Pancake Mini-Muffins

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Planning ahead saves time, right? I love when I find recipes that make life a little easier, especially school mornings! There are far more mornings than I care to admit when I have had to force my eyes to open; and the last thing I want to do is think about breakfast. These are so quick, easy and the kids love them 🙂

The best thing about these is that I don’t have to stand over a hot stove and flip each one! I made some minor changes by replacing all the AP flour with half whole wheat pastry flour, and buttermilk because I had plenty on hand. When ever I use this muffin tin, the baked goods love to stick; so instead of adding the chocolate chips to the batter we added a few to the tops. Once they finished baking/cooling completely, I bagged them and placed them in the freezer. In the morning, we microwave them for about 3 minutes at 50% power so they don’t dry out or become rocket hot. Once they’re all gone, I will make another batch because I’m sure they’ll fight over the last 6… Thanks for reading, enjoy! 🙂

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Pancake Mini-Muffins – adapted from The Pioneer Woman

  • 1 1/2 cups AP flour
  • 1 1/2 cups whole wheat pastry flour
  • 1 Tablespoon Baking Powder
  • 3 Tablespoons Sugar
  • 3/4 teaspoons Salt
  • 2 1/2 cups buttermilk
  • 2 whole Eggs
  • 1 Tablespoon Vanilla Extract
  • 4 Tablespoons Butter, Melted
  • Chocolate chips, optional
  • coconut oil to prep the tin (or whatever you prefer)

Preparation Instructions

Preheat oven to 400 degrees

Sift together flour, baking powder, sugar, and salt. Set aside.

In a large bowl, combine buttermilk, eggs and vanilla

Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.

Spray a mini-muffin pan generously with coconut oil. Fill cups 2/3 full. If using chocolate chips, drop 2 to 3 onto each cup.

Bake for 8 to 10 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)

Serve warm with warm syrup!

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Buttermilk Waffles

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School  just started up again and breakfast time can be a bit of a hassle, and I love having waffles in my freezer for easy, no-brainer breakfasts. I doubled this batch and it made 14 – 1/2 cup waffles that I “healthified” slightly by using whole wheat pastry flour and some grapeseed oil instead of all butter. These are lightly crispy, fluffy with just a touch of sweetness; and they don’t even need syrup. Once the waffles cool, I pull them apart, stack them, bag them and freeze them. Depending on how much time I have in the mornings, I’ll reheat them in my oven at 35o for 7-10 minutes – or if we’re running late, the microwave works just fine. Thanks for reading, enjoy!

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Buttermilk Waffles – slightly adapted from Completely Delicious

**Click the link for the unmodified recipe**

  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 cups AP flour
  • 1/4 cup butter
  • 1/2 cup grapeseed oil
  • 1/2 cup sugar
  • 1/2 cup arrowroot powder or cornstarch
  • 4 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 1/2 cups buttermilk
  • 4 eggs
  • 2 tsp. vanilla extract

Directions –

In a large bowl, combine the flour, sugar, cornstarch, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, melted butter and vanilla. Add the buttermilk mixture to the dry ingredients and stir until just combined.

Preheat a waffle maker according to manufacturer’s instructions. Grease with non-stick spray if necessary. Pour scant 1 cup batter into the hot waffle maker (1/2 cup for smaller waffle irons). Cook until golden brown, and serve.

Chocolate Chip Waffles

I promised my kids that I would make waffles for breakfast before school…I was a slacker these past two weeks! My kids love anything with chocolate chips for breakfast, so these are perfect. This batch is huge, and now I have 60 quarters in the freezer for easy (ahem…lazy) mornings. Thanks for reading, enjoy!

