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Pancake Breakfast Muffins

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Pancake Breakfast Muffins
  • Prep 15 min
  • Total 35 min
  • Servings 12
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Recipe by Kristan Roland, Confessions of a Cookbook Queen Prep these pancake breakfast muffins ahead for fuss-free school mornings! Unlike traditional pancakes, these can be enjoyed on the go for a satisfying start to your day.
Updated Oct 3, 2016

Ingredients

Steps

  • 1
    Spray a large frying pan with nonstick cooking spray. Over medium heat, lightly brown diced Canadian bacon. Place on paper towels to cool.
  • 2
    Preheat oven to 375°F. Line 12 muffin tins with cupcake liners.
  • 3
    In a large bowl, combine Bisquick™ pancake and baking mix, eggs, and milk. Stir until just mixed -- mixture may have some lumps. Fold in cooled Canadian bacon pieces.
  • 4
    Fill prepared muffin tins 2/3 full. Bake for 15 - 20 minutes or until a toothpick inserted in the center comes out clean. Serve warm with butter, or cool to room temperature and freeze for later.

Tips from the Betty Crocker Kitchens

  • tip 1
    Get creative! Sub your favorite breakfast meat, fruit, or even top with butter and cinnamon sugar. The sky is the limit!

Nutrition

120 Calories, 3 1/2g Total Fat, 6g Protein, 15g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
30
Total Fat
3 1/2g
5%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
330mg
14%
Potassium
60mg
2%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
2g
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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