Berry Stuffed Pancake Muffins Recipe
Berry Stuffed Pancake Muffins take everything good about a short stack and make it portable, poppable, and just as satisfying without the syrup running everywhere. Golden, fluffy pancake batter baked into a muffin cup around a burst of fresh berries — they are perfect for a grab-and-go morning or a brunch spread that wants something a little different.
Ingredients
2 (6oz) pkgs Sweet Cream Waffle & Pancake Mix
1 cup whole milk
2 large eggs
2 tbsp salted butter, melted
1 cup fresh or frozen mixed berries
Maple syrup, for serving
These Berry Stuffed Pancake Muffins are made with Pioneer® pancake mix for the light, fluffy base that delivers classic pancake flavor and texture with a sweet, juicy berry center in every single bite.
Instructions
- Preheat and Grease Muffin Tin
Preheat the oven to 375°F. Grease a 12-cup muffin tin with cooking spray and set aside.
- Mix the Pancake Batter
Combine the Pioneer Sweet Cream Pancake & Waffle Mix, milk, eggs, and butter in a large bowl until smooth.
- Fill the Muffin Cups
Divide the batter evenly among prepared muffin cups, filling each about two-thirds full.
- Press In the Berries
Top batter with 2-3 berries, pressing gently into batter.
- Bake Until Set
Bake until the muffins are set and lightly golden-brown, about 12-15 minutes.
- Cool and Serve
Let cool slightly before serving. Drizzle with maple syrup and serve.
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