Breakfast hack: pancake muffins
We are big pancake eaters, but lately we make them a lot less (now that mornings are busier with activities).
Sometimes I just don’t feel like dragging out the griddle, but I feel that pancake-y urge, so I’ll take the easy route: pancake muffins.
Step 1: Preheat your oven to 350F
Step 2: Mix up some pancake batter, from a recipe or a box.
Step 3: Pour the batter into a muffin tin and add chocolate chips, blueberries, etc. if you’re into that. (I’m not, but my family is, so the plain ones are for me.) You could add bacon bits or drizzles of maple syrup, I suppose, but that’s too adventurous for me.
(I use cupcake liners because my Pampered Chef muffin tin was plagued with baked-on grot — and has been replaced since taking these pictures)
Step 4: Bake the pancake muffins for 15-20 minutes.
Step 5: Eat them! They’re so light and cake-y and buttery that they don’t even need butter.
Seriously. They’re not the texture of a muffin at all. They’re like eating cake for breakfast. You’re welcome.
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