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Blueberry Lemon Pancake Bites Recipe

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★★★★★

4.4 from 117 reviews

These Blueberry Lemon Pancake Bites are a delightful twist on classic pancakes, baked into perfect mini muffins bursting with fresh blueberries and bright lemon flavor. Soft, fluffy, and slightly tangy, these bite-sized treats make a fun and easy breakfast or snack with just the right balance of sweetness and zest.

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, making sure to coat every cup and the pan’s top surface to prevent sticking.
  2. Combine the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly mixed and leavening agents are well distributed.
  3. Combine the Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter (cooled slightly), lemon juice, and vanilla extract until smooth and fully combined.
  4. Create the Batter: Pour the wet ingredients into the dry ingredients bowl. Gently fold together with a spatula or wooden spoon until just combined. Small lumps are okay—avoid overmixing to keep the bites tender and light.
  5. Fold in the Flavor: Toss the blueberries in a tablespoon of flour from the dry mixture to prevent sinking, then gently fold the coated blueberries and lemon zest into the batter until evenly distributed, taking care not to overmix.
  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 without overflow. Using a small cookie scoop can help with even portioning and less mess.
  7. Bake to Golden Perfection: Bake in the preheated oven for 10-14 minutes. The bites are done when golden brown and a toothpick inserted into the center comes out clean without wet batter.
  8. Cool and Serve: Remove the muffin tin from the oven and allow the bites to cool on a wire rack for about 5 minutes to set. Carefully remove the pancake bites using a twist or an offset spatula and let them cool further or serve warm.

Notes

  • Use room temperature eggs and buttermilk for smoother batter mixing.
  • Do not overmix the batter to ensure light, fluffy pancake bites.
  • Toss blueberries in flour before adding to batter to keep them suspended evenly.
  • If you don’t have a mini muffin tin, a regular muffin tin can be used but will require longer baking time.
  • Serve warm with maple syrup, honey, or a dusting of powdered sugar for extra indulgence.

Keywords: Blueberry Lemon Pancake Bites, mini pancakes, breakfast bites, baked pancake bites, lemon blueberry muffins

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