Description
Mini Pancake and Blueberry Bowl with Caramel Drizzle is a fun, bite-sized breakfast or dessert that’s perfect for those who want a sweet and indulgent treat! Mini pancakes are paired with fresh blueberries, and then topped with a rich, smooth caramel drizzle. This combination of fluffy pancakes and juicy berries, all enhanced by the sweet caramel, is a comforting and satisfying bowl that will make your mornings (or afternoons) extra special!
Ingredients
Scale
For the Mini Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Toppings:
- 1 cup fresh blueberries
- 1/4 cup chopped walnuts (optional)
- Powdered sugar, for dusting (optional)
For the Caramel Drizzle:
- 1/4 cup unsalted butter
- 1/4 cup brown sugar, packed
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Caramel Drizzle:
- In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until combined.
- Pour in the heavy cream and bring the mixture to a simmer, stirring frequently. Continue simmering for 2-3 minutes, until the sauce thickens slightly.
- Remove from heat, stir in vanilla extract and a pinch of salt. Set aside to cool and thicken further.
- Prepare the Mini Pancakes:
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined (it’s okay if the batter is a bit lumpy).
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Spoon small portions of batter (about 1 tablespoon each) onto the skillet to form mini pancakes. Cook for 1-2 minutes per side, or until golden brown. Repeat with the remaining batter.
- Assemble the Bowl:
- In serving bowls, layer the mini pancakes and top with fresh blueberries.
- Drizzle with the caramel sauce and sprinkle with chopped walnuts, if using.
- Dust with powdered sugar if desired, and serve immediately.
- Serve:
- Serve the mini pancake and blueberry bowls warm, with extra caramel drizzle on the side for more indulgence!
Notes
- For a healthier option, you can substitute the caramel drizzle with a light maple syrup or a fruit syrup.
- If you prefer, you can use frozen blueberries instead of fresh. Just make sure to thaw and drain them first.
- You can add whipped cream on top for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 390
- Sugar: 32g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 8 g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg