Funfetti mini pancake muffins

My kids love those little Hostess chocolate chip muffins that come 5 packs to a box for over $4.00.  My son will eat 2 packs each morning for breakfast and that gets expensive.  So, I only buy them when they are buy 1 get 1 free and then I buy like 8 boxes.  But, when I run out, these pancake muffins are the perfect replacement.  I think they taste very similar to the Hostess muffins, but better of course because they are homemade.  Usually I make them with mini chocolate chips because they are Jack’s favorite.  But, I thought it would be fun to change things up a bit and replace the chips with sprinkles to make Funfetti mini muffins.

I decided to surprise my daughter with breakfast for lunch with these muffins.  But, of course Sammie didn’t want muffins.  She wanted turkey.  No bread, just turkey.  Okay then.  So the baby and I ate the muffins, dusted with powdered sugar and dipped in maple syrup.  Alex tore them up.  After Sammie finished her turkey, she decided she would try a muffin…then another and another and another.  She had to make sure they were okay, quality control you know. 😀   I love these muffins too.  They are fluffy, a bit sweet from the maple syrup and sugar, and they really taste like pancakes without all the work.  And now, not only do they taste great, but they are super fun, Funfetti.  Sprinkles makes everything better.  Don’t you think?

Funfetti mini pancake muffins

Yield: 24 mini muffins

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/3 cup of sprinkles- jimmies (you can adjust depending on how many you like)

Preheat oven to 350F.  Spray a mini muffin pan really well with nonstick spray.

Combine flour, baking powder, baking soda, salt and sugar in a medium bowl.  Whisk together the dry ingredients.

In another bowl, stir together the buttermilk, egg, maple syrup and melted butter just until combined.

Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined.

Stir in the sprinkles.  Bake for 8 to 9 minutes.

Let cool slightly in the pan.  You may need to use a spoon around the edges to separate the pancake muffins from the pan.

Serve immediately dusted with powder sugar or with just maple syrup.

Source:  Bakerella

Pancake Soufflé Muffins with Strawberry-Maple Syrup

On Saturday night, my husband asked what I wanted him to make me for my Mother’s Day breakfast.  While that is so sweet, and I really appreciate it, I absolutely love to make breakfast.  I just couldn’t give it up.  So I said it would make me happiest if I made breakfast for everyone.  Begrudgingly, my husband gave in.  😀

I subscribe to a bunch of recipe sites, so I must get at least 50 emails a day.  When I opened an email a few days ago from Fine Cooking, I was immediately drawn to the photo of light looking muffin, smothered in syrup and topped with fresh strawberries.  When I read the name, Pancake Soufflé Muffins with Strawberry-Maple Syrup, I knew these had to be made and soon.  It would be the perfect Mother’s Day breakfast! I love the idea of making pancakes in muffin tins.  It’s brilliant because everything is done at the same time and can be served piping hot.  No sweating over a hot griddle and flipping pancakes. No preheating the oven to warm finished pancakes while you make more.  No trying to get bacon done in between all the pouring and flipping without burning anything.  Here, you just pour the batter in the wells and bake.  Done.  I loved the texture of these muffins, so different from anything I’ve had before. Since the egg whites are beaten and folded into the batter, you get a light, souffle textured muffin that tastes just like a pancake.  How does that not make you want to make these muffins immediately?  If you don’t, you must have willpower of steel.  I envy you. 😀

Pancake Soufflé Muffins with Strawberry-Maple Syrup

Yield:  24 muffins, 12 servings


Nonstick cooking spray
10-1/2 oz. (2-1/3 cups) all-purpose flour
4-1/2 oz. (1 cup plus 2 Tbs.) cake flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. kosher salt
6 large eggs, separated and at room temperature
3/4 tsp. cream of tartar
3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
6 T bs. granulated sugar
1 tsp. pure vanilla extract
3-1/3 cups buttermilk, at room temperature
Confectioners’ sugar, for sprinkling

Position a rack in the center of the oven and heat the oven to 400°F. Liberally spray two 12-cup muffin pans with the cooking spray.

In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside.

In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.

In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.

With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.

Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total.

Strawberry Syrup –

1 cup pure maple syrup
1 cup quartered, hulled ripe strawberries

While the muffins are baking, bring the maple syrup to a boil in a small pot over medium-high heat. Put the strawberries in a medium serving bowl. Pour the syrup over the berries and set aside in a warm spot.  I served mine with just a sprinkling of powdered sugar, syrup for dipping and strawberries on the side.

To Serve:

With an offset spatula, pop the muffins out of the cups and arrange on a platter. Sprinkle with confectioners’ sugar and serve with the syrup.

Make Ahead:

You can make the batter up to 2 hours ahead through the step of folding in the beaten egg whites. Refrigerate it, covered, in its bowl. Do not portion it into muffin tins until you’re ready to bake.