Chocolate Chip Waffles – adapted from Add A Pinch

  • 2 cups whole wheat pastry flour
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 3 tablespoons sugar (*I used vanilla sugar*)
  • 3 teaspoons baking soda
  • 1 1/2 cups chocolate chips
  • 4 cups buttermilk
  • 4 eggs
  • 1 stick butter, melted
  • 1 teaspoon vanilla

Directions –

  1. Whisk together flour, salt, sugar, and baking soda.
  2. Toss in chocolate chips and coat well with flour mixture.
  3. Mix together buttermilk, eggs, butter, and vanilla.
  4. Pour into dry mixture and stir together just until combined.
  5. Pour batter into waffle iron and cook to your iron’s instructions.
  6. Serve immediately with your favorite syrup.

Whole Wheat Apple Muffin

I added all the brown sugar into the batter…woops! I have a bad habit of not reading through an entire recipe – don’t be like me 😉  I figured the extra sugar couldn’t hurt these, and I was right. I didn’t add more to the tops, but next time I will be sure to remember that “divided” step. The kids and I love these and they are really flavorful, fluffy and moist. One of the ways I safeguard against dense baked goods that require whole wheat flour, is to make the simple substitution of whole wheat pastry flour. Another easy modification is to add the buttermilk and flour in three additions to the butter/sugar/egg mixture. The resulting batter is light and fluffy and baked into 16 Fall inspired muffins. And about the temperature called for in these – I cut it back to 350 degrees on convection for 20 minutes and they came out perfectly. Thanks for reading, enjoy!

Whole Wheat Apple Muffins – adapted from Smitten Kitchen via King Arthur Flour

Yield: They said 12, I got 16

  • 1 cup (4 ounces) whole wheat pastry flour
  • 1 cup (4 1/4 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 cup dark brown sugar, packed, divided
  • 1 large egg, lightly beaten
  • 1 cup (8 ounces) buttermilk or yogurt
  • 2 large apples, peeled, cored, and coarsely chopped

Directions –

Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

Whole Wheat Buttermilk Pancakes

Quick Post: My girl asked nicely for chocolate chip pancakes 🙂 I have never tried any batter that wasn’t all AP flour, so I was a little worried these would become heavy. These were light, fluffy and slightly sweet. Thanks for reading, enjoy!

Whole Wheat Buttermilk Pancakes – adapted from Tracey’s Culinary Adventures

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups buttermilk
  • 1 tablespoon canola oil
  • 2 eggs

Directions –

In a medium bowl, whisk both flours, the sugar, baking powder, baking soda and salt together. In a second medium bowl, whisk the buttermilk with the oil, egg and egg white. Add the wet ingredients to the dry and whisk just until barely combined – the batter will still be lumpy, that’s fine.

Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat. Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Cook on the first side until the edges are set and bubbles form on the surface, about 2-3 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding the rest of the oil to the pan if necessary.

Basic Waffle

I recently purchased a waffle maker, and before it arrived I started searching for recipes to try. This recipe is just that – basic, but these aren’t bland or boring in flavor. I used an Alton Brown recipe from his episode “The Waffle Truth”, where he shared this and a chocolate waffle recipe. I also found an oat flour version online that I would love to try.

This is the second recipe I have made (the first recipe was very thin, but the flavor was good), so I was really pleased with this thicker batter that baked into “taller” waffles. I was able to make seven waffles, which left extras for the kids to enjoy during the week. Maybe if I’m feeling extra nice, I will make more waffles soon. After sampling one for myself, I’ll  let them cool and store them in the freezer. No more Eggo’s for this family!

My sister mentioned that her favorite recipe is a brown sugar waffle with bits of candied bacon! Her silly husband prefers his bacon on the side! Can you believe that? (I’m only kidding, T !) My family loves bacon, but the kids are a little grossed out by sweets with bacon – they don’t know what their missing 😉 So, reader beware! I plan on posting that one lots more waffles in the future! Thanks for reading, enjoy!

Basic Waffle – adapted from Food Network

  • 1 cup AP flour
  • 1 cup whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 3 whole eggs, beaten
  • 2 ounces butter, melted
  • 16 ounces buttermilk, room temperature
Directions –

Preheat waffle iron according to manufacturer’s directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer’s recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.