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If you’re craving a delightful and charming breakfast treat that feels like a warm hug, you simply must try this Mini Pancake and Blueberry Bowl with Caramel Drizzle Recipe. Imagine fluffy, bite-sized pancakes nestled together with juicy, fresh blueberries, all bathed in a luxuriously smooth caramel sauce that’s both sweet and soothing. This dish is a perfect way to brighten up any morning or impress friends and family with a breakfast that looks as good as it tastes.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that come together to create something truly special. Each component plays a crucial role, from adding fluffiness and sweetness to providing bursts of freshness and a decadent finish.
- 1 cup all-purpose flour: The base for your pancakes, ensuring a tender and soft bite every time.
- 2 tablespoons sugar: Adds just the right touch of sweetness to the batter.
- 1 tablespoon baking powder: The secret to fluffy, perfectly risen mini pancakes.
- 1/4 teaspoon salt: Enhances all the other flavors subtly.
- 1/2 cup milk: Keeps the batter smooth and helps with a tender texture.
- 1 large egg: Gives structure and richness to the pancakes.
- 2 tablespoons melted butter: Adds moisture and a delicate buttery flavor.
- 1 teaspoon vanilla extract: Infuses the batter with warm, inviting aroma.
- 1 cup fresh blueberries: Bursts of juicy, natural sweetness that brighten each bite.
- 1/4 cup chopped walnuts (optional): Adds a delightful crunch and nutty contrast.
- Powdered sugar (optional): For a pretty dusting that elevates the presentation.
- 1/4 cup unsalted butter: For a rich and creamy caramel drizzle base.
- 1/4 cup brown sugar, packed: Provides warmth and deep sweetness to the caramel.
- 1/4 cup heavy cream: Creates that silky smooth caramel texture.
- 1/2 teaspoon vanilla extract: Adds a gorgeous vanilla note to the caramel.
- Pinch of salt: Balances the sweetness perfectly in the caramel sauce.
How to Make Mini Pancake and Blueberry Bowl with Caramel Drizzle Recipe
Step 1: Make the Caramel Drizzle
Start by melting butter gently in a small saucepan over medium heat. As it melts, stir in the brown sugar until everything is beautifully combined. This step creates the rich base of your caramel. Next, pour in the heavy cream and bring the mixture to a gentle simmer while stirring often. Keep it simmering for 2–3 minutes until the sauce thickens slightly, signaling that luscious caramel magic in the making. Finish by taking it off the heat and blending in the vanilla extract and a pinch of salt for an enchanting flavor balance. Let it cool to thicken further while you prepare the pancakes.
Step 2: Prepare the Mini Pancakes
In a medium bowl, whisk together the dry ingredients – flour, sugar, baking powder, and salt – ensuring they are well combined. In a separate bowl, mix the wet ingredients: milk, egg, melted butter, and vanilla extract. Pour the wet mix into the dry and stir gently until just combined. Remember, a few lumps are perfectly fine; overmixing can lead to dense pancakes, and we want light and airy ones! Heat a non-stick skillet or griddle over medium heat and lightly grease it. Using a tablespoon, spoon small dollops of batter onto the skillet to form your mini pancakes. Cook about 1 to 2 minutes per side until each is a beautiful golden brown. Work through the batter, keeping those tiny treasures warm.
Step 3: Assemble Your Mini Pancake and Blueberry Bowl with Caramel Drizzle Recipe
Now comes the fun part — layering! Place a handful of the warm mini pancakes into bowls, nestling them snugly together. Scatter fresh blueberries generously across the top for juicy pops of flavor. Drizzle your homemade caramel sauce over everything, letting it flow in sweet ribbons that invite indulgence. For an extra touch, sprinkle chopped walnuts for crunch and if you like, a light dusting of powdered sugar for that elegant finish. Serve immediately and prepare to delight your senses!
How to Serve Mini Pancake and Blueberry Bowl with Caramel Drizzle Recipe
Garnishes
Garnishing your mini pancake and blueberry bowl is where you can get creative and add personal flair. A sprinkle of powdered sugar instantly upgrades the look, making it feel festive and inviting. Fresh mint leaves not only add a splash of green but also a refreshing brightness. For those who love textures, a few toasted coconut flakes or even a dollop of whipped cream can turn this treat from simple to spectacular!
Side Dishes
This bowl stands wonderfully on its own, but pairing it with a simple side elevates the breakfast experience. Fresh fruit salads or a citrusy smoothie complement the sweetness and richness nicely. For something savory to balance the sweet, consider crispy bacon or a mild cheddar cheese omelette on the side. These combinations create a balanced and memorable brunch spread.
