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Blueberry Lemon Pancake Bites Simple and Tasty Treat

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- 1 cup all-purpose flour - 2 tablespoons granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon salt - 1 large egg - 1 cup milk (whole or 2%) - 2 tablespoons unsalted butter, melted - Zest of 1 lemon (about 1 teaspoon) - 1 tablespoon fresh lemon juice - 1 cup fresh blueberries - Maple syrup, for drizzling - Additional lemon zest for garnish Gathering the right ingredients is key to making Blueberry Lemon Pancake Bites. Start with your dry ingredients. Use one cup of all-purpose flour. Add two tablespoons of granulated sugar, two teaspoons of baking powder, and half a teaspoon of salt. This mix gives the bites their base. Next, we need the wet ingredients. Crack one large egg into a bowl. Add one cup of milk, either whole or 2%. Then, mix in two tablespoons of melted unsalted butter. For bright flavor, add the zest of one lemon and one tablespoon of fresh lemon juice. Finally, it’s time for the add-ins. Use one cup of fresh blueberries. If you need to, frozen blueberries work, but thaw and drain them first. You can drizzle some maple syrup on top when serving. For a touch of color, add extra lemon zest as a garnish. These ingredients blend together to create a tasty, fluffy treat that everyone will love! {{ingredient_image_2}} - Preheat the oven to 375°F (190°C). - Grease a mini muffin tin. - In a large bowl, combine the dry ingredients. - Use all-purpose flour, sugar, baking powder, and salt. - In a separate bowl, mix the wet ingredients. - Beat the egg until frothy, then add milk, butter, lemon zest, and lemon juice. - Stir until everything is well combined. - Pour the wet mix into the dry mix. - Gently combine with a spatula. Don't overmix; some lumps are fine. - Carefully fold in the fresh blueberries. - Use a spatula to keep them intact. - Fill each cup of the mini muffin tin about 2/3 full with batter. - Place the muffin tin in the oven. - Bake for 12-15 minutes. - Check for a golden brown color and a clean toothpick. - Cool in the pan for 5 minutes, then transfer to a wire rack. Do not overmix the batter. When you combine wet and dry ingredients, stir gently. Lumps are okay; they help keep your pancake bites fluffy. Overmixing makes them tough and chewy. To check for doneness, look for golden brown edges. Insert a toothpick into a bite. If it comes out clean, they are ready. If the toothpick has batter, bake for a few more minutes. Serve the pancake bites warm on a bright platter. This makes them look fun and inviting. Drizzle warm maple syrup on top for added flavor. A sprinkle of extra lemon zest adds a nice touch and makes it pop. You can swap blueberries for other fruits. Try raspberries, strawberries, or even chopped apples. Each fruit brings a new taste. For dairy-free options, use almond milk or oat milk instead of regular milk. You can also use a dairy-free butter substitute. For gluten-free bites, swap the all-purpose flour for a gluten-free blend. Pro Tips Fresh Blueberries: Using fresh blueberries will enhance the flavor and texture of your pancake bites. If using frozen, ensure they are fully thawed and drained to avoid excess moisture in the batter. Lemon Zest Boost: For a stronger lemon flavor, feel free to add a bit more lemon zest. It brightens the taste of the pancakes and complements the blueberries beautifully. Don’t Overmix: Mix the wet and dry ingredients until just combined. A few lumps are okay! Overmixing can lead to dense pancake bites instead of light and fluffy ones. Serving Suggestions: These pancake bites are fantastic on their own, but you can also serve them with whipped cream, yogurt, or a sprinkle of powdered sugar for an extra treat! {{image_4}} You can change the flavor of these pancake bites easily. Adding spices like cinnamon or nutmeg gives warmth and depth. Just a pinch can make a big impact. You can also try other citrus fruits. Oranges or limes can add a fresh twist. Experiment and find your favorite mix! If you need a vegan option, you can swap the egg and milk. Use a flax egg made from ground flaxseed and water. Almond or oat milk works well too. For a low-sugar version, cut back on the sugar or use a sugar substitute. This makes the bites tasty and friendly for many diets. These pancake bites are great for any time of day. Serve them for breakfast, a quick snack, or even dessert. You can add fun toppings too! Try yogurt, fresh fruit, or even whipped cream. Drizzle chocolate sauce for a sweet treat. The options are endless, so get creative! To keep your Blueberry Lemon Pancake Bites fresh, store them in a cool place. If you plan to eat them within two days, you can leave them at room temperature. Just place them in an airtight container to avoid drying out. For longer freshness, put them in the refrigerator. In the fridge, they can last up to five days. Make sure to wrap them well or use a sealed container. This keeps them moist and tasty. If you want to save pancake bites for later, freezing is the best option. After they cool completely, place them in a single layer on a baking sheet. Freeze for about an hour until firm, then transfer them to a freezer bag. Remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. When you're ready to eat them, reheat them in the oven or microwave. For the oven, preheat to 350°F (175°C) and bake for about 10 minutes. If using the microwave, heat for 20-30 seconds at a time until warm. The shelf life of stored pancake bites varies by storage method. At room temperature, they are best eaten within two days. In the fridge, they stay fresh for about five days. If frozen, they can last up to three months. Always check for any signs of spoilage before consuming, just to be safe! You can use frozen blueberries if fresh ones are not available. Just make sure to thaw and drain them first. You can also try other berries, like raspberries or chopped strawberries, for a fun twist. Mix and match to find your favorite flavor! To make blueberry lemon pancake bites gluten-free, swap the all-purpose flour for a gluten-free blend. Many brands offer all-purpose gluten-free flour that works well in baking. Just ensure it has xanthan gum for better texture. Yes, you can! Make the pancake bites and store them in an airtight container. They stay fresh in the fridge for up to three days. This makes breakfast quick and easy on busy mornings. Reheat pancake bites in the microwave for about 10-15 seconds. You can also warm them in the oven at 350°F (175°C) for about 5 minutes. This will keep them soft and tasty, just like when they were fresh out of the oven. Yes, flavored yogurt can replace milk. It will add a unique taste to your pancake bites. Just make sure to choose a yogurt you enjoy, as the flavor will come through in the final dish. These pancake bites are simple and fun to make. We mixed dry and wet ingredients, added berries, and baked them to perfection. You can customize these with various fruits or flavors. Remember to store them right for the best taste. Whether for breakfast or a snack, they’re sure to please. Enjoy experimenting with different toppings and variations. You'll find your favorite way to enjoy these delightful treats. Happy baking!

