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Fluffy Blueberry Lemon Pancake Bites Recipe

A stack of golden blueberry lemon pancake bites drizzled with a bright white lemon glaze, served on a white plate.
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Make these easy baked pancake bites for a simple, portion-controlled breakfast or brunch treat. They capture the bright flavor of lemon and sweet blueberries in a miniature, fluffy form.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted unsalted butter, plus more for greasing
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 1 tablespoon fresh lemon juice
  • 1/2 cup fresh or frozen blueberries
  • For Glaze (Optional): 1 cup powdered sugar, 2 tablespoons lemon juice

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a standard 12-cup muffin tin or mini-muffin tin, depending on the size of ‘bite’ you prefer.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the milk, egg, melted butter, vanilla extract, lemon zest, and lemon juice until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few small lumps are fine.
  5. Gently fold in the blueberries.
  6. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 12 to 15 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  8. Let the pancake bites cool in the tin for 5 minutes before carefully removing them to a wire rack to cool completely.
  9. If using the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled bites before serving.

Notes

  • If you use frozen blueberries, do not thaw them first; add them directly to the batter.
  • For a make ahead option, store cooled bites in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat briefly in the microwave or toaster oven.
  • This recipe works well in a mini-muffin tin for smaller, kid friendly pancake bites. Adjust baking time slightly if using a standard muffin tin.

Nutrition

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