Description
Bright and Fluffy Lemon Blueberry Pancake Bites are delightful mini treats perfect for breakfast or a snack. These bite-sized pancakes are infused with fresh lemon zest and bursting with juicy blueberries, baked to golden perfection and optionally topped with a tangy lemon glaze. They are easy to make and sure to become a favorite you’ll crave all week.
Ingredients
Scale
Pancake Bites
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 large egg
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup fresh or frozen blueberries (rinsed and dried)
Optional Lemon Glaze
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease or line a mini muffin tin to prepare it for the batter, ensuring the pancake bites don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, large egg, melted butter, vanilla extract, and lemon zest until well combined and smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix to keep the batter light and fluffy.
- Fold in Blueberries: Gently fold in the fresh or frozen blueberries to distribute them evenly without breaking them.
- Fill Mini Muffin Cups: Scoop the batter into each mini muffin cup, filling about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 10–12 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool and Glaze: Let the pancake bites cool slightly in the pan, then drizzle with the optional lemon glaze made by mixing powdered sugar and lemon juice.
Notes
- Do not overmix the batter to keep the pancake bites fluffy and tender.
- Use fresh or frozen blueberries; if using frozen, ensure they are rinsed and dried to prevent batter color change.
- These mini pancake bites can also be prepared in advance and stored in an airtight container at room temperature for up to 2 days.
- For a dairy-free adaptation, substitute buttermilk with a plant-based milk mixed with a bit of lemon juice and use a vegan butter alternative.
- If you do not have a mini muffin tin, use regular-size muffin tins but adjust baking time accordingly (approximately 15-18 minutes).
