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Blueberry Lemon Pancake Bites

Irresistibly Fluffy Blueberry Lemon Pancake Bites Recipe

Enjoy these Blueberry Lemon Pancake Bites that bring together fluffy pancakes with bright lemon and fresh blueberries, perfect for breakfast.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 12 bites
Course: Breakfast
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour substitute with a gluten-free blend for gluten-free option
  • 0.5 cups granulated sugar may replace it with a sugar alternative for a lower-calorie version
  • 2 teaspoons baking powder ensure it's fresh for optimal fluffiness
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 cups buttermilk for dairy-free, use homemade substitute (milk + lemon juice or vinegar)
  • 2 large eggs flax eggs can be used for a vegan alternative
  • 0.5 cups melted butter can be replaced with coconut oil for a dairy-free option
  • 2 tablespoons fresh lemon juice freshly squeezed is preferred
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries can use frozen blueberries without thawing
  • 1 tablespoon fresh lemon zest

Equipment

  • 24-cup mini muffin tin
  • mixing bowls
  • whisk
  • spatula
  • ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Grease each cup of a 24-cup mini muffin tin.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, ½ cup of granulated sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
  3. In a separate bowl, whisk together 1 ½ cups of buttermilk, 2 large eggs, ½ cup of melted butter, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract.
  4. Gently pour the wet ingredients into the bowl with the dry ingredients and fold until just combined.
  5. Dust 1 cup of fresh blueberries with a little flour and fold them into the batter along with the lemon zest.
  6. Fill each muffin cup about three-quarters full with the batter.
  7. Bake for 10 to 14 minutes until golden brown and a toothpick inserted comes out clean.
  8. Let the bites cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1biteCalories: 100kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 3gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

These pancake bites are easy to store in an airtight container and can be kept at room temperature for up to 2 days, or refrigerate for up to 5 days. They also freeze well for up to 3 months.

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