Jo Cooks · by Joanna Cismaru★ 4.7 (18)
Pancake Muffins
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 14%
CARBS 28G57% OF CAL
3G FIBER18G OTHER7G TOTAL SUGAR
FAT 6G26% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy muffins that taste like pancakes, studded with blueberries and sweetened with sugar and vanilla. A grab-and-go breakfast that's meant to be served with maple syrup.
mainamericanbaked goodeggs🥧 baking dish🔥 ovenvegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoon sugar (granulated)
- ½ teaspoon salt
- 2½ cups buttermilk
- 2 large eggs
- 1 tablespoon vanilla extract
- 4 tablespoon butter (unsalted, melted)
- ½ cup blueberries
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 14%
CARBS 28G57% OF CAL
3G FIBER18G OTHER7G TOTAL SUGAR
FAT 6G26% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 156mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 210mg
- Calcium
- 77mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 156MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.