Recipes
PB&J Mini Pancake Cups
These mini pancake cups transform the classic PB&J into a portable breakfast treat. Buttermilk and eggs create a fluffy pancake base, while peanut butter and jam are nestled inside for a gooey centre. Bake them in muffin tins for easy portioning and freeze extras for quick reheating on busy mornings.
Serves
12
Prep Time
10 min
Cook Time
15 min
Print RecipeIngredients
- 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.
Tips
Freeze leftover pancakes and reheat in the microwave for 90 seconds.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 203 |
| Fat | 8 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 28 g |
| Fibre | 1 g |
| Sugars | 10 g |
| Protein | 5 g |
| Sodium | 452 mg |
