This recipe was first posted in August 2013. Text and photographs have been updated.
Ever wish you could enjoy pancakes for a weekday breakfast? 🙋
These multigrain buttermilk pancake muffins allow you to have pancakes as a make ahead breakfast by baking pancake batter into muffin form. You can eat them spread with peanut butter, or topped with a bit of butter and a drizzle of maple syrup.
I used a combination of whole wheat flour and buckwheat flour in these pancakes. Buckwheat flour is one of my favorites to cook with if you've never tried it before. It's got this earthy, hoppy taste to it that I love. You can find it at most grocery stores, or order online. It's whole grain and naturally gluten free, although obviously this muffin recipe isn't because it's made with whole wheat flour too. The combination gives the muffins a really rich flavor I love, especially paired with the buttermilk. If you've never tried buckwheat flour though, you might want to start with 1 cup buckwheat flour to 2 cups whole wheat flour, or even add some white flour to the mix to lighten the flavor a bit.
Although I kept this recipe simple, you could turn it into chocolate chip buttermilk pancake muffins, banana pecan pancake muffins, or blueberry pancake muffins by stirring some into the mix.
Multigrain Pancake Muffins
- 1 1/2 cups whole wheat pastry flour or whole wheat flour
- 1 1/2 cups buckwheat flour (or more whole wheat flour)
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 2 teaspoons salt
- 4 tablespoons butter
- 1/3 cup pure maple syrup
- 2 large eggs
- 3 cups buttermilk
- Preheat oven to 400 degrees.
- In a large bowl, whisk together the flour, baking powder, cinnamon and salt. In a second large microwave safe bowl, heat the butter in the microwave in 15 second increments until melted. Whisk in the maple syrup until fully incorporated. Beat in the two eggs until combined, then slowly stir in the buttermilk, whisking as you pour. Add the wet ingredients to the dry ingredients and whisk until combined.
- Divide batter into 12 muffin tins sprayed with oil, filling to just below the top. Bake for 20-25 min until a toothpick inserted in the center comes out clean.
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