These Blueberry Pancake Bites are a fun and delicious twist on classic pancakes. Baked in a donut hole pan, they’re perfectly portioned, easy to make, and bursting with juicy blueberries. These bite-sized treats are perfect for a special breakfast, brunch, or a fun snack for kids and adults alike.

Why You’ll Love This Recipe

  • Fun and Portable: These bite-sized pancake bites are perfect for little hands and ideal for a grab-and-go breakfast or snack.
  • Easy to Make: With simple ingredients and a straightforward baking method, these pancake bites are a breeze to prepare.
  • Bursting with Blueberries: Each bite is filled with sweet and juicy blueberries.

Ingredients

Here’s what you’ll need to bake a batch of these delightful pancake bites:

  • Flour: Provides structure and texture.
  • Baking powder: Helps the pancake bites rise and become light and fluffy.
  • Sugar: Adds sweetness.
  • Egg: Beaten, binds the ingredients together.
  • Vanilla extract: Adds a touch of warmth and sweetness.
  • Milk: Adds moisture and helps create a smooth batter.
  • Melted butter: Adds richness and flavor.
  • Blueberries: Fresh or frozen, adds bursts of juicy sweetness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Blueberry Pancake Bites

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Grease a donut hole pan with nonstick cooking spray. If you don’t have a donut hole pan, you can use a mini muffin tin.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and sugar.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the beaten egg, vanilla extract, milk, and melted butter until well combined.

Step 4: Make the Batter

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Step 5: Fill and Bake

Fill each donut hole cavity about ⅔ full with the batter. Press 2 blueberries into each cavity. Bake for 12 minutes, then carefully flip each pancake bite and bake for another 3 minutes, or until golden brown.

Step 6: Serve

Remove the pancake bites from the oven and let them cool slightly before serving. Serve warm with your favorite toppings, such as syrup, glaze, powdered sugar, fresh fruit, or whipped cream.

Pro Tips for Making the Recipe

  • Don’t overmix the batter: Overmixing can lead to tough pancake bites. Mix until just combined.
  • Use a piping bag (optional): For easier filling of the donut holes, you can use a piping bag or a ziplock bag with a corner snipped off.
  • Adjust the baking time: The baking time may vary depending on your oven and the size of your donut hole pan. Keep an eye on the pancake bites and adjust the baking time as needed..

How to Serve Blueberry Pancake Bites

  • Breakfast or Brunch: These Blueberry Pancake Bites are a fun and delicious addition to any breakfast or brunch spread.
  • Snack: Enjoy them as a sweet and satisfying snack on the go.
  • Party Food: Serve them as a bite-sized treat for parties or gatherings.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Reheating

Reheat gently in the microwave or toaster oven until warmed through.

FAQs

Can I use a different type of berry?
Yes, you can use any type of berry you like, such as raspberries, strawberries, or blackberries.

Can I make these pancake bites without a donut hole pan?
Yes, you can use a mini muffin tin instead.

Can I freeze these pancake bites?
Yes, you can freeze them after baking. Let them cool completely, then transfer them to a freezer bag and freeze for up to 3 months. Reheat in the toaster oven or oven until warmed through.

How can I make these pancake bites healthier?
You can use whole wheat flour, reduce the amount of sugar, or use a sugar substitute.

There you have it! A fun, easy, and delicious recipe for Blueberry Pancake Bites that’s perfect for any occasion. Enjoy!

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Blueberry Pancake Bites Recipe

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  • Author: Stacy Corbo
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 20 pancake bites 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Blueberry Pancake Bites are a fun and delicious twist on classic pancakes. Baked in a donut hole pan, they’re perfectly poppable and great for breakfast, brunch, or a snack.


Ingredients

Units Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons granulated sugar
  • 1 large egg, beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 tablespoons unsalted butter, melted
  • 40 blueberries (fresh or frozen)

Instructions

  1. Preheat and Prep: Preheat oven to 375°F (190°C). Grease a donut hole pan with nonstick cooking spray.
  2. Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and sugar.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the beaten egg, vanilla extract, milk, and melted butter.
  4. Make Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Fill and Bake: Fill each donut hole cavity about ⅔ full with batter. Press 2 blueberries into each cavity. Bake for 12 minutes.
  6. Flip and Bake: Carefully flip each pancake bite and bake for another 3 minutes, or until golden brown.
  7. Serve: Serve warm with your favorite toppings, such as maple syrup, fruit preserves, a glaze, or a dusting of powdered sugar.

Notes

  • Donut Hole Pan: If you don’t have a donut hole pan, you can use a mini muffin tin.
  • Blueberries: Fresh or frozen blueberries can be used. If using frozen, do not thaw them before adding to the batter.
  • Make Ahead: The batter can be made ahead of time and stored in the refrigerator for up to 2 days.
  • Freezing: Leftover pancake bites can be frozen for later use. Thaw and reheat in the microwave or toaster oven.

Nutrition

  • Serving Size: 1 pancake bite
  • Calories: 600kcal
  • Sugar: 3g
  • Sodium: 80mg
  • Fat: 2g
  • Saturated Fat: 1g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 15mg

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