I can admit defeat.
Pancakes have defeated me. I cannot make pancakes. If I had to make a batch of pancakes or face certain death – I wouldn’t make it out alive. Yes, I can mix up a good batch of pancake batter, my issue lies in using the griddle to bake the pancakes. Just when I think I have everything figured out, I end up with either super raw or super burnt pancakes. Ugh.
While I can admit defeat, I can also get super creative and work my way around my weaknesses. Enter the pancake muffin. All the light and fluffy goodness of a traditional pancake – minus the griddle.
Once I figured out how to make pancake muffins, the challenge was on to make them super delicious. Adding seasonal fruit is the simplest way. There is something so amazing about biting into these pancakes and having the blueberries “pop!” – so good!
These lemon blueberry pancake muffins make an easy early morning breakfast for the kids. Make and freeze a batch on the weekend, then warm them up in the oven/toaster oven in the morning. Breakfast is made.
Lemon Blueberry Pancake Muffins
1 1/2 cups all purpose flour
3 1/2 tablespoons baking powder
1/4 tsp salt
1 1/4 cup milk (I used skim milk)
1 large egg
3 tbsp melted butter
zest of 1 lemon
2 tablespoons lemon juice
1 cup fresh blueberries
maple syrup
Begin by whisking flour, baking powder, lemon zest and salt in a large bowl.
Stir in the milk, egg, lemon juice and melted butter.
Once everything is stirred together, use a 1/4 cup measuring cup to scoop the batter into a buttered muffin tin…alternately you could spray the pan with oil.
Drop blueberries into the muffins. Add as many as you like. I added 8 – 10 blueberries to each muffin.
Bake the muffins in 375°F oven for 12-15 minutes. You can make these in a mini-muffin tin and bake from 5-8 minutes. Until a toothpick poked in comes out clean.
Transfer to a wire rack to cool. At this point the muffins can be frozen and then warmed up in a toaster oven or regular oven, when you are ready to enjoy them.
Top the pancake muffins with maple syrup and enjoy.
Lemon Blueberry Pancake Muffins
Ingredients
- 1 1/2 cups all purpose flour
- 3 1/2 tablespoons baking powder
- 1/4 tsp salt
- 1 1/4 cup milk I used skim milk
- 1 large egg
- 3 tbsp melted butter
- zest of 1 lemon
- 2 tablespoons lemon juice
- 1 cup fresh blueberries
- maple syrup
Instructions
- Begin by whisking flour, baking powder, lemon zest and salt in a large bowl.
- Stir in the milk, egg, lemon juice and melted butter.
- Once everything is stirred together, use a 1/4 cup measuring cup to scoop the batter into a buttered muffin tin…alternately you could spray the pan with oil.
- Drop blueberries into the muffins. Add as many as you like. I added 8 – 10 blueberries to each muffin.
- Bake the muffins in 375°F oven for 12-15 minutes. You can make these in a mini-muffin tin and bake from 5-8 minutes. Until a toothpick poked in comes out clean.
- Transfer to a wire rack to cool. At this point the muffins can be frozen and then warmed up in a toaster oven or regular oven, when you are ready to enjoy them.
- Top the pancake muffins with maple syrup and enjoy.
Notes
Nutrition
Today’s recipe is another one of our twists on a Chef Jamie Oliver recipe. Our lemon blueberry pancakes are a twist on Jamie Oliver’s One Cup Blueberry Cupcakes. What fun and delicious twist do you add to your favourite pancakes?
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