Blueberry Lemon Pancake Bites are a delightful way to enjoy a soft, tender pancake infused with the brightness of lemon zest and the juicy sweetness of fresh blueberries. Lightly golden on the outside and airy on the inside, these bite-sized pancakes offer a perfect balance of freshness and comfort. Moreover, they are ideal for relaxed weekend breakfasts, family brunches, or even cozy mornings when you want something warm yet refreshing.
Servings – Blueberry Lemon Pancake Bites
Servings: 4–6 servings (about 18–22 pancake bites)
Time Required for Blueberry Lemon Pancake Bites
-
Prep Time: 15 minutes
-
Cook Time: 15 minutes
-
Total Time: 30 minutes
Ingredients
-
180 g all-purpose flour
-
25 g granulated sugar
-
8 g baking powder
-
2 g fine salt
-
240 ml whole milk, at room temperature
-
1 large egg (about 55 g), room temperature
-
40 g unsalted butter, melted and slightly cooled
-
Zest of 1 unwaxed lemon (about 5 g)
-
120 g fresh blueberries (or frozen, not thawed)
Optional Additions
-
10 ml fresh lemon juice for extra brightness
-
5 ml vanilla extract for depth of aroma
Step-by-Step Instructions – How to Make Blueberry Lemon Pancake Bites
Prepare the flavor base:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This ensures even distribution of the leavening agents and creates a balanced base for the batter.
Mix the wet ingredients:
In a separate bowl, whisk the milk, egg, melted butter, lemon zest, and vanilla extract if using. Meanwhile, make sure the butter is warm, not hot, to avoid cooking the egg.
Combine gently:
Next, pour the wet mixture into the dry ingredients. Stir gently with a spatula just until combined. However, avoid overmixing, as this can lead to dense pancake bites.
Fold in the blueberries:
Then, carefully fold the blueberries into the batter. This step should be done gently to keep the berries intact and evenly distributed.
Heat and grease the pan:
Heat a non-stick skillet or pancake pan over medium heat. Lightly grease with butter or neutral oil. The surface should be hot but not smoking.
Cook the pancake bites:
Spoon small portions of batter (about 1½ tablespoons each) onto the pan to form mini pancakes. Cook for 2–3 minutes until bubbles form on the surface. Then, flip and cook for another 1–2 minutes until golden brown.
Finish and serve:
Finally, transfer the cooked pancake bites to a warm plate. Serve immediately, dusted with powdered sugar or alongside fresh blueberries and lemon wedges.
Variations of Blueberry Lemon Pancake Bites
With meat:
Serve the pancake bites alongside crispy turkey bacon or chicken sausage to create a sweet-savory breakfast plate.
Vegetarian version:
This recipe is naturally vegetarian; however, you can add chopped nuts such as almonds or walnuts for added texture.
Creamier version:
Replace 60 ml of the milk with Greek yogurt to create an even softer, richer crumb.
Spicier twist:
In addition, a pinch of ground ginger or cardamom can enhance the lemon aroma and add gentle warmth.
Seasonal swaps:
Moreover, substitute blueberries with raspberries in summer or finely diced apples in autumn for seasonal variety.
Tips for Perfect Results – Blueberry Lemon Pancake Bites
Control the heat:
Cook over medium heat to allow the pancake bites to cook through without burning. Too high heat will brown the outside too quickly.
Enhance aroma:
Rub the lemon zest with the sugar before mixing to release essential oils and intensify the citrus fragrance.
Storage:
Store leftover Blueberry Lemon Pancake Bites in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven.
Freezing:
Additionally, these pancake bites freeze well. Freeze in a single layer, then store for up to 1 month.
Avoid overmixing:
Overworking the batter develops gluten and results in tough pancakes. Mix just until combined.
