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!
Whole Wheat Mini Pancake Muffins
Source: Adapted from Bakerella
1 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk or 2/3 cup milk mixed with 1 tbsp. white vinegar
2 tablespoons pure maple syrup*
2 tablespoons melted butter**
1 tsp. vanilla extract
1 tsp. cinnamon
chocolate chips, blueberries, or your favorite little morsel for pancakes
*It is crucial that you use real maple syrup here, it makes such a difference. Both Sam's Club and Aldis both sell it inexpensively.
**I have successfully made these with whole wheat flour, applesauce instead of butter, and reduced the sugar. This recipe easily adapts to healthier ingredients.
Preheat oven to 350 degrees and spray a 24 cup mini muffin tin with cooking spray.
If you are using the milk and vinegar mixture, pour vinegar into milk and allow to sour for at least 5 minutes.
In a bowl, whisk together all dry ingredients. In a separate bowl, mix together all wet ingredients. Combine the two bowls and stir until all dry ingredients are incorporated into the wet. It is fine to still have lumps, don't overmix. If you are using a chocolate or blueberries, add them now and fold to combine. Fill each muffin tin almost to the top and then bake for 10-11 minutes. We like ours crispy on the outside and soft in the inside, so I always do at least 11 minutes.
Cool for a minute and then remove from pan. If they stick, use a tooth pick around the edges to help remove them from the pan. Serve immediately and enjoy!
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