I can’t believe how many people are making Pancake Muffins (Google it, it’s totally a thing) and I’ve been getting requests for a Gluten-Free version on G-Free Foodie. When we decided to place Cup 4 Cup’s delish pancake and waffle mix in this month’s shipment, I saw my opportunity. Luckily, I had several bags of mix to play with (job perk!) because it took a couple of tries to get the texture just right. These muffins are perfect served warm with just a bit of butter, but if you’re looking for full-on pancake flavor just crack one open and drizzle it with real maple syrup. Delish.
Give these super-easy pancake muffins a try, take a photo and tag @lovewithfood and @gfreefoodie on Instagram or Twitter – we’ll share our favorite shots!
Gluten Free Pancake Muffins
1/4 cup melted butter, or oil
1/2 cup milk
1/3 cup sugar (plus more for sprinkling)
2 tsp. GF vanilla
1 tsp. cinnamon
3/4 cup fresh fruit (blueberries, blackberries or diced apples)
Preheat the oven to 375°
Mix all ingredients except fruit together in a large bowl. Take out ½ cup of the batter and reserve. Fold the fruit into the remaining batter and spoon into a well-greased muffin pan, filling each well 2/3 full. Spread the remaining ½ cup of batter evenly over each muffin to fully cover fruit, and then top each muffin with a sprinkle of sugar.
Bake for approximately 18-20 minutes, or until golden brown. Serve warm with butter and maple syrup, if desired.