Planning ahead saves time, right? I love when I find recipes that make life a little easier, especially school mornings! There are far more mornings than I care to admit when I have had to force my eyes to open; and the last thing I want to do is think about breakfast. These are so quick, easy and the kids love them 🙂
The best thing about these is that I don’t have to stand over a hot stove and flip each one! I made some minor changes by replacing all the AP flour with half whole wheat pastry flour, and buttermilk because I had plenty on hand. When ever I use this muffin tin, the baked goods love to stick; so instead of adding the chocolate chips to the batter we added a few to the tops. Once they finished baking/cooling completely, I bagged them and placed them in the freezer. In the morning, we microwave them for about 3 minutes at 50% power so they don’t dry out or become rocket hot. Once they’re all gone, I will make another batch because I’m sure they’ll fight over the last 6… Thanks for reading, enjoy! 🙂
Pancake Mini-Muffins – adapted from The Pioneer Woman
- 1 1/2 cups AP flour
- 1 1/2 cups whole wheat pastry flour
- 1 Tablespoon Baking Powder
- 3 Tablespoons Sugar
- 3/4 teaspoons Salt
- 2 1/2 cups buttermilk
- 2 whole Eggs
- 1 Tablespoon Vanilla Extract
- 4 Tablespoons Butter, Melted
- Chocolate chips, optional
- coconut oil to prep the tin (or whatever you prefer)
Preheat oven to 400 degrees
Sift together flour, baking powder, sugar, and salt. Set aside.
In a large bowl, combine buttermilk, eggs and vanilla
Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.
Spray a mini-muffin pan generously with coconut oil. Fill cups 2/3 full. If using chocolate chips, drop 2 to 3 onto each cup.
Bake for 8 to 10 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)
Serve warm with warm syrup!