Pancake muffins are something I’ve seen all over Pinterest. Recently a blogging buddy of mine, Amy Kinnard, wrote up a post about her forray into pancake muffins, and I thought I might have to go ahead and try it. (You can read Amy’s post here: http://thekinnardfamily.wordpress.com/2013/03/11/pancake-breakfast-cups/.) Using my own pancake recipe, I spooned the batter into a muffin tin, popped them in the oven, and a few minutes later, we had these cute little tasties to eat. Nicholas wasn’t quite as keen on the idea as I was, but he did eat several of them and was okay with them once he cut them open and poured syrup on them. It may not be something I do every time, but if time is short, it works for me. What I really liked about them was that I could easily eat them with toppings other than syrup. I tried honey and strawberry jelly, and both were quite yummy. Go ahead, give them a shot using your favorite pancake batter recipe.
My pancake recipe can be read here: https://crystalpoe.wordpress.com/2012/04/23/buttermilk-pancakes/. There is no need to alter the recipe for baking. It makes a dozen pancake muffins.
- Mix up a batch of your favorite pancake batter.
- Spoon batter into greased muffin tins, about 2/3 full.
- Bake at 325-350 degrees for about 15-20 minutes. (My oven cooks hotter, so I cooked them on 325 for about 20 minutes. Just cook them until a toothpick comes out clean.)
- Serve warm with butter, syrup, and your other favorite toppings.