Print

Blueberry Lemon Pancake Bites Recipe

Print Recipe

★★★★★

4.5 from 67 reviews

Blueberry Lemon Pancake Bites are delightful mini treats that combine fluffy pancake texture with the fresh, vibrant flavors of lemon and juicy blueberries. Perfectly portioned in a mini muffin tin, these bites are quick to bake and ideal for breakfast, snacks, or brunch. The recipe uses simple ingredients like buttermilk, lemon zest and juice, fresh blueberries, and a touch of vanilla, resulting in moist, flavorful bites with a tender crumb and a beautifully golden dome top.

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 Flavorings

  • 1 1/2 cups (225g) Fresh Blueberries

Instructions

  1. Preheat and Prepare Your Pan: Preheat your oven to 400°F (200°C). Thoroughly grease a 24-cup mini muffin tin with non-stick spray or melted butter, including the tops of the cups, 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 to evenly distribute the leavening agents.
  3. Combine the Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter (cooled slightly), fresh lemon juice, and vanilla extract until smooth and fully combined.
  4. Create the Batter: Pour the wet ingredients into the dry ingredients and gently fold with a spatula or wooden spoon until just combined; small lumps are okay. Do not overmix.
  5. Fold in the Flavor: Toss the blueberries in a tablespoon of flour to prevent sinking, then gently fold the blueberries and lemon zest into the batter just until evenly distributed.
  6. Fill the Muffin Tin: Spoon the batter into the prepared mini muffin cups, filling them about three-quarters full for proper rising and dome formation.
  7. Bake to Golden Perfection: Place the tin in the oven and bake for 10-14 minutes. They are done when golden brown on top and a toothpick inserted comes out clean.
  8. Cool and Serve: Remove the tin and let cool on a wire rack for 5 minutes before carefully removing the bites. Serve warm or at room temperature.

Notes

  • Do not overfill muffin cups to avoid overflow and messy baking.
  • Use room temperature eggs and buttermilk for a smooth, tender batter.
  • Coat blueberries in flour before adding to prevent sinking.
  • Grease muffin tins thoroughly, including edges and top surfaces.
  • Use a microplane or fine grater for lemon zest, avoiding the bitter white pith.
  • Fresh lemon juice provides superior flavor compared to bottled juice.
  • Fresh blueberries are best; if using frozen, fold in frozen and increase baking time by 1-2 minutes.
  • Make homemade buttermilk substitute by adding 1 tbsp lemon juice or vinegar to 1 cup milk; let sit 5-10 minutes.
  • Leftovers store well in airtight containers at room temperature (2 days) or refrigerated (5 days).
  • Freeze cooled pancake bites by flash freezing on a baking sheet, then transferring to bags; freeze up to 3 months.
  • Reheat frozen bites in microwave for 20-30 seconds or oven at 350°F for 5-8 minutes.

Keywords: blueberry pancake bites, lemon pancake bites, mini pancakes, breakfast bites, blueberry lemon muffins, easy pancake recipe, brunch recipe, mini muffins, citrus pancakes

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