Blueberry Pancake Bites are the perfect bite-sized treat that brings all the goodness of classic pancakes in a convenient, easy-to-eat form. The fluffy pancake batter combined with the sweet burst of fresh blueberries creates the ideal balance of flavor. Topped with a warm, buttery maple syrup drizzle, these little bites are both comforting and indulgent.
- Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries (or frozen, thawed)
- 1 tablespoon butter (for greasing the mini muffin pan)
- For the maple syrup drizzle:
- 1/4 cup maple syrup
- 1 tablespoon butter
Directions:
- Prepare the pancake batter: Preheat your oven to 350°F (175°C). Grease a mini muffin tin with butter or cooking spray. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Add the blueberries: Gently fold the blueberries into the batter, making sure they are evenly distributed without crushing them.
- Fill the muffin tin: Spoon the pancake batter into each muffin cup, filling them about 3/4 full. Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Make the maple syrup drizzle: While the pancake bites are baking, combine the maple syrup and butter in a small saucepan. Heat over low heat until the butter is melted and the syrup is warmed through. Remove from heat.
- Serve: Once the pancake bites are done, let them cool for a few minutes before transferring them to a serving plate. Drizzle with the warm maple syrup and serve immediately.
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Kcal: 180 kcal per serving (3 bites)
Servings: 4 servings
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