Berry Pancake Muffins

These little cuties are such fun to make, and so simple too! It’s basically just baking pancake batter, but of course you can put any spin on it you want to. I usually like to make a large batch and freeze them for a quick breakfast on those crazy mornings. There are many versions being whipped up in the blog world, but here is my version of the Pancake Muffin:

Berry Pancake Muffins

YIELD: 33 mini muffins

INGREDIENTS

4c prepared pancake batter

1c chopped berries (fresh or frozen)

Maple Syrup for dipping

PREPARATION

1. Pre-heat oven to 350^F and grease mini-muffin baking pans.

2. Prepare pancake batter according to recipe. I used Pamela’s Gluten-Free Pancake Mix and made 2 batches of batter.

3. Place a small spoonful of pancake batter in each cup, then place 3 or 4 berry pieces in the center of each cup. Cover each cup with one more small spoonful of batter.

4. Bake until an inserted toothpick comes out clean; about 10 to 11 minutes.

5. Cool on a wire rack and serve with maple syrup for dipping.

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Enjoy!

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