Mini Pancake Muffins
Serves: 36 Mini Pancake Muffins
  • 2 Cups of Aunt Jemima Buttermilk Complete Mix
  • ½ Teaspoon of Cinnamon
  • ⅔ Cup of Milk
  • ⅓ Cup of Honey
  • 1 Large Egg, slightly whisked
  • ¼ Cup of Vegetable Oil
  • 1 Teaspoon of Pure Vanilla Extract
  • Assorted Toppings *see notes below*
  1. Preheat oven to 425°.
  2. Line a mini muffin pan with paper liners or spray with a non-stick cooking spray.
  3. In a large bowl, combine the pancake mix and cinnamon. Set aside.
  4. In a separate bowl, combine the milk, honey, egg, oil, vanilla and whisk together.
  5. Add the wet mixture to the dry mixture and gently stir, until the dry ingredients are moistened.
  6. Fill each muffin cavity ¾'s of the way full. If using a topping, add to the top of each muffin.
  7. Bake 8-10 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 2 minutes, then remove.
Assorted Toppings can include chocolate chips, blueberries, mashed ripe banana, or chopped apple.

Serve with a side of warm syrup.
Recipe by bystephanielynn at