Blueberry Lemon Pancake Bites (Recipe for Printing)
Blueberry Lemon Pancake Bites offer a spring-inspired brunch treat, blending bright lemon zest and juicy blueberries in bite-sized, fluffy form. Perfect for Mother's Day or weekend breakfast. Save & click.
# What You Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1/3 cup granulated sugar
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon fine salt
→ Wet Ingredients
06 -
1 cup buttermilk
07 -
2 large eggs
08 -
1/4 cup unsalted butter, melted
09 -
1 tablespoon finely grated lemon zest
10 -
2 tablespoons fresh lemon juice
11 -
1 teaspoon vanilla extract
→ Mix-Ins
12 -
1 1/2 cups fresh blueberries
# How to Make It:
01 -
Preheat oven to 400°F. Thoroughly grease a 24-cup mini muffin tin with nonstick spray or melted butter, ensuring coverage of the sides and top surface to prevent sticking.
02 -
In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until fully combined.
03 -
In a separate bowl, whisk buttermilk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
04 -
Pour the wet mixture into the dry ingredients. Fold gently using a spatula until just combined. Do not overmix; a few remaining lumps are optimal for texture.
05 -
Toss the fresh blueberries with 1 tablespoon of the measured flour to coat. This helps prevent sinking during baking.
06 -
Gently fold the flour-coated blueberries into the batter, ensuring even distribution while maintaining batter integrity.
07 -
Spoon batter into the prepared muffin tin, filling each cup three-quarters full. A small cookie scoop is recommended for portion control.
08 -
Bake in the center of the oven for 10 to 14 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
09 -
Remove muffin tin from the oven and cool on a wire rack for 5 minutes. Carefully run a small offset spatula around the edges and lift bites out. Transfer to the rack to cool further. Serve warm or at room temperature.
# Extra Tips:
01 -
Coating blueberries in flour prevents them from sinking in the batter and ensures an even distribution in every bite.
02 -
Avoid overmixing the batter to maintain a tender, airy crumb in the finished bites.
03 -
Use fresh lemon zest for the brightest flavor and only grate the yellow part of the peel, avoiding the bitter white pith.
04 -
For best results, bake in the center of the oven and resist opening the oven door until the minimum baking time has passed.