Blueberry Lemon Pancake Bites Bursting with Flavor and Joy

Delightful Blueberry Lemon Pancake Bites that capture the essence of brunch with sweet blueberries and zesty lemon.

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Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 4 bites

Course: Breakfast

Cuisine: American

Calories: 60

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup all-purpose flour can be substituted with whole wheat for added nutrition
1 tbsp sugar coconut sugar can be a lower glycemic alternative
2 tbsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk or combine regular milk with vinegar
1 large egg
2 tbsp melted butter can be substituted with coconut oil for dairy-free option
1 cup fresh blueberries the star ingredient, bursting with sweetness
1 tbsp lemon zest
1 tbsp lemon juice

Equipment

mini muffin tin
Mixing bowls
Whisk

Method

Step-by-Step Instructions

Preheat the oven to 350°F (175°C).
Grease the mini muffin tin generously with cooking spray or butter.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix the buttermilk, egg, melted butter, lemon juice, and lemon zest until smooth.
Gently combine the wet and dry mixtures in the large bowl, stirring just until everything is blended.
Carefully fold in the fresh blueberries.
Fill each muffin cup about ¾ full with batter.
Bake for 12-15 minutes, until light golden color and a toothpick inserted comes out clean.
Allow to cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1biteCalories: 60kcalCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 2gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Serve warm or at room temperature, ideally with maple syrup or yogurt for added delight.

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