If you’re looking to acquire a useful skill this week, learn how to make blueberry pancake cupcakes. It’s a skill that you will often put to good use.
These cupcakes are delicious, easy, and versatile. You can make them on a Sunday evening and then use them as a grab and go breakfast all week long.
It just doesn’t get any better than that!
Are blueberry pancake cupcakes healthy enough to eat in place of breakfast?
Not all blueberry pancake cupcakes are good for you. The recipes floating around the internet are nothing more than pancake flavored cupcakes, and cupcakes are definitely not a healthy meal replacement.
This recipe, however, is specifically designed to be healthy. It will provide you with a delicious, indulgent, good for you kind of way to start off your day without a doubt.
And that’s a good thing, because breakfast is one of the hardest meals to fit into the day. It is too easy to grab whatever you can get your hands on just before you run out the door for the day, only to regret making that poor choice later.
This recipe will eliminate that problem. And your whole family will absolutely love it!
So make yourself a batch, and then indulge in them guilt free. It’s going to be a great week where breakfast is concerned in your house.
Can I replace the blueberries in this recipe with another berry or fruit?
Feel free to use other berries in your cupcakes if you prefer. Strawberries, raspberries, and blackberries are all excellent choices for these cupcakes.
You can also use dried fruit in this recipe. It makes a great berry replacement at those times of year when berries are in short supply.
Try substituting raisins, currants, cranberries, or apricots for the berries. Or better yet, create your favorite combination of them.
You can also substitute some fruits for the berries in this recipe. Soft fruits like peaches and pears would work really well.
Be sure to avoid hard fruit, like an apple, as the recipe has too short a baking time to properly cook them.
What can I use to top my pancake cupcakes?
There are so many great ways to top these cupcakes it’s impossible to list them all in this post.
Here is a list of a few different ideas to get your inspiration flowing. Look it over and then top them the way that makes your tummy rumble and your mouth drool …
- Swirl sweet thick plant based icing on top, lodge a piece of bacon inside the icing, drizzle a bit of pure maple syrup over the whole thing, and then add a few blueberries (recipe included in this post!)
- Swap out a simple plant based glaze or some whipped cream for the icing
- Replace the bacon with a piece of sausage link, a bit of breakfast ham, or some Canadian bacon
- Switch out the maple syrup for honey, agave syrup, or date syrup
- Spread the top with peanut butter and sliced bananas
- Mash up a few berries and mix them with syrup or peanut butter, then spread it on top of the cupcake like icing
- Slice the cupcake in half and spread peanut butter and/or fresh fruit spread on it
- Stir some cocoa powder into a peanut butter and honey blend and then use it in place of icing
Remain mindful that the toppings are where you can too easily slide down a slippery slope and end up with an unhealthy pancake cupcake.
So, keep it light and healthy most of the time. Maybe, light and healthy all week and then a little more indulgent on Saturday morning (wink, wink).
6 Tips for making GREAT pancake cupcakes
MAKE AHEAD: If you know you’re going to have a busy week make these cupcakes on Sunday night so that you won’t have to worry about making breakfast all week.
INVOLVE THE KIDS: Decorating these cupcakes is a really fun activity for kids. They LOVE stuffing little berries and bits of bacon into the icing, so much more than sprinkles that they can’t get to stick! AND what kid doesn’t get excited about pouring syrup over something?!?!
You can do this together anytime, but it’s particularly nice for weekend mornings and snow days.
MAKE MINI’S: Make a mini version of these cupcakes for brunch get-togethers or to use on a breakfast charcuterie board. Everyone will love them and all you have to do is adjust the baking time a bit.
ROTATE YOUR PAN: Halfway through baking turn your pans around in the oven. This helps to promote even baking so that each cupcake will be moist and delicious.
COOL COMPLETELY: Allow your cupcakes to cool completely before you try to top them. Otherwise, your toppings will slide off and end up on the serving dish instead of sitting pretty on the cupcakes.
FREEZE FOR LATER: Cupcakes, including pancake cupcakes, freeze very nicely. Make a double batch and freeze half of them to pull out when you need them in a pinch.
Simply wrap them in plastic wrap and put them in a plastic container, then place them in the freezer until you need them.
Meet me in the comments and let me know what your favorite cupcakes are, and fill me in on any cupcake baking tips/tricks you know.
I’d love to chat all about it!
PIN THIS POST FOR LATER:
A quick, easy, and versatile blueberry pancake cupcake recipe that you can use to make the perfect meal replacement for breakfast.
- 2 1/3 cups organic all-purpose flour
- 2 3/4 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups unsweetened plant milk
- 1/8 cup extra virgin olive oil
- 2 tsps vanilla extract
- 2 eggs + 1 egg yolk
- 1/2 cup butter, melted
- 1 cup blueberries, fresh
- 1 cup unsweetened plant milk
- 1 cup walnuts
- 16 dates, pitted (8-10 if they are medjool)
- 1/2 cup almond flour
- 1/2 cup oat flour
- 2 tsps vanilla extract
- 2 tbls tapioca starch
- 4 strips thick cut bacon, sliced and fried
- 1/8 cup maple syrup, fresh
- 12 large blueberries
- Preheat oven to 350°
- In a large mixing bowl mix flour, baking powder, baking soda, and salt with a fork until well blended
- In a medium mixing bowl mix plant milk, olive oil, and vanilla extract
- In a small mixing bowl mix eggs and butter with a fork, your butter must be melted but not hot, hot butter will partially cook the eggs
- Slowly pour the plant milk blend into the flour blend mixing with a fork as you go
- Do not overmix, this step should leave you with a 'shaggy' blend
- Slowly pour the egg and butter mixture into the blend mixing with a fork as you go, blend well (it will be quite thick)
- Mix in fresh blueberries
- Place cupcake liners in a muffin pan
- Fill liners almost to the top with batter
- Bake for 20 minutes or until a cake tester inserted in the center of the cupcake comes out clean
- Remove from the oven, allow to cool 5 minutes
- Remove from the muffin tin and place on a cooling rack
- Allow to cool for 1 hour before topping
- While your cupcakes are cooling place all icing ingredients in a high powered food processor
- Blend well
- If the mixture is not thick enough slowly add oat flour until it thickens
- Place the mixture in the refrigerator until your cupcakes are cooled completely (this will help to create a good consistency for piping onto your cupcakes)
- Place icing in a piping bag (you can use a plastic baggie with the corner cut out of it if you don't have a piping bag)
- Pipe icing onto cupcakes in a circular pattern
- Drizzle the top of the icing with maple syrup
- Place a large blueberry on the top of the cupcake
- Stick a piece of bacon in the icing to the side of the blueberry
** The butter used in the batter for this recipe must be melted but NOT hot. Hot butter will cause the eggs to partially cooked when they are poured together.
** Parchment paper cupcake liners are best for this recipe as it is prone to sticking to the liner. Alternatively you can use a silicone muffin baking pan or lightly grease your muffin tin with coconut oil.
Amount Per Serving: Calories: 403Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 75mgSodium: 431mgCarbohydrates: 42gFiber: 3gSugar: 10gProtein: 10g
This data was provided and calculated by Nutritionix on 4/27/2021. Nutrition information is not always accurate.