Hey friend! Today I’m sharing a recipe that’s been a huge hit in my house—Blueberry Lemon Pancake Bites. These tiny bites are like mini explosions of morning joy! As soon as these pancake bites hit the table, they’re always gone in the blink of an eye. Whether you’re wrangling kiddos for breakfast or looking for a quick brunch treat, they’re a breeze to make. And if you enjoy a good breakfast as much as we do, you might also love trying my Crescent Roll Breakfast Recipes.
Why you’ll love this recipe
Imagine all your favorite pancake flavors packed into a poppable, snack-sized bite. Blueberries and lemon are a match made in breakfast heaven. They bring just the right sweet-tangy blend that brightens any morning. Plus, they’re baked, not fried—which is one less mess in the kitchen, and that’s always a win, right? Trust me, your family will think you’ve outdone yourself, and they won’t even realize it took you less than half an hour!
Ingredients
- 2 cups (250g) All-Purpose Flour
- 1/3 cup (67g) Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup (240ml) Buttermilk
- 2 large Eggs
- 1/4 cup (56g) Unsalted Butter, melted
- 1 large Lemon(for 1 tablespoon of zest and 2 tablespoons of juice)
- 1 teaspoon Vanilla Extract
- 1 1/2 cups (225g) Fresh Blueberries
Step-by-step instructions
Preheat and prepare
Start by preheating your oven to 400°F (200°C). Grease a 24-cup mini muffin tin with non-stick spray or a touch of melted butter. This step is crucial to avoid any stuck muffin disasters.
Mix the dry ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Mixing them separately ensures that the rising agents are evenly distributed.
Combine the wet ingredients
In another bowl, whisk the buttermilk, eggs, melted butter, lemon juice, and vanilla extract until smooth. The buttermilk gives these bites a soft and tender texture.
Combine and fold ingredients
Pour the wet ingredients into the dry. Gently fold until just combined—lumps are okay here! Don’t overmix, or you’ll end up with tough bites.
Fold in the blueberries and lemon zest. They add a burst of flavor and gorgeous color.
Bake to perfection
Spoon the batter into your muffin cups, filling each about three-quarters full. Bake for 10-14 minutes or until they’re golden brown and a toothpick comes out clean. Let them cool for a bit before transferring them to a wire rack. That is, if you can wait that long—it’s nearly impossible in my house to resist the warm, fruity aroma.
Recipe tips & variations
Feel free to personalize these pancake bites. Swap in raspberries or chopped strawberries if your blueberries have vanished from the fridge (happens to me all the time). You can even add a sprinkle of cinnamon or a handful of chocolate chips to the batter for an extra treat. If you’re looking for a healthier twist, consider using whole wheat flour or a sugar substitute.
Storage & reheating
If you manage some self-control and have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, pop them in the microwave for about 10 seconds or enjoy them cold—my kids actually prefer them that way… go figure!
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just thaw and drain them before adding to the batter to prevent extra moisture.
Can I make these pancake bites gluten-free?
Sure thing! Substitute the all-purpose flour for a gluten-free blend. Just make sure it has xanthan gum to help bind the ingredients together.
What if I don’t have buttermilk?
No worries! You can mimic buttermilk by mixing 1 cup of milk (regular or plant-based) with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5-10 minutes.
Can I freeze these pancake bites?
Yes, they freeze well! Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a bag or container for up to 2 months. Reheat in the oven until warmed through.
Recipes you may like
Looking for more delicious ideas? Try these:
- Breakfast Pizza Recipe – Easy & Cheesy
- Crescent Roll Breakfast Recipes
- Breakfast Potatoes Recipe – Easy & Crispy
Making breakfast a delight doesn’t have to be a chore. Enjoy these Blueberry Lemon Pancake Bites with a smile, knowing you just whipped up something incredible in no time. Happy cooking!
Print
Blueberry Lemon Pancake Bites
- Total Time: 24 minutes
- Yield: 24 mini pancake bites 1x
- Diet: Vegetarian
Description
Delicious Blueberry Lemon Pancake Bites that are easy to make and perfect for breakfast.
Ingredients
- 2 cups (250g) All-Purpose Flour
- 1/3 cup (67g) Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup (240ml) Buttermilk
- 2 large Eggs
- 1/4 cup (56g) Unsalted Butter, melted
- 1 large Lemon (for 1 tablespoon of zest and 2 tablespoons of juice)
- 1 teaspoon Vanilla Extract
- 1 1/2 cups (225g) Fresh Blueberries
Instructions
- Preheat your oven to 400°F (200°C). Grease a 24-cup mini muffin tin with non-stick spray or a touch of melted butter.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, eggs, melted butter, lemon juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry. Gently fold until just combined—lumps are okay here!
- Fold in the blueberries and lemon zest.
- Spoon the batter into your muffin cups, filling each about three-quarters full. Bake for 10-14 minutes or until they’re golden brown and a toothpick comes out clean. Let them cool before transferring to a wire rack.
Notes
- Feel free to swap in raspberries or chopped strawberries.
- Add a sprinkle of cinnamon or chocolate chips for an extra treat. <liConsider using whole wheat flour or a sugar substitute for a healthier twist.
- Store leftovers in an airtight container in the fridge for up to three days.
- Reheat in the microwave for about 10 seconds.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2-3 bites
- Calories: 80
- Sugar: 4g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg