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.

Strawberry Lemon Pancake Muffins l SimplyScratch.com

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.

Strawberry Lemon Pancake Muffins l SimplyScratch.com

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!

Strawberry and Lemon Pancake Muffins www.SimplyScratch.com / sugar, baking powder, soda and salt collage

Start out by measuring and adding a cup of flour, plus a teaspoon of baking powder, a half teaspoon of baking soda and then a quarter teaspoon of kosher salt.

Strawberry and Lemon Pancake Muffins www.SimplyScratch.com / lemon zest

Next, grate in the zest from an entire lemon, whisk and set aside. I love the smell of lemon zest.

Strawberry and Lemon Pancake Muffins www.SimplyScratch.com / pour milk

Then in a smaller bowl, pour in 2/3 cup of whole milk…

Strawberry and Lemon Pancake Muffins www.SimplyScratch.com / lemon, butter, egg and vanilla collage

Next, squeeze in about a teaspoon of lemon juice, two tablespoons of melted and cooled butter, one large egg and then a half teaspoon of pure vanilla extract.

Strawberry and Lemon Pancake Muffins www.SimplyScratch.com / pour wet into dry

And then whisk to combine and pour into your dry ingredients.

Strawberry and Lemon Pancake Muffins www.SimplyScratch.com / mixStrawberry and Lemon Pancake Muffins www.SimplyScratch.com / add strawberries

Then mix and add in the strawberries. In a way they remind me of those Lucky Charm marshmallows, not that I buy that junk… unless I’m on vacation or something. mmhmm yeah.

 

Strawberry and Lemon Pancake Muffins www.SimplyScratch.com / finished batter

And then stir to combine.

Strawberry and Lemon Pancake Muffins www.SimplyScratch.com / scoop

Next scoop about 3 to 4 tablespoons of batter…

Strawberry and Lemon Pancake Muffins www.SimplyScratch.com / fill muffin tin

And then dropped the dough into each of the muffin slots. Bake at 350° for 12-15 minutes.

Strawberry and Lemon Pancake Muffins www.SimplyScratch.com / baked

Finally, let these cool for 10 minutes, before running a knife around the edges and carefully removing them from the pan.

Strawberry Lemon Pancake Muffins l SimplyScratch.com

Serve these warm with some butter and a drizzle of maple syrup.

Strawberry Lemon Pancake Muffins l SimplyScratch.com

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 l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Strawberry Lemon Pancake Muffins
Yield: 6 muffins

Strawberry Lemon Pancake Muffins

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.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • zest of a small lemon
  • 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 fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sliced strawberries (fresh or dehydrated)

Instructions

  1. Preheat your oven to 350° and spray half of a 12 cup muffin tin generously with non-stick spray. {I use my misto}
  2. 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.
  3. 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.
  4. With a rubber spatula mix the ingredients together, scraping the bottom of the bowl. Add in the strawberries and mix until combined.
  5. Divide the batter among the six {of a twelve 1 cup muffin tin} greased muffin tin spots and bake for 12-15 minutes.
  6. Let cool for 10 minutes before running a knife along the edge and removing.
  7. Serve with butter and real maple syrup.
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