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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.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
34
pancake bites
Calories:
111
kcal
Author:
Stephanie
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
large
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!
US Customary
-
Metric
Instructions
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!
Nutrition
Calories:
111
kcal
|
Carbohydrates:
21
g
|
Protein:
1
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
16
mg
|
Sodium:
138
mg
|
Potassium:
58
mg
|
Sugar:
1
g
|
Vitamin A:
95
IU
|
Vitamin C:
0.4
mg
|
Calcium:
30
mg
|
Iron:
0.4
mg