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Muffin Tin Pancake Cups

This grab-and-go breakfast is a lifesaver during the holidays.


20 min

Serving size





  1. Preheat oven to 425°F with cupcake pan in oven.
  2. NOTE: Heating cupcake pan while oven preheats will ensure nice, crispy cups.
  3. Meanwhile, in a liquid measuring cup, combine coffee creamer and apple cider vinegar.
  4. Let set for a few minutes to thicken and create vegan “buttermilk.
  5. Once buttermilk is ready, combine all ingredients in bowl and whisk until smooth. If desired, fold in 1 cup of frozen fruit.
  6. When oven is preheated, remove pan and quickly spray with non-stick spray.
  7. Fill cups 1/2 full with batter.
  8. Bake for 12-15 minutes, until knife inserted in center of cups comes out clean.
  9. Serve immediately with drizzle of maple syrup and pinch of sea salt