Blueberry Lemon Pancake Bites
These bite-sized pancake muffins are quick to bake and bursting with fresh blueberry and lemon flavor. Perfect for snacks, breakfast, or parties.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup fresh blueberries Fresh blueberries for best texture
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
- In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the wet ingredients: 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.
Baking
- 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.
Notes
Serve warm for the best taste. Can dust with powdered sugar or drizzle with maple syrup. Pairs well with yogurt or extra berries. Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat before serving.