Fluffy and Delicious Mini Blueberry Dutch Pancakes

This is by far my favorite breakfast recipe, it's even better and easier to make than traditional pancakes. The best part about this recipe is that it's a great way to get your morning protein, add a fruit reduction of your choice for a delicious morning treat. Give this super delicious recipe a try for an extra energizing start to the day!

Mini Blueberry Dutch Pancakes

serves 3 makes 9 pancakes

ingredients

blueberry sauce ingredients

• 3 tbsp white sugar
• 1 tsp cornstarch
• 3 tbsp water
• 1 cup fresh or frozen blueberries
• 1 tsp apple cider vinegar

pancake batter ingredients

• 2 tbsp melted butter, slightly cooled
• 4 large eggs
• 3/4 cup milk
• 3/4 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp vanilla
• 1/4 tsp kosher salt 
• 2 tbsp butter, melted for pan
• icing sugar for garnish

directions

1. place a 12-cup or two 6 cup muffin tin in the oven and preheat at 425 degrees
2. using a blender or mixer, combine pancake ingredients, mix well, let it continue to froth
3. meanwhile, in a small saucepan, combine blueberry sauce ingredients on medium heat
4. bring to a boil, stir regularly, turn down to low and simmer until thicken, about 3-5 minutes
5. turn off, and leave on the stove
6. when the oven is ready, thoroughly brush the muffin tin with melted butter
7. using a ladle, fill each muffin cup 1/2 full
8. bake for 16-18 minutes, until they are golden and puffed up
9. remove and the pancakes will deflate
10. serve warm, sift icing sugar and spoonful of blueberry sauce

Enjoy!

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This recipe was inspired by Mini Dutch Pancakes by Season and Supper.