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
Scale
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.
