Need a quick recipe for Breakfast?

We know how hectic mornings can be, especially when you are trying to get your gang and yourself out of the house. Try our simple and delicious Pancake Muffins! 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.

xoxo, TBK

Pancake Muffins
Prep Time10 min
Cook Time10 min
Makes20 mini muffins
1 1/2 C all-purpose flour
1 1/2 T sugar
1/2 T baking powder
pinch salt
1 1/4 C milk
1/2 T white vinegar
1 egg
1/2 T vanilla extract
2 T unsalted butter, melted
1/2 C blueberries or 3 T chocolate chips
1/3 C maple syrup (for serving)

Preheat oven to 425 degrees. Grease mini muffin pan.


Combine flour, sugar, baking powder, and salt in a bowl and set aside.


In a separate bowl, whisk together milk and vinegar and let sit for 1 minute (to create buttermilk). Then whisk in eggs and vanilla. Combine dry ingredients and wet ingredients, then stir in melted butter.


Fill prepared mini cupcake pan with batter using a mini cupcake scoop. Can choose to top muffins with either blueberries or chocolate chips (dropping a couple right on top of each muffin).


Bake for 8-9 minutes or until golden brown on top. Let sit in the pan for 1 minute, then turn them out of the pan. Serve with warm syrup. Enjoy!


TBK TIP: High heat will result in crispier edges. For a softer muffin, bake at 375 degrees for a longer duration.

Begin your culinary adventure with us today!