Brown butter walnut pancake muffins will give you all of the pancake fluffiness without all of the time investment, because there’s no flipping involved! Add a few brown butter glazed walnuts to the party and you’re looking at a breakfast or brunch treat made for a king or queen!
Before I jump in to the delicious recipe, I want to give a shout out of thanks to the co-hosts of this year’s Brunch Week event, Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. This event wouldn’t have been a success without them and our awesome sponsors!
Brunch Week 2015 is sponsored by several incredibly generous companies. You can check out the details on the sponsors in this post.
I have a huge love affair with fluffy pancakes, but the fact is, pancakes take time to make, and I’m a shortcut lover, especially on the weekends, when laziness runs amok in our house.
That’s why I love these pancake muffins. They’re filled with shortcuts to the max, gang. One bowl to mix the batter in, one pan to bake them in, and 17 minutes to take a hot shower while they bake in the oven. That’s right… there’s no flipping involved!
These cuties bake themselves into a portable, poppable breakfast or brunch treat that everyone at the table will love. Oh, and they can be customized! I added brown butter walnuts (thanks to the generous folks at California Walnuts for sending me some walnuts!), but you could add fresh fruit, chocolate chips, or whatever your favorite pancake fillings are.
To make these, I started with a base recipe for homemade baking mix. If you’re looking to save some money, and you like to avoid eating funky chemicals and preservatives, my baking mix recipe will be right up your alley. It’s really versatile! I use it to make pancakes, waffles, drop biscuits, garlic cheddar biscuits, and so much more. That being said, if you’re not into making the mix from scratch, any boxed biscuit or pancake mix will do.
You’ll also need some pure vanilla extract. Another one of our sponsors for this week is Nielsen-Massey Vanillas. They have some of the most delicious vanilla you’ll ever taste, so if you can get your hands on some, please do so. Many cooking specialty shops sell it, or you can buy it online.
You’ll also need a little bit of brown butter. Oh, how I love brown butter!
If you don’t already know how to make it, check out this post because there’s a great video that explains it perfectly. Oh, you’ll also find my recipe for delicious brown butter chocolate chip cookies with candied bacon over there, so try not to get too distracted. After all…
…these brown butter pancake muffins want to be in your stomach!
Thank you for joining the Brunch Week bloggers and I this week – we hope you were inspired by all the great recipes. Please scroll down to see what the other bloggers are sharing today!
Pancake Muffins with Brown Butter Glazed Walnuts
This recipe for pancake muffins with brown butter glazed walnuts gives you all of the pancake fluffiness without all of the flipping! They freeze well, too!
- 1 Tablespoon browned butter
- 3/4 cup chopped toasted walnuts (I used California Walnuts)
- 8 ounces (2 cups) homemade baking mix or pancake mix
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract (I used Nielsen-Massey)
- 2/3 liquid cup milk
- 2 eggs
- 1/3 cup maple syrup
- Heat oven to 350° F.
- Spray standard size muffin tin with nonstick spray or use silicone or paper liners.
- Place brown butter into a medium skillet over medium-low heat. Add walnuts and stir to coat. Cook over medium-low heat for 2-3 minutes while you prepare the pancake batter.
- In a medium mixing bowl, whisk together baking mix, cinnamon,vanilla,milk, eggs and maple syrup until well combined and no lumps remain.
- Fill muffin tins 2/3rds full with batter. Add 1 Tablespoon of chopped walnuts to top of batter (walnuts will sink slightly during baking).
- Put pan into oven and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Serve warm as is or drizzled with maple syrup.
- Place in an airtight container/bag for up to 4 days. Reheat in a microwave or toaster oven.
- To Freeze
- After muffins have cooled completely, place them on a cookie sheet and freeze for 1-2 hours. Once solidly frozen, transfer to an airtight container/bag and place back in the freezer. When ready to use, remove desired amount of muffins and heat in a microwave or toaster oven until warm.
Here are the recipes I shared earlier this week:
More #brunchweek recipes:
BrunchWeek Breads, Grains and Pastries:
Flourless Oatmeal Coconut Breakfast Cookies from Take A Bite Out Of Boca.
Pyrizhky z Orikhova Masa from Culinary Adventures with Camilla.
Pancake Muffins with Brown Butter Glazed Walnuts from It’s Yummi.
Buttermilk Waffles with Blueberry Compote from Big Bear’s Wife.
Lemon Blackberry Baked Oatmeal from Cooking in Stilettos.
Bacon Pancake Dippers from Making Miracles.
Espresso Banana Oat Bread from Sew You Think You Can Cook.
Oatmeal and Apple Crown Bread from Jane’s Adventures in Dinner.
Pear and Pecan Cinnamon Roll Breakfast Casserole from Love and Confections.
Spring Celebration Birthday Cake from A Day in the Life on the Farm.
Vanilla Yogurt Custard Tartlettes with Roasted Grapes from Taste Cook Sip.
Mocha Frappe from The Redhead Baker.
Disclosure: Thanks to all of this week’s sponsors: Bob’s Red Mill, Nielsen-Massey Vanillas, Woot-Froot, Kitchen Aid, Cal-Organic/Grimmway Farms/True Juice, Pacari Chocolate, Vidalia Onions, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Le Creuset, and Stonyfield Organic. These companies supplied the bloggers with product and samples and donated items for the giveaway free of charge. All product opinions in this post are my own.