Introduction

Blueberry Lemon Pancake Bites are a delightful twist on classic pancakes, packed with fresh blueberries and bright lemon flavor. These mini treats are fluffy, tangy, and perfect for breakfast, brunch, or a satisfying snack any time of day.

The image shows a stack of six small, thick blueberry pancakes with a golden brown top and light yellow sides, arranged in a close pile on a white plate. Each pancake has visible blueberries cooked inside, creating dark purple spots on their surface. Fresh blueberries are scattered on top and around the pancakes. A light dusting of white powdered sugar covers the pancakes and blueberries, adding a soft texture. In the background on the plate, there is a bright yellow lemon wedge. The plate is placed on a white marbled 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). Thoroughly grease a 24-cup mini muffin tin with non-stick cooking 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.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Leave some small lumps; do not overmix.
Step 5: Toss the fresh blueberries in a tablespoon of flour to prevent sinking, then fold them and the lemon zest gently into the batter.
Step 6: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full to allow room for rising.
Step 7: Bake in the preheated oven for 10 to 14 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Step 8: Remove from the oven and let the bites cool in the tin for 5 minutes before carefully removing them to a wire rack. Serve warm or at room temperature.

Tips & Variations

For evenly distributed blueberries, toss them in a bit of flour before folding into the batter.
Use fresh lemon juice and zest for the most vibrant flavor, but bottled lemon juice can work in a pinch.
Try substituting other berries like raspberries or chopped strawberries for a different fruity twist.
For a dairy-free version, replace buttermilk with almond or soy milk plus lemon juice, and use a plant-based butter.
Don’t overmix the batter to keep the pancake bites light and fluffy.

Storage

Store leftover pancake bites in an airtight container once cooled. Keep them at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the microwave for 20-30 seconds or warm in a 350°F (175°C) oven for 5-8 minutes before serving. These bites can also be frozen for up to 3 months; flash freeze them on a baking sheet before transferring to a freezer-safe container.

How to Serve

Seven small, thick blueberry pancakes are stacked closely on a white plate, each pancake showing a soft, golden brown top with a slightly crispy texture and embedded blueberries that have burst a little, creating purple spots. The edges are light yellow and fluffy with a spongy texture. Fresh, plump blueberries are scattered on and around the pancakes, lightly dusted with powdered sugar. A bright yellow lemon wedge is placed at the back right side of the plate. The whole dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture may be slightly different but still delicious.

How can I make these pancake bites dairy-free or vegan?

For dairy-free, use plant-based milk mixed with lemon juice as a buttermilk substitute and replace butter with a dairy-free alternative. For vegan, in addition to dairy substitutions, replace eggs with flax eggs made by mixing 1 tablespoon ground flaxseed and 2.5 tablespoons water per egg, letting it thicken before use.