Blueberry pancake bites are little mouthfuls of breakfast joy! These fluffy treats are packed with juicy blueberries and are perfect for a quick snack or a special morning treat.
They remind me of lazy Sunday mornings, where the only thing better than eating them is enjoying the smell wafting through the kitchen. I love to dip them in syrup for an extra touch of sweetness! 😋
Key Ingredients & Substitutions
All-purpose flour: This is your base for the pancake bites. If you’re looking for a gluten-free option, you can substitute with almond flour or a gluten-free all-purpose blend. Each option gives a slightly different texture, but both are yummy!
Buttermilk: Buttermilk adds that special tangy flavor. If you don’t have any, you can make a quick substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using it!
Blueberries: Fresh blueberries are ideal for their juicy sweetness. However, if they’re out of season, you can use frozen blueberries. Just be sure to thaw them and drain any excess moisture before adding them to your batter.
Granulated sugar: This sweetens the batter nicely. If you prefer a healthier alternative, you might use coconut sugar or honey, but keep in mind it can slightly change the flavor and texture.
How Do I Ensure My Pancake Bites Are Fluffy?
To get fluffy pancake bites, it’s crucial not to overmix the batter. Mixing too much can lead to dense bites. Here’s a friendly tip:
- Mix the wet ingredients until combined, then add them to the dry ingredients and stir gently just until there are no big flour pockets. It’s okay if there are some lumps!
- Folding in blueberries carefully is also key to keep them intact and prevent juice from running into the batter.
- Remember to fill the muffin cups about 3/4 full for the perfect rise without overflow.
With these simple tips, you’ll get fluffy and tasty blueberry pancake bites every time. Happy baking!
How to Make Blueberry Pancake Bites
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1 cup fresh blueberries (plus extra for garnish)
- Butter or non-stick spray for greasing pan
- Powdered sugar, for dusting (optional)
- Maple syrup, for serving (optional)
How Much Time Will You Need?
This delicious treat takes about 10 minutes to prep and 12–15 minutes to bake. Overall, you’ll have these delectable blueberry pancake bites ready in about 30 minutes, perfect for breakfast or a quick snack!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While it warms up, grab a mini muffin pan and lightly grease each cup with butter or non-stick spray. This will help the bites come out easily when they’re done baking.
2. Mix the Dry Ingredients:
In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Give it a good whisk to ensure everything is mixed well! This dry mixture will be the base for your pancake bites.
3. Combine the Wet Ingredients:
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until you have a smooth mixture. This will add moisture and flavor to your pancake bites!
4. Combine Wet and Dry Mixtures:
Now, pour the wet ingredients into the bowl with the dry ingredients. Stir just until they are combined—don’t worry if the batter is a bit lumpy. Overmixing can lead to less fluffy bites.
5. Add the Blueberries:
Gently fold in the blueberries. Be careful not to squish them too much—just mix them in evenly throughout the batter.
6. Fill the Muffin Pan:
Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full. This will give them room to rise without overflowing.
7. Bake:
Place the muffin pan in the oven and bake for 12–15 minutes. They’re ready when they are golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Remove:
Once baked, take the pan out of the oven and let it cool for a few minutes. Then, carefully run a knife around the edges of each bite and remove them from the pan.
9. Serve and Enjoy:
If you’d like, dust the pancake bites with a little powdered sugar. Serve them warm with a side of butter and maple syrup for dipping. Yum!
10. Add a Final Touch:
For an extra touch, garnish your plate with a few fresh blueberries for a pop of color and flavor. Now dig in and enjoy these delightful, bite-sized blueberry pancake bites!
Can I Use Frozen Blueberries Instead of Fresh Ones?
Yes, you can use frozen blueberries! Just make sure to thaw them and drain any excess liquid before adding them to the batter. This prevents extra moisture that could affect the texture of your pancake bites.
How Can I Store Leftover Pancake Bites?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave for 15-30 seconds or warm them in a toaster oven for a couple of minutes for that fresh-out-of-the-oven taste.
Can I Make These Pancake Bites Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure the blend contains xanthan gum for better texture, or add 1/4 tsp xanthan gum to your flour mix if it doesn’t.
What Other Add-Ins Can I Use?
Feel free to get creative! You can add chopped nuts, chocolate chips, or even a dash of cinnamon to the batter for extra flavor. Just remember to keep an eye on the moisture level if you’re adding ingredients that could release extra liquid!