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
    Turn the pancakes when they begin to bubble and the bottoms are golden brown. Turn only once.
    spatula
    You can add stir-ins such as blueberries, chopped apples, bananas, nuts and mini-chocolate chips. Add up to 1/4 cup of stir-ins for each cup of mix.
    stir ins