Recipes

PB&J Mini Pancake Cups

Mess free and portable, these pancakes are the perfect option for busy mornings and afternoon snacks.
Serves 12
Prep Time 10 min
Cook Time 15 min

Ingredients

  • 2 cups (500 mL) buttermilk
  • 2 eggs
  • ¼ cup (60 mL) granulated sugar
  • ¼ cup (60 mL) butter, melted
  • 2 cups (500 mL) all-purpose flour (approx.)
  • 2 tbsp (30 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • ¾ tsp (4 mL) salt
  • ¼ cup (60 mL) peanut butter
  • ¼ cup (60 mL) strawberry jam or grape jelly

Instructions

  • Step 1

    Preheat oven to 400°F (200°C). Grease two muffin tins with cooking spray. Dust with flour until evenly coated and tap out any excess flour; set aside. Whisk buttermilk with eggs, sugar and melted butter. In separate bowl, stir flour with baking powder, baking soda and salt. Stir wet mixture into dry mixture just until combined.

  • Step 2

    Divide half the batter evenly between prepared muffin tins. Spoon some peanut butter and jam in centre of each muffin; top with remaining batter. Bake for 12 minutes or until puffed and golden.

Nutrition Facts

Per serving
Calories203
Fat8 g
Saturated Fat3 g
Trans Fat0 g
Carbohydrate28 g
Fibre1 g
Sugars10 g
Protein5 g
Sodium452 mg