Amazing Blueberry Pancake Bites: 1 Quick Secret
Make grab-and-go breakfast easy with these simple, kid-friendly blueberry pancake bites baked right in your muffin tin. You get all the flavor of pancakes in a portable format.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 bites
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin tin well.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, mix the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the blueberries.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the bites cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw them first.
- These freeze well. Cool completely, then store in an airtight container in the freezer for up to one month.
- You can serve these warm or cold. They are great for lunchboxes.
Nutrition
- Serving Size: 1 bite
- Calories: Approx. 150
- Sugar: Approx. 5g
- Sodium: Approx. 250mg
- Fat: Approx. 6g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: Approx. 3g
- Trans Fat: 0g
- Carbohydrates: Approx. 22g
- Fiber: Approx. 1g
- Protein: Approx. 4g
- Cholesterol: Approx. 30mg