pancake mini-muffins

I hope everyone had an awesome Thanksgiving weekend! We celebrated by doing… absolutely nothing! It was great! We went to sleep early, slept in late (well, if 7:30 am counts as late…), and watched some of our favorite TV shows and movies. We also did an awesome deep cleaning of our house, and now everything feels much more refreshing. We’re planning a really low-key Christmas this year, so we didn’t even hit up any Black Friday sales. It was nice to just have time as a family to relax and cuddle and play.

One of my favorite things about weekends and days off is that we get to have breakfast together! On work days, Geoff leaves around 6:45, so we don’t usually have much time for breakfast. It’s nice when things are a little slower-paced and we can cook together. We made these tasty pancake mini-muffins over the weekend, and they were a hit with everyone! I think Lizzy shotgunned four of them within the course of about five minutes. The great thing about this recipe is that it’s infinitely customizable… you can add pretty much anything you can think of! Blueberries, chocolate chips, grated apple… even cheese and chives would be yummy! They made for a nice break from our typical pancakes.

Pancake Mini-Muffins
It Bakes Me Happy

1 1/2 c flour
1 c buttermilk
2 eggs, extra large
2 Tbs sugar
2 Tbs oil
2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon

Preheat your oven to 350º and prepare a 24 cup mini muffin pan with cooking spray. In a large bowl whisk together the flour, sugar, baking powder, salt and cinnamon. Add the buttermilk, oil and eggs and mix until a lumpy batter forms. Spoon 1 Tbs of batter in each well of the muffin pan and bake for 13-15 minutes, until slightly golden and a tester comes out clean. Remove from the oven cool in the pan 5 minutes and serve warm.