Introduction

Blueberry Lemon Pancake Bites are delightful little treats that pack all the flavor of classic pancakes into bite-sized morsels. Perfect for breakfast, brunch, or a sweet snack, these fluffy bites combine fresh blueberries and bright lemon zest for a refreshing twist.

A stack of six thick, round blueberry pancakes sits on a white plate, each pancake showing a golden brown, slightly crispy top with visible blueberries cooked inside that burst with dark purple juice. Fresh blueberries are scattered on top and around the pancakes, dusted with a light sprinkle of powdered sugar giving a soft white contrast. At the back of the plate, there is a bright yellow lemon wedge adding a fresh splash of color. The setting is on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

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
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
1 1/2 cups (225g) Fresh Blueberries

Instructions

Step 1: Preheat your oven to 400°F (200°C). Grease a 24-cup mini muffin tin thoroughly with non-stick spray or melted butter, making sure to cover all surfaces to prevent sticking.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
Step 3: In a separate bowl, whisk the buttermilk, eggs, melted butter, lemon juice, and vanilla extract until smooth. Make sure the butter isn’t too hot to avoid scrambling the eggs.
Step 4: Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula or wooden spoon until just combined; small lumps are okay. Avoid overmixing to keep the pancake bites tender.
Step 5: Toss the blueberries in about a tablespoon of flour to prevent sinking, then gently fold them and the lemon zest into the batter until evenly distributed.
Step 6: Spoon the batter into the prepared mini muffin cups, filling each about three-quarters full to allow room for rising.
Step 7: Bake in the center of the oven for 10-14 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Step 8: Let the pancake bites cool in the tin for 5 minutes, then carefully remove them to a wire rack to cool further. Serve warm or at room temperature.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract along with the vanilla.
You can substitute fresh blueberries with frozen ones; just do not thaw before folding into the batter.
Try adding a handful of chopped nuts like walnuts or pecans for added texture.
If you don’t have buttermilk, use regular milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.

Storage

Store blueberry lemon pancake bites in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To reheat, warm in a toaster oven or microwave until heated through.

How to Serve

A stack of six thick, round blueberry pancakes arranged closely on a white plate, each pancake golden brown on top with visible blueberries inside and on top, dusted with a light layer of powdered sugar that adds a soft white contrast; scattered fresh blueberries sit around the pancakes, and a lemon wedge rests on the side of the plate, all placed on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Just fold them in frozen to prevent the batter from turning purple and to reduce excess moisture.

How can I make these pancake bites dairy-free?

Substitute the buttermilk with a dairy-free milk mixed with lemon juice or vinegar, and replace the butter with a plant-based alternative. Use flax eggs or another egg substitute if needed.