Blueberry Lemon Pancake Bites (Printable Version)
Golden, fluffy bites filled with juicy blueberries and zesty lemon - a time-saving breakfast solution for hectic mornings.
# Ingredients:
→ Batter Base
01 -
2 cups (250g) all-purpose flour
02 -
1/3 cup (67g) granulated sugar
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon baking soda
05 -
1/4 teaspoon salt
→ Wet Ingredients
06 -
1 cup (240ml) buttermilk
07 -
2 large eggs
08 -
1/4 cup (56g) unsalted butter, melted
09 -
2 tablespoons fresh lemon juice
10 -
1 teaspoon vanilla extract
→ Flavor Additions
11 -
1 tablespoon lemon zest (from 1 large lemon)
12 -
1 1/2 cups (225g) fresh blueberries
# Steps:
01 -
Preheat oven to 400°F (200°C). Thoroughly grease a 24-cup mini muffin tin with non-stick cooking spray or melted butter, ensuring all surfaces are coated.
02 -
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 -
In a separate medium bowl, whisk the buttermilk, eggs, melted butter, lemon juice, and vanilla extract until smooth and fully combined.
04 -
Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture just until combined. A few small lumps are ideal for tender pancake bites.
05 -
Gently fold the blueberries and lemon zest into the batter until evenly distributed. For best results, toss the blueberries in a tablespoon of flour before adding to prevent sinking.
06 -
Spoon the batter into the prepared mini muffin cups, filling each about three-quarters full to allow room for rising.
07 -
Place the muffin tin in the center of the preheated oven and bake for 10-14 minutes, until golden brown on top and a toothpick inserted into the center comes out clean.
08 -
Remove from oven and let cool on a wire rack for 5 minutes. Gently remove bites from the tin and serve warm or at room temperature, optionally dusted with powdered sugar.
# Notes:
01 -
For dairy-free version, substitute buttermilk with plant-based milk mixed with 1 tablespoon lemon juice and use plant-based butter.
02 -
To prevent blueberries from sinking, toss them in a tablespoon of flour before adding to the batter.
03 -
Store cooled pancake bites in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
04 -
These freeze well for up to 3 months. Reheat frozen bites in microwave for 20-30 seconds or in a 350°F oven for 5-8 minutes.