If you love pancakes and you are short on time and have a little one that loves the taste of pancakes you will love this quick and easy Harvest Pancake Muffin or as we call them Puffins. My little ones went through a phase where all they wanted to eat were pancakes and I was drawing weary of cooking pancakes on the stove trying to keep up with three children and a full-time job. One day I came up with the idea of taking the idea of a pancake but making them in the oven in a muffin pan, and there you have Puffins.
Same taste and less work and keep just as well. They were a big hit and helped me speed up in the kitchen. We still make the regular Harvest Fall Pancakes, see my post, but when in a hurry these are the next best thing. I have also started added plain protein powder to a lot of my baking. This gives the baked goods extra protein without changing the taste. If you try this with the puffins let me know how it goes.
Harvest pancake muffins: puffin
Prep 10 mins ∙ Cook 14 mins ∙ Makes 12 ∙ Difficulty Medium
- 2 cups Bisquick
- 1/2 Whole wheat pastry flour
- 1/4 Ground flaxseed
- 3/4 cups Fat-Free Milk
- 2 Whole eggs
- 1/2 tsp Vanilla
- 1/2 tbsp Maple syrup
- 1 Mini cup of unsweetened cinnamon applesauce
- Mini chocolate chips if desired
Whisk together in a bowl Bisquick, whole wheat pastry flour, and ground flaxseed.
Mix together the wet ingredients milk eggs vanilla maple syrup applesauce.
Combine the wet ingredients into the dry.
Line muffin tin with paper muffin cups and spray with spray oil.
Fill cups three-fourths of the way full.
Bake at 350° for 14 minute
You can frost with powdered sugar a little maple syrup and milk To make a glaze