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Festival Foods

Pancake Mini Muffins

These Pancake Mini Muffins are the perfect on-the-go breakfast!

  • Pancake Mini Muffins
  • Ingredients
    • Cooking spray
    • 1 ½ cups all purpose flour
    • 1 ½ cups whole wheat flour
    • 1 Tbsp. baking powder
    • 2 Tbsp. ground flaxseed
    • 3 Tbsp. sugar
    • ¾ tsp. salt
    • 2 ½ cups skim milk
    • 2 whole eggs
    • 1 Tbsp. vanilla extract
    • 2 Tbsp. canola oil
    • 2 Tbsp. melted butter
    • 1 cup blueberries
    • ¼ cup maple syrup (optional)

    1. Preheat the oven to 425°F. Spray a mini-muffin pan generously with cooking spray. Set aside. 1. Sift together flours, baking powder, flaxseed, sugar and salt. Set aside. 1. Whisk together milk, eggs and vanilla. 1. Combine dry ingredients and wet ingredients, then stir in canola oil and melted butter. If batter is too thick, stir in a little milk. 1. Fill cups on prepared muffin pan ⅔ full. Drop 2-3 blueberries into each cup. Bake for 8-9 minutes, or until golden brown. 1. Serve with maple syrup!


    Calories 200, Total Fat 6g(Saturated 2g, Trans 0g), Cholesterol 0mg, Sodium 320mg, Total Carbohydrate 30g (Dietary Fiber 3g, Sugars 6g), Protein 7g, Vitamin A 4%, Vitamin C 2%, Calcium 15%, Iron 8% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

    Serves: 12 servings

    Winter Vegetarian Summer Spring Sodium Smart Snack Kid-friendly Fall Breakfast/brunch Baking American