PANCAKE CUPCAKE RECIPES RECIPES

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PANCAKE CUPCAKES RECIPE - FOOD.COM



Pancake Cupcakes Recipe - Food.com image

Make and share this Pancake Cupcakes recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 7

2 cups original Bisquick baking mix
1 cup milk
2 eggs
1/4 cup butter
12 tablespoons cream cheese (see notes for other suggestions)
4 tablespoons confectioners' sugar
12 tablespoons maple syrup

Steps:

  • Preheat oven to 400 degrees.
  • Generously coat the bottom & sides of a 12-muffin tin with butter.
  • Mix together Bisquick, milk, and eggs.
  • Fill each cup in the muffin tin half-way. Add 1 tbsp of cream cheese (or other filling, like Nutella, Jam, Jelly, etc.) to the middle of each muffin, then cover with the remaining pancake mix.
  • Bake 20 minutes.
  • Remove from oven, place on serving dish & use a flour sifter to sprinkle with sugar.
  • Serve with warm syrup.

Nutrition Facts : Calories 257.9, FatContent 13.6, SaturatedFatContent 7.1, CholesterolContent 64.6, SodiumContent 348.8, CarbohydrateContent 30.1, FiberContent 0.4, SugarContent 16.9, ProteinContent 4.5

CLASSIC PANCAKES RECIPE - BETTYCROCKER.COM



Classic Pancakes Recipe - BettyCrocker.com image

This classic pancake recipe has appeared in every Betty Crocker cookbook since 1950. Pancakes are a breakfast tradition and are so easy to make. Our pancakes from scratch calls for regular milk, but we also give a variation to use buttermilk. Top either version with maple syrup or fresh fruit. Be sure to try our new twist, made with cornmeal, they’re hearty and have a delicious buttery syrup on top.

Provided by Betty Crocker Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 9

Number Of Ingredients 7

1 egg
1 cup Gold Medal™ all-purpose flour or whole wheat flour
1 tablespoon sugar
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
2 tablespoons vegetable oil or melted butter

Steps:

  • In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
  • Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

Nutrition Facts : FatContent 1/2 , ServingSize 1 Pancake, TransFatContent 0 g

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