These delectable, Blueberry Pancake Bites are the perfect grab-and-go breakfast for busy weekday mornings. Top them with a maple glaze or serve them warm with a side of syrup. They will disappear in a flash.
My kids are absolutely obsessed with all things pancake or waffle for breakfast, lunch and dinner. The possibilities are just endless with lemon poppy seed, pumpkin spice, tiramisu, chocolate mint , red velvet (you get the point). Yes, we do have the occasional brinner around here and it makes us all the happier. I’m not what you would call a morning person, so these are the perfect weekday breakfast solution. Make these ahead of time and pop them in the microwave in the morning and get an extra 30 minutes of sleep…you’re welcome!
A cookie scoop is just perfect for filling up mini muffin cups. Press a few blueberries on top and add an easy, maple glaze. This is particularly useful, when your kids hide their Kindle under their pillow at night and won’t get up in the morning. No need to wait around for them to eat…just hand them a little bag and off you go. God, I love mornings and Blueberry Pancake Bites!
I added a bit of maple syrup and glazed around half of this batch. You can skip the glaze and dip’em if you so desire. My daughter ate several of them as a snack after school and seemed to like them just as much without it. I’m still trying to figure out how she suddenly became a fan of blueberry pancakes only in bite-size form. I literally, thought there was going to be a war when her uncle started eating the leftovers. You just don’t mess with a girl’s pancakes.
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IS IT FRIDAY YET?
These Blueberry Pancake Bites are the perfect on-the-go breakfast with a maple glaze.
- 1 1/2 c. flour
- 3 tbsp. sugar
- 1 1/4 c. milk
- 1 tbsp. lemon juice
- 1/4 c. butter; melted
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/8 tsp. salt
- 1 tsp. vanilla
- 1 egg
- 1/2 c. blueberries
- 1/2 c. powdered sugar
- 2 tbsp. maple syrup
- 1 tbsp. milk
Whisk together lemon juice and milk; set aside.
Preheat oven to 375 degrees.
In a mixing bowl; combine flour, sugar, baking soda, baking powder and salt.
Create a well in the middle of the flour mixture; add egg and lightly whisk.
Add milk mixture, vanilla and melted butter. Lightly stir until combined.
Fill greased muffin tins around 2/3 of the way full. Lightly press 3 blueberries in each top.
Bake for around 11-12 minutes or until baked through.
In a medium bowl; combine powdered sugar, maple syrup and milk. Whisk together until smooth and drizzle over the tops of cooled muffins.