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Blueberry Pancake Poppers Recipe

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4.1 from 15 reviews

These Blueberry Pancake Poppers are delightful mini muffins made from a fluffy pancake batter loaded with fresh blueberries. Perfect for a quick breakfast or snack, they’re baked to golden perfection in a mini muffin pan and can be served warm with butter or maple syrup. Easy to prepare and freezer-friendly, they offer a convenient, tasty treat on the go.

Ingredients

Dry 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

Wet Ingredients

  • 1 cup buttermilk
  • 1 egg
  • 2 tablespoon maple syrup
  • 2 tablespoon melted butter

Add-ins

  • 1 cup blueberries (reserve a few for topping)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a mini muffin pan thoroughly to prevent sticking during baking.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, rolled oats, baking powder, baking soda, salt, and sugar. Use a wire whisk to blend all the dry ingredients evenly.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, maple syrup, and melted butter until just combined to keep the batter light.
  4. Mix Batter and Add Blueberries: Add the wet ingredient mixture to the dry ingredients and stir gently with a spoon just until combined. Fold in the blueberries, reserving a handful to press onto the tops of the batter-filled muffin cups.
  5. Fill Muffin Pan and Top: Spoon the batter into the prepared mini muffin pan, filling each cup. Press the reserved blueberries into the tops of the batter for a decorative touch.
  6. Bake: Place the muffin pan in the oven and bake for 10-12 minutes until the poppers are golden and a toothpick inserted into the center comes out clean.
  7. Cool and Remove: Allow the pancake poppers to cool slightly before removing. Use a toothpick to gently loosen around the edges if needed for easy removal from the pan.
  8. Serve or Store: Serve warm with melted butter or maple syrup for dipping. Alternatively, freeze leftovers and reheat a few when you want a quick and convenient breakfast treat.

Notes

  • For extra flavor, use fresh or frozen blueberries; if frozen, do not thaw to avoid excess moisture in the batter.
  • Make sure not to overmix the batter to keep the poppers tender and fluffy.
  • Mini muffin pans vary in size—adjust cooking time slightly if your poppers are larger or smaller.
  • These poppers freeze well—store in an airtight container or freezer bag and reheat in a toaster oven or microwave.
  • To make it dairy-free, substitute buttermilk with almond milk mixed with lemon juice and use vegan butter.

Find it online: https://bitezly.com/blueberry-pancake-poppers-recipe/