A grab and go pancake cup made in a muffin tin and stuffed with fresh strawberries. The perfect breakfast for hectic mornings!
I’d much rather go for waffles. Waffles, I adore.
When I lived in Utah, there was a traveling waffle truck that served belgian waffles covered in cookie butter spread, whipped topping, and fresh fruit. My first encounter with this magical truck? I worked at a restaurant at Thanksgiving Point and this waffle truck happened to stop just outside of the restaurant one very slow Saturday morning.
Our manager went out and bought the staff three different waffles to share. I know, coolest boss ever.
These waffles were the very, very best breakfast I had ever had. I’m talking, melt-in-your-mouth-delicious. The husband and I try to replicate these waffles, but our replication ends up more like regular waffles drenched in cookie butter and lots of whipped topping. It’s still pretty good, I must say.
Anyways, since I’m not the biggest pancake fan, I decided to make pancakes in a different form. Pretty much a muffin-like form.
And an easy, on-the-go kind of breakfast. But, don’t get me wrong, these pancake cups do not have to be on-the-go. In fact, they make a fantastic breakfast at home covered in syrup, cookie butter (yes, I had to), and some whipped topping.
When covered in all such mentioned toppings they become melt-in-your-mouth delicious and are such a fun way to eat breakfast. After these pancake cups, I can no longer claim to not be obsessed with pancakes. In fact, I may even prefer them to waffles!
Plus, the strawberries in them? BURST of fresh fruity flavor which I love. And you can change the fruit up however you want – raspberries, cherries, blueberries, blackberries… I would stick to berries in these, but you’ll have to let me know if you try anything else crazy in them!
Another great thing about this breakfast is you can make a huge batch of these and freeze the ones you won’t finish up within the week.
When you want some delicious pancake cups, just pull them out of the freezer the night before and warm them up in the morning. Although, warming up is completely optional. They also taste really great at room temperature. At room temperature is the baby’s favorite way to eat them. Correction. He likes when I break off little tiny pieces and put them on his high chair.
And although half of the pieces end up all over the floor, he giggles and smiles through the rest of them. <– Proof of his love for these!
- 1 cup flour
- 1/4 cup + 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 large egg
- 1/2 cup unsalted butter melted
- 3/4 cup milk 1% milk fat or higher
- 1/2 teaspoon vanilla extract
- 3/4 cup strawberries
- Optional: syrup, whipped topping, cookie butter (biscoff)
- Preheat the oven to 350 degrees F. Lightly grease and flour (do not use cupcake liners) 9 cavities of a muffin tin, fill up the other three cavities halfway with water (this ensures even baking). Set aside.
- Combine the flour, sugar, and baking powder in a bowl and stir to combine.
- In another bowl, lightly beat the egg. Beat in the butter, milk, and vanilla.
- Combine the wet and dry ingredients until completely mixed together.
- Remove the stems of the strawberries and chop into small pieces. Combine the strawberries with 1/2 tablespoon of flour and mix.
- Fold the strawberry pieces into the batter.
- Using a cookie scoop, scoop up the mixture into the prepared muffin tin.
- Bake for 14-16 minutes or until lightly browned around the edges.
- Remove and allow to cool.
- if desired, top with cookie butter, maple syrup, and whipped topping.
- Serve immediately if you chose to top with optional toppings.
- If desired, freeze leftovers and remove to thaw the night before you want to eat one.
Here are some more on-the-go breakfast ideas: