Mini Pancake Muffin Cups Recipe
These Mini Pancake Cups started as a way to make breakfast more fun and quickly became the only way the family wanted pancakes. Little golden cups with crispy edges and a soft, fluffy center — fill them with syrup, berries, or peanut butter and watch them disappear in minutes.
Ingredients
1 (6oz) pkg Pioneer® Complete Buttermilk Pancake Mix
1/2 cup whole milk
3 large eggs
2 tbsp salted butter, melted
1/2 tsp vanilla extract
Whipped cream, for serving
Fresh berries, for serving
Scrambled eggs, for serving
Bacon crumbles, for serving
Shredded cheddar cheese, for serving
These Mini Pancake Muffin Cups are an easy, crowd-pleasing breakfast that bakes right in a muffin tin, made with Pioneer pancake mix for light, golden results every time.
Instructions
- Preheat and Grease Muffin Tin
Preheat the oven to 400°F. Grease a 12-cup muffin tin with cooking spray and set aside.
- Blend the Batter
Combine the Pioneer Buttermilk Pancake & Waffle Mix, milk, eggs, butter and vanilla in a blender and blend until completely smooth.
- Fill the Muffin Cups
Divide the batter evenly into prepared muffin cups, filling each about 1/3 full.
- Bake, Hollow, and Fill
Bake for 12-15 minutes, or until the pancake cups are puffed and lightly golden-brown. Let cups cool slightly before scooping out the centers with a spoon. Fill each cup with your choice of fillings, like whipped cream and berries, or scrambled eggs, cheese and bacon.
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