Pancake Cups aka Puffins - thrive360
Make these pancake cups on the weekend. They will stay fresh in your fridge for up to 3 days, or keep them in an airtight container in the freezer for up to one month.
Pancake Cups, Puffins, whole wheat flour, wheat germ, strawberries, buttermilk, vinegar, lemon juice, milk, recipe
45
post-template-default,single,single-post,postid-45,single-format-standard,ajax_fade,page_not_loaded,,qode-title-hidden,qode_grid_1300,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-9.4.2,wpb-js-composer js-comp-ver-4.12,vc_responsive
pancake cups

Pancake Cups aka Puffins

If mornings at your house are as busy as ours, then you’re going to love this breakfast idea. I recently featured these pancake cups on Canada AM for a segment on make-ahead breakfasts to beat the morning rush.

Egg segment with Beverly ThomsonMy daughter lovingly calls them “puffins” as they are pancakes baked in a muffin tin. (Note: while I was paid by the Egg Farmers of Canada to appear on Canada AM, I was *not* paid for this blog post). Make these pancake cups on the weekend. They will stay fresh in your fridge for up to 3 days, or keep them in an airtight container in the freezer for up to one month. I’ve tweaked the original recipe by swapping in some whole wheat flour and wheat germ. I skipped the PB&J and added sliced strawberries. Feel free to add your favourite fruit instead.

 

I love the tangy flavour that buttermilk imparts in this recipe. If you don’t have buttermilk on hand, no worries. The rule of thumb is to use 1 tablespoon of white vinegar or lemon juice for each cup of buttermilk. Add the vinegar/lemon juice to your measuring cup. Then top up with milk until you get to the one cup mark.

 

 

Pancake Cups aka Puffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 12

Pancake Cups aka Puffins

Ingredients

  • 2¼ cups buttermilk
  • 2 eggs
  • ¼ cup sugar
  • ¼ cup melted butter
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tbsp wheat germ
  • 2 tbsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup strawberry slices
  •  

Instructions

  1. Preheat oven to 400F (200C).
  2. Grease a 12-cup muffin tin.
  3. In a medium bowl, whisk buttermilk, eggs, sugar and butter.
  4. In a large bowl, mix flours, wheat germ, baking powder, baking soda and salt.
  5. Add wet ingredients to dry ingredients. Mix well.
  6. Spoon batter to half fill each muffin cup.
  7. Add strawberry slices. Cover with remaining batter.
  8. Bake for 12-15 minutes until a toothpick comes out without any batter on it.
  9.  

Notes

Author: Zannat Reza Cuisine: breakfast

 

What’s your fave make-ahead breakfast idea?

 

  • Zannat

 

No Comments

Would love to hear what you think about this post...