My children love pancakes almost as much as I do. But mornings in my house of 6 are busy leaving no time to flip delicious, fluffy pancakes making for quite the predicament. Thus came my 'ah-ha' moment of motherhood and voila, the pancake muffin was born. Easy, fast breakfast or snack that everyone swoons over. —Alexandra Grace
This hack is simple. Make pancake batter (or if you have leftover batter from breakfast use that) according to recipe be it store bought or my personal favorite 'The Kitchen Lofty's Buttermilk Pancakes'. Instead of frying said batter on a buttery sizzling hot griddle start by heating oven to 350 degrees. While oven is warming, scoop pancake batter into pre-lined and greased muffin tin using a scoop of choice (regular ol' ice cream scoop is what I use) to ensure equal amounts for even cooking time. Place muffins in oven for 8minutes to begin,checking for a nice golden brown color, cooking longer as needed until center of muffin is set. Cool slightly if you can wait that long and enjoy with a variety of fruit and nut toppings or a drizzle of pure maple syrup or dollop of sweetened whipped cream. The additions are only limited by your imagination. Or be like my 8 year old son and grab two just as they are while the school bus roars to a stop on the dusty gravel road right outside our home. Cheers!