ON-THE-GO PANCAKE MUFFINS RECIPE BY TASTY
Here's what you need: flour, baking powder, salt, eggs, milk, maple syrup, butter, chocolate chips, raspberries, blueberry, banana
Provided by Camille Bergerson
Categories Bakery Goods
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375ºF (190ºC).
- In a large bowl, combine flour, baking powder, and salt.
- Add in eggs, melted butter, and maple syrup. Whisk. Add in milk and whisk until all ingredients are incorporated.
- Evenly distribute the batter in a 12-cup nonstick muffin tin. Top with fruit and chocolate chips.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Enjoy!
Nutrition Facts : Calories 153 calories, Carbohydrate 24 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, Sugar 4 grams
BANANA BERRY PANCAKES
Banana-nut pancakes are topped with yogurt and sliced berries then folded in half for a special breakfast or brunch treat.
Provided by MarthaWhite(R)
Categories Trusted Brands: Recipes and Tips MarthaWhite®
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Heat griddle or large skillet (if electric, heat to 350 degrees F). Spray lightly with no-stick cooking spray. Combine egg, milk, oil and muffin mix in medium bowl; stir until large lumps disappear (batter will be slightly lumpy).
- Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn, cook 1 to 2 minutes or until golden brown.
- Spoon yogurt and berries on half of each pancake. Fold over. Sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 25.8 g, Cholesterol 26.4 mg, Fat 9.6 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 210.6 mg, Sugar 15.7 g
TODD'S FAMOUS BLUEBERRY PANCAKES
My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.
Provided by Alison
Categories Breakfast and Brunch Pancake Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 24.7 g, Cholesterol 36.8 mg, Fat 2.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 397.4 mg, Sugar 4 g
SKILLET BLUEBERRY MUFFIN PANCAKES
If you are hankering for blueberry muffins, but don't have a muffin pan handy. Or maybe you just don't feel like cranking up the oven on a hot summer day. You can cook these in a skillet, using a muffin batter the same you would use pancake batter. And the results are really good! Why not just make blueberry pancakes? Though recipes will vary, most pancake and muffin recipes call for equal amounts of flour and eggs. But while pancakes call for more liquid, muffins get more (often way more) sugar, fat and baking powder. That's why muffins are dense and cakelike, while pancakes are light and fluffy. So while muffin batter cooked in a skillet may resemble a pancake, the taste is all muffin. You can even top the muffins with a blend of cinnamon-sugar (just as you would a muffin); this caramelizes beautifully when you flip them. And while muffins can take half an hour to bake, these pancake-style muffins cook up in just minutes. Recipe from J.M. Hirsch, AP food editor.
Provided by CookingONTheSide
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, stir together the flour, sugar, baking powder, cinnamon, salt and lemon zest.
- In separate bowl or 2-cup liquid measuring cup, whisk together the milk, egg, oil and vanilla.
- Add the liquid ingredients to the dry, then stir just until a batter forms.
- Gently stir in the blueberries. Set aside.
- In a small bowl, mix together the brown sugar and cinnamon.
- Heat a large skillet over medium.
- Coat the skillet with cooking spray, reduce heat to low, then ladle batter into the skillet, using about 1/4 to 1/3 cup per muffin.
- Do not crowd the pan, as the muffins will spread.
- Sprinkle the top of each muffin with a bit of the topping.
- Cover and cook for 6-8 minutes, or until risen and browned on the bottom.
- Use a spatula to flip and cook for another 2-4 minutes.
- Repeat with remaining batter.
- Note: This recipe also works well with white whole wheat flour as with all-purpose flour, so substitute equally if you want a whole-grain option.
Nutrition Facts : Calories 504.2, Fat 11.2, SaturatedFat 2.4, Cholesterol 55, Sodium 615, Carbohydrate 91.6, Fiber 4, Sugar 36.1, Protein 10.6
PANCAKE CUPS RECIPE BY TASTY
Here's what you need: flour, milk, eggs, butter, vanilla, topping of your choice
Provided by Tasty
Categories Breakfast
Time 30m
Yield 12 cups
Number Of Ingredients 6
Steps:
- Blend all ingredients in a blender until completely combined.
- Divide among all the cups of a greased muffin tin, cups will be about ⅓ full.
- Bake at 400°F (200°C) for 13-15 minutes. Pancakes will puff up super big, then deflate when you remove them from the oven.
- Fill with whatever you want-fresh fruit and syrup, bacon and eggs, sausage, or jam and whipped cream.
- Enjoy!
Nutrition Facts : Calories 66 calories, Carbohydrate 5 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
TRIPLE BERRY PANCAKES
Muffin mix makes magnificent pancakes. Check it out!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 9
Number Of Ingredients 6
Steps:
- Heat griddle or skillet over medium heat or electric griddle to 300°F (grease if necessary).
- Stir all ingredients except powdered sugar until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
- Cook about 3 minutes on each side, turning once, until golden (watch closely--pancakes brown quickly). Sprinkle with powdered sugar or serve with syrup.
Nutrition Facts : Calories 125, Carbohydrate 16 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg
BLUEBERRY PANCAKES
Open your own pancake house on a weekend morning with these fruit-filled breakfast gems!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 15
Number Of Ingredients 5
Steps:
- Drain blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix, water, oil and eggs in medium bowl just until blended. Gently stir blueberries into batter.
- Grease heated griddle if necessary. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until golden. Turn; cook 1 minute until golden.
- Heat reserved blueberry liquid and syrup. Serve syrup with pancakes.
Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg
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