Mornings with kids can be hectic, but this quick and easy Blueberry Burst Pancake recipe makes breakfast something they’ll actually look forward to! Soft, fluffy, and stuffed with gooey blueberry jam, these mini pancakes are fun to make and even more fun to eat.
Perfect for little hands — and trust me, adults will sneak a bite too. The best part is that you only need a few simple ingredients and less than 15 minutes.
You’ll get golden, fluffy pancakes that ooze warm blueberry jam when you cut into them — like a sweet little surprise inside each bite! Let’s get started — because once you make these, they’ll be a breakfast favorite every week!
Fluffy Blueberry Burst Pancakes — Kid-Friendly Breakfast Delight
Ingredients
- 1 egg
- 30g sugar
- 100ml milk
- 100g all-purpose flour
- 1 tsp baking powder
- A pinch of salt
- 1 tbsp melted butter
- Blueberry jam (or your favorite filling)
Instructions
- Make the batter: In a bowl, whisk together the egg, sugar, and milk until smooth. Sift in flour, baking powder, and salt. Mix until combined, then add melted butter. Stir until the batter is thick and smooth.
- Cook the pancakes: Heat a non-stick pan on low heat. Pour a scoop of batter into the pan. When you see dense, large bubbles forming on top, gently flip it over. Cook both sides until golden brown.
- Add the filling: While still warm, slice open the pancake slightly and spoon in your blueberry jam (or any filling your kids love — peanut butter, Nutella, or strawberry jam all work great!).
Q&A — Fluffy Blueberry Burst Pancakes
Can I use fresh or frozen blueberries instead of jam?
Yes! You can fold fresh or frozen blueberries directly into the batter before cooking. Just coat them lightly in flour first so they don’t sink or make the batter too wet.
How do I make the pancakes extra fluffy?
Don’t overmix the batter — a few small lumps are okay! Let the batter rest for 5–10 minutes before cooking to activate the baking powder for extra fluffiness.
Can I make these pancakes dairy-free?
Definitely! Replace milk with almond, oat, or soy milk, and use melted coconut oil or vegan butter instead of regular butter. They’ll still be soft and delicious.
What’s the best pan temperature for cooking pancakes?
Use low to medium heat. If the pan is too hot, the outside will brown too quickly while the inside stays raw. Test with a small spoon of batter first — it should sizzle gently, not burn fast.
How can I store leftover pancakes?
Let them cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a pan or toaster for a few minutes before serving — they’ll taste freshly made!
- Don’t overmix the batter — a few lumps are fine; it keeps the pancakes fluffy.
- You can also mix fresh blueberries directly into the batter for extra bursts of fruit flavor.
- Serve with a drizzle of honey or powdered sugar for a cute breakfast touch.
Soft, fluffy, and bursting with juicy blueberry jam — this quick breakfast will make your morning feel like a treat!
