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