Description
These Blueberry Lemon Pancake Bites combine the cozy comfort of weekend pancakes with bright lemon and juicy blueberries, all baked up in adorable mini muffin form. No griddle required — just mix, pour, and bake for fluffy, golden bites that are perfect for breakfast, brunch, or snacking. Easy to make ahead and freeze, they’re a family favorite!
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour (the base of our fluffy bites)
- 2 teaspoons baking powder (this gives them that perfect rise)
- 3 tablespoons sugar (just enough sweetness)
- ½ teaspoon salt (balances all the flavors)
Wet Ingredients:
- 1 cup milk (whole milk works beautifully, but any dairy or non-dairy milk is fine)
- 1 large egg (brings everything together)
- 3 tablespoons melted butter or neutral oil (keeps them tender and moist)
- 1 tablespoon lemon zest (about 1 large lemon — this is where the magic happens)
- 2 tablespoons fresh lemon juice (adds that bright, zingy flavor)
- 1 teaspoon vanilla extract (because everything tastes better with vanilla)
Add-Ins:
- 1 cup fresh or frozen blueberries (if using frozen, don’t thaw them!)
Optional Toppings:
- Powdered sugar for dusting
- Maple syrup for drizzling
- Lemon glaze (mix powdered sugar with a little lemon juice until smooth)
Instructions
Preheat your oven to 350°F (175°C). While it’s warming up, generously grease your mini muffin tin with cooking spray or butter, making sure to get into all the little corners.
You can also use mini paper liners if you prefer, though I find a well-greased pan gives you prettier golden edges.
In your large mixing bowl, whisk together the flour, baking powder, sugar, and salt until everything is evenly distributed. This only takes about 30 seconds, but it’s important because it ensures every bite will have the perfect rise and flavor.
In your medium bowl, whisk together the milk, egg, melted butter (make sure it’s not too hot or it’ll cook the egg!), lemon zest, lemon juice, and vanilla extract. Whisk until everything is smooth and well combined.
Pour your wet ingredients into the bowl with the dry ingredients. Using a wooden spoon or spatula, gently fold everything together until just combined.
You’ll still see a few small lumps, and that’s exactly what you want! Overmixing makes for tough, dense pancakes, and we’re going for light and fluffy here. The batter will be slightly thick but still pourable.
Gently fold in your blueberries, being careful not to crush them. If you’re using frozen berries, add them straight from the freezer without thawing.
Using a spoon or small cookie scoop, fill each mini muffin cup about three-quarters full. This gives them room to puff up beautifully without overflowing.
Slide your pan into the preheated oven and bake for 10 to 12 minutes. You’ll know they’re done when the tops are lightly golden and spring back when gently touched.
Let the pancake bites cool in the pan for about 3 to 5 minutes. This cooling time helps them set up and makes them much easier to remove.
Notes
- Don’t skip the zest — bottled lemon juice just can’t compete with fresh. The zest especially is where all that bright, aromatic lemon flavor lives.
- Toss frozen berries in flour — if you’re worried about frozen blueberries sinking, toss them in a tablespoon of flour before folding them in. It helps them stay suspended in the batter.
- Check for doneness early — mini muffins bake fast! Start checking at 10 minutes to avoid overbaking, which can make them dry.
- Grease generously — even with nonstick pans, a good coating of butter or cooking spray ensures your bites pop out cleanly and have those beautiful golden edges.
- Let the batter rest — if you have 5 minutes, let your mixed batter sit while the oven preheats. This allows the flour to fully hydrate and creates an even fluffier texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American