Easy grab-and-go breakfasts make mornings a lot easier, especially during the school year.
These pancake muffins, or puffins as we call them in my house, are perfect for those busy mornings, which is why they are a staple on my weekly meal plan.
When I was two years old my mom went to nursing school. During this time I stayed with my maternal grandma. She and I baked many cookies, mostly peanut butter. I admired her ability to always be patient, letting me do as much as I was able to do, even if it meant more mess and time. I will never forget standing on her red vintage stool making criss-crosses in peanut butter cookies using a fork.
She instilled a love of baking in me that has never left. She even passed down her vintage cookbook that we always used a few years ago. It’s covered in notes about her baking and even some notes from when she and I would cook together.
With that said, you won’t find me baking early in the morning. Stumbling into the kitchen to put some hot water on the stove for tea is about as close as I get to cooking or baking after the sun rises.
Thankfully, there are some great make ahead options like these delicious pancake muffins! They are just as good the next day rewarmed. They even freeze well so you can make a bunch at once. And the best part is, you can add almost anything to the basic mix to create different flavors, which keeps the kids from getting bored.
I decided to try three different fillings and toppings to go with the basic pancake muffin mixture. The first was pumpkin butter with cinnamon sugar sprinkled on tip, the second was raspberry jelly with chocolate chips, and the third was cream cheese with rainbow sprinkles.
This recipe uses my very simple homemade baking mix. It’s like Bisquick but it uses only five all natural ingredients. You could use Bisquick to make these but they are even better with the homemade mix.
Pancake Muffins (Puffins)
- 2 cups homemade baking mix
- 1 cup milk
- ½ cup real maple syrup
- 2 eggs
- 1 teaspoon vanilla
- Optional: chocolate chips, blueberries, nuts, pieces of cooked bacon, etc…
- Preheat oven to 350 degrees.
- Mix the liquid ingredients well.
- Add liquid ingredients to the baking mix, be careful not to overmix.
- Scoop into lined muffin tin.
- If using any toppings, top your muffins.
- Bake for 13-15 minutes, or until a toothpick comes out clean.
These can be eaten cold or reheated. They are great as is or topped with powdered sugar, butter, or more syrup.
A quick tip for when making any kind of muffin or cupcake, use an ice cream scoop to scoop the batter into the muffin tin. It leaves less mess and more uniform muffins. I also microwaved the different fillings to make them easier to swirl.
What’s your favorite easy breakfast? Let me know in the comments.