Mini Puffed Oven Pancakes


Breakfast is probably one of the best meals of the day because you can totally get away with eating dessert. And it still counts as a real meal. I mean really- cinnamon rolls, pancakes, waffles…. A total win-win in my book! These little cuties are no exception. What is with mini things that all of a sudden become 10 times cuter? It’s a fun mix up of regular ol’ pancakes. And they are adorable to boot. Super easy to mix up and pop in the oven. If I have heavy cream in the fridge, I can’t resist making whipped cream. And of course, thawed fruit puts it over the top in my book!


I am in total love with this recipe. My kids love it. And it is a perfect way to use up that extra whipped cream from the angel food cake roll… They are light and delicious. These would be super easy for a breakfast or brunch party. You could easily bake these before people arrive, then keep them in the warming oven or in a basket covered with a cloth and place the toppings in bowls alongside. Perfect!

Mini Puffed Oven Pancakes

Yield: about 24 mini muffin pancakes

  • 3/4 cup all-purpose flour
  • 3/4 cup milk
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2-3 tablespoons unsalted butter, melted (optional)
  • powdered sugar (optional)


Place a mini muffin pan on a cookie sheet (for easy removal), then place in the oven and preheat to 400ºF.  While oven is heating, place flour, milk, eggs, vanilla extract and salt in a blender and blend until smooth.  Carefully remove the pan from the oven and quickly spray the wells with non-stick spray. Fill the muffin wells 3/4 full with batter.  Place the pan in the oven and bake for 15-20 minutes, until puffed and slightly golden on top.  Remove puffs and place on a plate or platter.  Drizzle with melted butter and sprinkle with powdered sugar, if using.  Serve immediately with whipped cream, maple syrup, and thawed (or fresh) fruit, if desired.

Recipe adapted from Our Best Bites


Waffles of Insane Greatness with Caramelized Apples


I know, that title is a little presumptuous. But really, these are almost always the only waffles I ever make. They are so easy to throw together and have on the table in no time. These waffles are a great, light texture. I usually don’t wait the 30 minutes for the batter to sit, and I have never noticed a difference! They don’t have an overpowering flavor, so they make a great base for fruit or any other toppings you’d like. One of my favorite toppings is caramelized apples. It is always a great way to use up a couple of mealy apples rolling around in the back of your fridge. I use the same technique that I do in my oatmeal recipe. It works out really well!

Waffles of Insane Greatness

  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 Tablespoons sugar
  • 1/2 cup whole milk
  • 1/2 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 large egg, lightly beaten
  • 3/4 teaspoon vanilla extract

For the Apples

  • 1-2 apples, peeled, thinly sliced
  • 1 Tablespoon unsalted butter
  • 2 Tablespoons honey
  • 2 teaspoons ground cinnamon


In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar. Whisk together to blend. In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla. Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain. Set aside to rest for 30 minutes (optional).

Meanwhile, in a medium saucepan, over medium heat, melt the butter. Stir in the sliced apples, honey and cinnamon. Cook, stirring frequently, until the apples are golden and soft, 7-10 minutes.

Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Serve immediately, topped with the caramelized apples.

Source: Waffles from Annie’s Eats and caramelized apples from Island Bakes Original

Buttermilk Pancakes with Cinnamon Honey Butter


I have been on a bit of a breakfast kick lately, couldn’t you tell? I have to admit that these are my all-time favorite pancakes. I honestly rarely make any other kind. They are amazing plain, with syrup, fruit cooked in… you name it! Now, this cinnamon honey butter definitely puts them over the top. I just wanted to keep eating and eating, barely resisting scooping the butter out with a spoon.


Needless to say, these pancakes should be, need to be, in your upcoming Sunday breakfast! Or maybe a breakfast dinner? Yes! I love those. Once you have these, you’ll wonder why you’ve been eating boring pancakes all your life. Go make them and be happy!

Buttermilk Pancakes

  • 6 Tablespoons unsalted butter, melted
  • 2 cups buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt


In a medium bowl, whisk together the melted butter and buttermilk. Whisk in the eggs and vanilla extract.

In a separate bowl, whisk together the flour, baking soda and salt. Stir the dry ingredients into the buttermilk mixture until fully incorporated.

Heat a non-stick skillet over medium-high heat. Pour about a 1/4 cup per pancake onto the heated skillet. If adding fresh or frozen fruit to the pancakes, sprinkle on top of the uncooked pancakes. Cook until bubbles start to form, and the bottom is lightly brown. Flip over and cook until the bottom is lightly brown. Serve warm with cinnamon honey butter, or desired toppings.

Cinnamon Honey Butter

  • 1/2 cup butter, softened
  • 1/2 cup honey
  • 1 teaspoon ground cinnamon


Place butter in the bowl of a stand mixer. Beat on medium-high for two minutes. Add honey and cinnamon and beat for one minute longer. Store in the refrigerator.

*This recipe can easily be halved or doubled to your liking.

Source: Buttermilk Pancakes from Lily’s House and Cinnamon Honey Butter from A Farmgirl’s Dabbles