Busy mornings need simple wins. Blueberry Lemon Pancake Bites give you a sweet, tangy breakfast that cooks fast and pleases picky eaters. They take about 20 minutes from start to finish and fit easily in a lunchbox or on a snack tray.
If you want another quick breakfast idea to rotate in, try this baked protein pancake bowl for a hearty option that also reheats well.
Table of Contents
Why You Will Love These Blueberry Lemon Pancake Bites
These pancake bites work because they combine familiar flavors with tiny fuss. The lemon brightens the blueberries and keeps the bites from tasting too sweet. Mini muffins mean even cooking and a fun size for kids.
You only need one bowl for the dry stuff and one for the wet, so cleanup stays small. The batter mixes quickly and you can use fresh or frozen blueberries. They also freeze nicely, so you can batch-make and grab a few on rushed mornings.
If your family likes fruity breakfast treats, you might also enjoy these apple fritter bites for an occasional swap.
How to Make the best Blueberry Lemon Pancake Bites
Ingredients
1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup buttermilk, 1 large egg, 2 tablespoons melted butter, 1/2 cup fresh blueberries, Zest of 1 lemon, 1 tablespoon lemon juice
Directions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin., 2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt., 3. In another bowl, combine the buttermilk, egg, melted butter, lemon zest, and lemon juice., 4. Pour the wet ingredients into the dry ingredients and mix until just combined., 5. Gently fold in the blueberries., 6. Fill each muffin cup about 2/3 full with batter., 7. Bake for 10-12 minutes or until a toothpick comes out clean., 8. Allow to cool for a few minutes before serving.
Blueberry Lemon Pancake Bites
These Blueberry Lemon Pancake Bites are a sweet and tangy breakfast option that cooks quickly and is perfect for busy mornings.
- Total Time: 22 minutes
- Yield: 24 bites 1x
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup fresh blueberries
- Zest of 1 lemon
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, egg, melted butter, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Fill each muffin cup about 2/3 full with batter.
- Bake for 10-12 minutes or until a toothpick comes out clean.
- Allow to cool for a few minutes before serving.
Notes
Serve warm alongside yogurt or fruit salad. Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 3 bites
- Calories: 150
- Sugar: 6g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
How to Serve
Serve warm right from the tin alongside yogurt or a quick fruit salad. Kids love them plain, but you can dust a few with powdered sugar or add a light lemon glaze for guests.
Turn them into a mini brunch station: place a small bowl of maple syrup, a dish of yogurt, and sliced strawberries so everyone customizes their plate. They also pair well with a savory side like scrambled eggs for a balanced plate.
For another blueberry-forward idea to serve on busy mornings, see this blueberry cottage cheese breakfast bake.
How to Store
Let the bites cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a single layer on a tray, then move to a freezer bag for up to 2 months.
To reheat, warm a few in the microwave for 12 to 20 seconds or pop them in a 325°F oven for 5 minutes from frozen. They thaw quickly and keep their texture well.
Tips and Variations
- Use frozen blueberries if fresh are not available. Do not thaw first to avoid a blue batter.
- Swap the lemon zest for orange zest for a milder citrus note.
- Add a sprinkle of cinnamon to the dry mix for warmth.
- Keep the batter from overmixing. Stir until the dry ingredients disappear, then stop. That keeps the bites tender.
- For dairy-free, use a plant-based buttermilk and a butter substitute.
- If kids want a fun twist, press a small chocolate chip into the top before baking.
FAQs
Q: Can I make these ahead for school lunches?
A: Yes. Freeze a batch and pack them in the morning after reheating. They hold up well.
Q: Can I use frozen blueberries?
A: Absolutely. Add them straight from the freezer and fold gently to keep the batter from turning purple.
Q: Do I need a mini muffin tin?
A: You get the best portion size with a mini tin, but a standard muffin tin works. Increase baking time to 14 to 16 minutes.
Conclusion
Give these Blueberry Lemon Pancake Bites a try on your next busy morning. They save time, please kids, and freeze well for quick breakfasts all week. Save this recipe so you can come back to it when you need a simple, tasty win.
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