Blueberry Pancake THC Breakfast Bites
(15 mg THC each · 24 bites · 360 mg total batch)
Mini silver-dollar pancake muffins studded with wild blueberries, drizzled with real maple THC syrup, and dusted with powdered sugar. Tastes exactly like Sunday morning, zero weed flavor.
Decarboxylation
1.8 g flower @ 22–25 % THC (or 0.9 g good kief)
240 °F for 40 minutes in sealed mason jar → ~360 mg usable THC
Infusion
½ cup (120 ml) real maple syrup + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed material → sous-vide 185 °F for 90 minutes
Strain hard → crystal-clear 360 mg THC maple syrup
Pancake Bites
1 cup (125 g) all-purpose flour
1 tbsp sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup (180 ml) buttermilk
1 large egg
2 tbsp melted butter
½ cup wild blueberries (fresh or frozen)
Steps
1. Preheat oven to 375 °F. Generously butter a 24-cup mini muffin tin.
2. Whisk dry ingredients → whisk buttermilk, egg, melted butter → combine just until mixed → fold in blueberries.
3. Fill each cup ¾ full → bake 10–12 minutes until golden and springy.
4. While hot, poke a small hole in the top of each bite with a toothpick → spoon 1 tsp THC maple syrup over each (it soaks right in).
5. Cool 5 minutes in tin → pop out → dust with powdered sugar.
Storage
Airtight container → 3 days room temp
Fridge → 1 week (reheat 10 seconds in microwave)
Freezer → 3 months
Dosing
360 mg ÷ 24 = 15 mg exact per bite
One bite + coffee = perfect wake-and-bake
Two bites = Saturday morning that lasts until dinner
Fluffy, buttery, bursting with juicy blueberries and soaked in real maple.
They disappear off the cooling rack faster than regular pancakes off the griddle.
Make a double batch.
Your weekend crew will eat every last one before noon.