Description

These Blueberry Lemon Pancake Bites are bite-sized bursts of sunshine — soft, fluffy mini pancakes baked with juicy blueberries and a hint of lemon zest. Perfect for breakfast, brunch, or a grab-and-go snack, they’re easy to make, freezer-friendly, and absolutely irresistible.

Ingredients

Scale

1 ½ cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
1 large egg
2 tablespoons melted butter (or coconut oil)
1 teaspoon vanilla extract
Zest of 1 lemon
2 tablespoons lemon juice
1 cup fresh or frozen blueberries
Optional: powdered sugar or lemon glaze for topping

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Instructions

Preheat the Oven: Set oven to 375°F (190°C) and grease a mini muffin tin or line it with silicone cups.
Mix Dry Ingredients: In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, whisk buttermilk, egg, melted butter, vanilla, lemon zest, and lemon juice until smooth.
Combine Wet and Dry: Pour wet ingredients into dry and stir gently until just combined. Do not overmix.
Add Blueberries: Fold in blueberries carefully to avoid bursting.
Fill and Bake: Spoon batter into the muffin tin, filling each ¾ full. Bake for 15–18 minutes or until golden and a toothpick comes out clean.
Cool and Serve: Let rest 5 minutes before transferring to a rack. Dust with powdered sugar or drizzle with lemon glaze if desired.

Notes

For a dairy-free version, use almond or oat milk with coconut oil. To freeze, cool completely and store in a freezer bag for up to 2 months. Reheat in microwave or oven before serving.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 2 pancake bites
Calories: 120
Sugar: 6g
Sodium: 90mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg