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
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 (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
