Blueberry Lemon Pancake Bites
Delightful mini pancakes bursting with blueberries and a refreshing hint of lemon, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 24 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1/3 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Buttermilk
- 2 large Eggs
- 1/4 cup Unsalted Butter, melted
- 1 teaspoon Vanilla Extract
- 1 large Lemon (for zest and juice)
- 1 1/2 cups Fresh Blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the eggs and add the buttermilk, melted butter, vanilla extract, lemon zest, and lemon juice. Whisk until everything is well blended.
- Pour the wet mixture into the dry ingredients and fold gently until they’re just combined; don’t overmix!
- Carefully fold in the fresh blueberries, ensuring they are evenly distributed.
- Spoon the batter into the mini muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 15-18 minutes or until they’re golden and a toothpick inserted comes out clean.
- Allow the pancake bites to cool for about 5 minutes before transferring them to a wire rack. Enjoy them warm or at room temperature!
Notes
To store leftovers, keep them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 7g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Find it online: https://www.tastysavvy.com/blueberry-lemon-pancake-bites/