WANT TO SAVE THIS RECIPE?

Who doesn’t love a tasty treat that’s quick and easy to make? Blueberry Lemon Pancake Bites are the perfect mix of sweet and tangy, all packed into a bite-sized snack. With simple ingredients and easy steps, you can whip these up for breakfast, snacks, or even dessert. Let’s dive into this delightful recipe that will brighten your day and satisfy your taste buds!

Why I Love This Recipe

  1. Delicious Flavor Combination: The tangy lemon perfectly complements the sweetness of the blueberries, creating a delightful burst of flavor in every bite.
  2. Easy to Make: This recipe is straightforward and quick, making it a great option for busy mornings or spontaneous brunches.
  3. Perfect for Meal Prep: These mini pancake bites can be made ahead of time and stored in the fridge, ready to be enjoyed on the go!
  4. Fun for All Ages: Kids and adults alike will love these tasty bites, making them an ideal treat for family gatherings or playdates.

Ingredients

Dry Ingredients

– 1 cup all-purpose flour

– 2 tablespoons granulated sugar

– 2 teaspoons baking powder

– 1/2 teaspoon salt

Wet Ingredients

– 1 large egg

– 1 cup milk (whole or 2%)

– 2 tablespoons unsalted butter, melted

– Zest of 1 lemon (about 1 teaspoon)

– 1 tablespoon fresh lemon juice

Add-ins

– 1 cup fresh blueberries

– Maple syrup, for drizzling

– Additional lemon zest for garnish

Gathering the right ingredients is key to making Blueberry Lemon Pancake Bites. Start with your dry ingredients. Use one cup of all-purpose flour. Add two tablespoons of granulated sugar, two teaspoons of baking powder, and half a teaspoon of salt. This mix gives the bites their base.

Next, we need the wet ingredients. Crack one large egg into a bowl. Add one cup of milk, either whole or 2%. Then, mix in two tablespoons of melted unsalted butter. For bright flavor, add the zest of one lemon and one tablespoon of fresh lemon juice.

Finally, it’s time for the add-ins. Use one cup of fresh blueberries. If you need to, frozen blueberries work, but thaw and drain them first. You can drizzle some maple syrup on top when serving. For a touch of color, add extra lemon zest as a garnish.

These ingredients blend together to create a tasty, fluffy treat that everyone will love!

Step-by-Step Instructions

Preheat and Prepare

– Preheat the oven to 375°F (190°C).

– Grease a mini muffin tin.

Mixing Ingredients

– In a large bowl, combine the dry ingredients.

– Use all-purpose flour, sugar, baking powder, and salt.

– In a separate bowl, mix the wet ingredients.

