Description

Delight in these Blueberry Lemon Pancake Bites — a perfect bite-sized breakfast or snack combining fluffy pancakes with fresh blueberries and a bright lemon zest flavor. These mini pancakes are baked to golden perfection, making them an easy and mess-free alternative to traditional pancakes. Ideal for busy mornings or brunch gatherings, they’re bursting with a balanced sweetness and citrus tang.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt

Wet Ingredients

1 cup milk
1 large egg
2 tablespoons melted butter
1 tablespoon lemon zest
1 tablespoon lemon juice

Fruit

1/2 cup fresh blueberries

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the pancake bites evenly.
Prepare Muffin Tin: Lightly grease a mini muffin tin to prevent the pancake bites from sticking, allowing for easy removal after baking.
Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, sugar, baking powder, and salt to evenly distribute the leavening agents and seasonings.
Mix Wet Ingredients: In a separate bowl, whisk together milk, egg, melted butter, lemon zest, and lemon juice until smooth and combined to infuse the batter with a fresh citrus flavor.
Combine Mixtures: Pour the wet ingredients into the dry ingredients bowl and gently mix until just combined. Avoid overmixing to keep the pancake bites fluffy and tender.
Fold in Blueberries: Carefully fold fresh blueberries into the batter to evenly distribute them without bursting.
Fill Muffin Cups: Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full to allow room for rising.
Bake: Bake the pancake bites in the preheated oven for 12-15 minutes, or until they turn golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Let the mini pancakes cool for a few minutes in the tin before transferring them to a wire rack to cool completely or serve warm.

Notes

Use fresh blueberries for the best texture; frozen blueberries can be substituted but may alter the batter consistency and color.
Do not overmix the batter to maintain light and fluffy pancake bites.
If you prefer a more pronounced lemon flavor, add an extra teaspoon of lemon zest.
These pancake bites can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
Reheat gently in a microwave or toaster oven before serving for best texture.