Blueberry Lemon Pancake Bites Recipe

Introduction

Blueberry Lemon Pancake Bites are fun, bite-sized treats bursting with fresh blueberries and zesty lemon flavor. These fluffy mini pancakes make a perfect breakfast snack or a delightful brunch addition that’s easy to share and enjoy.

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 (for 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 spray or melted butter, including the top edges.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. Step 3: In another bowl, whisk together the 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.
5. Step 5: Toss blueberries with a tablespoon of flour, then gently fold the berries and lemon zest into the batter without overmixing.
6. Step 6: Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
7. Step 7: Bake for 10–14 minutes until the tops are golden and a toothpick inserted comes out clean.
8. Step 8: Let the bites cool in the pan for 5 minutes before removing to a wire rack to cool further. Serve warm or at room temperature.

Tips & Variations

• Use fresh lemon zest for the brightest flavor; dried zest won’t provide the same aroma.
• Tossing blueberries in flour helps prevent them from sinking to the bottom of the bites.
• For a dairy-free version, substitute buttermilk with a mixture of almond milk and lemon juice or vinegar.
• Add a sprinkle of coarse sugar on top before baking for a lightly crunchy finish.

Storage

Store leftover pancake bites in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or toaster oven to restore warmth and softness. For longer storage, freeze baked bites in a sealed container for up to one month, then thaw and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but do not thaw them first. Fold them into the batter while frozen to prevent the batter from turning blue and becoming too watery.

What can I substitute for buttermilk?

If you don’t have buttermilk, use regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup of milk. Let it sit for 5 minutes before using to mimic buttermilk’s acidity and texture.

Blueberry Lemon Pancake Bites Recipe

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4.4 from 99 reviews

These Blueberry Lemon Pancake Bites are a delightful breakfast treat combining fluffy, tender pancake batter with fresh blueberries and zesty lemon. Baked in a mini muffin tin, they offer a perfect balance of sweet and tangy flavors, making them ideal for a quick snack, brunch, or breakfast on the go.

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

Ingredients

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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 zest and 2 tablespoons juice)
• 1 teaspoon Vanilla Extract

Additional

• 1 1/2 cups (225g) Fresh Blueberries

Instructions

1. Preheat and Prepare Your Pan: Preheat your oven to 400°F (200°C). Grease a 24-cup mini muffin tin thoroughly with non-stick cooking spray or melted butter to prevent sticking.
2. Combine the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents.
3. Combine the Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter (not too hot), fresh lemon juice, and vanilla extract until smooth and well combined.
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 bites tender.
5. Fold in the Flavor: Toss the blueberries lightly in a tablespoon of flour to prevent sinking, then gently fold the blueberries and 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 without spilling.
7. Bake to Golden Perfection: Bake in the center of the preheated oven for 10–14 minutes, until the tops are golden brown and a toothpick inserted comes out clean.
8. Cool and Serve: Remove the tin from the oven and let cool on a wire rack for about 5 minutes. Carefully remove the pancake bites and serve warm or at room temperature.

Notes

• Do not overmix the batter to keep the pancake bites light and fluffy.
• Tossing blueberries in flour before folding prevents them from sinking.
• Use room temperature eggs and buttermilk for easier mixing, though it’s not mandatory.
• Grease the muffin tin well to ensure easy removal of the bites.
• These bites can be served warm or at room temperature for convenience.

Keywords: Blueberry lemon pancake bites, mini pancakes, breakfast bites, lemon zest pancakes, blueberry snacks, baked pancake bites