My kids love pancakes so I have quite a few pancake recipes. I have recipes for red velvet pancakes, gingerbread pancakes, German oven pancakes, and baked pancakes, just to name a few. We love them all! But my favorites are blueberry pancakes and mini blueberry pancakes…those just sound fun so we gave them a try.
This month I was assigned Emily’s blog, It Bakes Me Happy, as a part of The Secret Recipe Club. Emily has the cutest website with some pretty delicious recipes. I had planned to make Shrimp Creole, hoping it’d make a good Mardi Gras dinner, but then our grocery store had blueberries on sale and I couldn’t pass up the chance to bake with them. Emily has a lot of awesome blueberry muffin recipes like Lime Blueberry Muffins. Then I saw her Pancake Minis and since I have a brand new mini-muffin pan, I decided to make them in to blueberry pancakes.
This pancake recipe took me just a few minutes to whip up. If I’d had some homemade baking mix on hand, it would have been even quicker. Emily says that if you don’t have any buttermilk on hand, you can use just regular milk instead. I loved the way these turned out but next time I’ll rough chop the blueberries and add them right to the batter for more of a blueberry taste.
I’m freezing these for quick snacks and breakfasts on busy mornings.
- 1½ cups flour
- 2 Tablespoons sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 2 Tablespoons oil or melted butter
- 1 cup buttermilk
- 2 eggs
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- Mix in oil, buttermilk and eggs. Mix just until batter is moist leaving the lumps.
- Grease the cups of a 24 cup mini-muffin pan.
- Spoon 1 Tablespoon of batter in to each mini-muffin cup.
- Drop 1-2 blueberries in each muffin cup.
- Bake at 350 degrees for 13-15 minutes or until a toothpick inserted in the pancakes comes out clean.
- Allow pancakes to cool for 5 minutes in the pan before serving.