Blueberry Maple Pancake Muffins

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I was totally inspired by Joy The Baker’s Pancake Muffins. As much as I love hers, I wanted them to taste like my pancakes. I love pancakes. But I‘m obsessed with the fact that I can feed a group something pancake-esque, without standing over a hot stove and missing all of the action. I don’t care what you say about keeping them warm in the oven. A pancake is best when right off the griddle. Fact.

This batter is thick. Like, almost confusing thick. Don’t let it panic you. You’re not doing it wrong. Just go with it. Trust me, it will work.

Not feeling super chatty today…but wanted to share. Hope your summer is aces. I hope you have AC or a well-insulated home. Because I have neither. And it’s an inferno in here. Please send ocean breezes and frosty island drinks my way. Thanks.

Before We Get Started:

  • You can make these ahead two ways. First, you can freeze them. If it’s only for a couple of hours, just shove them in the freezer with some plastic wrap lightly thrown on top (don’t throw them in the fridge, it will dry out the batter). If it’s going to be longer, then wrap them tightly in plastic wrap and then foil to protect them a bit. You’ll need to tack on at least 3-5ish minutes to the cook time if they are frozen solid. Take them out of the freezer, preheat your oven and add more bake time. When done, they should spring back when you touch the tops. Perhaps use the old toothpick trick: if it comes out with batter on the toothpick, then you need to bake longer. The other way to make ahead: mix the dry ingredients and the wet ingredients separately and only combine just before baking. You don’t want your leavening to get too excited, too early. I wish I could insert an emoji right here. I have a good one.
  • It may seem totally strange that I’m throwing bread flour and white whole-wheat flour in here…but I love both flours when I’m making pancakes. They give them personality and depth. Try it. Branch out. You’ll like it.
  • Use real maple syrup. I cannot stress this enough. It makes such a world of difference. I recently had to make a ton of my pecan-maple scones and I thought I would save some money and use the fake stuff. Ugh. It was disgusting and totally effected the flavor and texture in negative ways. Don’t skimp or save money with this ingredient. You’ll regret it.
  • This is such an easy brunch item, that you can pop the champagne as you’re getting the ingredients out of the cupboard. Sometimes I make you wait until it gets in the oven…but you can start now. What are you waiting for? I’ll take one too.
  • Feel free to substitute anything for the blueberries. Chocolate chips? Hell yes. Bananas? Love it. Could we get a little less missionary here? Throw me some ideas.

blueberry + maple pancake muffins

blueberry + maple pancake muffins

Makes 12 Regular-Sized Pancake Muffins


  • ¾ cup white whole-wheat flour (I heart this stuff)
  • ¾ cup bread flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder (aluminum free, double acting)
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup buttermilk (or use regular milk, take out 1 tablespoon of milk and add 1 tablespoon of vinegar/lemon)
  • ¼ cup whole milk
  • 1 large egg
  • 1 tablespoon real maple syrup (plus more for putting on the tops)
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled a bit
  • 6 ounces blueberries (plus more for making the tops purty)


  1. Preheat the oven to 375 degrees F.
  2. Put muffin cups in a regular-sized muffin tin (optional). Spray with nonstick. I hate sticking treats. What’s the point?
  3. In a medium bowl, whisk together the bread flour, all-purpose flour, baking powder, baking soda and salt.
  4. In a large bowl, whisk together the buttermilk, whole milk, egg, maple syrup and melted butter.
  5. Pour the flour mixture into the milk mixture. Mix in as few strokes as possible.
  6. Throw in the 6 ounces of blueberries and mix in a few strokes. The batter is THICK.
  7. Evenly distribute the batter into 12 muffin cups.
  8. With the extra blueberries, stud the tops so they look pretty and colorful.
  9. Give the top of each pancake muffin a drizzle of maple syrup…about 1 teaspoon per muffin.
  10. Bake for 19-20 minutes.
  11. As soon as they’re out of the oven, drizzle the top of the pancake muffins with an additional 1 teaspoon of maple syrup.
  12. Let them sit and cool for about 5-10 minutes and serve. Heaven.

{ on my mind }

  • I have been consumed with offline stuff lately and feel totally out of the online loop. There are certain blogs that I love to visit and I haven’t been doing that. At all.
  • Still waiting for my chickens to lay eggs. We’re at a stalemate.
  • I’m obsessed with the Hilliard Bruce 2012 Chardonnay. Look it up. Buy it. Drink it. Perfection.
  • Happy hump day. xx

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Rebecca xox

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