How To Make Blueberry Pancake Cupcakes

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!

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