Blueberry Pancake Muffins

Found in the Pioneer Woman magazine Spring 2026

 

Muffins:

2 c ap flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 c buttermilk

1 c sugar

1/2 c vegetable oil (sub applesauce)

1 large egg

1 tbsp vanilla

1 1/2 c blueberries

Glaze:

2 c powdered sugar

2 tbsp milk

1 tsp salted butter, melted and cooled

1 tbsp brewed coffee

1/2 tsp maple flavoring (or syrup)

pinch salt

 

Preheat the ovent o 375°. Line a muffin pan. Whisk together the flour, baking powder, baking soda, and salt in a medium bow. Set aside.

Whisk together the buttermilk, sugar, oil/applesauce, egg, and vanilla in a large bowl until smooth. Add the dry ingredients and stir gently with a spatula until the batter just comes together. Fold in the blueberries.

Divide the batter evenly among the muffin cups. Bake until the muffins are golden and spring back to the touch, 25-28 minutes. Let cool 10 minutes then move to a cooling rack to cool completely.

Whisk together the powdered sugar, milk, melted butter, coffee, maple, and salt in a medium bowl until smooth. Spoon generously over the muffins. Let it set. 

Lemon Ricotta Pancakes

Found in SL May 2024 issue and here

2 cups all-purpose flour
3 Tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
2 cups whole-milk ricotta cheese
3/4 cup whole milk
3 Tbsp melted unsalted butter, plus more for brushing griddle
2 large eggs
2 tsp grated lemon zest plus 1/4 cup fresh juice (from 2 lemons), plus more zest and wedges for garnish
Powdered sugar
Butter
Maple syrup

Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl until combined.

Whisk together ricotta, milk, melted butter, eggs, lemon zest, and lemon juice in a separate bowl. Form a well in flour mixture; add ricotta mixture, stirring until just combined (batter will be lumpy). Let batter stand at room temperature while griddle heats.

Heat a griddle or large skillet over medium-high, and brush with melted butter. Working in batches, dollop 2-tablespoon scoops of batter onto pan 2 inches apart.

Cook until browned on each side, about 2 minutes per side, adjusting heat as needed.

Garnish with powdered sugar and lemon zest and wedges. Serve with butter and syrup.  

 

Sweet Potato Waffles with Nut Topping

2 c baking mix (or make your own) 

2 tbsp brown sugar

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1 large egg, room temp

1-1/3 c milk

1 c sweet potatoes, mashed

2 tbsp oil

1 tsp vanilla

 

Topping:

1 tbsp butter

1/2 c chopped pecans

1/2 c chopped walnuts

2 tbsp brown sugar

1 tbsp water

1/8 tsp ground cinnamon

 

In a large bowl, combine pancake mix, brown sugar, spices. In another bowl whisk egg, milk, sweet potatoes, oil, and vanilla. Stir into the dry ingredients just until combined.

Make waffles as usual.

In a small skillet, melt butter over medium heat. Add pecans and walnuts. Cook and stir for 2 minutes. Add brown sugar, water, cinnamon, salt, and nutmeg. Cook and stir until sugar is dissolved.

 

Copycat Cracker Barrel Pancakes

2-1/2 c all purpose flour

1/4 c sugar

1 tbsp baking soda

1 tsp salt

3 large eggs, room temp

2-3/4 c buttermilk

 

In a large bowl, whisk together the flour, sugar, baking soda, and salt. Whisk in beaten eggs and buttermilk until just combined (do not whisk out lumps). Let sit 5-10 minutes.

Working in batches, heat a pat of butter over medium heat. Add 1/4c of batter to hot skillet; cook for 2-3 minutes or until bottom is golden brown. Flip, cook another 1-2 minutes or until set. Repeat with the remaining batter. Serve with pats of butter and maple syrup. 

Classic Waffles & Peach Sauce

Original found here.

