I’m not going to lie, I was really excited for my kids to start school, but I was so sad after I dropped them off! I miss them. Ha Ha. But they loved it, and now we are full swing back into our busy fall schedules. If you are looking for a fast and easy breakfast, you should check out these Mini Baked Pancakes. It makes A LOT, so you can freeze them and use them all week long! Happy Back to School!
Related recipe: love a good baked pancake? Then you’ll love our German Pancake Recipe!
Mini Baked Pancakes Recipe
If you are looking for a fast and easy breakfast, you should check out these Mini Baked Pancakes.
Serving
Ingredients
- 1½ cups milk
- ¼ cup butter, melted
- 2 eggs
- 2 Tablespoons sugar
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
Equipment
Instructions
- Preheat oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray.
- In a large bowl, mix together the milk, butter, and eggs. Mix in the remaining ingredients. Scoop the batter into into each muffin tin hole. Fill them about 3/4 full.
- I added my kids favorite toppings on the pancakes. We did chocolate chips, white chocolate chips, bananas, and sprinkles.
- Cook for 15-20 minutes, remove from oven.(Check at 10 minutes) Let cool for 5 minutes, then remove from muffin tin.
- You can freeze any leftover muffins in little baggies. Then pull them out on busy mornings and microwave!
Nutrition
Calories: 74 kcal · Carbohydrates: 10 g · Protein: 2 g · Fat: 3 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 20 mg · Sodium: 130 mg · Potassium: 37 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 104 IU · Calcium: 51 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews