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Blueberry Lemon Pancake Bites

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Delightful bite-sized pancakes made with fresh blueberries and tangy lemon zest, perfect for breakfast or brunch.

Ingredients

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  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries
  • Butter or oil for greasing

Instructions

  1. Whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  2. Mix the buttermilk, egg, melted butter, and lemon zest in another bowl until smooth.
  3. Pour the wet ingredients into the dry mixture. Stir until just combined—don’t be alarmed by a few lumps!
  4. Fold in the blueberries gently to avoid smashing them.
  5. Preheat your griddle or skillet over medium heat and lightly grease it with butter or oil.
  6. Pour small amounts of batter onto the hot surface to form bite-sized pancakes.
  7. Cook for about 2-3 minutes, or until bubbles form on the surface. Flip and cook for an additional 1-2 minutes until golden brown.
  8. Serve warm with a drizzle of maple syrup or a light dusting of powdered sugar.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to a month for longer storage.

Nutrition

Find it online: https://www.tastysavvy.com/blueberry-lemon-pancake-bites-4/