Blueberry Lemon Pancake Bites (Print-Friendly Version)
Blueberry Lemon Pancake Bites bring a splash of spring to your brunch table, mixing tangy lemon and plump blueberries in cute, puffy bites. Great for Mother's Day or lazy weekends. Tap to save.
# Ingredients You’ll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1/3 cup granulated sugar
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon fine salt
→ Wet Ingredients
06 -
1 cup buttermilk
07 -
2 large eggs
08 -
1/4 cup unsalted butter, melted
09 -
1 tablespoon finely grated lemon zest
10 -
2 tablespoons fresh lemon juice
11 -
1 teaspoon vanilla extract
→ Mix-Ins
12 -
1 1/2 cups fresh blueberries
# How to Make It:
01 -
Get your oven hot at 400°F. Coat a 24-cup mini muffin tin completely with cooking spray or melted butter. Make sure you cover the sides and top edges too so nothing sticks later.
02 -
Grab a big bowl and mix your flour, sugar, baking powder, baking soda, and salt together with a whisk until everything's well blended.
03 -
In another bowl, whisk together your buttermilk, eggs, melted butter, lemon zest, lemon juice, and vanilla until you've got a smooth mix.
04 -
Add the wet stuff to your dry ingredients. Use a spatula to fold them together gently until just mixed. Don't worry about a few lumps - they're actually good for the texture.
05 -
Take your fresh blueberries and toss them with 1 tablespoon of the flour you already measured out. This trick keeps them from sinking to the bottom during baking.
06 -
Carefully add the flour-dusted blueberries into your batter. Fold them in gently so they're spread out evenly without mashing up the batter too much.
07 -
Scoop the batter into your muffin tin, filling each cup about three-quarters full. A small cookie scoop works great for getting even portions.
08 -
Put the tin in the middle of your oven and bake for 10 to 14 minutes. They're done when they look golden brown on top and a toothpick stuck in the middle comes out clean.
09 -
Take the tin out and let it cool on a wire rack for 5 minutes. Then gently run a small spatula around each muffin and lift them out. Move them to the rack to finish cooling. You can eat them warm or at room temp.
# Extra Suggestions:
01 -
Dusting blueberries with flour helps them stay put in the batter so every bite gets some berry goodness.
02 -
Don't stir the batter too much or your bites won't be soft and fluffy when they're done.
03 -
Always go for fresh lemon zest to get that zingy flavor, and only grate the yellow part since the white stuff underneath tastes bitter.
04 -
For the best results, keep your muffins in the middle of the oven and don't peek by opening the door until they've baked for at least the minimum time.