Mini Pancake Muffins (Freezer Meals 101 - Sharla)

 

Topping and filling suggestions for mini pancake muffins:

  • chocolate chips or white chocolate chips
  • blueberries
  • raspberries
  • strawberries
  • bananas
  • apple pie filling
  • coconut
  • brown sugar and cinnamon
  • cinnamon sugar
  • lemon juice and icing sugar
  • dried fruit
  • Nutella
  • syrup
  • jam or jelly
  • honey
  • sprinkles
  • nuts
  • sausage
  • bacon
  • turkey bacon
  • cheese
  • goat cheese and rosemary
  • ricotta and honey
  • peanut butter
  • peanut butter and banana
  • caramel
  • apple sauce
  • yogurt
  • lemon curd
  • 2 1/2 cups flour
  • 2 Tbsp. sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • dash of salt
  • 1 3/4 cups buttermilk*
  • 2 eggs
  • 3 Tbsp. butter, melted
  • toppings or fillings of your choice

*If you don’t have buttermilk on hand, add 2 Tbsp. of vinegar or lemon juice to the milk. Stir and let it sit for a few minutes before including it in the recipe.

In a bowl, mix together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix together the buttermilk, eggs and melted butter. Pour the liquid mixture into the dry mixture and stir until just combined.

Grease mini muffin tins. Use a spoon or cookie dough scoop to fill the muffin tin compartments 2/3 of the way full. Add any toppings you wish at this point. For ours, I added chocolate chips to some, blueberries to some, coconut to some, and brown sugar and cinnamon to the others.

Bake in 400° oven for 10-12 minutes. Serve as they are or dip in syrup.

Once the pancake mini muffins are cooled, place them in a large resealable freezer bag. Remove the excess air and freeze. When you want to eat them, take out as many as you want and reheat in the microwave, being sure to reseal the bag well.


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