Description
Delight in these charming Mini Pancake and Blueberry Bowls topped with a luscious homemade caramel drizzle. Perfect for a cozy breakfast or brunch, this recipe combines fluffy mini pancakes with fresh blueberries and a rich, buttery caramel sauce, finished with optional walnuts and powdered sugar for an extra touch of indulgence.
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 the mixture is well combined and smooth.
- Simmer the Sauce: Pour in the heavy cream, bringing the mixture to a gentle simmer while stirring frequently to prevent burning. Continue simmering for 2-3 minutes until the caramel sauce thickens slightly.
- Finish the Caramel: Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Set the sauce aside to cool and thicken further while you prepare the pancakes.
- Prepare the Dry Ingredients for Pancakes: In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and salt to create an even mixture.
- Mix Wet Ingredients: In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Whisk until the mixture is smooth and well incorporated.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined; the batter may be slightly lumpy, which is ideal for tender pancakes.
- Heat the Skillet: Warm a non-stick skillet or griddle over medium heat and lightly grease it using butter or cooking spray to prevent sticking.
- Cook Mini Pancakes: Using a spoon, drop small portions of batter about one tablespoon each onto the skillet, forming mini pancakes. Cook each side for 1-2 minutes until golden brown and cooked through. Repeat with the remaining batter.
- Assemble the Bowls: In serving bowls, layer the cooked mini pancakes and top generously with fresh blueberries.
- Add Toppings: Drizzle the prepared caramel sauce over the pancakes and blueberries. Sprinkle chopped walnuts on top if desired for added texture and flavor.
- Optional Garnish: Dust the bowls lightly with powdered sugar for a visually appealing finish and a touch of sweetness.
- Serve Warm: Serve immediately while the mini pancake bowls are warm, offering extra caramel drizzle on the side for those who want more indulgence.
Notes
- For extra flavor, you can add a pinch of cinnamon to the pancake batter.
- Walnuts are optional but add a nice crunchy texture to the bowls.
- If you prefer a dairy-free version, substitute the milk and butter with plant-based alternatives and use coconut cream for the caramel.
- To keep pancakes warm while cooking batches, place them on a baking sheet in a low oven (around 200°F/95°C).
- This recipe can be doubled easily for larger groups.
