These pancake muffins are an old recipe here from the blog (old is a relative term since the blog is less than a year old!) but I am reposting this recipe today because I made it over the weekend and changed up the ingredients a little bit. I used white whole wheat flour instead of the regular AP flour and I have to say, I think they were even better than the original. I absolutely love the texture that the whole wheat flour gives to these.
White Whole Wheat flour is a new product to me. It has the exact same nutrition as regular whole wheat flour, but it is harvested from a lighter grain, thus giving it a lighter appearance and a smoother texture than regular whole wheat. It is also a very subtle wheat flavor, and I think your kids will have no idea that these are healthy! If you haven’t tried this flour yet, I urge you to pick some up! I also added cinnamon to the recipe this time and think it really brought out a great flavor!
Mini Maple Pancake Muffins is quite the mouthful. We like to call them Puffins at our house, which launches Adele into a rousing rendition of “Do You Know the Muffin Man” with pancake shoved into her mouth. Long name aside, these pancake muffins are the perfect Saturday morning breakfast and are quick and easy to make. You make the batter and then let them cook in the oven. That sure beats flipping pancakes in the kitchen and getting the leftover reject pancakes while everyone else is eating the nice hot ones! They are the perfect size for little fingers to hold and dunk into syrup, which makes them a hit with kids, but your family members of all ages will love eating these little bite sized muffins!
These are very adaptable and you can choose your favorite pancake mix in to include! I like to use chocolate chips, blueberries, or minced up strawberry pieces. My sister in law makes a delicious strawberry syrup that I think would be great over these, too!