Make breakfast even easier by making your pancakes in the oven. No hot stove needed!!!
At first sight, these might look like muffins. UMM...no.
Pancake batter poured into muffin pan and baked.
How easy is that?
No standing behind a hot stove, flipping pancakes!!!!
PSL might have all its glory, BUT I'd prefer to eat my pumpkin.
With some maple syrup, Oh yassss!
Tender and fluffy!!! The secret: Butter is rubbed into the flour <---- fat coats flour, resulting in less gluten.
(I packed these in school lunch box with a side of maple syrup and was a winner!!!)
Freeze leftover pancake cups - Pop them into a zip lock bag and place in the freezer. Let 'em thaw at room temperature overnight and pop in the microwave to reheat.
Skill level - Easy
Pumpkin Streusel Pancake Cups
¼ cup packed light brown sugar
¼ cup walnuts, chopped fine
½ teaspoon ground cinnamon
Pumpkin pancake cups
1 ¼ cups all-purpose flour, scooped and leveled
1 ½ tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoons unsalted butter, room temperature
1 large egg, whisked lightly
½ cup pumpkin puree
1 cup buttermilk
maple syrup, for serving
To make streusel topping,
1. Stir together brown sugar, walnuts and cinnamon in a small bowl and set aside.
To make pancake cups,
1. Preheat oven to 350 degrees F with oven rack placed in the middle of the oven. Grease a 12-cup standard muffin pan with non-stick cooking spray. Set aside.
2. Whisk together flour, sugar, baking powder, baking soda and salt in a medium bowl. Add 2 tablespoons butter and mix with your fingertips, until evenly distributed and it looks like wet sand. Set aside.
3. In another medium bowl, whisk together lightly beaten egg, pumpkin puree and buttermilk until smooth. Add into the flour mixture and stir with a spatula until just mixed (do not over mix).
4. Evenly divide batter into the muffin pan (all 12 cups) and sprinkle with prepared streusel.
5. Place pan in oven and bake for about 22-24 minutes, until a tooth pick inserted in the middle comes clean.
6. Place pan on a wire rack to cool slightly. Remove pancake cups from pan and place on a wire rack to cool.
7. Serve pancake cups hot/warm/room temperature with maple syrup.
Makes 12 pancake cups
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Kelly @ Kelly Lynns Sweets and Treats
Mmmmm pumpkin pancake cups! How genius are you for this idea?!!! Yum!!!
Thank you Kelly:)
I love pancakes, but I hate flipping them one after the other..This is the best thing!! That streusel on top is perfect..I can imagine myself, enjoying them drizzled in maple syrup! YUM
Yes Deepika, this is totally easy and saves so much time. Thank you
Kelsie | the itsy-bitsy kitchen
I LOVE this idea! I might have to whip up a batch for Christmas morning 🙂
Katherine | Love In My Oven
How cute are these?!!? Pancakes can be so time consuming, especially when you've got a toddler pulling on your pant leg! I just know my kiddos would love these. I would personally prefer a pancake cup to a PSL any day!!
heather (delicious not gorgeous)
i kind of like flipping pancakes (to the point where i maybe daydream about being a brunch cook at a restaurant). BUT i'm not a morning person, so on days when i need to grab and go breakfast, these sound like they'd be perfect (: