Photo of Muffin Tin Pancake Cups


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.

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