<p>Change up your breakfast routine with these pancake inspired cakes, topped with maple cream cheese icing.</p>
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Ingredients
- 1 1/2 cups Pancake/Biscuit/Baking Mix
- 1 individual Egg
- 2 tablespoons melt Butter
- 1/2 cups Milk
- 1/2 cups Buttermilk
- 8 ounces soften Cream Cheese
- 3 tablespoons Maple Syrup
Freezer Containers
Supplies
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine pancake mix, egg, butter, milk, and buttermilk in a large bowl.
- Spray muffin tin with cooking spray.
- Divide pancake batter among cups.
- Bake at 350 degrees for 15 minutes.
- Remove from oven and allow to cool.
- Combine cream cheese and maple syrup.
- Top muffins with cream cheese mixture.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine pancake mix, egg, butter, milk, and buttermilk in a large bowl.
- Spray muffin tin with cooking spray.
- Divide pancake batter among cups.
- Bake at 350 degrees for 15 minutes.
- Remove from oven and allow to cool.
- Combine cream cheese and maple syrup.
- Divide cupcakes among indicated number of gallon freezer bags.
- Divide cream cheese mixture among indicated number of pint freezer bags.
- Place pint bags inside gallon bags, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Heat cupcake in microwave for 1 minute, or until warm.
- Top with cream cheese mixture.