Description
These Blueberry Pancake Bites are a delightful twist on traditional pancakes, perfect for a quick and easy breakfast or snack. Bursting with fresh blueberries, these mini pancake muffins are sure to be a hit with the whole family.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
Additional:
- 3/4 cup fresh blueberries
- cooking spray or melted butter for greasing
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin with cooking spray or melted butter.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk the buttermilk, egg, vanilla, and melted butter until combined.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. Gently fold in the blueberries.
- Bake: Spoon the batter evenly into the prepared mini muffin tin, filling each cup about 3/4 full. Bake for 12–15 minutes until golden and a toothpick inserted in the center comes out clean.
- Serve: Let cool briefly in the pan before removing. Serve warm with maple syrup or powdered sugar.
Notes
- You can substitute mini chocolate chips or diced strawberries for the blueberries.
- These pancake bites are freezer-friendly—just reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bite
- Calories: 55
- Sugar: 3 g
- Sodium: 60 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
