I love pancakes year round and so does everyone else in the house, but I do not love standing at the griddle or pan flipping dozens of pancakes while the rest of the food gets cold. Enter my new favorite breakfast treat- Pancake Muffins!!!! Yes, pancake muffins, you get the yummy flavor of pancake in an easy to eat treat that bakes all at one time, and is easy to customize. Win-Win-Win. This particular batch I thought would make a fantastic treat anytime but an especially sweet surprise for Valentine’s Day breakfast
Strawberry White Chocolate Pancake Muffins
- 2 cups all-purpose flour
- 1 ¾ cups milk
- 4 T. melted butter
- 2 T. brown sugar
- ½ tsp. Baking soda
- 1 tsp. Baking powder
- 2 eggs, large
- 1 tsp. Vanilla extract
- ½ tsp. Salt
- White chocolate chips
Preheat oven to 400℉.
Quarter or dice strawberries, set aside.
Spray mini muffin tin generously with nonstick spray.
Combine milk, melted butter, and eggs in a large bowl.
In a separate bowl stir together baking soda, baking powder, flour, and salt.
Slowly add dry ingredients to wet until well combined.
Scoop about 2 T. batter into each well to fill to about ⅔ of the way.
Add a couple strawberry pieces and white chocolate to each one.
Bake for 9 to 11 minutes until the edges of the muffins begin to brown. You can stick a toothpick in the center to test doneness but the tops will remain light.
Serve with warmed syrup and enjoy!
The other bonus is that these muffins refrigerate or freeze beautifully for a quick reheat breakfast on another day!
I love keeping these items in the freezer for an easy breakfast to grab throughout the week. They heat up nicely and are a great snack for the car on the way to work or school. What a delicious and healthy way to have breakfast on the go for your entire family.