Blueberry Lemon Pancake Bites Recipe
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.
- 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
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 zest and 2 tablespoons juice)
- 1 teaspoon Vanilla Extract
Additional
- 1 1/2 cups (225g) Fresh Blueberries
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://nayabaker.com/blueberry-lemon-pancake-bites-recipe/
