While homemade pancakes seem like a weekend breakfast treat, these muffins are the perfect way to enjoy that pancake flavor you love on a busy work or school morning -- or even a lazy Sunday at home. They offer the great grab-and-go convenience of a muffin, with the yummy flavors of a pancake.
Baking them in a muffin pan means you don't have to stand over the stovetop spooning out batter and cooking each pancake individually. Just divide the batter among the cups of a muffin pan and bake! These pancakes muffins are delicious right out of the oven but can be stored in an air-tight container in your refrigerator for 2-3 days. To reheat, simply microwave or place in a toaster oven.
Starting The Day Out Right
The use of whole wheat flour in addition to all-purpose flour in this recipe means you can start your morning with a serving of nutrient-rich whole-grains. Not only do whole grains help keep you full, but they also help keep your heart healthy. Replacing refined grains in your diet with whole grains can help lower your risk of heart conditions such as heart disease and stroke, as well as type 2 diabetes and chronic inflammation. Additionally, the blueberries in these muffins are a good source of antioxidants and vitamins C and K.
Don’t have blueberries on hand? Feel free to make these pancake muffins your own by swapping them out for a different berry. Or switch up the flavor profile completely by adding in some diced apple and a sprinkle of cinnamon or some banana and chopped pecans. Get creative and have your family get involved with their favorite flavor combinations too. Just know that swapping ingredients will likely change the nutritional information of this recipe.
Whole-Grain Blueberry Pancake Muffins
Download a printable pdf of this recipe.
Yield: 12 muffins
Ingredients:
Vegetable oil cooking spray
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup fat-free milk
2 large eggs
1/4 cup real maple syrup
1 teaspoon vanilla extract
2 Tablespoons canola oil
1 cup fresh or frozen blueberries
Directions:
Preheat oven to 425°F. Spray muffin tin with vegetable oil cooking spray.
Mix flour, baking powder and salt together in a medium bowl. In a separate bowl, whisk together wet ingredients -- milk, eggs, syrup, vanilla and oil. Add the milk mixture to the dry ingredients and stir with a whisk until small lumps remain (do not over-mix). Fold in the blueberries.
Fill each muffin tin with about 1/4 cup of batter per muffin. Bake until lightly golden, about 15 minutes. Cool for a few minutes, then run a knife around the edges of the muffins to release.
Nutrition Information per Serving: 98 calories; 3 grams fat; 0.5 grams saturated fat; 36 mg cholesterol; 67 mg sodium; 15 grams carbohydrates; 1 gram fiber; 3 grams protein
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