Description
These Blueberry Lemon Pancake Bites are golden, fluffy, and bursting with fresh blueberries and bright lemon flavor. Perfect for breakfast, brunch, or a snack.
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 tablespoon lemon zest (from 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups (225g) fresh blueberries
Instructions
- Preheat oven to 400°F (200°C). Grease a 24-cup mini muffin tin thoroughly.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk buttermilk, eggs, melted butter, lemon juice, lemon zest, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients; gently fold until just combined. Small lumps are fine.
- Fold in blueberries carefully, ensuring even distribution without overmixing.
- Spoon batter into prepared muffin cups, filling each about 3/4 full.
- Bake for 10-14 minutes until golden brown and a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- For extra lemon flavor, sprinkle a little extra zest on top before baking.
- To prevent blueberries from sinking, toss them in a tablespoon of flour before folding in.
- Can be served with powdered sugar, maple syrup, lemon glaze, or yogurt dip.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American