Blueberry Pancake Bites

Total Time:
1 hr
Prep:
30 min
Inactive:
15 min
Cook:
15 min

Yield:
24 bites
Level:
Easy

Ingredients
  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 1 tablespoon granulated pure cane sugar
  • 1 teaspoon baking powder
  • Pinch fine sea salt
  • 3 tablespoons unsalted butter, melted and cooled
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1/2 cup plus 1 to 2 teaspoons whole milk
  • Grated lemon or orange zest
  • 1/2 cup fresh blueberries
  • 1 cup confectioners' sugar
  • 1/2 cup maple syrup, warmed, optional
Directions
  • Preheat the oven to 375 degrees F. Spray a doughnut hole pan liberally with nonstick spray.

  • Whisk together the flour, sugar, baking powder and salt in a medium bowl. In a second bowl, whisk the butter, vanilla and egg until smooth; then whisk in the 1/2 cup milk and the lemon zest until combined. Add the wet ingredients to the dry, and mix until a batter just comes together. Cover and let sit at room temperature for 15 minutes.

  • Fill the molds of the prepared doughnut hole pan two-thirds of the way with batter, then press a few blueberries into each. Bake until lightly golden brown, about 10 minutes. Flip and bake another 3 to 4 minutes.

  • Mix together 1/2 cup of the confectioners' sugar and the remaining 1 to 2 teaspoons milk to make a glaze. Toss some of the pancake bites in the remaining confectioners' sugar.

  • Serve drizzled with the glaze, or serve with warm maple syrup for dipping.

  • Special equipment: a doughnut hole pan


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