Breakfast Cupcakes

By tdabbs

make sure to prep topping like whip cream, bacon, mini chocolate chips and fruit

Ingredients

• 2 cups Buttermilk Pancake Mix
• 2/3 cup white sugar
• 1 1/3 cup water called for on the back of the box
• 2 large egg, room temperature
• 4 tablespoons unsalted butter, melted OR vegetable oil
• 2 teaspoon vanilla extract
• May substitute pancake mix with 2 cup flour, mixed with, 2 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt and use buttermilk instead of water.

Preparation

Step 1

Preheat oven to 350°F. Spray muffin pan with non-stick cooking spray or line with 6 baking cups.

Stir together pancake mix and sugar in a large bowl. Whisk together water, egg, butter and vanilla in measuring cup. Pour the wet ingredients into the dry mixture and gently mix together until just incorporated (it's ok if a few lumps remain, do not over mix). Distribute batter between the 6 cups, filling batter up to the top. Bake for about 14-16 minutes, or until pancake cupcakes are puffy and a toothpick comes out clean.