Description
Blueberry Pancake Cereal with Maple Syrup is a delightful twist on a classic breakfast favorite, featuring tiny, fluffy pancakes bursting with juicy blueberries, served in a bowl like cereal.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh blueberries
- Maple syrup for serving
Instructions
- In a large bowl, mix the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, egg, and melted butter. Combine both mixtures until just blended. Gently fold in the blueberries.
- Preheat a non-stick skillet over medium heat. Lightly grease it with cooking spray or a little butter.
- Using a tablespoon, drop small amounts of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat until all batter is used.
- Transfer the mini pancakes to a bowl. Drizzle with warm maple syrup and enjoy your Blueberry Pancake Cereal!
Notes
- Store any leftover pancake cereal in an airtight container in the refrigerator for up to three days.
- To reheat, warm the pancakes in the microwave for about 20-30 seconds.
- For freezing, place cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Blueberry Pancake Cereal, Maple Syrup, Breakfast, Brunch, Easy Recipe