Mini Pancake Muffins
Mini Pancake Muffins
 
Recipe Yield: 36 Mini Pancake Muffins

What You'll Need

  • 2 Cups of Aunt Jemima Buttermilk Complete Mix
  • 1/2 Teaspoon of Cinnamon
  • 2/3 Cup of Milk
  • 1/3 Cup of Honey
  • 1 Large Egg, slightly whisked
  • 1/4 Cup of Vegetable Oil
  • 1 Teaspoon of Pure Vanilla Extract
  • Assorted Toppings *see notes below*

Products in Recipe:

Buttermilk Complete

What You'll Do

1 Preheat oven to 425°.
2 Line a mini muffin pan with paper liners or spray with a non-stick cooking spray.
3 In a large bowl, combine the pancake mix and cinnamon. Set aside.
4 In a separate bowl, combine the milk, honey, egg, oil, vanilla and whisk together.
5 Add the wet mixture to the dry mixture and gently stir, until the dry ingredients are moistened.
6 Fill each muffin cavity 3/4's of the way full. If using a topping, add to the top of each muffin.
7 Bake 8-10 minutes, or until a toothpick inserted into the center comes out clean.
8 Cool in the pan for 2 minutes, then remove.

    Products in Recipe:

    Buttermilk Complete

    Cooking Tips & Variations

    • Assorted Toppings can include chocolate chips, blueberries, mashed ripe banana, or chopped apple.
    • Serve with a side of warm syrup.
    Recipe provided by Stephanie Lynn
    Secrets to Perfect Pancakes
    Stir until lumps disappear with a wire whisk. let batter stand 3-4 minutes to thicken.
    whisk
    Milk can be substituted for water in Aunt Jemima® complete mixes.
    milk substitute