Description
Indulge in a delightful breakfast treat with this Mini Pancake and Blueberry Bowl topped with a luscious Caramel Drizzle. These mini pancakes paired with fresh blueberries and sweet caramel sauce make for a fun and satisfying morning meal.
Ingredients
Scale
Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh blueberries
- 1/4 cup caramel sauce (store-bought or homemade)
- Optional whipped cream for topping
Instructions
- Prepare Pancake Batter: In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix buttermilk, egg, melted butter, and vanilla. Combine wet and dry ingredients.
- Cook Mini Pancakes: Heat a non-stick skillet, drop batter by teaspoonfuls to form mini pancakes. Cook until golden on both sides.
- Assemble: Place mini pancakes in a bowl, top with blueberries, drizzle with caramel sauce, and add whipped cream if desired.
Notes
- To save time, consider using store-bought mini pancakes or pancake cereal.
- Experiment with fruit toppings such as strawberries, bananas, or a medley of fruits.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 20g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg
