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Blueberry Pancake Bites

These Blueberry Pancake Bites are super simple and perfect for on the go breakfasts. A bite sized pancake bite loaded with blueberries (or whichever mix-in your prefer). Place them in a cup and send the kiddos off to school with a warm, easy and tasty breakfast. Since our French Toast Cups are such a hit with my kiddos. Also our Blueberry Pancake French Toast Casserole is so super tasty. I knew these Pancake Bites were sure to please.

We whipped up a batch of these Pancake Bites in no time. I made a few batches after everybody gave their approval. I wanted extras to toss in the freezer for the kiddos to have for quick and easy breakfast on school days. I decided to make some small baggies of icing too. Perfect to microwave before heading out.

These pancake bites are a yummy tribute to classic blueberry pancakes served in a way that you can enjoy from home or on the go. The batter is the same as my fluffy pancake recipe, but instead of cooking and flipping over on a griddle, the oven does all the work for you.

These bites can also be made ahead and frozen for extra busy mornings when you need something that can be popped in the microwave for a quick breakfast.


To make these pancake bites ahead, prepare them according to the recipe directions and allow them to cool down to room temperature before placing them in an airtight container and covering them with a paper towel. Store at room temperature for 2 to 4 days.

To freeze, place the cooled pancake bites in a zip bag and freeze for up to 2 months. To reheat, microwave a serving for 1 minute or until heated through and the blueberries are tender.

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1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1 cup fresh blueberries
Maple syrup or blueberry syrup for drizzling
Powdered sugar for dusting (optional)


Prepare the Batter:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
Add the Blueberries:
Gently fold in the fresh blueberries into the batter.
Cook the Pancake Bites:
Preheat a mini muffin pan or a mini pancake bite maker.
Lightly grease the pan with cooking spray or melted butter.
Spoon the batter into the mini muffin cups, filling each about 3/4 full.
Cook until the edges are set and the tops are lightly golden, about 8-10 minutes.
Remove the pancake bites from the pan and let them cool slightly.
Drizzle with maple syrup or blueberry syrup and dust with powdered sugar, if desired.
Serve warm and enjoy!
These Blueberry Pancake Bites are sure to be a hit with both kids and adults alike!

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