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If there’s one breakfast more popular than blueberry pancakes, it’s mini blueberry pancakes. Yep, that’s right, little tiny versions of everyones favorite breakfast.
Mini Blueberry Pancakes {Clean Eating}
I discovered something else when I made these: You really can please everyone.
Bigger kids find anything in mini form cute and fascinating (as do I!) and littler kids, or toddlers, love these as they’re sized just right for them. Everyone feels you made these just for them. And there’s not a lot of times that happens :)
You know when you watch a movie and you see a family sitting down to a big pile of pancakes? Ha! Trickery and deception that is.
There isn’t such a thing as a pile of pancakes when you are feeding pancakes to a family, they’re gone right out of the pan with a queue for the next one before you’ve even got the batter in.
And that’s another reason to try making these blueberry pancakes in mini form: You get more in the pan, and they cook quicker.
That’s a win in my book.
More Clean Eating Pancake Recipes
Blueberry Pancakes For Toddlers
As well as being yummy and delicious for anyone, these are particularly good for toddlers. I’m sure your toddlers are more advanced than mine were but breakfasts (and lunches, and dinners…) were very often eaten with hands and not knives and forks.
These bite size mini blueberry pancakes are the perfect size for little hands to pick up.
I was always less worried with the proper use of cutlery and more concerned with getting some goodness into them, so I usually let my little ones eat however they preferred.
And I promise, they all now have a full grasp of the proper way to use a fork, so I’m a big fan of finger foods for toddlers. The goals to get them to eat, right?!
What To Eat With Blueberry Pancakes
These pancakes have blueberries in them, but I also like to put some on top. I love the look if blueberries and they shine like little stars with a touch of Maple syrup poured over them.
You could also substitute the maple syrup for honey if you prefer, or try one of these suggestions:
- Blueberry sauce – I like to use frozen blueberries and thanks to the extra water content in frozen foods, they make an awesome sauce when you heat them. To try this, add half a cup of frozen blueberries to a small pan and heat until just simmering. The water will be released and create a liquid blueberry sauce. Take the pan off the heat and let it cool. Once slightly cooled add a tbsp of Maple syrup and 2 tbsp of Greek yogurt and fully combine. Either use as it is or blend to make a smooth sauce.
*Make this before you start to cook the pancakes, while the batter is resting - Maple syrup – Enough said :)
- Greek yogurt – Greek yogurt alone or mixed with a tbsp of maple syrup makes a yummy topping for your pancakes
- Strawberries and banana – Add some extra chopped fruit on top of your pancakes
Blueberry Pancakes With Frozen Blueberries
I always have a stash of frozen blueberries in the freezer. Fresh blueberries are great, but can be expensive where I am, so I only use them when they’re in season.
Some recipes, like this Blueberry cake need fresh blueberries as the water content is too much for the cake, but in many recipes, frozen fruit is fine.
I use them for so many things, and they work amazingly well in this pancake recipe, maybe better, as they give you a little extra juiciness and can provide their own sauce!
Freezing Pancakes
I was quite surprised to discover you can not only freeze these pancakes but they are really good again when you reheat them.
Many foods you technically can freeze are just not as good when you reheat them and for that reason, I’m always a bit wary of freezing foods and prefer to make things fresh and eat them then and there.
Not these blueberry pancakes! Make the recipe as it is, lay the pancakes out individually (or they’ll stick to one another) and then when they’re cool, you can freeze them.
I use a small piece of parchment paper cut into a mini square in-between each pancake to stop them sticking in the freezer.
This also makes it super easy to take however many you need out of the freezer to reheat when you need them without having to thaw the whole batch.
I actually save these tiny squares of parchment for the next batch, all in the name of saving paper etc….. :)
Ingredients
Blueberries
I prefer frozen blueberries as I mentioned above, but you can use fresh if you happen to have a glut of them. They will still explode when they’re heated in your little pancakes and give you the distinctive blueberry coloring, you just might get a little less than if you were using frozen!
Flour
I like to use a flour that’s a light colored as possible her, while keeping it Clean, and so I usually use an Organic Einkorn flour. The paler color makes the blue from the fruit stand out and, in my opinion, they look a lot more appealing. If it’s not available in your local store, this flour is a good one.
Full fat milk
The fat in the milk gives the pancakes a better flavor. With so few ingredients, each one has to add something and the fat in the milk does this well.
If you want to use a dairy free alternative, Oat milk worked the best for me, while Coconut milk didn’t work at all (maybe me…:). My lot preferred the taste of these made with full fat milk so that’s what I do!
Butter
I use butter to cook these pancakes and it gives them a richer, more indulgent flavor. I have tried using oil but found it too greasy for these, so I use a non salted butter instead.
How To Make Blueberry Pancakes
Ingredients
- 1½ cups Flour Einkorn or similar
- 2 Eggs Lightly beaten
- 1 cup Milk Full fat
- ½ cup Blueberries Frozen or fresh
- ½ tsp Baking powder
- Butter For pan cooking
Instructions
- Mix flour, baking soda, eggs and milk together until smooth.
- Leave batter mix for about 10 minutes for best results
- Melt a little butter on a medium heat
- Spoon two tablespoons of batter per pancake into pan. Cook 3 – 4 pancakes at a time
- Sprinkle blueberries onto the uncooked side
- Turn and cook once golden
- Serve
More Blueberry Recipes
Mini Blueberry Pancakes Recipe
Mini Blueberry Pancakes
Ingredients
- 1½ cups Flour Einkorn or similar
- 2 Eggs Lightly beaten
- 1 cup Milk Full fat
- ½ cup Blueberries Frozen or fresh
- ½ tsp Baking powder
- Butter For pan cooking
Instructions
- Mix flour, baking soda, eggs and milk together until smooth.
- Leave batter mix for about 10 minutes for best results
- Melt a little butter on a medium heat
- Spoon two tablespoons of batter per pancake into pan. Cook 3 – 4 pancakes at a time
- Sprinkle blueberries onto the uncooked side
- Turn and cook once golden
- Serve
