Breakfast cupcakes (pancakes)

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 94.7
  • Total Fat: 3.2 g
  • Cholesterol: 15.4 mg
  • Sodium: 224.9 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.1 g

View full nutritional breakdown of Breakfast cupcakes (pancakes) calories by ingredient
Report Inappropriate Recipe

Submitted by:


modified from recipe without frosting. modified from recipe without frosting.
Number of Servings: 12


    Wheat flour, white, all-purpose, enriched, calcium-fortified, 1.25 cup (remove)
    Baking Powder, 2 tsp (remove)
    Salt, .5 tsp (remove)
    *Skippy Natural Creamy Peanut Butter, 4 tbsp (remove)
    Egg, fresh, 1 large (remove)
    *Splenda, 6 tsp (remove)
    *Almond milk - Silk - vanilla, 10 oz (remove)


Preheat to 350.

Mix flour, b powder and salt.

In seperate bowl mix pb, egg and sugar until combined, then whisk in milk.

Whisk wet into dry ingredients until just combined.

Divide evenly in 12 pregreased muffin tins.

Bake about 20 min. until toothpick comes out clean.

Original recipe was for 20 mini muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user TWINS7307.

Rate This Recipe