Description
These Bright and Fluffy Lemon Blueberry Pancake Bites are a delightful twist on classic pancakes, baked into bite-sized treats perfect for an easy breakfast or snack. Bursting with fresh blueberries and zesty lemon, they offer a tender crumb and a tangy glaze that will have you craving them all week long.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup buttermilk
- 1 large egg
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Add-ins
- 1/2 cup fresh or frozen blueberries (rinsed and dried)
Optional Glaze
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a mini muffin tin by greasing it well or lining it with paper liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, melted butter, vanilla extract, and lemon zest until the mixture is smooth and homogeneous.
- Blend Wet and Dry: Pour the wet ingredients into the bowl with dry ingredients and stir gently until just combined. Be careful not to overmix to keep the batter light and fluffy.
- Fold in Blueberries: Gently fold the blueberries into the batter, ensuring they are evenly distributed without breaking them up.
- Fill Muffin Cups: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full for perfect portion sizes.
- Bake: Place the tin in the preheated oven and bake for 10 to 12 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
- Glaze and Serve: Allow the pancake bites to cool slightly. If desired, mix powdered sugar with lemon juice to create a glaze, then drizzle over the warm bites before serving.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent batter discoloration.
- Do not overmix the batter to maintain light, fluffy pancake bites.
- The lemon glaze adds a bright, tangy finish but is optional.
- These bites store well in an airtight container for up to 3 days or can be frozen and reheated.
- For a dairy-free option, substitute buttermilk with almond milk plus a teaspoon of vinegar and use dairy-free butter.
