Who’s ready for muffins? Pancake muffins that is!
Join Jessi Walter Brelsford, Founder of Taste Buds Kitchen and owner of TBK New York City and TBK Chester, MD, and her almost 2 year old sous-chef Lucius as we learn how to make Pancake Mini-Muffins!
Not only are these little bites delicious but they are a quick breakfast recipe, especially when you are trying to get your gang and yourself out of the house. Just whip up the batter and bake in your mini muffin pan for an on-the-go tasty breakfast that is sure to please. For a little extra jazz, be sure to add in blueberries, chocolate chips or your favorite mix-in of the moment. Don’t have time in the morning? Try making these the night before and storing them in the refrigerator.
The tools that you will need are a mini muffin pan, mixing bowls, measuring cups, measuring spoons, whisk, spoon, mini cupcake scoop, oven mitts and an oven timer.
If you’d like to make this recipe allergy friendly, you can use gluten-free flour, vegan butter, and/or an egg substitute.
This is the first video that launched our At-Home Cooking Club in the early days of COVID. We started this free club as a way to spread love by creating a fun place for budding chefs to learn something new and fill the days at home. Learn more about our Cooking Club and enjoy making delicious and fun recipes with our franchise owners and their families. We have so many great videos for you to enjoy!
Play the video above to cook along with us and/or view the recipe below.