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Fluffy Blueberry Swirl Pancake Pops

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These fluffy blueberry swirl pancake pops are a fun and easy breakfast treat featuring pockets of juicy blueberry compote swirled into tender pancake batter, perfect for family gatherings or a playful weekend brunch.

Ingredients

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  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk (or dairy-free milk with 1 tablespoon lemon juice)
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (thawed if frozen)
  • 2 tablespoons sugar (adjust to taste)
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • Non-stick cooking spray or additional butter (for greasing the pan)
  • Popsicle sticks or sturdy wooden skewers

Instructions

  1. Prepare the Blueberry Swirl: In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook for about 5 minutes, stirring occasionally, until the berries start to break down.
  2. Add the cornstarch slurry (cornstarch mixed with water) to the saucepan and stir well. Continue cooking for another 1-2 minutes until the mixture thickens slightly. Remove from heat and let cool to room temperature (about 15 minutes).
  3. Mix the Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. The batter should remain a bit lumpy—don’t overmix.
  6. Heat your non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
  7. Create the Pancake Pops: Using a tablespoon, scoop a small circle of batter (about 2½ inches in diameter) onto the skillet. Quickly spoon a small dollop (about 1 teaspoon) of blueberry swirl onto the batter, then gently add another tablespoon of batter on top to cover the swirl. Be careful not to press down too hard.
  8. Insert a popsicle stick or skewer into each pancake pop, pushing about halfway through (don’t push all the way through).
  9. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip carefully with a spatula and cook another 1-2 minutes until golden brown and cooked through.
  10. Remove pancake pops from the skillet and place on a cooling rack. Repeat with remaining batter and swirl mixture.

Notes

Use medium heat to avoid burning and ensure pancakes cook through. Gently fold blueberry compote into batter to create pockets of flavor without bleeding color. Let batter rest 5 minutes before cooking for lighter texture. Use a thin spatula and flip gently to keep pops intact. Frozen blueberries should be thawed and drained before use. Can bake in mini muffin tin at 350°F for 12-15 minutes as an alternative cooking method.

Nutrition

Keywords: blueberry pancake pops, breakfast treats, easy pancake recipe, blueberry swirl, fun breakfast, kid-friendly breakfast

Find it online: https://twinkletaste.com/fluffy-blueberry-swirl-pancake-pops-easy-fun-breakfast-treat-recipe/