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Easy Bacon Pancake Dippers
Chocolate Brownie Waffles
Pumpkin Cinnamon Pancakes
Turn the pancakes when they begin to bubble and the bottoms are golden brown. Turn only once.
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:
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:
Cooking Tips & Variations
- Assorted Toppings can include chocolate chips, blueberries, mashed ripe banana, or chopped apple.
- Serve with a side of warm syrup.
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Secrets to Perfect Pancakes
Remember to add your favorite Aunt Jemima® Syrup for a rich & tasty flavor!
