Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Blueberry Lemon Pancake Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

There’s something about Sunday mornings that begs for something warm, comforting, and just a little bit indulgent. Growing up, the smell of pancakes wafting through the house was the unofficial alarm clock. But every so often, my mom would surprise us with something different—tiny, golden bites of lemon-scented joy, bursting with warm blueberries. That’s the magic of blueberry lemon pancake bites.

  • Total Time: 25 minutes
  • Yield: 24 mini pancake bites

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup milk
  • 1 large egg
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter (plus more for greasing)
  • ½ cup fresh or frozen blueberries

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin with butter or nonstick spray.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk milk, egg, lemon juice, lemon zest, vanilla extract, and melted butter.
  4. Pour wet ingredients into dry ingredients and stir gently just until combined.
  5. Fold in blueberries. If using frozen, do not thaw.
  6. Divide batter evenly into muffin tin, filling each cup about ¾ full.
  7. Bake for 12–15 minutes, until set and a toothpick comes out clean.
  8. Cool briefly, then transfer to a wire rack and enjoy.

Notes

  • Perfect for meal prep. Freeze leftovers and reheat in the microwave or toaster oven.
  • Author: lily
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American