Go Back

Blueberry Pancake Poppers

Blueberry Pancake Poppers are a fun twist on traditional pancakes, perfect for breakfast, brunch, or as a snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 poppers
Course: Breakfast, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons melted butter
Mix-ins
  • 1 cup fresh blueberries Wash and dry before use.
For Greasing
  • Cooking spray or oil For greasing the muffin tin.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a mini muffin tin with cooking spray or oil.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the buttermilk, egg, and melted butter until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries.
  6. Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for 12-15 minutes, or until the poppers are golden brown and a toothpick comes out clean.
  2. Allow to cool slightly, then remove from the tin and serve warm.

Notes

Serve warm, drizzled with maple syrup or a dusting of powdered sugar. Add fresh fruit or whipped cream for toppings. Store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for about a week.