Blueberry Lemon Pancake Bites
Blueberry Lemon Pancake Bites are delightful, bite-sized treats that perfectly blend the sweetness of fresh blueberries with the zesty brightness of lemon. These fluffy morsels are ideal for breakfast, brunch, or as a quick snack. Warm and drizzled with syrup, they bring a burst of sunshine to your day. Easy to make and irresistibly delicious, these pancake bites are sure to become a family favorite!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 12 pancake bites 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk (whole or plant-based)
- 1 large egg
- 3 tbsp unsalted butter (melted)
- 1 cup fresh blueberries
- Zest and juice of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix milk, egg, melted butter, lemon juice, and zest until combined.
- Pour wet ingredients into dry ingredients and stir gently until just mixed.
- Fold in blueberries carefully to keep them intact.
- Spoon the batter into the greased mini muffin tin until two-thirds full.
- Bake for 15-20 minutes until golden brown and a toothpick comes out clean. Serve warm with syrup.
Nutrition
- Serving Size: 1 serving
- Calories: 68
- Sugar: 2g
- Sodium: 45mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: For extra flavor, add chocolate chips or swap blueberries for raspberries or strawberries. To ensure fluffiness, avoid overmixing the batter; lumps are okay! Store leftover pancake bites in an airtight container in the refrigerator for up to three days.