Blueberry Lemon Pancake Bites Recipe

Introduction

Blueberry Lemon Pancake Bites are a delightful twist on classic pancakes, perfect for a grab-and-go breakfast or a sweet snack. Bursting with fresh blueberries and bright lemon flavor, these fluffy bites bring a cheerful start to any day.

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
• 1 cup (240ml) Buttermilk
• 2 large Eggs
• 1/4 cup (56g) Unsalted Butter, melted
• 1 large Lemon (1 tablespoon zest and 2 tablespoons juice)
• 1 teaspoon Vanilla Extract
• 1 1/2 cups (225g) Fresh Blueberries

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and thoroughly grease a 24-cup mini muffin tin with non-stick cooking spray or melted butter.
2. Step 2: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
3. Step 3: In a separate bowl, whisk buttermilk, eggs, melted butter, lemon juice, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Small lumps are okay—do not overmix.
5. Step 5: Toss blueberries in a tablespoon of flour, then fold them and the lemon zest gently into the batter.
6. Step 6: Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
7. Step 7: Bake in the center of the oven for 10-14 minutes, until golden and a toothpick inserted in the center comes out clean.
8. Step 8: Let the bites cool in the tin for 5 minutes, then remove and cool further on a wire rack. Serve warm or at room temperature.

Tips & Variations

• For extra blueberry flavor, fold in a handful of frozen blueberries just before baking.
• Swap lemon zest and juice for orange for a sweeter, milder citrus note.
• A dollop of cream cheese or a drizzle of maple syrup makes a delicious topping.
• Use a small cookie scoop to evenly portion batter and keep cleanup tidy.

Storage

Store leftover pancake bites in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 15-20 seconds or in a toaster oven until warm. For longer storage, freeze in a sealed container for up to 1 month and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Toss them in a bit of flour before folding into the batter to prevent sinking and extra moisture.

What if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Blueberry Lemon Pancake Bites Recipe

Print Recipe

★★★★★

4.9 from 106 reviews

These Blueberry Lemon Pancake Bites are bite-sized delights bursting with fresh blueberries and the bright tang of lemon. Featuring a tender, fluffy texture created by a blend of buttermilk, baking powder, and baking soda, these mini pancake treats are perfect for breakfast or a snack. Easy to prepare and baked to golden perfection in a mini muffin tin, they offer a balanced, sweet, and tangy flavor with a moist crumb.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 pancake bites 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 all cups and top surfaces are covered to prevent sticking.
2. Combine the Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined to distribute the leavening agents thoroughly.
3. Combine the Wet Ingredients: In a separate medium bowl, whisk buttermilk, eggs, melted butter, fresh lemon juice, and vanilla extract until smooth. Ensure the melted butter is not hot to avoid scrambling the eggs.
4. Create the Batter: Pour the wet ingredients into the dry ingredients and gently fold with a spatula or wooden spoon until just combined. Small lumps are fine; avoid overmixing to keep the batter tender and airy.
5. Fold in the Flavor: Toss the fresh blueberries with a tablespoon of flour to prevent sinking, then gently fold the blueberries and lemon zest into the batter until evenly distributed, being careful not to overmix.
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 without overflow.
7. Bake to Golden Perfection: Bake in the center of the preheated oven for 10-14 minutes, until the bites are golden brown and a toothpick inserted comes out clean.
8. Cool and Serve: Remove the tin and let cool on a wire rack for 5 minutes before gently removing the pancake bites. Serve warm or at room temperature.

Notes

• Do not overmix the batter to ensure tender pancake bites with a light texture.
• Toss blueberries in flour before folding to keep them suspended in the batter.
• Ensure melted butter is cooled slightly before mixing with eggs to avoid scrambling.
• Use a mini muffin tin with 24 cups for uniform bite sizes.
• Adapt baking time slightly based on your oven’s performance, checking doneness with a toothpick.

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