Blueberry Pancake in a Mug - Back to School Microwave Breakfast
User Reviews
4.5
Blueberry Pancake in a Mug - Back to School Microwave Breakfast
Description
The batter is mixed in a microwave-safe mug, starting with combining flour, baking soda, maple syrup, milk, vegetable oil, and egg. Blueberries are folded in just before cooking. The recipe includes intermittent stirring steps during microwave cooking to prevent overheating and spilling while ensuring even cooking. The total cooking time is roughly three minutes, with checks to confirm doneness by texture and moisture.
This method produces a soft, light pancake with juicy blueberries throughout. Maple syrup adds sweetness both in the batter and optionally as a drizzle after cooking.
It's suitable for a fast breakfast or snack when time is limited. Variations with added flavors like sliced banana, chocolate chips, or dried fruit can personalize the dish.
The recipe notes recommend preparing the batter the night before and refrigerating it, as well as warnings to avoid overcooking to prevent rubbery texture. The mug size and microwave wattage impact cooking times.
Ingredients
- 3 tablespoons all-purpose flour
- ¼ teaspoon baking soda
- 2 teaspoon maple syrup (honey or agave, for drizzling on top)
- 1 tablespoon milk
- 1 tablespoon vegetable oil
- 1 egg
- 1 tablespoon blueberries , fresh or frozen
Notes
- Prepare the batter the night before and store refrigerated for convenience.
- Avoid overcooking to prevent the pancake from becoming rubbery.
- Add flavor variations such as sliced banana, chocolate chips, or dried fruit for different tastes.
- Use a large microwave-safe mug to accommodate batter expansion and prevent spills.
User Reviews
Overall Rating
4.5
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