texture is delicate and moist, with an opportunity to customize flavor by adding chocolate chips, fruit, or decorative sprinkles. The individual portions make them easy to serve and share without cutting.
Pancake Muffins can be enjoyed plain or dipped in syrup as a familiar breakfast experience in a convenient form. Leftovers store well in an airtight container in the refrigerator for up to five days, maintaining their softness.
Ingredients
- pancake mix one batch prepared
- 1 cup chocolate chips optional mix ins
- 1 cup blueberries
- 1 cup Sprinkles
Instructions
- Line a muffing pan with muffin cup liners or spray pan with a non-stick cooking spray.
- Just make the mix as you normally would and stir in a mix in if you prefer. Spoon into muffin pan (about 3-4 tablespoons per tin.
- Bake at 350 degrees Fahrenheit for 8-10 minutes until the tops of the muffins are slightly golden brown.
- Serve warm and enjoy!
Notes
- Store leftover pancake muffins in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- They are enjoyable served plain or dipped in syrup for added sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Calories | 86kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 164mg | 7% |
| Potassium | 100mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 95mg | 10% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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