– Beat the egg until frothy, then add milk, butter, lemon zest, and lemon juice.

– Stir until everything is well combined.

– Pour the wet mix into the dry mix.

– Gently combine with a spatula. Don’t overmix; some lumps are fine.

Finalizing the Batter

– Carefully fold in the fresh blueberries.

– Use a spatula to keep them intact.

– Fill each cup of the mini muffin tin about 2/3 full with batter.

Baking and Cooling

– Place the muffin tin in the oven.

– Bake for 12-15 minutes.

– Check for a golden brown color and a clean toothpick.

– Cool in the pan for 5 minutes, then transfer to a wire rack.

Tips & Tricks

Baking Techniques

Do not overmix the batter. When you combine wet and dry ingredients, stir gently. Lumps are okay; they help keep your pancake bites fluffy. Overmixing makes them tough and chewy.

To check for doneness, look for golden brown edges. Insert a toothpick into a bite. If it comes out clean, they are ready. If the toothpick has batter, bake for a few more minutes.

Serving Suggestions

Serve the pancake bites warm on a bright platter. This makes them look fun and inviting. Drizzle warm maple syrup on top for added flavor. A sprinkle of extra lemon zest adds a nice touch and makes it pop.

Customization Ideas

You can swap blueberries for other fruits. Try raspberries, strawberries, or even chopped apples. Each fruit brings a new taste.

For dairy-free options, use almond milk or oat milk instead of regular milk. You can also use a dairy-free butter substitute. For gluten-free bites, swap the all-purpose flour for a gluten-free blend.

Pro Tips

  1. Fresh Blueberries: Using fresh blueberries will enhance the flavor and texture of your pancake bites. If using frozen, ensure they are fully thawed and drained to avoid excess moisture in the batter.
  2. Lemon Zest Boost: For a stronger lemon flavor, feel free to add a bit more lemon zest. It brightens the taste of the pancakes and complements the blueberries beautifully.
  3. Don’t Overmix: Mix the wet and dry ingredients until just combined. A few lumps are okay! Overmixing can lead to dense pancake bites instead of light and fluffy ones.
  4. Serving Suggestions: These pancake bites are fantastic on their own, but you can also serve them with whipped cream, yogurt, or a sprinkle of powdered sugar for an extra treat!

Variations

Flavor Variations

You can change the flavor of these pancake bites easily. Adding spices like cinnamon or nutmeg gives warmth and depth. Just a pinch can make a big impact. You can also try other citrus fruits. Oranges or limes can add a fresh twist. Experiment and find your favorite mix!

Dietary Variations

If you need a vegan option, you can swap the egg and milk. Use a flax egg made from ground flaxseed and water. Almond or oat milk works well too. For a low-sugar version, cut back on the sugar or use a sugar substitute. This makes the bites tasty and friendly for many diets.

Serving Variations

These pancake bites are great for any time of day. Serve them for breakfast, a quick snack, or even dessert. You can add fun toppings too! Try yogurt, fresh fruit, or even whipped cream. Drizzle chocolate sauce for a sweet treat. The options are endless, so get creative!

Storage Info

Short-Term Storage

To keep your Blueberry Lemon Pancake Bites fresh, store them in a cool place. If you plan to eat them within two days, you can leave them at room temperature. Just place them in an airtight container to avoid drying out. For longer freshness, put them in the refrigerator. In the fridge, they can last up to five days. Make sure to wrap them well or use a sealed container. This keeps them moist and tasty.

Long-Term Storage

If you want to save pancake bites for later, freezing is the best option. After they cool completely, place them in a single layer on a baking sheet. Freeze for about an hour until firm, then transfer them to a freezer bag. Remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. When you’re ready to eat them, reheat them in the oven or microwave. For the oven, preheat to 350°F (175°C) and bake for about 10 minutes. If using the microwave, heat for 20-30 seconds at a time until warm.

Shelf Life

The shelf life of stored pancake bites varies by storage method. At room temperature, they are best eaten within two days. In the fridge, they stay fresh for about five days. If frozen, they can last up to three months. Always check for any signs of spoilage before consuming, just to be safe!

FAQs

What can I substitute for fresh blueberries?

You can use frozen blueberries if fresh ones are not available. Just make sure to thaw and drain them first. You can also try other berries, like raspberries or chopped strawberries, for a fun twist. Mix and match to find your favorite flavor!

How can I make this recipe gluten-free?

To make blueberry lemon pancake bites gluten-free, swap the all-purpose flour for a gluten-free blend. Many brands offer all-purpose gluten-free flour that works well in baking. Just ensure it has xanthan gum for better texture.

