Blueberry Lemon Pancake Bites Recipe
If you love the perfect breakfast treat that combines bright, zesty citrus with juicy bursts of fruit, you’re going to fall head over heels for Blueberry Lemon Pancake Bites. These little gems are like tiny fluffy pancakes packed with fresh blueberries and lemon zest, baked to golden perfection. They’re perfect for a breakfast on the go, a fun brunch addition, or even a sweet snack anytime you need a cheerful pick-me-up. Once you try making Blueberry Lemon Pancake Bites, you’ll wonder why you ever stuck to pancakes on a regular plate!
Ingredients You’ll Need
The magic behind these delightful Blueberry Lemon Pancake Bites lies in their simple, wholesome ingredients. Each one plays a role in creating that tender, fluffy texture and the bright, fresh flavors that make these bites truly unforgettable.
- 2 cups All-Purpose Flour: This provides the structure and ensures your pancake bites have that perfect tender crumb.
- 1/3 cup Granulated Sugar: Just enough sweetness to balance the tangy lemon and juicy blueberries without overpowering the flavors.
- 2 teaspoons Baking Powder: The powerhouse leavening agent that helps create the airy puff of pancake-like fluff.
- 1/2 teaspoon Baking Soda: Works with the buttermilk and lemon juice to give an extra boost of lift for those delicate bites.
- 1/4 teaspoon Salt: Enhances and balances the sweetness and citrus notes beautifully.
- 1 cup Buttermilk: Adds moisture, tenderness, and a subtle tanginess to the batter.
- 2 large Eggs: Bind everything together while giving richness and stability.
- 1/4 cup Unsalted Butter, melted: Brings a luscious buttery flavor and keeps each bite moist.
- 1 large Lemon (zest + juice): The star ingredient — zest brings aromatic brightness while the juice adds lively tang.
- 1 teaspoon Vanilla Extract: Adds a layer of warm, aromatic depth that rounds out the citrus notes.
- 1 1/2 cups Fresh Blueberries: Juicy bursts of sweetness and a gorgeous splash of color throughout each bite.
How to Make Blueberry Lemon Pancake Bites
Step 1: Preheat and Prepare Your Pan
Kick off the recipe by heating your oven to 400°F (200°C). This ensures perfect rising and even baking. Grease a 24-cup mini muffin tin thoroughly, using non-stick spray or melted butter. Don’t skip this step—proper greasing means no sticky pancake bites and easy removal later!
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Whisking helps evenly distribute the leavening agents so every bite gets that wonderful fluffiness. This is where the foundation of your pancake bites really starts to come together.
Step 3: Combine the Wet Ingredients
In another bowl, mix the buttermilk, eggs, melted butter, lemon juice, and vanilla extract until smooth. Using room temperature eggs and buttermilk is ideal, but not essential. Just be sure the butter isn’t too hot to avoid scrambling the eggs.
Step 4: Create the Batter
Pour the wet mixture into the dry ingredients and gently fold with a spatula or wooden spoon until just combined. A few lumps are okay—they mean light and tender pancake bites. Overmixing will make them dense, so be gentle here.
Step 5: Fold in Blueberries and Lemon Zest
Toss the blueberries in a little flour to keep them from sinking, then fold them along with the lemon zest into the batter. This adds juicy pops of flavor and that unmistakable lemon freshness that defines these Blueberry Lemon Pancake Bites.
Step 6: Fill the Muffin Tin
Spoon the batter into your mini muffin cups, filling each about three-quarters full. This allows them room to rise and develop their signature domed shape without spilling over.
Step 7: Bake to Golden Perfection
Bake in the center of your preheated oven for 10 to 14 minutes. Look for a golden top and check doneness by poking a toothpick in the middle; it should come out clean.
Step 8: Cool and Serve
Let your Blueberry Lemon Pancake Bites cool in the pan for 5 minutes before removing to a wire rack. They’re perfect warm, but just as tasty at room temperature—ideal for sharing or packing as snacks.
How to Serve Blueberry Lemon Pancake Bites
Garnishes
Sprinkle your pancake bites with a light dusting of powdered sugar or drizzle a little honey or maple syrup on top. A tiny dollop of whipped cream or a fresh lemon wedge on the side adds a lovely touch for presentation and an extra burst of flavor.
Side Dishes
Serve these bites alongside crispy bacon or savory breakfast sausage for a satisfying balance. Fresh fruit salad or yogurt provide a refreshing contrast, turning your meal into a vibrant, well-rounded breakfast or brunch.
