PBJ Pancake Muffins  - Drizzle Me Skinny! (2024)

There’s nothing like a delicious and fun breakfast to kick off a positive day! For me, starting my morning with something tasty that makes me smile sets the tone for everything to come. That’s why I’m so excited to share these adorable PBJ pancake muffins – they’re not only incredibly yummy, but they also require just 3 ingredients! Super easy to whip up, these cuties are perfect for a busy morning. You can vary the jam flavor which is always fun – grape, strawberry, raspberry, and even orange marmalade work well. You could also make them nut free by using Sunbutter if needed. They’re just as delicious that way.

Plus, served alongside a generous helping of fresh fruit, they create a complete and satisfying breakfast that clocks in at only 9 Weight Watchers Points. Who says healthy can’t be fun and delicious? So ditch the boring routine and fuel your day with a smile – give these delightful pancake muffins a try!

Three reasons why you need to make this recipe!

Ever wanted a healthy PB&J?

Now you can! In a fun mini muffin form. These mini pancake muffins are packed with the flavors of peanut butter and jelly, without a ton of sugar and carbs.

PBJ Pancake muffins are high in fiber.

They have more fiber than sugar which is not typical for a muffin! Thanks to Kodiak’s mix these muffins are able to stay under 1 gram of sugar per muffin, and boast over 1 gram of fiber each!

The whole recipe is under 300 calories!

You could technically fit the whole batch into your calories and Weight Watchers points if you wanted. You’d get over 9 grams of fiber and 18 grams of protein, all for just 260 calories.

Ingredients you need to make PBJ Pancake Muffins:

• ½ cup Kodiak cakes flapjack and waffle buttermilk mix
• ½ cup water (might be a little less depending on what mix you use)
• 2 tablespoons sugar free jam
• ½ tablespoon light or reduced fat peanut butter melted

How to make PBJ Pancake Muffins (step by step):

1. Preheat the oven to 350F, and spray a mini muffin tin with nonstick cooking spray.
2. Mix the pancake mix and water together and pour out into 9 of the mini muffin holes.
3. Bake them in the oven for 12 minutes. Remove from the oven and push a well down in the middle of the mini muffins. I just use a small teaspoon.
4. Place the jam in a small zip lock bag and cut a small hole on the corner. Pipe the jam out into the centers of the muffins.
5. Return to oven for 5 more minutes. Let them cool for a few minutes then using a knife to scrape around the edges, gently remove the muffins from the tin.
6. Melt the peanut butter in the microwave for 30-40 seconds, and using a small spoon, drizzle it over the muffins.

Makes 9 mini muffins. Nutrition info for 1 mini muffin: Calories 29, Fat 1 g, Saturated fat .07 g, Carbs 5 g, Fiber 1.28 g, Sugars .44 g, Sodium 47.5 mg, Protein 2 g.

WW Points For PBJ Pancake Muffins:

• Kodiak cakes flapjack and waffle buttermilk mix 6 points
• Sugar free jam 1 point
• Light or reduced fat peanut butter melted 2 points

1 point per mini muffin based on the WW app recipe creator.

If you’re using an older version of WW, check out these points below.

Freestyle SP- (blue & purple) 7 points for the whole recipe using WW recipe builder

Smart Points- (green) 7 points for the whole recipe using SP calculator

Points Plus- 6 points for the whole recipe using PP calculator

Different ways to change up this recipe:

• Kodiak has different mixes and some may be thicker than others. You might have to adjust the water amount. The batter will be on the thin side but not super runny.
• You can use a different pancake mix- just be mindful of the points.

Tips and Tricks for Making PBJ Pancake Muffins:

• PBJ Pancake Muffins freeze well for up to three months. You could also just keep them in the fridge for up to seven days.

Similar recipes you’ll enjoy:

• Apple Cranberry Oatmeal Bake
• Buffalo Chicken and Potato Casserole
• Chicken Parmesan Casserole