Disclosure: This is a sponsored post on behalf of the Milk Mustache “got milk?” Campaign for June Dairy Month. Regardless, all opinions and thoughts are 100% my own.
How do you serve up a healthy breakfast on the go? Sundays are really the only day we get up with an alarm around here, and we are often scrambling for breakfast. The girls are normally up early enough to eat a bowl of cereal, but the rest of us are left grabbing something on the way out the door. Plus, when we go on road trips we typically leave in the wee hours of the morning and need a good meal on the road.
Homemade Pancake Muffins
Trying to find a delicious recipe that would incorporate this need actually led us to fun bite-sized Homemade Pancake Muffins. These are perfect not only for eating on-the-go, but, well, for little hands as well. I can easily sit the girls down with a few pancake muffins and a glass of milk at they are content. Not to mention, they get a full belly and good start to their day.
Nine out of 10 kids (92%) age 8-12 said they love to drink milk at breakfast, because it’s good for them (64%), it will help them grow (58%), and they love the taste (56%).
I know that my kids are no exception. They enjoy a tall glass of milk with their breakfast, for dipping cookies, or to help put them down for the night. In fact, they rarely go a day without starting it with milk.
Survey results showed cereal is kids’ favorite summer breakfast, which is good news for parents looking for a quick, easy breakfast option with nutrients they need, including high-quality protein in milk, to power through their mornings.
Therefore, the Homemade Pancake Muffins are a delectable compliment to a protein-packed glass of cold milk. Plus, they are not hard to make!
- ¼ cup milk
- 1 tbsp sugar
- dash of salt
- 1 egg
- 1 tbsp butter, melted
- 1 tsp vanilla extract
- 1 cup flour, sifted
- 1 tbsp maple syrup (optional)
- Mix egg, salt and sugar together with an electric beater.
- Fold vanilla extract and milk into mixture until well blended.
- Add flour to mixture gradually while whisking with beater.
- Pour in butter and continue to fold until all ingredients are mixed well. Add (optional) maple syrup and mix.
- Add more milk or flour to reach desired consistency.
- Pour into (greased on non-greased) muffin pan.
- Bake for 15 minutes at 375° or until golden brown.
- Serve with a side of syrup and cold milk.
Delicious! And they are the perfect size for packaging up to go… or save them in the freezer and heat them up for a hurried breakfast day. With the syrup baked into the muffin, you really have all you need to enjoy. Grab your traveling tumbler full of milk and you are set!
What is your “go to” breakfast for your family?
You can find great recipes and helpful breakfast tips at TheBreakfastProject.com. It is a fun resource for parents and kids alike to find new ideas and discover more about the benefits of a healthy breakfast served up with milk. Plus, don’t forget to enter to win a June Dairy Month gift basket sponsored by the Milk Mustache “got milk?” Campaign.
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