These fun blueberry pancake bites are tiny treats bursting with sweet berries! They’re fluffy, yummy, and perfect for breakfast or a snack anytime of the day.
Honestly, who can resist little bites of pancakes? I love popping these in my mouth, and they disappear faster than I can flip them! 😄 They’re so easy to make too!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your pancake bites. If you need a gluten-free option, use a 1:1 gluten-free flour blend. I sometimes mix in a bit of whole wheat flour for added fiber and flavor.
Granulated Sugar: Standard for sweetness, but you can substitute with brown sugar for a deeper flavor. If you’re avoiding sugar, try maple syrup or a sugar alternative like honey or agave syrup.
Milk: Whole milk makes for rich bites, but you can use almond, soy, or oat milk for a dairy-free version. I’ve used coconut milk too, and it adds a nice flavor!
Blueberries: Fresh blueberries are the best, but you can use frozen ones if fresh aren’t available. Just remember to rinse and thaw them first, and they might be a bit softer. I’ve also tried this with chopped strawberries, and it was delightful!
How Do I Ensure My Pancake Bites Come Out Fluffy?
The key to fluffy pancake bites is not to overmix the batter once you combine the wet and dry ingredients. A few lumps are okay! Here’s how to get it right:
- Combine the wet ingredients in one bowl and the dry in another, mixing each well separately.
- When you add wet to dry, stir gently until just combined; this helps maintain air bubbles and results in a lighter texture.
- Also, ensure your baking powder is fresh. It should bubble when mixed with liquid. If it doesn’t, it may be time to replace it!
Letting the batter rest for a few minutes before baking can also help in achieving a soft and fluffy texture.
Blueberry Pancake Bites
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk (whole or 2%)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 3/4 cup fresh blueberries (plus extra for garnish if desired)
- Cooking spray or additional melted butter for greasing muffin tin
- Powdered sugar, for dusting (optional)
- Maple syrup, for serving
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prepare and about 15-18 minutes to bake, so in total, you’ll need roughly 30-35 minutes. They are quick to whip up and ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Tin:
Begin by preheating your oven to 375°F (190°C). While it heats, take a mini muffin tin and lightly grease it with cooking spray or melted butter to ensure your pancake bites don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This helps evenly distribute the ingredients for the best flavor.
3. Combine Wet Ingredients:
In another bowl, beat the egg using a whisk, then add the milk, melted butter, and vanilla extract. Mix them together until everything is smooth.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined—remember, it’s okay to have a few lumps! Overmixing can make your bites tough.
5. Fold in the Blueberries:
Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter. Keep a few aside to place on top of each pancake bite before baking.
6. Fill the Muffin Tin:
Using a spoon, carefully fill each muffin tin cup about 3/4 full with the batter. Don’t overfill, as they will rise while baking!
7. Add Extra Blueberries:
Drop a couple of the reserved blueberries on top of each batter-filled cup for an extra fruity touch.
8. Bake Them Up:
Place the muffin tin in the preheated oven and bake for about 15-18 minutes. When done, the tops will be golden brown, and a toothpick inserted into the center should come out clean. Your kitchen will smell amazing!
9. Cool and Remove:
Once baked, let the pancake bites cool in the pan for a few minutes. Then, carefully remove them from the tin to a wire rack or plate—just be gentle so they don’t fall apart.
10. Serve and Enjoy:
If you like, dust the pancake bites with powdered sugar for a lovely touch. Serve them warm with maple syrup on the side for dipping or drizzling. Enjoy your delicious blueberry pancake bites!
These treats are great for breakfast or even a snack. Happy cooking!
Can I Use Whole Wheat Flour Instead?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour. This will add a nutty flavor and a bit more fiber, but the bites may be denser. If you want them lighter, try using a mix of both flours.
What if I Don’t Have Fresh Blueberries?
No worries! You can use frozen blueberries instead. Just make sure to thaw and drain them before folding them into the batter. This will help prevent excess moisture from affecting the pancake bites.
How to Store Leftover Pancake Bites?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just pop them in the microwave for about 15-20 seconds or warm them in the oven at 350°F (175°C) for a few minutes.
Can I Make These Ahead of Time?
Absolutely! You can prepare the batter the night before and keep it in the fridge. Just give it a gentle stir before filling the muffin tin and baking. They’re also great for meal prep and can be frozen for later enjoyment!