Source:  Fine Cooking

Chocolate Oven Pancake

Pancakes are one of my favorite breakfasts.  But, making 4 pancakes at a time over the stove or 8 if I feel like dragging out the electric griddle, isn’t always convenient.  It is just so hard to make the bacon or sausage at the same time and keep everything hot, especially with one or two children underfoot.  The solution to this, of course, is to make an oven pancake.  It’s super quick and easy and delicious.  You just make pancake batter, but then spread it on a cookie sheet, bake it and cut it into squares.  While it bakes, you can get all the yummy sides prepared.  Now, that’s what I’m talking about!! 😀

My daughter Sammie is in love with these pancakes.  As she inhaled her pancake, she proudly told my husband how she was tearing up her breakfast.  Which, to me is a feat, because she hardly eats anything for breakfast if it is not cereal.  But, Justin is like, well of course you ate your breakfast Sammie, you had chocolate cake.   To which Sammie replies, “No, not chocolate cake daddy, chocolate pancakes!!”  No use trying to argue semantics with a five year old.  Okay, so maybe these are closer to chocolate cake than pancakes.  So, yeah, they probably aren’t an everyday breakfast but a nice, special, once in awhile breakfast for sure.  To serve, I cut the pancake into squares, dust it with powdered sugar and top it with sweet whipped cream and strawberries.  So see, at least I served it with some fruit!! 😀

 iChocolate Oven Pancake

3/4 cup all purpose flour

1/4 cup unsweetened cocoa powder   I used Valrhona (dutch processed)

3 Tbsp sugar

1 Tbsp baking powder

1/4 tsp salt

3/4 cup milk

1 egg, slightly beaten

3 Tbsp butter, melted

2 tsp vanilla

1/3 cup mini semisweet chips

1/4 cup sliced almonds, toasted     I omitted

Preheat the oven to 425F.  In a large bowl, combine flour, cocoa powder, sugar, baking powder, and 1/4 tsp salt.  In a small bowl, combine milk, egg, butter and vanilla.  Add the egg mixture all at once to the flour mixture.  Stir just until moistened.

Pour batter into a greased and floured 15x10x1 baking pan.  I used baking spray and I used a 13×9 pan.  The first time I made this, I used the 15×10 and I thought it was too thin and dry.  When I made it in the 13×9, it was thicker (more pancake-like) and very moist.  Perfect. Sprinkle with the chocolate chips and almonds if using.  Bake for 15 minutes or until the surface looks dry and the edges pull away from the pan.  Mine only took 8 minutes, so watch carefully.  I would start checking at 7 minutes with a toothpick…just try to avoid a chocolate chip.  Cut into 12 squares (if using a 15×10) or 9 squares (if using the 13×9).

Source:  Better Homes and Gardens Annual Recipes 2006

Helpful Hints:

  • I highly recommend baking this pancake in a 13×9, though the original recipe calls for a 15×10.
  • Watch the pancake carefully.  Mine finished in half the time.  Since the pancake is so dark, you can’t watch for color change.  I would do a toothpick check.

Mini Maple Pancake Muffins

I don’t have time to make a big breakfast Monday through Friday because I have a first grader to get on the bus by 7:20, a preschooler to be at school by 9, and a baby to carry along for the ride.  So, it is cereal, muffins, or Pop-tarts for breakfast on those early school mornings.  On the weekend, I wake up all excited to make a big breakfast and ask the kids what they would like to eat. Usually my excitement is met with…”We just want cereal”. Ugh. But, when I offer to make these Mini Maple Pancake Muffins, they often accept the compromise.  I love that I can have the batter mixed in less than 10 minutes and baked in 9 minutes, so breakfast is on the table in less than 20 minutes!  They don’t need much to dress them up, just a dusting of powdered sugar and some sweet whipped cream. They are so cute and just the right size to pop in your mouth. So when you are looking for a quick, delicious, kid friendly breakfast, this is it!

Mini Maple Pancake Muffins

 Yield: 24 mini muffins

1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 Tbsp sugar
2/3 cup buttermilk
1 egg
2 tbsp pure maple syrup (I just use pancake syrup)
2 tbsp melted butter
1/2 cup milk chocolate chips (I prefer mini semi-sweet chips)

Preheat the oven to 350°F. Spray a mini muffin pan well with cooking spray.

In a medium bowl mix the dry ingredients (flour, baking powder, baking soda, salt and sugar) together with a wire whisk.

In a small bowl, whisk together the wet ingredients (buttermilk, egg, syrup, melted butter). Pour the wet ingredients into the dry ingredients and mix until just combined. Add in the chocolate chips, stir to distribute.

Using a small spoon, drop some batter in each well of the muffin tin, filling a little over 2/3s full. Sprinkle with chocolate chips if desired.

Bake at 350°F for 8-9 minutes, or until they start to brown.  Let cool for about 5 minutes before using a small spoon to pop them out onto a serving plate. Serve with syrup or dusted with powdered sugar and whipped cream.

Source:  Bakerella

Helpful hints:

  • I almost never have buttermilk, because it goes bad before I can use it all. So, in a liquid measuring cup, I put 2 tsp of lemon juice and add milk up to the 2/3 cup mark. I do this first and let it sit while I prepare the rest of the ingredients.
  • Make sure to generously spray inside the wells and the across the top of the muffin tin. I have found that a small spoon works the best for removing the muffins. If any part sticks, run the spoon around it, and it should come free without damaging the muffin. And if it does, no worries, it still tastes delicious!
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