Blueberry Buttermilk Pancake Bites

Warm & fluffy blueberry buttermilk pancake bites baked to golden perfection and topped with a pat of butter and warm maple syrup.

Blueberry Buttermilk Pancake Bites

There are few things better than watching the steam rise from the tops of golden pancake bites as warm syrup is drizzled on top of a pat of butter. Whoa baby. And just in time for holiday brunch! These little gems are perfect for kids and adults on Christmas morning 😉 And with hungry little tikes (or grown ups) running around the house, you’ll be pleased to know that these only bake for 12 minutes max- and are way easier than trying to flip a pancake in my opinion. (I can never get that right. Ever.)

Now, these look like muffins and you’ll be tempted to pop one in your mouth straight from the oven, but I do encourage a hearty dip or drizzle of warm syrup. You wouldn’t eat a plain pancake after all, would you? On the other hand, dipping these into some fluffy whipped cream would certainly do the trick, and an additional side of sliced fresh fruit never hurt anyone either 😉

What are some other holiday breakfast ideas on your horizon? If you’re more of a ham & eggs kind of person, might I suggest an easy-peasy Denver Omelette Egg Bake? 

Don’t have buttermilk? 

…Yeah, buttermilk isn’t a staple in my house either. In fact I only bought some biscuits and then I had to get creative with how I used the rest of the jug. If you’re like me, you might benefit from some Buttermilk Substitute Methods:

  • You can also thin some plain yogurt  or sour cream with a little milk, (or water if you must).
  • Mix 1 Tablespoon of White Vingear or lemon juice, + enough milk to equal a cup. Stir and let stand for 5 minutes.
  • You can also use 1 +3/4 teaspoons cream of tartar + 1 cup milk

Blueberry Buttermilk Pancake Bites

Blueberry Buttermilk Pancake Bites

Warm & fluffy blueberry buttermilk pancake bites baked to golden perfection and topped with a pat of butter and warm maple syrup.

Ingredients:

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Wet Ingredients

  • 2 eggs
  • 2 cups buttermilk
  • 4 tablespoons unsalted butter, melted
  • 1⁄2 teaspoon vanilla extract
  • Cooking Spray
  • 1 cup blueberries
  • 2 cups pancake syrup (fun if poured into ramekins for dipping!)

Directions:

Preheat the oven to 425 degrees.

Sift the dry ingredients together in a large bowl.

In a medium bowl, beat the eggs until frothy. Mix in the buttermilk, butter, and vanilla.

Gradually pour the dry ingredients into the wet and beat until thoroughly combined. A few remaining lumps are fine!

Spray mini muffin tins with cooking spray. Use an ice cream scoop to pour the batter into the tins.

Drop 2-3 blueberries on the top of the batter in each tin.

Bake for 8-12 minutes, (mine took 12, but keep a close eye)

You can brush more warm butter on top prior to serving, and don’t forget the syrup!

Recipe Adapted from: Food.com 

All images and text ©