Blueberry Lemon Pancake Bites
These mini pancake bites blend the sweet taste of blueberries with the zesty flavor of lemon, making them a delightful snack or brunch treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk Can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice.
- 1 large egg
- 2 tablespoons melted butter
- Zest of 1 lemon
- 1 tablespoon lemon juice
Other Ingredients
- 1 cup fresh blueberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix together the buttermilk, egg, melted butter, lemon zest, and lemon juice.
- Pour the wet mixture into the dry ingredients, stirring until just combined. A few lumps are okay!
- Gently fold in the fresh blueberries until evenly distributed.
- Spoon the batter into the mini muffin tin, filling each cup about two-thirds full.
- Bake for 10-12 minutes, or until golden brown and a toothpick inserted comes out clean.
- Allow to cool slightly before removing from the tin. Enjoy warm or store for later.
Notes
Best enjoyed warm with powdered sugar, whipped cream, or a drizzle of maple syrup. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for a month.