I’ve kind of been on a pancake kick lately. You can’t tell from the blog, but I have been eating a lot of pancakes recently. Frequently, when my husband asks me what I want for supper, I say “pancakes!”
It may be that I like them a lot or it may be that when we have pancakes my husband makes them and that means I don’t have to cook! In all honestly, my husband makes way better pancakes than I do.
So why mess with a good thing?! I’ll leave the pancake making up to him.
Sometimes, though, I want pancakes when he isn’t around. Since mine never taste as good as his, I’ve turned to pancake muffins.
All of the great flavor of pancakes wrapped up in a muffin.
Not just any pancake muffins, muffins bursting with cinnamon and maple (two of my favorite flavors in pancakes!). Just like regular pancake batter, this muffin batter comes together quickly.
Except instead of standing over a griddle making pancake after pancake, you get to pour the batter into a muffin tin and be done.
A swirl of cinnamon sugar adds a burst of cinnamon flavor and sweetness in these muffins and makes me want to try adding a swirl of cinnamon sugar to my pancakes the next time we have them!
Make your mornings less stressful by making a batch of these the night before and then you can enjoy pancakes for breakfast the next morning. Serve at room temperature or warm them up.
Either way, I highly recommend a drizzle of maple syrup. But, if you want to take them on the go, these pancake muffins have plenty of maple flavor to make up for the lack of syrup!
This recipe is adapted from Simply Scratch.