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Blueberry Lemon Pancake Bites Recipe

Blueberry Lemon Pancake Bites Recipe
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★★★★★

4.8 from 29 reviews

Delight in these fluffy Blueberry Lemon Pancake Bites, a perfect handheld breakfast treat bursting with fresh blueberries and bright lemon zest. Light and airy with a subtle tang from buttermilk and lemon juice, these bites combine classic pancake flavors with a pop of citrus freshness. Ideal for a quick morning snack or brunch, they bake up golden and tender in a mini muffin tin, making them both delicious and convenient.

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

Fruits

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

Instructions

  1. Preheat and Prepare Your Pan: Preheat the oven to 400°F (200°C). Grease a 24-cup mini muffin tin thoroughly with non-stick cooking spray or melted butter, ensuring to coat all surfaces 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 evenly distribute the leavening agents throughout the flour.
  3. Combine the Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, fresh lemon juice, and vanilla extract together until smooth. Use room temperature ingredients for best results and ensure melted butter is not hot to avoid scrambling eggs.
  4. Create the Batter: Pour the wet ingredients into the dry ingredients bowl. Gently fold with a spatula or wooden spoon until just combined, leaving some small lumps to keep the batter tender.
  5. Fold in the Flavor: Toss the blueberries in a tablespoon of flour to prevent sinking, then gently fold them together with the fresh lemon zest into the batter, mixing just until evenly dispersed.
  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 overflowing.
  7. Bake to Golden Perfection: Place the muffin tin in the oven center and bake for 10-14 minutes. The pancake bites are done when golden brown on top and a toothpick inserted comes out clean.
  8. Cool and Serve: Remove the tin from the oven and cool on a wire rack for 5 minutes. Gently remove the bites using a twist or small spatula. Serve warm or at room temperature.

Notes

  • Do not overmix batter to prevent tough pancake bites.
  • Tossing blueberries in flour helps keep them evenly distributed.
  • Use fresh lemon zest and juice for best citrus flavor.
  • Allow bites to cool slightly for easier removal from pan.
  • Can be served warm or at room temperature, perfect for make-ahead breakfasts.

Nutrition

Keywords: Blueberry lemon pancake bites, mini pancakes, breakfast snack, lemon zest pancakes, blueberry muffins alternative

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