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why make this recipe

This bite-size pancake is quick to bake and full of fresh flavor. It mixes sweet blueberries with bright lemon. These small muffins make a good snack, breakfast, or party treat.

introduction

These Blueberry Lemon Pancake Bites are soft, moist, and easy to make. You can bake a batch in one pan and serve warm. For another lemony small-bite idea, see this easy tartlet recipe: easy lemon tartlets for fresh beautiful bites.

how to make Blueberry Lemon Pancake Bites

Follow the steps below. Work quickly when folding in the blueberries so they do not break. Use a mini muffin tin for even size and fast baking.

Ingredients :

1 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup buttermilk, 1 large egg, 2 tablespoons melted butter, 1/2 cup fresh blueberries, 1 tablespoon lemon zest, 1 tablespoon lemon juice

Directions :

Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix the buttermilk, egg, and melted butter.
Combine the wet and dry ingredients until just mixed.
Gently fold in the blueberries, lemon zest, and lemon juice.
Spoon the batter into the mini muffin tin, filling each cup about 2/3 full.
Bake for 10-12 minutes, or until golden and a toothpick comes out clean.
Allow to cool slightly before removing from the tin. Serve warm.

how to serve Blueberry Lemon Pancake Bites

Serve warm so they taste soft and fresh. You can dust with a little powdered sugar or drizzle a bit of maple syrup. They pair well with plain yogurt or a small bowl of extra berries.

how to store Blueberry Lemon Pancake Bites

Let them cool fully. Store in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days. Reheat gently in a warm oven or microwave before serving.

tips to make Blueberry Lemon Pancake Bites

Use fresh blueberries for best texture. Frozen berries can make the batter soggy.
Do not overmix the batter; a few lumps are fine.
Fill each cup about 2/3 full so the bites rise but do not overflow.
Watch the bake time; mini tins bake fast. Start checking at 10 minutes.
If you like more lemon, add a little extra zest but keep juice light so batter does not thin.

variation (if any)

Add a pinch of vanilla extract for extra warmth.
Use raspberries instead of blueberries for a tart twist.
Stir in a tablespoon of poppy seeds for texture and flavor.
Make larger muffins by using a standard muffin tin and bake 15–18 minutes.

FAQs

Q: Can I use frozen blueberries?
A: You can, but toss them in a little flour first so they do not sink and make the batter wet.

Q: Can I make the batter ahead of time?
A: You can mix the dry and wet ingredients separately and combine them just before baking. Do not fold in blueberries until ready.

Q: Do I need a mini muffin tin?
A: A mini tin gives the right size and quick bake. You can use a regular tin, but bake longer.

Q: Can I skip the lemon?
A: Yes. The bites will still be tasty, but the lemon lifts the flavor and pairs well with blueberries.

Conclusion

These pancake bites are simple, fast, and bright with lemon and blueberry. They work for breakfasts, snacks, or small parties. For another take on lemon and blueberry bites, check this recipe: Lemon Blueberry Pancake Bites – Gather for Bread.