Now that the kids are home for summer, I’ve been trying out some new food ideas.
It isn’t a surprise that they ask for snacks 100 million times a day, but it’s still irritating as shit! It’s hot out, so I know it’s hard to eat big meals but jeeesh… when I offer a meal, could we just eat it instead of asking for SNAAAACKS ten minutes later?
So lately we are basically living off snack trays and hot dogs.
I made these pancake muffins to add to our snack trays, and they have been a hit. They are super quick, easy, and freeze really well.
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Easy Pancake Muffins
Ingredients
• 3 cups Krusteaz Buttermilk Pancake Mix
• 2 cups milk
• 1 tsp vanilla
• 2 eggs
• Frozen berries (or mini chocolate chips)
Instructions
1. Preheat your oven to 375° and line or grease your muffin tin.
2. Mix together pancake mix, milk, vanilla and eggs together well in a bowl.
Quick note: I originally mixed these by hand, but I’ve since made them using my KitchenAid stand mixer and it worked great too!
3. Fill muffin cups about halfway.
4. Add a spoonful of frozen berries to each muffin and gently stir them in. For chocolate chip muffins, sprinkle in a few mini chocolate chips instead.
5. Bake mini muffins for about 10 minutes or regular muffins for 15–17 minutes, until lightly golden.
Freezer Tips
I like making a big batch and freezing the extras. Just pull them out about 10 minutes before serving or microwave for about 30 seconds. Sometimes I throw them in the air fryer for a couple of minutes to crisp them back up, but that’s totally optional.
The Muffin Pans I Use
• Trudeau Structured Silicone Cupcake & Muffin Pan
• Trudeau Silicone Muffin Inserts
• President’s Choice Flex Bake Mini Muffin Pan (Trudeau has a similar mini muffin pan here.)
One little tip: Even with silicone pans, I still wipe them with olive oil. There is nothing I hate more than scrubbing a dirty muffin tray and this helps them pop right out!
This was a small snack I put together once the muffins were all finished up!
