Fruit-stuffed Pancakes To Go

Serves: makes 9 pancakes in a cup

Prep time: 45 minutes, including 25 minutes of baking time


  • 3 cups pancake mix, and eggs and milk, as called for in the instructions for the mix
  • 2 cups fruit (I used red raspberries and blueberries)
  • ½ cup water
  • 1/2 cup sugar
  • maple syrup for adding to pancakes
  • paper cupcake cups that are strong enough to stand on their own, or standard pleated paper cupcake holders in a cupcake pan


  1. In a small saucepan, put sugar, water, and 2 tablespoons of fruit and cook at low heat for 10-12 minutes until fruit dissolves and a thick syrup is formed.
  2. Wash remaining fruit and drain and set aside.  Make pancake batter according to directions on container.
    Grab N' Go Breakfasts

    Grab N' Go Breakfasts

  3. When fruit syrup is thickened, pour over remaining fruit and mix together.
  4. Fill paper cupcake holders ¼ full with pancake batter.
  5. Layer a spoonful of fruit into the holders.  Pour just enough pancake batter over the fruit to cover it, but do not allow batter to be more than three-quarters full in each cup.

    Grab N' Go Breakfasts

    Grab N' Go Breakfasts

  6. Bake at 350 degrees for 15-20 minutes (the length of time will vary, based on the size of the cupcake holders) until golden brown on top.
  7.  When ready to eat, cut a small round circle of pancake out of the top of the cupcake and pour some syrup into it.
  8.  Grab a fork and go!

    Note: If you’re making these the night before, store at room temperature and heat in microwave for 45 seconds before serving.

    Grab N' Go Breakfasts

    Grab N' Go Breakfasts

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