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Blueberry Pancake Poppers

Blueberry Pancake Poppers

Jacklin Altman
Blueberry pancakes get a fun, poppable twist in this easy, delicious recipe. These pancake poppers are quick to prep and great to make ahead.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 32
Calories 29 kcal

Equipment

  • Mixing Bowls
  • Mini Muffin Pan
  • Oven

Ingredients
  

  • 1 cup Nonfat Greek Yogurt I like Fage 0%
  • 1 cup All purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 2 Eggs
  • 1/3 cup Unsweetened almond milk
  • 1 1/2 tbsp Sugar
  • 2/3 cup Blueberries fresh or frozen

Instructions
 

  • Preheat oven to 350F.
  • In a small mixing bowl, combine eggs, milk, greek yogurt, and vanilla extract and stir until uniform.
  • In another bowl, stir together flour, baking powder, sugar, salt. Pour wet ingredients into dry, and stir until well combined. Gently fold in blueberries, being careful not to over-mix.
  • Prepare mini muffin pan by spraying well with cooking spray. Divide batter into 32.
  • Bake for 18-20 minutes, until a toothpick comes out clean. Let cool in the pan for 5 minutes, and then enjoy!

Notes

Click here to add recipe to your WW app.
To reheat, pop them in the microwave for 20 seconds or so!

Nutrition

Calories: 29kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 66mgPotassium: 17mgFiber: 1gSugar: 2gVitamin A: 17IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Keyword sprinkles, breakfast, vegetarian, Pancakes, blueberry, brunch, weight watchers, WW, snack
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