Blueberry Lemon Pancake Bites
These fluffy, mini pancake bites combine juicy blueberries and zesty lemon for a refreshing breakfast treat that will brighten any day.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: Approximately 12 pancake bites 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup whole milk (or almond milk)
- 2 large eggs
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and spray a mini muffin tin with nonstick cooking spray.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- Combine Wet Ingredients: In another bowl, whisk the milk, eggs, and lemon zest until smooth. Gradually add this mixture to the dry ingredients, stirring gently until just combined; some lumps are okay.
- Fold in Blueberries: Gently fold in the fresh blueberries, being careful not to squish them.
- Fill Muffin Tin: Using a spoon or ice cream scoop, fill each muffin cup about two-thirds full with batter.
- Bake and Enjoy: Bake for 15–18 minutes or until golden brown on top. Allow cooling slightly before removing from the tin. Serve warm with maple syrup or powdered sugar if desired.
Nutrition
- Serving Size: 2 pancake bites (46g)
- Calories: 104
- Sugar: 5g
- Sodium: 58mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg