I think I’ve expressed more than enough times already that breakfast is my favorite meal of the day. I swear I always find new ways to jazz up my breakfast or to make it easier for me to get breakfast in my day. Hence…pancake muffins.
Pancakes are on of those traditional breakfast options, but just plain old pancakes can get boring. So, I added blueberries and raspberries to them to give them that extra flavor and boost. You can basically add whatever floats your boat to pancakes. Whether it’s pecans, walnuts, fruit, chia seeds, raisins…there is no right or wrong way to do this.
Some people make their own pancakes using a combination of flour, eggs, milk, etc. However, I opted to use the Aunt Jemima Original Complete Pancake mix. There are a ton of other pancake mixes you can use, but this one works best for me. For most of these, all you have to do is add water to the flour mixture and stir. It’s super simple and much more convenient.
What I love about this recipe is that I was able to have this throughout the week. As I was preparing to leave out for work that day, all I had to do was grab it and pack it up. No extra cooking. No extra time spent. It was so easy. And the best part, it tastes just as amazing the next day reheated.
Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins
Course: Breakfast
Servings: 6 muffins
Ingredients
2 cups pancake mix
1 cup water
18 raspberries (3 per muffin)
12 blueberries (2 per muffin)
Instructions
1. Preheat oven to 350°F
2. In a bowl, add your pancake mix and add water. Stir until a smooth consistency and there are no lumps
3. Take a non-stick muffins pan, and apply small spoonfuls of batter to pan. Apply to the halfway mark of the pan
4. Add your raspberries and blueberries for topping to each muffin
5. Bake for approximately 15 minutes or until pancake muffins are a lightly golden brown on top
6. Let sit and cool before removing from pan
Notes
You can also use homemade pancake mix and any other fruit toppings of your choice
Pancakes are on of those traditional breakfast options, but just plain old pancakes can get boring. So, I added blueberries and raspberries to them to give them that extra flavor and boost. You can basically add whatever floats your boat to pancakes. Whether it’s pecans, walnuts, fruit, chia seeds, raisins…there is no right or wrong way to do this.
Some people make their own pancakes using a combination of flour, eggs, milk, etc. However, I opted to use the Aunt Jemima Original Complete Pancake mix. There are a ton of other pancake mixes you can use, but this one works best for me. For most of these, all you have to do is add water to the flour mixture and stir. It’s super simple and much more convenient.
What I love about this recipe is that I was able to have this throughout the week. As I was preparing to leave out for work that day, all I had to do was grab it and pack it up. No extra cooking. No extra time spent. It was so easy. And the best part, it tastes just as amazing the next day reheated.
Blueberry Raspberry Pancake Muffins
These Blueberry Raspberry Pancake Muffins are perfect for those on the go mornings.Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins
Course: Breakfast
Servings: 6 muffins
Ingredients
2 cups pancake mix
1 cup water
18 raspberries (3 per muffin)
12 blueberries (2 per muffin)
Instructions
1. Preheat oven to 350°F
2. In a bowl, add your pancake mix and add water. Stir until a smooth consistency and there are no lumps
3. Take a non-stick muffins pan, and apply small spoonfuls of batter to pan. Apply to the halfway mark of the pan
4. Add your raspberries and blueberries for topping to each muffin
5. Bake for approximately 15 minutes or until pancake muffins are a lightly golden brown on top
6. Let sit and cool before removing from pan
Notes
You can also use homemade pancake mix and any other fruit toppings of your choice
