Description
These Blueberry Pancake Cupcakes are a delightful twist on traditional pancakes, baked into convenient, single-serving cupcakes bursting with fresh blueberries. Perfect for breakfast, brunch, or a sweet snack, they combine fluffy texture with a sweet blueberry punch, finished with optional syrup drizzle for extra indulgence.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup milk (whole or plant-based)
- 1/4 cup vegetable oil (or melted butter)
- 1 large egg
Add-ins
- 1 cup fresh blueberries
Optional
- Syrup for drizzling
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your pancake cupcakes evenly.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined to distribute the leavening and flavors evenly.
- Combine wet ingredients: In a separate bowl, beat together the milk, vegetable oil (or melted butter), and egg until the mixture is smooth and homogenous.
- Combine wet and dry mixtures: Pour the wet mixture into the bowl with the dry ingredients and stir gently. It’s okay if there are some lumps; over-mixing can make the cupcakes dense.
- Fold in blueberries: Carefully fold in the fresh blueberries to avoid breaking them and to distribute them evenly throughout the batter.
- Prepare muffin tin: Line a muffin tin with cupcake liners and fill each liner about two-thirds full with the batter to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the cupcakes turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the pancake cupcakes cool slightly before removing from the tin. Drizzle with syrup if desired, then enjoy warm or at room temperature.
Notes
- You can substitute plant-based milk and oil to make these cupcakes dairy-free.
- Do not over-mix the batter; lumps are normal and help keep the cupcakes tender.
- Fresh blueberries are preferable, but frozen blueberries can be used if thawed and drained.
- Check baking time as ovens vary; start checking for doneness after 18 minutes.
- Serve with maple syrup, honey, or your preferred pancake topping for added sweetness.