2 cups all-purpose flour
1 teaspoon salt or to taste
4 teaspoons baking powder
2 tablespoons white sugar
2 large eggs
1 ½ cups warm milk
⅓ cup butter, melted
1 teaspoon vanilla extract

Mix flour, salt, baking powder, and sugar together in a large bowl; set aside. Preheat waffle iron to desired temperature.
Beat eggs in a separate bowl; stir in milk, butter, and vanilla.
Pour milk mixture into flour mixture; beat until blended.
Ladle batter into a preheated waffle iron.
Cook waffles until golden and crisp. 

 

 

Peach Sauce:

1 peach flavored tea bag

1/2c boiling water

2 tbsp cornstarch

4c diced peeled peaches

1/2c sugar

1/2c packed brown sugar

1/4 tsp nutmeg

2 tsp vanilla extract

 

Whisk tea and cornstarch together in a small bowl; transfer to a saucepan. Add peaches and cook over medium heat, stirring constantly, until just boiling, 2 to 3 minutes.

Stir in white sugar, brown sugar, and nutmeg; simmer over medium-low heat until sauce is thickened, about 10 minutes. Remove from the heat and stir in vanilla. Let stand for 5 to 10 minutes to thicken.

Cook’s Note
Use frozen peaches if fresh are unavailable; thaw and drain before adding.
Substitute water for tea if you don't have it on hand. 

Lemon Ricotta Pancakes

1 1/2c flour

3 tsp sugar

1 tbsp baking powder

1 tsp baking soda

1/4 tsp salt

3 large eggs

1c milk

1c ricotta

lemon zest from 1

lemon juice from 1 

syrup

 

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another medium bowl, whisk together the eggs, milk, 3/4c ricotta, zest, and juice.

Combine the wet ingredients with the dry.

Over med-high heat, add about 1/2c of the batter onto a warm skillet.

Watch for small bubbles, flip over. Repeat for the rest of the batter. 

Mike's Pancakes

This is Mike's delicious pancake recipe he shared with us. Top secret.

1.5c flour

1 egg

1 tsp salt

2 tsp vanilla

1 tbsp sugar

1 tbsp baking powder

1.25c milk

3 tbsp butter

Mix it all together and pour into desired size.

Cracker Barrel Buttermilk Pancakes

Who doesn't love CB pancakes! Whether you eat them plain or with blueberries or pecans, they are delicious.

2 cups sifted All Purpose Flour
2 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Sugar
2 Eggs
2 cups Buttermilk

Add all ingredients to a large bowl. Beat with a spoon until well combined.
Using a 1/4 cup measuring cup, pour batter onto a lightly oiled hot griddle.
Cook until pancake started to brown around the edges, and flip.

Puff Pancake

I found this wonderfully easy recipe in my email box that was overflowing with 2000 emails! I've followed these ladies for awhile and they make some fantastic dishes.

We used pie filling since we're trying to use up things in our cabinet before our big move. It made it really sweet and we all decided we wouldn't do that again. But we did like the idea of mixing the fruit in more rather than just dropping it on top. Original recipe here. We made 3x the recipe for 7 people and we had a whole pan leftover.

This recipe can be doubled and baked in a 9X13 oven-proof dish.

2 pears, peeled and sliced
3 tbsp butter, melted and divided
¾ cup flour
2 tbsp sugar
½ tsp salt
3 eggs
¾ cup milk
1 tsp vanilla

Preheat oven to 400°. Spray 8" round or square ceramic dish with cooking spray.
In saucepan, cook pears with 1 tbsp of the butter for about 5 minutes, while you prepare the batter.
In medium mixing bowl, combine flour, sugar and salt. Set aside.
Beat the rest of the butter (2 tbsp) with eggs, milk, and vanilla, using a whisk.
Add liquids to combined dry ingredients, stirring well with whisk. (Will be slightly lumpy.)
Pour into prepared dish. Spoon cooked pears evenly over the batter.
Bake for 30 minutes, until puffed and golden. Let sit for 5 minutes before serving.
Dust with icing sugar and serve with maple syrup. Serves 3-4

Banana Pecan Waffles

Here's the original recipe from The Happy Housewife, though this one isn't from Toni's personal recipes.

