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Muffin Tin Pancakes

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SERVES: 8

COOK TIME: 10 Min

You can use your muffin tin to make pancakes for the whole family! These Muffin Tin Pancakes are like mini-versions of a traditional Dutch baby (a German-style pancake). We like them because they're easy to make, fun to eat, and fit a diabetic diet. Plus, we've found that they have a way of bringing people together in the mornings...

What You'll Need

2 eggs
1/2 cup fat-free milk
2 tablespoons margarine, melted
1 teaspoon vanilla extract
1/2 cup flour
1/4 teaspoon salt
1/2 cup sugar-free strawberry preserves, warmed

What to Do

Preheat oven to 400 degrees F. Coat 24 mini muffin cups with cooking spray.
In a blender, combine all ingredients except preserves, and blend on high 30 seconds or until smooth. Pour batter into muffin tins filling cups halfway full.
Bake 10 to 12 minutes or until puffed up. Remove from oven and let sit 2 minutes. Fill each mini pancake with 1 teaspoon of warmed preserves, and serve immediately.

Notes

Feel free to change these up by using any flavor preserve or jelly you prefer. Just remember, this will change the nutritional info!

Looking for some more great ways to use your muffin tin? Check out our collection of Muffin Tin Recipes!

Up Next:

Easy Diabetic Dessert Recipes

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Nutritional InformationShow More

Servings Per Recipe: 8

Amount Per Serving % Daily Value *
Calories 88
Calories from Fat 37
Total Fat 4.1g 6 %
Saturated Fat 0.9g 5 %
Trans Fat 0.5g 0 %
Protein 2.9g 6 %

Amount Per Serving % Daily Value *
Cholesterol 47mg 16 %
Sodium 123mg 5 %
Total Carbohydrates 12g 4 %
Dietary Fiber 3.2g 13 %
Sugars 0.9g 0 %

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kmcartoonity 6207274

May 18, 2017

I love how light and fluffy these muffin tin pancakes are, and they have just the right amount of sweetness. For a brunch buffet serving a crowd, it would be fun to do a colorful array of these. Blackberry preserves for some, orange marmalade for some, and also some with raspberry. You could also throw some pecans in mixed with maple syrup or chocolate hazelnut spread for added protein.

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Tazz

Feb 07, 2017

This recipe certaintly qualify for 5 stars if not more. I made exactly according to recipe with the exception of I did not have a mini-muffin pan so I used my 6-cup muffin tin and the came out perfect. A 12 cup muffin pan can also be used by filling the empty cups about half way with water. My picky hubby said this is a "Keeper". Some ideas for different uses could be to replace preserves with scrambled eggs/pie filling/fresh or thawed frozen fruit with perhaps a dollop of your favorite yogurt/ diced canned fruit/dusting of powdered sugar and a little maple syrup or a fruit syrup. You are only limited by your imagination. I will be checking the comments to see what other ideas members come up with. That you Mr. Food for such an easy and delicious recipe. Oh for those who do not have a blender, you could use an electric beater and I do believe even a whisk or good ole wooden spoon.