Going back to school and work after a long weekend can be hard, but this easy breakfast recipe made it easier for both us to get going on Tuesday morning!
I found this recipe on a blog through Pinterest, and when I showed Nathan the idea, it quickly moved to the top of our “to-try” list. He helped me out in the kitchen and this recipe was a success on the first try!
These are great for a grab-and-go breakfast treat or an easy morning or afternoon snack. Depending on what you mix into the batter, it could even satisfy a sweet tooth craving after dinner. There are tons of ways to customize this recipe to your tastes, and its versatility is another thing that drew me to this recipe.
Less than five ingredients, five steps and 30 minutes of total time = a winning recipe in the Beachy kitchen.
Here’s what you’ll need:
- 2 cups pancake mix
- 2/3 cup milk
- 2 eggs
- 1/2 cup syrup
We used the last bit of bacon bits and craisins that we had, and also used some of the chocolate chips in our pantry for our mix-ins. Similarly to McGriddles, in this recipe, the syrup is mixed into the batter – so even “plain” muffins turn out deliciously.
- Preheat oven to 350 degrees. Mix pancake mix, milk, eggs and syrup.
- Spray your muffin tin and fill it 2/3 of the way with batter.
- Add your mix-ins – just a little bit will do. We didn’t mix ours in but left them on top. They sunk a bit while baking so it worked out well!
Breakfast beauties right there. This was a great remix on traditional pancakes and SO much easier for us to manage. We could make it ahead of time to enjoy throughout the week, plus there was a lot less room for error than there is in traditional pancakes. (I always flub at least one flip with those.)
I’m already looking forward to finding more ways to change these up. I’m thinking some blueberries would be great in there, or some nuts…the options are endless 🙂
We now have a whole new way to enjoy pancakes. If you give them a try, we hope you do too!Recipe credit: Family Fresh Meals