Blueberry Lemon Pancake Bites Recipe
These Blueberry Lemon Pancake Bites are fluffy, tender mini pancakes bursting with fresh blueberries and zesty lemon. Perfectly sweetened with a subtle tang from buttermilk and lemon juice, these bite-sized treats bake to a golden perfection and make a delightful breakfast or snack for any time of day.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 mini pancake bites 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) All-Purpose Flour
- 1/3 cup (67g) Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
Wet Ingredients
- 1 cup (240ml) Buttermilk
- 2 large Eggs
- 1/4 cup (56g) Unsalted Butter, melted
- 1 large Lemon (for 1 tablespoon zest and 2 tablespoons juice)
- 1 teaspoon Vanilla Extract
Add-ins
- 1 1/2 cups (225g) Fresh Blueberries
Instructions
- Preheat and Prepare Your Pan: Preheat your oven to 400°F (200°C). Grease a 24-cup mini muffin tin thoroughly with non-stick spray or melted butter, ensuring even coverage to prevent sticking.
- Combine the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine the Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter (cooled slightly), lemon juice, and vanilla extract until smooth and combined.
- Create the Batter: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or wooden spoon until just combined; small lumps are okay. Avoid overmixing to keep the pancake bites tender.
- Fold in the Flavor: Toss the blueberries lightly in a tablespoon of flour from the dry ingredients to prevent sinking. Gently fold the floured blueberries and lemon zest into the batter until evenly distributed.
- Fill the Muffin Tin: Spoon the batter carefully into the prepared mini muffin cups, filling each about three-quarters full to allow room for rising without overflowing.
- Bake to Golden Perfection: Place the muffin tin in the oven’s center rack and bake for 10-14 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the tin from the oven and let it cool for 5 minutes on a wire rack. Then gently remove the pancake bites and cool further on the rack. Serve warm or at room temperature.
Notes
- For fluffiest pancake bites, do not overmix the batter; small lumps are ideal.
- Tossing blueberries in flour before folding helps prevent them from sinking to the bottom.
- Use room temperature eggs and buttermilk for better batter consistency, but it’s not mandatory.
- Ensure melted butter is cooled slightly before mixing to avoid scrambling eggs.
- These bites can be stored in an airtight container and reheated gently before serving.
Keywords: blueberry lemon, pancake bites, mini pancakes, breakfast bites, lemon zest, fresh blueberries, buttermilk pancakes