Can I make pancake bites ahead of time?

Yes, you can! Make the pancake bites and store them in an airtight container. They stay fresh in the fridge for up to three days. This makes breakfast quick and easy on busy mornings.

What’s the best way to reheat pancake bites?

Reheat pancake bites in the microwave for about 10-15 seconds. You can also warm them in the oven at 350°F (175°C) for about 5 minutes. This will keep them soft and tasty, just like when they were fresh out of the oven.

Can I use flavored yogurt instead of milk?

Yes, flavored yogurt can replace milk. It will add a unique taste to your pancake bites. Just make sure to choose a yogurt you enjoy, as the flavor will come through in the final dish.

These pancake bites are simple and fun to make. We mixed dry and wet ingredients, added berries, and baked them to perfection. You can customize these with various fruits or flavors. Remember to store them right for the best taste. Whether for breakfast or a snack, they’re sure to please. Enjoy experimenting with different toppings and variations. You’ll find your favorite way to enjoy these delightful treats. Happy bakin

- 1 cup all-purpose flour - 2 tablespoons granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon salt - 1 large egg - 1 cup milk (whole or 2%) - 2 tablespoons unsalted butter, melted - Zest of 1 lemon (about 1 teaspoon) - 1 tablespoon fresh lemon juice - 1 cup fresh blueberries - Maple syrup, for drizzling - Additional lemon zest for garnish Gathering the right ingredients is key to making Blueberry Lemon Pancake Bites. Start with your dry ingredients. Use one cup of all-purpose flour. Add two tablespoons of granulated sugar, two teaspoons of baking powder, and half a teaspoon of salt. This mix gives the bites their base. Next, we need the wet ingredients. Crack one large egg into a bowl. Add one cup of milk, either whole or 2%. Then, mix in two tablespoons of melted unsalted butter. For bright flavor, add the zest of one lemon and one tablespoon of fresh lemon juice. Finally, it’s time for the add-ins. Use one cup of fresh blueberries. If you need to, frozen blueberries work, but thaw and drain them first. You can drizzle some maple syrup on top when serving. For a touch of color, add extra lemon zest as a garnish. These ingredients blend together to create a tasty, fluffy treat that everyone will love! {{ingredient_image_2}} - Preheat the oven to 375°F (190°C). - Grease a mini muffin tin. - In a large bowl, combine the dry ingredients. - Use all-purpose flour, sugar, baking powder, and salt. - In a separate bowl, mix the wet ingredients. - Beat the egg until frothy, then add milk, butter, lemon zest, and lemon juice. - Stir until everything is well combined. - Pour the wet mix into the dry mix. - Gently combine with a spatula. Don't overmix; some lumps are fine. - Carefully fold in the fresh blueberries. - Use a spatula to keep them intact. - Fill each cup of the mini muffin tin about 2/3 full with batter. - Place the muffin tin in the oven. - Bake for 12-15 minutes. - Check for a golden brown color and a clean toothpick. - Cool in the pan for 5 minutes, then transfer to a wire rack. Do not overmix the batter. When you combine wet and dry ingredients, stir gently. Lumps are okay; they help keep your pancake bites fluffy. Overmixing makes them tough and chewy. To check for doneness, look for golden brown edges. Insert a toothpick into a bite. If it comes out clean, they are ready. If the toothpick has batter, bake for a few more minutes. Serve the pancake bites warm on a bright platter. This makes them look fun and inviting. Drizzle warm maple syrup on top for added flavor. A sprinkle of extra lemon zest adds a nice touch and makes it pop. You can swap blueberries for other fruits. Try raspberries, strawberries, or even chopped apples. Each fruit brings a new taste. For dairy-free options, use almond milk or oat milk instead of regular milk. You can also use a dairy-free butter substitute. For gluten-free bites, swap the all-purpose flour for a gluten-free blend. Pro Tips Fresh Blueberries: Using fresh blueberries will enhance the flavor and texture of your pancake bites. If using frozen, ensure they are fully thawed and drained to avoid excess moisture in the batter. Lemon Zest Boost: For a stronger lemon flavor, feel free to add a bit more lemon zest. It brightens the taste of the pancakes and complements the blueberries beautifully. Don’t Overmix: Mix the wet and dry ingredients until just combined. A few lumps are okay! Overmixing can lead to dense pancake bites instead of light and fluffy ones. Serving Suggestions: These pancake bites are fantastic on their own, but you can also serve them with whipped cream, yogurt, or a sprinkle of powdered sugar for an extra treat! {{image_4}} You can change the flavor of these pancake bites easily. Adding spices like cinnamon or nutmeg gives warmth and depth. Just a pinch can make a big impact. You can also try other citrus fruits. Oranges or limes can add a fresh twist. Experiment and find your favorite mix! If you need a vegan option, you can swap the egg and milk. Use a flax egg made from ground flaxseed and water. Almond or oat milk works well too. For a low-sugar version, cut back on the sugar or use a sugar substitute. This makes the bites tasty and friendly for many diets. These pancake bites are great for any time of day. Serve them for breakfast, a quick snack, or even dessert. You can add fun toppings too! Try yogurt, fresh fruit, or even whipped cream. Drizzle chocolate sauce for a sweet treat. The options are endless, so get creative! To keep your Blueberry Lemon Pancake Bites fresh, store them in a cool place. If you plan to eat them within two days, you can leave them at room temperature. Just place them in an airtight container to avoid drying out. For longer freshness, put them in the refrigerator. In the fridge, they can last up to five days. Make sure to wrap them well or use a sealed container. This keeps them moist and tasty. If you want to save pancake bites for later, freezing is the best option. After they cool completely, place them in a single layer on a baking sheet. Freeze for about an hour until firm, then transfer them to a freezer bag. Remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. When you're ready to eat them, reheat them in the oven or microwave. For the oven, preheat to 350°F (175°C) and bake for about 10 minutes. If using the microwave, heat for 20-30 seconds at a time until warm. The shelf life of stored pancake bites varies by storage method. At room temperature, they are best eaten within two days. In the fridge, they stay fresh for about five days. If frozen, they can last up to three months. Always check for any signs of spoilage before consuming, just to be safe! You can use frozen blueberries if fresh ones are not available. Just make sure to thaw and drain them first. You can also try other berries, like raspberries or chopped strawberries, for a fun twist. Mix and match to find your favorite flavor! To make blueberry lemon pancake bites gluten-free, swap the all-purpose flour for a gluten-free blend. Many brands offer all-purpose gluten-free flour that works well in baking. Just ensure it has xanthan gum for better texture. Yes, you can! Make the pancake bites and store them in an airtight container. They stay fresh in the fridge for up to three days. This makes breakfast quick and easy on busy mornings. Reheat pancake bites in the microwave for about 10-15 seconds. You can also warm them in the oven at 350°F (175°C) for about 5 minutes. This will keep them soft and tasty, just like when they were fresh out of the oven. Yes, flavored yogurt can replace milk. It will add a unique taste to your pancake bites. Just make sure to choose a yogurt you enjoy, as the flavor will come through in the final dish. These pancake bites are simple and fun to make. We mixed dry and wet ingredients, added berries, and baked them to perfection. You can customize these with various fruits or flavors. Remember to store them right for the best taste. Whether for breakfast or a snack, they’re sure to please. Enjoy experimenting with different toppings and variations. You'll find your favorite way to enjoy these delightful treats. Happy baking!

