Mini Blueberry Pancakes are soft, fluffy and bursting with juicy blueberries in every bite. Ready in about 20 minutes, they are perfect for busy mornings, brunch spreads or kid-friendly breakfasts that feel a little extra special.
This post contains affiliate links. See our Disclosure Statement for more information.
There is something irresistible about bite-sized pancakes. They cook quickly, stack beautifully and deliver the perfect balance of fluffy texture and sweet blueberry flavor. Whether you are serving them for a weekend brunch or a quick weekday breakfast, these mini blueberry pancakes are easy, reliable and always a hit.
Serve them with Oven Baked Turkey Bacon and a side of hash browns and fruit for a full breakfast spread.
What Are Mini Blueberry Pancakes?
Mini blueberry pancakes are small, silver dollar-sized pancakes made from a classic pancake batter and studded with fresh blueberries. Their smaller size makes them cook faster and more evenly while giving you more surface area for golden edges and toppings like syrup or butter.
Why This Recipe Works
- The batter creates light and fluffy pancakes.
- Mini size ensures even cooking and golden edges every time.
- Fresh blueberries add natural sweetness and juicy bursts of flavor.
- Simple pantry ingredients make this recipe quick and accessible.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 tablespoon butter (melted and cooled)
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
- 1 cup blueberries
- butter or non-stick cooking spray for cooking
You will also need a griddle or a large, flat bottomed, non-stick skillet.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
How to Make Mini Blueberry Pancakes
Prep!
Melt the butter and set it aside to cool while you gather the remaining ingredients.
Rinse the blueberries and remove any stems.
Create!
Combine the flour, sugar, baking powder and salt in a medium size bowl. Stir to combine.
Make a well in the middle of the flour mixture and add the egg, butter, milk and vanilla extract.
Whisk until everything is just combined. Be sure not to over-mix the batter. Doing so can result in rubbery pancakes. It’s okay if there are still some small lumps in the batter.
Gently fold in the blueberries. Set aside to rest while you preheat your griddle or pan to medium.
Spray the griddle or pan lightly with non-stick cooking spray or lightly coat with butter.
Scoop out 1 tablespoon of batter per pancake and place on the griddle. Cook approximately 2 minutes or until lightly golden on the bottom and bubbles just start appearing on top.
Flip and cook an additional 2 minutes or until the bottom is golden as well.
Remove to a plate and repeat with the remaining batter, as needed.
Present!
Stack up a few pancakes and top with butter, maple syrup, Blueberry Sauce and/or more blueberries.
Tips and Techniques
- Do not over-mix the batter to avoid dense or rubbery pancakes.
- Let the batter rest for a few minutes to improve texture.
- Use medium heat to prevent burning while ensuring even cooking.
- If using frozen blueberries, do not thaw them to avoid excess moisture.
How to Keep Pancakes Soft and Fluffy
- Use fresh baking powder for proper rise.
- Avoid pressing pancakes while cooking.
- Keep cooked pancakes warm in an oven set to warm covered loosely with foil.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To freeze, place pancakes in a single layer on a baking sheet, freeze, then transfer to a freezer bag for up to 2 months.
Reheat in the microwave, toaster, or oven until warmed through.
Variations
- Swap blueberries for chocolate chips or diced strawberries.
- Add lemon zest for a bright citrus flavor.
- Use buttermilk instead of milk for extra tang and tenderness.
- Make them whole wheat by replacing half the flour with whole wheat flour.
FAQs
Why are my pancakes not fluffy?
Over-mixing the batter or using old baking powder can result in dense pancakes.
Can I use frozen blueberries?
Yes. Add them straight from the freezer to prevent color bleeding.
Can I make the batter ahead of time?
It is best to make it fresh, but you can mix dry and wet ingredients separately ahead of time.
How do I know when to flip pancakes?
Flip when bubbles form on top and the edges start to look set.
Can I make these dairy-free?
Yes. Substitute milk with a plant-based option and use oil instead of butter.
What is the best pan to use?
A non-stick skillet or griddle works best for even cooking.
More Recipes to Try
Love this Mini Blueberry Pancakes recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Mini Blueberry Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 tablespoon butter (melted and cooled)
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
- 1 cup blueberries
- butter or non-stick cooking spray for cooking
Instructions
- Combine the flour, sugar, baking powder and salt in a medium size bowl. Stir to combine.2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon salt
- Make a well in the middle of the flour mixture and add the egg, butter, milk and vanilla extract.1 egg, 1 tablespoon butter, 1 1/2 cups whole milk, 1 teaspoon vanilla extract
- Whisk until everything is just combined. Be sure not to over-mix the batter. Doing so can result in rubbery pancakes. It’s okay if there are still some small lumps in the batter.
- Gently fold in the blueberries. Set aside to rest while you preheat your griddle or pan to medium.1 cup blueberries
- Spray the griddle or pan lightly with non-stick cooking spray or lightly coat with butter.butter or non-stick cooking spray for cooking
- Scoop out 1 tablespoon of batter per pancake and place on the griddle. Cook approximately 2 minutes or until lightly golden on the bottom and bubbles just start appearing on top. Flip and cook an additional 2 minutes or until the bottom is golden as well.
- Remove to a plate and repeat with the remaining batter, as needed.
- Stack up a few pancakes and top with butter, maple syrup, Blueberry Sauce and/or more blueberries.
Notes
- Do not over-mix the batter to avoid dense or rubbery pancakes.
- Let the batter rest for a few minutes to improve texture.
- Use medium heat to prevent burning while ensuring even cooking.
- If using frozen blueberries, do not thaw them to avoid excess moisture.
Leave a Reply