Description
These pancake muffins combine the best of both worlds! The great taste of pancakes with the convenience of a muffin. Perfect for busy school mornings!
Ingredients
Scale
- 2 cups pancake mix ((regular or gluten-free))
- 2/3 cups milk ((I used almond milk))
- 2 eggs
- 1/2 pure maple syrup
- 1/2 cup blueberries ((fresh or frozen))
Instructions
- Preheat oven to 350F. Prepare muffin tins with paper liners.
- In a medium sized bowl combine all the ingredients (except blueberries).
- Pour batter equally into the muffin liners. Drop in the blueberries on top.
- Bake for 18-20 minutes. Check with a toothpick or knife – they're ready when the center comes out clean.
- Cool on wire rack. Enjoy!
- Cook Time: 18 minutes
- Category: Breakfast
- Cuisine: American