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pancake muffins {lifehack}

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With a large family breakfast usually goes one of two ways:

1. Make just enough and everyone is happy and full.

2. Make way too much and have lots of leftovers.

LIFEHACK! Pancake Muffins~ seriously the best!

(or does this happen with every size family??)

Well, this sweet “lifehack” is kinda the best find ever. I am still making the same ole delicious pancake recipe we love, but they are in muffin form.

LIFEHACK! Pancake Muffins~ seriously the best!

So. As everyone finishes up their breakfast and says, “My belly is SO full!” and “I am stuffed!” I simply put the pancake muffins on a plate and set aside.

One hour later when people start wondering back in the kitchen claiming they are starving I get to say, “Grab a pancake muffin!”

They happily do.

And I don’t roll my eyes and wonder how one goes from being full to starving in 4 minutes.

pancake muffins

Created by on April 16, 2016

Ingredients

  • 1 1/2 cups (187g) all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups (280g) milk
  • 1 teaspoon McCormick® vanilla
  • 1 egg
  • 3 tablespoons (43g) butter, melted

Instructions

  1. Heat oven to 350 degrees F.
  2. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, vanilla, egg, and melted butter; mix until smooth.
  3. Using a 1/4 cup as a scoop, put batter into a muffin tin that has been greased/sprayed/buttered.
  4. Choose your garnish (fruit, bacon, egg, chocolate chip) and use about a tablespoon for each muffin. Be sure to press the garnish down into the batter.
  5. Bake for 10-12 minutes.
  6. Best served warm and with syrup.

Recipe slightly adapted from allrecipes.com.

Here is a quick video on how I made them!

We have since made these with chocolate chips which the kids absolutely love. I mean, of course, they do. It’s chocolate.

I love the versatility of this awesome breakfast treat and love that it is so easy. I also love that our delicious breakfast turns into an all-day long snack!

Reader Interactions

Comments

  4. Brilliant! Who doesn’t love chocolate chip pancakes? I used to love butterscotch chip with maple syrup. I say “used to” because I know I can’t load up on pancakes or there will be no eating cookies later in the day. 🙁

    Reply

  11. I love these! Definitely making them soon for the kids, I know they would think they’re the best things ever. Plus, they love taking pancakes in their lunches – and these would pack a lot easier! Pinned!

    Reply

  14. Ok, Amanda, this is seriously GENIUS!!!! I’m totally in love with this idea so much so that I am going to do it this weekend! I come from a family of 6, and breakfasts were usually the same-either not enough or way too much with leftovers! Since this weekend is mother’s day (happy mother’s day to you btw) I am going home and am going to include these pancake muffins as part of our menu!

    Reply

  18. I have a question. Would boxed pancake batter work just as well as your homemade batter? I was thinking of making these for Mother’s day breakfast. Thank you!

    Reply

  20. There’s just 3 of us but leftovers are a beautiful thing here, too! I have always wanted to try pancake muffins. Love how yours turned out and the topping options are a great idea.

    Reply

  22. I made these this morning for breakfast for my family and found them far too salty. I think a quarter teaspoon would be fine.

    Instead of putting the garnish on top, I part-way filled the muffins cups, put in a dollop of blueberry jam, and then filled them the rest of the way. I was afraid the jam might burn on top, but I can see that the other toppings would work on top.

    Another suggestion: I think mine might have raised more if I had let the batter sit for five or ten minutes before baking, just like a real pancake recipe.

    Reply

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