Can't get enough of this meal – a crowd fave!

There’s nothing quite like the simple joy of a blueberry pancake to start your day, and these Blueberry Pancake Bites are a delightful twist on that classic breakfast treat. Growing up in the Midwest, weekend mornings were often filled with the scent of sweet batter sizzling on the griddle, and these bites capture that nostalgia perfectly. They’re ideal for little hands or anyone on the go – perfect for a cozy family breakfast or a delightful addition to a brunch spread.

These Blueberry Pancake Bites pair wonderfully with a side of crispy bacon or sausage links, bringing a savory balance to their sweet and fruity flavor. For a complete breakfast, you might also serve them alongside scrambled eggs and a fresh fruit salad. Don’t forget a dollop of maple syrup or a sprinkle of powdered sugar on top to make them truly irresistible. A warm cup of coffee or a glass of cold milk would round out the meal beautifully.

Servings: 4-6

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

Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate 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. Be careful not to overmix; the batter should be slightly lumpy.

Gently fold in the blueberries.

Fill each muffin cup about three-quarters full with the batter.

Bake for 10-12 minutes, or until the pancake bites are golden brown and a toothpick inserted into the center comes out clean.

Allow the bites to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

For a bit of a twist, try adding a touch of lemon zest to the batter for a bright, citrusy flavor that complements the blueberries beautifully. You can also substitute raspberries or chopped strawberries if you prefer. For a gluten-free version, use a one-to-one gluten-free flour blend. To make it extra special, consider adding a streusel topping made with oats, brown sugar, and butter before baking.