Blueberry Pancake Bites Recipes

BLUEBERRY PANCAKE BITES

Steps:

• Preheat the oven to 400F and grease a 24 mini-muffin pan with butter or spray.
• In a large bowl, combine the flour, sugar, baking powder, and salt. Make a well in the middle and add the milk, butter, egg, vanilla, and lemon zest. Mix to combine the batter until there are no clumps.
• Fill each muffin cup 3/4th full and top with 3 blueberries each, pushing them slightly down into the batter.
• Bake for 12 to 14 minutes until the tops are golden brown. Remove them from the oven and allow them to cool for 5 minutes prior to serving.
• For the glaze, in a small bowl, whisk 1/4 cup confectioners' sugar and 1 ½ teaspoon of milk until smooth. Drizzle over the mini muffins and enjoy.

BLUEBERRY PANCAKE BITES

Steps:

• Preheat oven to 375.
• Spray donut hole pan with nonstick spray.
• Whisk together flour, baking powder and sugar.
• Stir together egg, vanilla, milk and butter.
• Add wet ingredients to dry ingredients
• Fill each hole 2/3 full and press 2 blueberries in each cavity.
• Bake 12 minutes then flip each hole and bake for another 3 minutes.
• Serve with syrup, glaze or dusted in powdered sugar, if desired.

TODD'S FAMOUS BLUEBERRY PANCAKES

Steps:

• In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

BLUEBERRY LEMON BISQUICK® PANCAKE BITES

Steps:

• Heat oven to 350°F. Lightly spray 16 to 18 mini muffin cups with cooking spray.
• In large bowl, stir together Bisquick® mix, milk, maple syrup and egg. Add blueberries and lemon peel; stir just until combined. A few lumps may remain.
• Pour batter evenly into mini muffin cups, filling nearly to the top of each cup.
• Bake 10 to 15 minutes or until tops are light golden brown and spring back when lightly touched. Cool in pan 5 minutes. Remove from muffin cups to serving plates.
• Serve pancake bites warm or at room temperature drizzled with maple syrup or sprinkled with powdered sugar.

BLUEBERRY PANCAKE BITES

Steps:

• Preheat the oven to 375 degrees F. Spray a doughnut hole pan liberally with nonstick spray.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. In a second bowl, whisk the butter, vanilla and egg until smooth; then whisk in the 1/2 cup milk and the lemon zest until combined. Add the wet ingredients to the dry, and mix until a batter just comes together. Cover and let sit at room temperature for 15 minutes.
• Fill the molds of the prepared doughnut hole pan two-thirds of the way with batter, then press a few blueberries into each. Bake until lightly golden brown, about 10 minutes. Flip and bake another 3 to 4 minutes.
• Mix together 1/2 cup of the confectioners' sugar and the remaining 1 to 2 teaspoons milk to make a glaze. Toss some of the pancake bites in the remaining confectioners' sugar.
• Serve drizzled with the glaze, or serve with warm maple syrup for dipping.

SHEET PAN BLUEBERRY PANCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a large sheet pan or jelly roll pan with parchment paper. Spray the parchment paper with cooking spray.
• Mix the baking mix, milk, eggs, vanilla extract, and cinnamon together in a large mixing bowl. Pour onto the parchment paper-lined pan. Sprinkle blueberries evenly on top of the batter.
• Bake in the preheated oven until golden brown, 15 to 18 minutes.
• Remove the pan from the oven, then lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake into squares using a pizza cutter or into your desired shapes with a cookie cutter.