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Blueberry Lemon Pancake Bites Recipe

Blueberry Lemon Pancake Bites Recipe

★★★★★

4.9 from 10 reviews
  • Author: Sarah
  • Total Time: 27 minutes
  • Yield: 24 mini pancake bites 1x
  • Diet: Vegetarian

Description

These Blueberry Lemon Pancake Bites are a delightful twist on classic pancakes, combining fluffy, tender mini pancakes infused with fresh lemon zest and juice, packed with juicy blueberries. Perfectly portioned into bite-sized morsels, they make an ideal breakfast treat or snack. The balance of sweetness from sugar, tang from buttermilk and lemon, and buttery richness creates a vibrant, flavorful snack that is easy to prepare and bake.

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 of zest and 2 tablespoons of juice)
  • 1 teaspoon Vanilla Extract

Fruit

  • 1 1/2 cups (225g) Fresh Blueberries

Instructions

  1. 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, making sure to cover every part of each cup to prevent sticking.
  2. Combine the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to ensure the leavening agents are evenly distributed.
  3. Combine the Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter (cooled to avoid scrambling eggs), fresh lemon juice, and vanilla extract until smooth and fully combined.
  4. Create the Batter: Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula or wooden spoon just until combined. It’s okay if the batter has small lumps; overmixing will make the pancake bites dense.
  5. Fold in the Flavor: Toss the fresh blueberries in a tablespoon of the reserved flour from the dry ingredients (to prevent sinking) then gently fold them along with the lemon zest into the batter until evenly distributed.
  6. Fill the Muffin Tin: Spoon the batter into the prepared mini muffin cups, filling each about three-quarters full to allow room for rising and shaping.
  7. Bake to Golden Perfection: Bake in the preheated oven for 10-14 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Remove from the oven and cool in the pan for 5 minutes. Carefully remove the pancake bites and transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Notes

  • Using room temperature eggs and buttermilk helps the batter mix uniformly.
  • Do not overmix the batter to keep the bites tender and fluffy.
  • Tossing blueberries with flour prevents them from sinking to the bottom.
  • These bites are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
  • Reheat gently in a microwave or oven before serving.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancake bites (approx. 40g)
  • Calories: 165 kcal
  • Sugar: 6g
  • Sodium: 180mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 45mg

Keywords: blueberry pancake bites, lemon pancake bites, mini pancakes, breakfast bites, baked pancakes, lemon blueberry recipe

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Find it online: https://everydaytastes.com/blueberry-lemon-pancake-bites-recipe/