Disclosure: I asked to receive Enjoy Life foods complimentary because I’m such a huge fan. This post is made out of pure love for their products. As always, all opinions are my own. Full PR & Disclosure here. 

Hooray, It’s National Pancake Day!

I love that there’s a day dedicated to pancakes. I mean who wouldn’t love a day dedicated to soft, fluffy melt-in-your mouth goodness topped with syrup?!

To celebrate, we decided to have some fun and put a twist on the classic pancake by making them into muffins!

Muffins are so much fun to eat and this recipe doesn’t disappoint. I love that you can make these on a Sunday and pop them in the freezer to pull out and heat up any day of the week!

We wanted to try out a couple of variations so we made 4 different kinds: cinnamon sugar, blueberry, sausage & cheese and chocolate chip!

To start we used the pancake & waffle mix from Enjoy Life. We love this mix because it tastes great and it’s free of the top 8 most common food allergens including gluten, wheat, dairy, soy, eggs, tree nuts, peanuts, fish and shellfish…whew! If you’re ever interested in checking them out to learn more, click here to visit their website.

We mixed up the batter according to the directions and set aside. While I cooked up the breakfast sausage, my hubby grated the cheese and my son grabbed the blueberries and chocolate chips (also from Enjoy Life for those of you who don’t eat dairy).

We placed a liner in each cupcake hole and added 2/3 of the pancake batter to each one. Then we had fun filling them with all the goodies and baked them for 15-20 minutes on 350°.

After letting them cool for 5 minutes in the pan, we took them out to finish cooling on a wire rack for another 5-10 minutes.

You can eat right away, dipped in syrup, or you can throw in a Ziploc bag and toss in the freezer for later. Whenever you’re ready, just pop in the microwave for 1 minute and enjoy!

Pancake Muffins

Ingredients:

• Enjoy Life’s Pancake & Waffle Mix (plus oil & water)
• Your favorite toppings!

Directions:

Pre-heat oven to 350°. Mix pancake mixture according to package and pour into lined cupcake pan until each one is 2/3 full. Drop blueberries, sausage & cheese, and chocolate chips into each cup or sprinkle cinnamon sugar on top. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes and then move to rack until completely cooled. Enjoy with a side of maple syrup or store in a Ziploc bag in the freezer for an anytime snack!

If you’re like us and you need allergen free foods, check out our Apple Pie Smoothie featuring the new crunchy minis vanilla honey grahams from Enjoy Life. It tastes like liquid apple pie!