Blueberry Pancake Poppers

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Here’s an easy breakfast bite treat to try. These are blueberry pancakes baked in mini muffin shapes. You know … to make mornings fun and dunkable.

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You just need a few baking basics for the pancake batter.

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I’ve added mini chocolate chips to these before and loooove them (see here ^[4]), but this time I’m all about blueberries and oats as the add-in ingredients.

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Just mix all the ingredients together and then scoop the batter into the cavities of a greased mini muffin pan.

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This is way easier than flipping flapjacks a few at a time.

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After baking, use a toothpick if necessary to run around the edges of the muffins while still in the pan to make them easier to remove.

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Serve them right away with melty butter or maple syrup …

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Or stack some up to save for later. Freeze them a few at time for a quick morning meal.

Print

Yield: 24 pancake poppers

Blueberry Pancake Poppers

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 cup all purpose flour
• 1/2 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoon sugar
• 1 cup buttermilk
• 1 egg
• 2 tablespoon maple syrup
• 2 tablespoon melted butter
• 1 cup blueberries

Instructions

1. Preheat oven to 350 degrees and grease mini muffin pan.
2. Combine flour, oats, baking powder, baking soda, salt and sugar in a medium bowl. Stir together with a wire whisk.
3. In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined.
   Stir in blueberries. Reserve a few blueberries to press into the tops of the pancake batter.
4. Bake for 10-12 minutes.
5. Let cool slightly and remove from the pan. You can use a toothpick inserted around the edges to separate the pancake muffins from the pan.
6. Serve immediately with warmed butter or dip in maple syrup. You can also freeze and remove a few when you need them for a quick on the go breakfast.

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Dunk away and enjoy!!!