Blueberry Lemon Pancake Bites

Delicious mini pancake bites infused with fresh blueberries and zesty lemon, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 24
Calories 50 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 large egg
  • 1 cup milk (whole or 2%)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 cup fresh blueberries
  • to taste maple syrup, for drizzling
  • to taste additional lemon zest for garnish

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a mini muffin tin by greasing it lightly with cooking spray or brushing with oil.
  • Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together until they're well blended and there are no lumps.
  • Prepare Wet Ingredients: In a separate medium bowl, beat the egg until frothy. Add in the milk, melted butter, lemon zest, and lemon juice. Stir the mixture until everything is thoroughly combined.
  • Combine Wet and Dry Ingredients: Carefully pour the wet ingredients into the bowl of dry ingredients. Using a spatula, mix gently until just blended; it’s important not to overmix, so don’t worry if there are a few lumps in the batter.
  • Add Blueberries: Gently fold in the fresh blueberries with a spatula, ensuring they are evenly distributed throughout the batter without smashing them.
  • Fill the Muffin Tin: Using a small scoop or a tablespoon, fill each cup of the mini muffin tin about 2/3 full with the batter. This will allow room for them to rise as they bake.
  • Bake the Pancake Bites: Place the muffin tin in the preheated oven and bake for 12-15 minutes or until the edges turn a lovely golden brown, and a toothpick inserted into the center comes out clean.
  • Cool the Bites: Once baked, remove the tin from the oven and allow the pancake bites to cool in the pan for about 5 minutes. Afterward, carefully transfer them to a wire rack to cool completely.

Notes

Serve warm with maple syrup and extra lemon zest for garnish.
Keyword blueberries, breakfast, lemon, pancakes, snack

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