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Blueberry Lemon Pancake Bites Recipe

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★★★★★

4.6 from 79 reviews

These Blueberry Lemon Pancake Bites are delightful mini treats that combine the fluffy texture of pancakes with the vibrant flavors of fresh blueberries and zesty lemon. Perfect for breakfast, brunch, or a sweet snack, these bites deliver moist, tender crumb with a bright citrus aroma and pockets of juicy blueberry goodness 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 (for 1 tablespoon of zest and 2 tablespoons of juice)
  • 1 teaspoon Vanilla Extract

Additional Ingredients

  • 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, ensuring every cup and the pan’s surface are coated to prevent sticking.
  2. Combine the Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents for consistent fluffiness.
  3. Combine the Wet Ingredients: In a separate medium bowl, whisk together buttermilk, eggs, melted butter (cooled), fresh lemon juice, and vanilla extract until smooth and fully combined.
  4. Create the Batter: Pour the wet mixture into the dry ingredients and gently fold with a spatula or wooden spoon until just combined. It’s okay to have a few lumps; avoid overmixing to prevent tough pancake bites.
  5. Fold in the Flavor: Toss the fresh blueberries in a tablespoon of the measured flour to prevent sinking, then gently fold the blueberries and fresh lemon zest into the batter until evenly distributed without overmixing.
  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 dome formation.
  7. Bake to Golden Perfection: Place the muffin tin in the middle of the preheated oven and bake for 10-14 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Remove the muffin tin from the oven and let cool on a wire rack for 5 minutes to set the bites. Then carefully remove the pancake bites and allow them to cool further or serve warm.

Notes

  • Use room temperature eggs and buttermilk for better mixing and batter consistency.
  • Do not overmix the batter to maintain a tender and fluffy texture.
  • Tossing blueberries in flour prevents them from sinking during baking.
  • Fill muffin cups only three-quarters full to avoid overflow and ensure proper rising.
  • These bites can be served warm or at room temperature and make a great portable breakfast or snack.

Keywords: Blueberry Lemon Pancake Bites, mini pancakes, breakfast bites, lemon zest pancakes, blueberry muffins, easy breakfast recipe, bite-sized pancakes

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