Source: Patricia Chuey | Category: Baking

Salmon and Dill Pancake Muffins

Enjoy these muffins warm from the oven or make a batch and freeze for a quick breakfast-to-go on busy mornings. Canola oil helps produce a moist and tender crumb.

Salmon and Dill Pancake Muffins


  • 1 1/2 cups whole wheat flour 375 mL
  • 2 Tbsp granulated sugar 30 mL
  • 1 1/2 tsp baking powder 8 mL
  • 1/8 tsp salt 0.5 mL
  • 2 eggs
  • 1 1/2 cups 1% milk 375 mL
  • 1/4 cup canola oil 60 mL
  • 1 cup coarsely grated zucchini or carrots 250 mL
  • 1 cup chopped cooked salmon 250 mL
  • 1/4 cup finely chopped fresh dill 60 mL


  • 1. Preheat oven to 350 ⁰F (180 ⁰C). Line muffin tin with muffin liners.
  • 2. In large bowl, combine flour, sugar, baking powder and salt.
  • 3. In separate bowl, beat eggs. Stir in milk, oil, zucchini, salmon and dill. Add wet ingredients to flour mixture and stir well.
  • 4. Scoop about 1/4 cup (60 mL) of batter into each muffin cup. Bake for 18-20 minutes or until slightly golden and toothpick inserted comes out clean. Serve warm. Or cool, wrap in packs and freeze for use later on.
  • Tip: If you like this portable pancake, experiment with other protein, fruit or vegetable additions such as turkey sausage and blueberries.


12 muffins

serving size

1 muffin

nutritional analysis

Per Serving

Total Fat9 g
Saturated Fat1.5 g
Cholesterol45 mg
Carbohydrates15 g
Fiber2 g
Sugars4 g
Protein8 g
Sodium190 mg
Potassium121 mg