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–+ servings
Blueberry Lemon Pancake Bites

Blueberry Lemon Pancake Bites for a Joyful Breakfast Treat

Enjoy delightful Blueberry Lemon Pancake Bites, a fun twist on classic pancakes, perfect for busy mornings.
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Prep Time 5 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 24 minutes
Servings: 12 bites
Course: Breakfast
Cuisine: American
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Substitute with a 1-to-1 gluten-free flour blend for gluten-free options.
  • 2 tbsp Granulated Sugar Coconut sugar can be used for a healthier alternative.
  • 1 tbsp Baking Powder Check for freshness for optimal results.
  • 1 tsp Baking Soda Check for freshness for optimal results.
  • 1/4 tsp Salt Kosher or sea salt are great options.
  • 1 cup Buttermilk Substitute with homemade buttermilk (1 cup milk + 1 tbsp lemon juice or vinegar, let sit for 5-10 mins).
  • 2 large Eggs Room temperature eggs yield the best mixing results.
  • 1/4 cup Melted Butter Can be replaced with oil for a dairy-free version.
  • 2 tbsp Fresh Lemon Juice Fresh-squeezed is always preferred for the best flavor.
  • 1 tsp Vanilla Extract Optional, but highly recommended for enhanced taste.
  • 1 cup Fresh Blueberries You can use frozen blueberries directly without thawing.
Optional Toppings
  • 1 cup Powdered Sugar A light dusting adds a sweet finish.
  • 1/4 cup Maple Syrup Drizzle on top for that classic flavor.
  • Yogurt or Fresh Fruit Serve alongside for a refreshing experience.

Equipment

  • 24-cup mini muffin tin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and thoroughly grease a mini muffin tin with non-stick spray or butter.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the buttermilk, eggs, melted butter, lemon juice, and vanilla, whisking until smooth.
  4. Gradually pour the wet mixture into the dry ingredients, folding until just combined.
  5. Gently fold in the blueberries and lemon zest.
  6. Fill the muffin cups about three-quarters full with batter.
  7. Bake for 10-14 minutes until lightly golden and a toothpick comes out clean.
  8. Cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1biteCalories: 60kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 1.5gMonounsaturated Fat: 0.5gCholesterol: 35mgSodium: 100mgPotassium: 45mgSugar: 2gVitamin A: 100IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Avoid overmixing for fluffy bites. Use fresh ingredients for best flavor. Grease the tin well to prevent sticking.

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