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Blueberry Lemon Pancake Bites Recipe

Blueberry Lemon Pancake Bites Recipe
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★★★★★

4.9 from 19 reviews

Enjoy these fluffy and flavorful Blueberry Lemon Pancake Bites, a delightful twist on classic pancakes baked into handy mini muffins. Bursting with fresh blueberries and zesty lemon, these bite-sized treats are perfect for breakfast, brunch, or a sweet snack. Moist, tender, and easy to make, they bring together the perfect balance of sweet and tangy with a buttery richness that’s sure to impress.

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 (zest of 1 tablespoon and 2 tablespoons juice)
  • 1 teaspoon Vanilla Extract

Additional

  • 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, ensuring every part of the cups and the top surface is covered to prevent sticking.
  2. Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined, ensuring the leavening agents are well distributed.
  3. Combine the Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, eggs, melted butter (cooled), fresh lemon juice, and vanilla extract until smooth and fully blended.
  4. Create the Batter: Pour the wet ingredients into the dry ingredients and gently fold with a spatula or wooden spoon until just combined. Leave some small lumps to maintain tenderness; avoid overmixing to prevent toughness.
  5. Fold in the Flavor: Toss the fresh blueberries with a tablespoon of the flour mixture to prevent sinking and fold them and the lemon zest gently into the batter until evenly distributed without overmixing.
  6. Fill the Muffin Tin: Spoon the batter into the prepared mini muffin cups, filling each about three-quarters full to allow space for rising and doming without overflow.
  7. Bake to Golden Perfection: Bake in the preheated oven for 10 to 14 minutes until golden brown on top and a toothpick inserted in the center comes out clean with no wet batter.
  8. Cool and Serve: Remove the muffin tin from the oven and cool on a wire rack for 5 minutes. Then gently remove each bite using a twist or offset spatula and cool further if desired. Serve warm or at room temperature.

Notes

  • Using room temperature eggs and buttermilk helps the batter mix more uniformly but is optional.
  • Ensure melted butter is not hot before mixing to avoid scrambling eggs.
  • Do not overmix the batter to keep the pancake bites tender and fluffy.
  • Coating blueberries in flour prevents them from sinking to the bottom.
  • Use a small cookie scoop for easier and less messy filling of muffin cups.
  • Pancake bites can be served warm or at room temperature and stored in an airtight container for up to 2 days.

Nutrition

Keywords: blueberry lemon pancake bites, mini pancake muffins, breakfast bites, lemon blueberry snacks, fluffy pancake bites

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