Fresh and fun, these Strawberry Lemon Pancake Muffins are pancakes in muffin form. Pancake-y batter studded with strawberries and lemon zest. To make this breakfast complete, smear with a little butter and drizzle with real maple syrup. Light and fluffy and delicious.
Pancake muffins are a favorite in our house.
It all started with these muffins here and today I thought I would mix that pancake-y muffin batter with some strawberries and lemon zest, because why not? If these pancake muffins don’t perk your morning right up I don’t know what will.
TO Make These Strawberry Lemon Pancake Muffins You Will Need:
- unbleached all-purpose flour
- granulated sugar
- lemon zest
- baking powder
- baking soda
- kosher salt
- 2/3 cup whole milk
- 1 large egg
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 3/4 cup sliced strawberries (fresh or dehydrated)
So I have a thing with buying strawberries in the winter. I just can’t do it. I’m not knocking anyone who does, it’s purely a personal thing and well, I’ll just leave it at that.
However, back in the summer I bought some dehydrated strawberries from Whole Foods, thinking that these would come in handy during the winter when I start going nut-so and start craving summer. To be honest, I was a little nervous about trying these dehydrated strawberries, why? Who knows. But I really didn’t notice much of a taste difference and since they were dried, they retained that pretty, vibrant red color, even after baking.
Don’t have dried strawberries? Not a problem just use fresh. You really can’t go wrong!
Start out by measuring and adding 1 cup of flour, plus 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and then 1/4 teaspoon of kosher salt.
Next, grate in the zest from an entire lemon, whisk and set aside. I love the smell of lemon zest.
Then in a smaller bowl, pour in 2/3 cup of whole milk.
Next, squeeze in about 1 teaspoon of lemon juice, 2 tablespoons of melted and cooled butter, 1 large egg and then 1/2 teaspoon of pure vanilla extract.
Whisk to combine and pour into your dry ingredients.
Then mix and add in 3/4 cup strawberries. In a way they remind me of those Lucky Charm marshmallows!
And then stir until combined. Avoid over-mixing.
Scoop about 3 to 4 tablespoons of batter.
And then ddivide the dough into each of the muffin slots. Bake at 350° for 12-15 minutes.
Finally, let these cool for 10 minutes, before running a knife around the edges and carefully removing them from the pan.
Serve these warm with some butter and a drizzle of maple syrup.
Luckily this recipe only makes six.
That means, four for me and one for each of my kids. Because that’s fair right? 😉
Enjoy! And if you give this strawberry lemon pancake muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Strawberry Lemon Pancake Muffins
Ingredients
- 1 cup unbleached all-purpose flour
- 2 tablespoons sugar
- 1 small lemon, zested
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2/3 cup whole milk
- 1 large egg
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon lemon juice, freshly squeezed
- 1/2 teaspoon vanilla extract
- 3/4 cup sliced strawberries, fresh or dehydrated
Instructions
- Preheat your oven to 350° and spray half of a 12 cup muffin tin generously with non-stick spray.
- In a medium bowl combine the cup of flour, 2 tablespoons of sugar, a teaspoon of baking powder, a half teaspoon of baking soda and a quarter teaspoon of kosher salt. Grate in the zest from a whole lemon and whisk to combine.
- In another bowl combine the 2/3 cup of whole milk, one whole egg, a teaspoon of fresh lemon juice, two tablespoons of melted butter (that has cooled) and half a teaspoon of vanilla extract. Whisk to combine and add it into the dry.
- With a rubber spatula mix the ingredients together, scraping the bottom of the bowl. Add in the strawberries and mix until combined.
- Divide the batter among the six (of a twelve 1 cup muffin tin) greased muffin tin spots and bake for 12-15 minutes.
- Let cool for 10 minutes before running a knife along the edge and removing.
- Serve with butter and real maple syrup.
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I like the sound of pancake muffins! Especially when they combine two such great flavours like strawberry and lemon. I can see these being a real hit in our house!
Soooo many amazing words in one recipe title! I looove it.
Okay, my two favorite flavors in one recipe Strawberry and Lemon. Love it! I cannot wait to make these. Just went to the grocery store last night but will go back for anything that I do not have on hand so I can make these this weekend. And I am with you on the buying strawberries in winter. I did it last weekend to make fruit kabobs for kid’s party and it felt weird (lol). The price was crazy too! But anyway, I may give the dehydrated a try and next summer I plan to stock up and freeze.
Your pictures are gorgeous! Something is different, they are so crisp and more vibrant. It could just be my computer but they look different.
I love your cinnamon swirl pancake muffins, so I know these will be amazing! Can’t wait to try!
I need these in my life asap! They remind me of muffin tops (the only good part of the muffin).
Amen 🙂