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Blueberry Lemon Pancake Bites Recipe

Blueberry Lemon Pancake Bites Recipe
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★★★★★

5.1 from 8 reviews

Delight in these fluffy Blueberry Lemon Pancake Bites, a perfect bite-sized treat combining the sweet-tart flavor of fresh blueberries with the bright zestiness of lemon. Lightly sweetened and tender, these mini pancakes are ideal for breakfast, brunch, or a snack, offering a burst of fresh citrus and juicy berries in each bite.

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 Ingredients

  • 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, ensuring every part of the cups and top surface is coated to prevent sticking.
  2. Combine the Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly mixed to distribute leavening agents uniformly.
  3. Combine the Wet Ingredients: In a separate bowl, whisk together buttermilk, eggs, melted butter (cooled), fresh lemon juice, and vanilla extract until smooth and fully incorporated.
  4. Create the Batter: Pour the wet mixture into the dry ingredients and gently fold with a spatula or wooden spoon until just combined. Leave some small lumps to maintain tenderness and avoid overmixing to prevent toughness.
  5. Fold in the Flavor: Toss blueberries in a tablespoon of flour to prevent sinking, then fold them along with lemon zest gently 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 and doming without spilling over.
  7. Bake to Golden Perfection: Bake in the oven for 10-14 minutes until tops are golden brown and a toothpick inserted comes out clean with no wet batter.
  8. Cool and Serve: Remove from oven and let cool in the tin for 5 minutes. Carefully remove the pancake bites and transfer to a wire rack to cool further. Serve warm or at room temperature.

Notes

  • To keep blueberries from sinking, toss them in a little flour before folding into the batter.
  • Do not overmix the batter; small lumps ensure tenderness.
  • Use room temperature eggs and buttermilk for best mixing results.
  • Grease the muffin tin thoroughly to avoid sticking.
  • These bites are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.

Nutrition

Keywords: blueberry lemon pancake bites, mini pancakes, breakfast bites, lemon zest pancakes, blueberry snacks, bite-sized pancakes

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