Breakfast is usually a rushed endeavor in our homes during the week, but we want our kids to go to school with their tummies full so that they have energy for the day! Making breakfast the night before keeps everyone on schedule and makes the morning a little easier. We love making batches of blueberry muffins or granola so that we have a quick breakfast available, but we were ready for a new simple make-ahead breakfast to add to our arsenal. Our kids are huge fans of pancakes so we thought we’d make them into pancake muffins so that they aren’t just a special treat for the weekends.
- Instant pancake mix & the necessary ingredients listed on the box
- Syrup, powdered sugar, butter or jam (all optional)
Heat the oven to 350 degrees F and grease a regular size muffin tin. You can also use cupcake papers if you have them, but they aren’t necessary if you grease the muffin tin. Then, make enough pancake batter for 18-20 small pancakes. The instructions on the back of pancake batter boxes generally have the measurements for varying amounts of pancakes. If you have a little extra time, you can even make you own pancake batter!
Fill the muffin tins half way with batter and place a few berries into each tin. Place in the oven and bake for 20 minutes or until a toothpick comes out clean when you stick it in the middle of the muffin. Remove the muffins from the oven and enjoy! They are excellent with a little butter, jam, almond butter, powdered sugar or syrup, but the berries make them so good that the kids will adore them without any of the sweet stuff! After the muffins have cooled you can place them in an air tight container and they will save for up to a week, or you can place them in a ziploc bag and store in the freezer for up to 3 months.
Here’s to a great morning!
Ashley + Hallman