Ingredients:
- 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 (for serving)
Directions:
- Preheat oven to 375°F (190°C). Grease a mini muffin tin or line with mini muffin liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the fresh blueberries.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the pancake bites cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Serve warm with maple syrup for dipping.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Servings: 24 mini pancake bites
