Some mornings just call for something different, something special to start the day off, so you make some pancakes, or mini pancake cups. Or maybe you just ran out of bread and oatmeal the day before you get groceries like us, and you have to make something to feed your children. Which is what happened to me this morning, just gotta feed the kids, anything that I could make before they started eating me!
Mini Pancake Cups
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Isn’t it funny how your kids will eat something like they were straving when you just change one little thing like the shape of it. That’s how it was with these pancake cups. Not that they don’t usually eat pancakes like crazy too, but these barely touched their plates before they were gone.
The reason for the mini pancakes would be because I’m horrible for standing at the frying pan and not burning the pancakes, plus these are done just that much faster. I made a double batch which gave me 22 muffins.
Mix together your egg, butter, vanilla, and baking powder together. Then alternate adding flour and milk to the mix.
In a greased muffin tin add your pancake batter, filling your cups about 3/4 full. I topped some with chocolate chips and some with blueberries. You ould also add them right into the batter, which my kids would have preferred I think.
Bake for about 15 minutes, they will be slightly golden, bouncy to the touch. After baking, let them sit for a few minutes before removing to a cooling rack. Ours fall out of the tin, when I tipped it slightly, and actually bounced across the counter.
What would you add to you mini pancake cups?
- 1½ cups milk
- ¼ cup butter, melted
- 2 eggs
- 2 tablespoons sugar
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- Preheat oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray.
- In a large bowl, mix together the milk, butter, and eggs. Mix in the remaining ingredients. Scoop the batter into into each muffin tin hole. Fill them about ¾ full.
- I added my kids favorite toppings on the pancakes. I did chocolate chips and blueberries.
- Cook for 15-20 minutes, remove from oven. Let cool for 5 minutes, then remove from muffin tin.