Description
Delight in these fluffy Blueberry Lemon Pancake Bites, perfect for breakfast or as a snack, bursting with the freshness of blueberries and the zing of lemon.
Ingredients
All-Purpose Flour
Granulated Sugar
Baking Powder
Baking Soda
Salt
Buttermilk
Eggs
Unsalted Butter (melted)
Lemon Zest & Juice
Vanilla Extract
Fresh Blueberries
Instructions
- Preheat your oven to 375°F (190°C) and grease a mini muffin tin.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, eggs, melted unsalted butter, lemon zest, lemon juice, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the fresh blueberries.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before removing from the tin. Serve warm with additional blueberries and a drizzle of maple syrup if desired.
Notes
Feel free to substitute other berries for blueberries or add a sprinkle of powdered sugar on top before serving.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1–2 pancake bites
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: Blueberry Lemon Pancakes, Pancake Bites, Mini Pancakes, Breakfast Recipe, American Cuisine