Creative Ways to Present
For a party or brunch spread, arrange Blueberry Lemon Pancake Bites on a tiered platter with scattered fresh blueberries and lemon slices for a beautiful display. You can even skewer a few with toothpicks dipped in lemon glaze for a fun finger food twist that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store leftover bites in an airtight container at room temperature for up to two days or in the refrigerator for up to four days. This makes them an easy grab-and-go option for busy mornings.
Freezing
Blueberry Lemon Pancake Bites freeze beautifully. Arrange them in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe bag or container. They’ll keep fresh for up to two months, preserving that wonderful lemon blueberry goodness.
Reheating
Reheat frozen bites in the oven at 350°F (175°C) for about 8-10 minutes or microwave for 20-30 seconds until warmed through. Avoid reheating too long to keep them fluffy and tender.
FAQs
Can I use frozen blueberries instead of fresh?
Yes! Just toss frozen blueberries in flour before folding them into the batter to prevent them from sinking. Keep in mind frozen berries might add a bit more moisture, so handle the batter gently.
What if I don’t have buttermilk?
You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using to get that same tangy effect for perfect rise and flavor.
Can I make these blueberry lemon pancake bites gluten-free?
Absolutely! Using a 1-to-1 gluten-free baking flour blend instead of regular flour usually works well. Just be sure the blend contains xanthan gum or another binder for best texture.
How long will these pancake bites stay fresh?
Stored properly, they will last about two days at room temperature or up to four days in the fridge before they start to lose their fluffy texture and freshness.
Can I add other fruits or flavors?
Definitely! Blueberries and lemon are a classic combo, but feel free to swap in raspberries, chopped strawberries, or even a touch of cinnamon or nutmeg for a different twist.
Final Thoughts
If you’re craving a treat that’s as cheerful as it is delicious, make sure to try these Blueberry Lemon Pancake Bites. They’re a joyful little bite of sunshine that’s easy to make and even easier to enjoy. Whether for a cozy breakfast or a sweet snack, these pancake bites will brighten your day and fill your kitchen with amazing aromas. Trust me, once you’ve made them, they’ll become a beloved favorite in your recipe collection.
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Blueberry Lemon Pancake Bites Recipe
- Total Time: 22 minutes
- Yield: 24 mini pancake bites 1x
- Diet: Vegetarian
Description
These Blueberry Lemon Pancake Bites are a delightful twist on classic pancakes, packed with fresh blueberries and bright lemon zest and juice. Perfectly fluffy and bursting with flavor, they make a delicious bite-sized treat ideal for breakfast, brunch, or a snack. Made with simple pantry staples and fresh ingredients, they’re easy to prepare and bake in a mini muffin tin, delivering a combination of tender texture and vibrant citrus notes in every bite.
Ingredients
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 (zest of 1 tablespoon and juice of 2 tablespoons)
- 1 teaspoon Vanilla Extract
Additional Ingredients
- 1 1/2 cups (225g) Fresh Blueberries
Instructions
- Preheat and Prepare Your Pan: Preheat your oven to 400°F (200°C). Thoroughly grease a 24-cup mini muffin tin with non-stick cooking spray or melted butter, ensuring every cup and the top surface are well-coated to prevent sticking.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents for a consistent rise.
- Combine the Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, eggs, melted butter (cooled slightly), fresh lemon juice, and vanilla extract until smooth and fully combined.
- Create the Batter: Pour the wet ingredients into the dry ingredients bowl. Gently fold the mixture using a spatula or wooden spoon until just combined. It’s okay to leave small lumps—overmixing will toughen the batter.
- Fold in the Flavor: Toss the blueberries with a tablespoon of flour to prevent sinking, then gently fold them and the lemon zest into the batter until evenly distributed, taking care not to overmix.
- Fill the Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full to allow room for rising without spilling.
- Bake to Golden Perfection: Bake in the preheated oven for 10 to 14 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bites to cool in the pan on a wire rack for 5 minutes. Then gently remove them and cool further on the rack or serve warm or at room temperature.
Notes
- Use fresh blueberries for best flavor and texture; frozen can be used but thaw and drain first.
- Tossing the blueberries with flour helps keep them from sinking to the bottom of the bites.
- Do not overmix the batter, as this can make the pancake bites dense and tough.
- Ensure melted butter is not too hot before combining with eggs to prevent scrambling.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat gently in a microwave or oven before serving for a fresh-baked taste.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snack, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pancake bites (approx. 56g)
- Calories: 165
- Sugar: 7g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 55mg
Keywords: blueberry lemon pancake bites, mini pancakes, breakfast bites, lemon zest pancakes, baked pancakes, blueberry snacks, brunch recipe
