These pancake muffins make a perfect easy breakfast. Make them ahead of time and when you are ready for breakfast you can grab one and go.
These pancake muffins, or puffins as we call them in my house, are perfect for those busy mornings, which is why they are a staple on my weekly meal plan.
When I was two years old my mom went to nursing school. During this time I stayed with my maternal grandma. She and I baked many cookies, mostly peanut butter. I admired her ability to always be patient, letting me do as much as I was able to do, even if it meant more mess and time. I will never forget standing on her red vintage stool making criss-crosses in peanut butter cookies using a fork.
She instilled a love of baking in me that has never left. She even passed down her vintage cookbook that we always used a few years ago. It’s covered in notes about her baking and even some notes from when she and I would cook together.
With that said, you won’t find me baking early in the morning. Stumbling into the kitchen to put some hot water on the stove for tea is about as close as I get to cooking or baking after the sun rises.
Thankfully, there are some great make-ahead options like these delicious pancake muffins! They are just as good the next day rewarmed. They even freeze well so you can make a bunch at once. And the best part is, you can add almost anything to the basic mix to create different flavors, which keeps the kids from getting bored.
This recipe uses my very simple homemade baking mix. It’s like Bisquick but it uses only five all-natural ingredients. You could use Bisquick to make these but they are even better with the homemade Bisquick.
The pancake muffins above were made by Bethany of the former blog The Glamorous Homemaker using my recipe. She topped hers with things like sprinkles, cinnamon, and jam!
Serving Size: 1
Amount Per Serving: Calories: 144 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 33mg Sodium: 281mg Carbohydrates: 23g Fiber: 0g Sugar: 11g Protein: 3g