Creative Ways to Present
Presentation is key when sharing such a charming dish. Serve the mini pancakes layered in clear glass bowls or mason jars to show off the vibrant blueberries and glossy caramel drizzle. For gatherings, arrange them on tiered dessert stands to make a dramatic, eye-catching centerpiece. You could even thread a few mini pancakes with blueberries on skewers for a playful handheld version. Any way you serve it, expect smiles all around!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The mini pancakes will stay fresh for up to 2 days, though they’re undeniably best enjoyed fresh. Keep the caramel sauce in a separate jar or container to maintain its smooth texture and reheat gently before serving again.
Freezing
You can freeze the mini pancakes by layering them between sheets of parchment paper in a freezer-safe bag or container. They’ll keep well for up to 1 month. When you’re ready, just thaw at room temperature or pop them in the toaster or microwave for a warm quick treat. The caramel sauce is not ideal for freezing, so make it fresh when needed for the best flavor and texture.
Reheating
To bring leftover mini pancakes back to life, gently warm them in a skillet over low heat or microwave in short intervals to avoid drying out. Reheat the caramel sauce slowly on the stove or microwave in short bursts, stirring frequently until smooth and pourable. Once warmed, drizzle generously for that irresistible finishing touch.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work well in this recipe—just thaw and drain them before adding to the bowl to avoid extra moisture that could sog the pancakes.
Is there a substitute for heavy cream in the caramel sauce?
You can substitute with half-and-half or whole milk, but keep in mind the sauce won’t be quite as rich or creamy. For the best texture, heavy cream is recommended.
Can I make these pancakes gluten-free?
Yes! Use a gluten-free all-purpose flour blend that includes xanthan gum for best results. The mini pancakes will still be fluffy and delicious.
How do I prevent the caramel sauce from crystallizing?
Make sure you stir constantly while simmering and add a pinch of salt or a teaspoon of corn syrup if needed. Let the caramel cool gradually and don’t refrigerate it tightly sealed right away.
What’s the best way to form mini pancakes on the griddle?
Use a tablespoon or a small ice cream scoop to portion the batter evenly. Pour gently and give a slight wiggle to encourage a round shape. Cook patiently without flipping too early for perfect golden rounds.
Final Thoughts
I truly encourage you to give this Mini Pancake and Blueberry Bowl with Caramel Drizzle Recipe a try soon. It’s the kind of breakfast that feels like a little celebration, whether it’s a weekend treat or a special occasion. The combination of tender mini pancakes, fresh blueberries, and that dreamy caramel drizzle is a guaranteed way to brighten your day and fill your kitchen with irresistible aromas. Once you make it, you’ll find yourself coming back for seconds – trust me, it’s that good!
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Print
Mini Pancake and Blueberry Bowl with Caramel Drizzle Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
Enjoy a delightful breakfast treat with these Mini Pancakes topped with fresh blueberries and a luscious homemade caramel drizzle. Perfectly fluffy mini pancakes are layered in bowls, complemented by a sweet and creamy caramel sauce, chopped walnuts for crunch, and an optional dusting of powdered sugar for extra sweetness. This recipe combines simple pantry staples with fresh ingredients to create a comforting and indulgent start to your day.
Ingredients
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
- 1 cup fresh blueberries
- 1/4 cup chopped walnuts (optional)
- Powdered sugar, for dusting (optional)
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 fully combined and smooth.
- Simmer the Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer, stirring frequently. Let it simmer for 2-3 minutes until the sauce thickens slightly.
- Finish the Caramel: Remove the saucepan from heat, stir in the vanilla extract and a pinch of salt. Set aside the caramel to cool and thicken further as you prepare the pancakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt to ensure even distribution of leavening.
- Mix Wet Ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined and smooth.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter may be slightly lumpy, which is normal.
- Heat the Cooking Surface: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent sticking.
- Cook Mini Pancakes: Drop tablespoon-sized portions of batter onto the skillet to form mini pancakes. Cook each side for 1-2 minutes until golden brown and cooked through. Repeat with the remaining batter.
- Assemble the Bowl: In each serving bowl, layer the mini pancakes and top with fresh blueberries.
- Add Toppings: Drizzle the prepared caramel sauce over the pancakes and sprinkle with chopped walnuts if desired.
- Optional Garnish: Dust the bowls lightly with powdered sugar for added sweetness and presentation.
- Serve Warm: Serve immediately while warm, offering extra caramel drizzle on the side for more indulgence.
Notes
- For a nut-free version, omit the chopped walnuts.
- Use fresh or frozen blueberries depending on availability; thaw frozen blueberries before adding.
- If you prefer, substitute milk with a dairy-free alternative to make it lactose-free.
- Mini pancakes cook quickly, so monitor closely to avoid burning.
- Caramel sauce can be stored in the refrigerator and gently reheated before serving.
- Dusting with powdered sugar is optional but adds a lovely visual appeal and light sweetness.
