Pancake balls and breakfast kabobs… these are the things that pop in my head at 2 am and wake me up. Usually, my sleepytime “good ideas” sound amazing in the moment, but when I wake up I realize they were absolute stupidity. In this case, I was pretty sure I had a bonified good idea.
And so I spent my morning creating these delicious blueberry lemon poppyseed pancake balls and breakfast kabobs.
Yum-mee!
This post was sponsored by Krusteaz. Opinions are my own.
Start with Krusteaz Protein Buttermilk Pancake Mix. It’s my go-to pancake mix for everything!
Usually, I mix it up as directed on the package, but in this case, I needed a thicker batter to form pancake balls. So as not to overmix, I combined ingredients just until it came together and then folded in the blueberries.
Then I used a cookie scoop to measure out a level scoop of batter, and I carefully lowered the batter into my electric fryer and let each pancake ball cook until golden brown and crisp on the outside. I cooked about four of them at a time, removing one and adding another as needed until I had 18 fried pancake balls.
Let those drain and cool a bit on a paper towel, then sprinkle them with powdered sugar. You can roll them in the powdered sugar if you want, but I like mine with a light dusting.
Aren’t they cute?
Then it’s time to turn the pancake balls into breakfast kabobs!
Grab your plate of bacon and sausage along with your freshly washed and cut fruit.
Take a 12-inch wooden skewer and thread the pancake balls, breakfast meat and fruit onto the skewers in any order you like. Each of the breakfast kabobs will have three pancake balls on it.
Don’t they look appetizing?
Place full skewers on a platter and let everyone grab one! They’re fun to eat and super tasty!
I suggest you have a pitcher of warm maple syrup nearby so guests can drizzle it over their pancake balls and breakfast kabobs.
It’s a super kid-friendly idea. Just be sure to tell them to remove everything from the stick before eating.
Pin this pancake balls and breakfast kabobs recipe!
Blueberry Lemon Poppyseed Pancake Balls and Breakfast Kabobs
Blueberry Lemon Poppyseed Pancake Balls and Breakfast Kabobs
Ingredients
- Oil for frying
- 2 cups Krusteaz Protein Buttermilk Pancake Mix
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon poppy seeds
- ½ teaspoon lemon extract
- ½ teaspoon lemon zest
- ½ cup blueberries
- 12 strips bacon, cooked until done but not crisp, then rolled up.
- 6 breakfast sausage links, cooked and halved
- fresh pineapple, cut into chunks
- small strawberries or large strawberries, halved
- ¼ cup Powdered sugar
- Maple syrup, optional
Instructions
- Preheat oil to 350 degrees in electric fryer or large pot.
- Drop about 1-1/2 tablespoonfuls of dough into oil. I use this cookie scoop. Let cook for 3-5 minutes until golden brown and crisp on the outside. Scoop out individually with a slotted spoon and let drain on paper-towel-lined plate. As you pull one out, add another until you've got 18 cooked pancake balls.
- Using a 12-inch wooden skewer, thread three pancake balls, 2 bacon rolls, 2 sausage halves, 2 strawberries and 2 pineapple chunks onto each one in any order. Dust pancake balls with powdered sugar. Serve immediately with warm maple syrup.
- In large bowl, mix together Krusteaz Protein Buttermilk Pancake Mix, water, sugar, poppy seeds, lemon extract and lemon zest just until combined. Fold in blueberries.
