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Blueberry Lemon Pancake Bites

Delicious Blueberry Lemon Pancake Bites for a Bright Morning!

These Blueberry Lemon Pancake Bites are irresistibly fluffy, filled with juicy blueberries, and perfect for a bright morning breakfast.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Servings: 12 bites
Course: Breakfast
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour substitute with gluten-free flour blend for a gluten-free option
  • 1/4 cup Granulated Sugar coconut sugar works as a lower glycemic alternative
  • 1 tablespoon Baking Powder ensure it’s fresh for fluffy results
  • 1/2 teaspoon Baking Soda pairs with acidic ingredients to enhance leavening
  • a pinch Salt enhances overall flavor
  • 1 cup Buttermilk combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar for a substitute
  • 2 large Eggs acts as a binding agent
  • 4 tablespoons Melted Butter swap with vegetable oil for a dairy-free option
  • 2 tablespoons Fresh Lemon Juice freshly squeezed is best
  • 1 teaspoon Vanilla Extract adds lovely aroma
  • 1 cup Fresh Blueberries use frozen ones directly from the freezer during off-seasons
  • 1 tablespoon Lemon Zest use a microplane to avoid the bitter pith

Equipment

  • mini muffin tin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and gather a mini muffin tin. Grease the muffin tin thoroughly with butter or non-stick spray.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until uniform.
  3. In a separate bowl, whisk together buttermilk, eggs, melted butter, lemon juice, and vanilla extract until smooth.
  4. Carefully pour the wet mixture into the bowl of dry ingredients and gently fold together with a spatula until just combined.
  5. Fold in the fresh blueberries and lemon zest into the batter gently.
  6. Evenly distribute batter into the prepared muffin tin, filling each cup about ¾ full.
  7. Bake for 10-14 minutes or until golden brown and a toothpick inserted comes out clean.
  8. Remove from oven and let cool for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1biteCalories: 90kcalCarbohydrates: 12gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 0.5gSugar: 3gVitamin A: 150IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Be cautious not to overmix your batter to ensure tenderness in your pancake bites.

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