Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blueberry Lemon Pancake Bites Recipe

Blueberry Lemon Pancake Bites Recipe

★★★★★

4.8 from 16 reviews
  • Author: Olivia
  • Total Time: 25-29 minutes
  • Yield: 24 mini pancake bites 1x
  • Diet: Vegetarian

Description

These Blueberry Lemon Pancake Bites are delightful mini treats bursting with fresh blueberries and a zesty lemon flavor. Perfectly fluffy and tender, they bake quickly in a mini muffin tin for an easy, fun breakfast or snack option. The combination of buttermilk, lemon zest, and juice gives them a bright, tangy flair balanced by gentle sweetness, making them a refreshing twist on classic pancakes.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 1 cup (240ml) Buttermilk
  • 2 large Eggs
  • 1/4 cup (56g) Unsalted Butter, melted
  • 1 large Lemon (for 1 tablespoon zest and 2 tablespoons juice)
  • 1 teaspoon Vanilla Extract

Additional Ingredients

  • 1 1/2 cups (225g) Fresh Blueberries

Instructions

  1. Preheat and Prepare Your Pan: Preheat your oven to 400°F (200°C). Grease a 24-cup mini muffin tin thoroughly with non-stick spray or melted butter, including the top edges to prevent sticking.
  2. Combine the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
  3. Combine the Wet Ingredients: In a medium bowl, whisk together the buttermilk, eggs, melted butter (cooled), fresh lemon juice, and vanilla extract until smooth.
  4. Create the Batter: Pour the wet ingredients into the dry ingredients and gently fold with a spatula or wooden spoon until just combined. Some small lumps are fine; do not overmix.
  5. Fold in the Flavor: Toss the fresh blueberries in a tablespoon of flour from your measured flour, then gently fold the blueberries and lemon zest into the batter until evenly distributed.
  6. Fill the Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
  7. Bake to Golden Perfection: Bake in the oven for 10-14 minutes, or until tops are golden and a toothpick inserted comes out clean.
  8. Cool and Serve: Remove from oven and cool in the pan on a wire rack for 5 minutes before gently removing the pancake bites. Serve warm or at room temperature.

Notes

  • Do not overmix the batter to keep the pancake bites light and tender.
  • Toss blueberries with flour before adding to prevent sinking to the bottom.
  • Fill muffin cups only three-quarters full to avoid overflow during baking.
  • Serve with a dusting of powdered sugar, maple syrup, or a lemon glaze for extra flavor.
  • These bites can be enjoyed warm or at room temperature and are perfect for make-ahead breakfasts or snacks.
  • Prep Time: 15 minutes
  • Cook Time: 10-14 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancake bites (approx. 50g)
  • Calories: 165
  • Sugar: 7g
  • Sodium: 180mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1.5g
  • Protein: 4g
  • Cholesterol: 50mg

Keywords: blueberry lemon pancake bites, mini pancakes, breakfast bites, lemon pancakes, blueberry muffins alternative

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://bitesbyolivia.com/blueberry-lemon-pancake-bites-recipe/