These blueberry pancake bites are tiny, fluffy treasures packed with juicy blueberries. Perfect for a quick breakfast or a tasty snack!
They are like little bits of happiness on a plate! I love popping them in my mouth for a cheerful start to my day. Who can say no to pancakes, right? 😄
These bites are super easy to make and can be enjoyed warm or cold. I often dip them in syrup or yogurt for that extra delicious touch. Yum!
Key Ingredients & Substitutions
All-purpose flour: This gives the bites their structure. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend, which works well in most baked goods.
Buttermilk: Its tanginess makes pancakes tender. Can’t find buttermilk? You can make a substitute by mixing 3/4 cup milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes.
Fresh blueberries: These are key for flavor and moisture. If they’re out of season, you could use frozen blueberries instead, but make sure to fold them in gently to avoid turning the batter blue.
Butter: Unsalted is preferred for better control of salt levels. If you want a dairy-free version, melted coconut oil or a non-dairy butter substitute works great!
How Do I Get Fluffy Pancake Bites?
Getting the perfect fluffy texture in these pancake bites starts with how you mix your batter. Avoid overmixing once you combine the wet and dry ingredients. Here’s how to keep them fluffy:
- Mix the dry ingredients first, then only add the wet. Stir gently until just combined. A few lumps are okay!
- Let the batter rest for a few minutes; this can help with the fluffiness.
- Don’t skip the baking powder and baking soda; they are key leavening agents for fluffy bites.
Following these steps will give you light and fluffy pancake bites that everyone will love! Enjoy your cooking adventure!
Blueberry Pancake Bites
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries, plus extra for garnish
- Non-stick cooking spray or additional butter for greasing the pan
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prep and 12-15 minutes to bake, making it a quick and easy breakfast or snack option. Don’t forget to let them cool for a few minutes before serving!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While the oven is heating, take your mini muffin pan and lightly grease it with non-stick cooking spray or butter to ensure the bites pop out easily after baking.
2. Mix Your Dry Ingredients:
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This will help to ensure your baking powder and soda are evenly distributed throughout your batter.
3. Combine the Wet Ingredients:
In a separate bowl, mix together the buttermilk, egg, melted butter, and vanilla extract using a whisk until the mixture is nice and smooth. This will add a lovely flavor to your pancake bites.
4. Combine Wet and Dry Ingredients:
Now, it’s time to bring it all together! Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix, as we want those pancake bites to be light and fluffy.
5. Add the Blueberries:
Fold in the 1/2 cup of fresh blueberries gently into the batter. This way, they’ll be evenly distributed without breaking apart and turning the batter purple!
6. Fill the Muffin Pan:
Spoon the batter into each cup of the mini muffin pan, filling them about two-thirds full. Don’t worry about being perfect—the bites will puff up nicely while baking.
7. Add a Decorative Touch:
If you like, top each muffin with 1-2 extra blueberries for a cute and colorful presentation.
8. Bake:
Pop the muffin pan in the oven and bake for 12-15 minutes. They should be golden brown around the edges, and a toothpick inserted into the center should come out clean.
9. Cool and Transfer:
Once baked, let the pancake bites cool in the pan for a few minutes before gently transferring them to a wire rack. This helps maintain their shape and prevents them from becoming soggy.
10. Serve and Enjoy:
These delightful blueberry pancake bites are best enjoyed warm! Serve them with maple syrup, a dollop of yogurt, or simply enjoy them as they are. If you have leftovers, store them in an airtight container and reheat gently before enjoying again.
Enjoy these delightful, bite-sized blueberry pancakes that are perfect for breakfast or snack time!
Can I Use Frozen Blueberries Instead?
Absolutely! If using frozen blueberries, there’s no need to thaw them beforehand. Just fold them into the batter while still frozen to avoid extra moisture in your pancake bites.
What If I Don’t Have Buttermilk?
No worries! You can easily substitute buttermilk by mixing 3/4 cup of milk (any kind) with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using!
How Should I Store Leftover Pancake Bites?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave for about 15-20 seconds or until heated through.
Can I Make These Pancake Bites Ahead of Time?
Yes, you can prepare the batter a day in advance and store it in the fridge. Just give it a gentle stir before spooning it into the muffin pan and baking!