3 cups flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
¼ cup packed brown sugar
2/3 cup olive oil (I'm thinking coconut oil maybe)
4 large eggs, beaten
2 tsp vanilla extract
2½ cups buttermilk*
½ cup mashed banana
¼ cup chopped pecans (add more to taste)

Combine first five ingredients in a large mixing bowl and mix well.
In a second bowl, whisk together oil, eggs, vanilla, buttermilk and banana.
Add wet ingredients to dry ingredients and stir until ingredients are just mixed (some lumps are okay).
Fold in pecans.
Cook on a waffle iron.
Serve with butter and syrup.
Note: If you do not have buttermilk, you can add 1 tablespoon of white vinegar for each cup of milk and let it sit for for at least one minute before adding it to the wet ingredients. I have also substituted 1 cup of water for one of the cups of milk without noticing any difference.

Pancake Mix

The original version of this recipe is on Food Network here. It said that it made 4 servings but didn't say what a serving was. I used a gravy ladle (roughly ¼ cup) to scoop it out, 2 per pancake...so about ½ cup per pancake. This made 10 6" pancakes. I found myself having to make more batter in the middle of cooking. These tasted great, but of course I tweaked the recipe to suit us. So below is a basic recipe with measurements for 20 pancakes next to it which would feed 2 adults, 1 teen, 3 kids. I also didn't let the eggs and milk get to room temperature...the kids were hungry!
(x2 is for doubling the recipe) (x3 is for tripling the recipe...family of 8) (x4 is family size of 9)

1½ cups all-purpose flour (x2= 3 cups) (x3= 4½ cups) (x4=6 cups)
3 tbsp sugar (x2= 6 tbsp) (x3= ½ cup+1 tbsp) (x4=¾ cup)
1 tbsp baking powder (x2= 2 tbsp) (x3= 3 tbsp) (4x=¼ cup)
¼ tsp salt (x2= ½ tsp) (x3= ¾ tsp) (4x=1 tsp)
2 large eggs, at room temperature (x2= 4 eggs) (x3= 6 eggs) (x4=8 eggs)
1¼ cups milk, at room temperature (x2= 2½ cups) (3x= 3¾ cups) (4x=5 cups)
½ tsp pure vanilla extract (x2= 2 tsp) (3x= 1½ tsp) (4x=2 tsp)
thin slivers of butter to cook each pancake in

In a large bowl, whisk together the flour, sugar, baking powder, salt. In another bowl, beat the eggs and then whisk in the milk and vanilla. Melt the butter in your pan over a medium heat. (I started on 5 and went down to 4.)  Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.

Keeping the skillet at medium heat, ladle about ½ cup of the batter onto the skillet to make a pancake. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. If you want to add fruit or nuts, do it here, or you can add it in the batter. Flip with a spatula and cook about 1 minute more on the second side.

Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet for each pancake.

Apple Pancakes

I ripped this off of S. :) Or rather her husband. We came home and had to try it. And since there was no written recipe, we made it up too. We used:
Mrs. Buttersworth pancake mix (taste a lot better than Bisquick!)
2 large apples (1 was honeycrisp, the other fuji)
1 tbsp butter
cinnamon
nutmeg
cloves
vanilla

Peal, core, slice, and dice the apples. I made them small and thin, easier for the littles to eat. Put them in the skillet with butter chopped into small pieces and saute until soft. (The 2nd time I made these I omitted the butter and it browned the apples instead of making them sizzle.) As they were cooking I added the spices (no vanilla) into the skillet with apples. In the mixing bowl mix the pancake mix as usual. After it's mixed well, add the apples and more spices. I didn't measure it, I just sprinkled in what I thought would taste good. I made ours about 4" rounds. You need 4 cups of dry mix to make enough for 6 people to eat (2A 4c).