Blueberry Lemon Pancake Bites
Delicious bite-sized pancakes bursting with juicy blueberries and a refreshing hint of lemon. Perfect for breakfast or brunch!
Ingrédients
Dry Ingredients
- 1 cup all-purpose flour Can substitute with gluten-free flour or whole wheat flour.
- 2 tablespoons granulated sugar Alternative: honey or a sugar substitute.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk (dairy or plant-based) Almond milk, oat milk or soy milk are good substitutes.
- 1 large egg To make it vegan, substitute with a flax egg or applesauce.
- 2 tablespoons melted butter Can be replaced with coconut oil or vegan butter.
- 1/2 cup fresh blueberries Fresh blueberries are preferred for better taste.
- 1 tablespoon lemon juice
- 1 lemon zest of 1 lemon Essential for the flavor!
Instructions
Preparation
- Gather all your ingredients and set your workspace.
- In a large bowl, mix together all the dry ingredients: flour, sugar, baking powder, and salt.
- In another bowl, whisk together the wet ingredients: milk, egg, melted butter, lemon zest, and lemon juice.
- Pour the wet mixture into the dry ingredients and stir gently until just combined—it's okay if there are a few lumps.
- Fold in the fresh blueberries carefully to distribute them without crushing.
Cooking
- Preheat your cooking surface, mini pancake maker, or skillet over medium heat with a little cooking spray or butter.
- Pour small amounts of batter onto the preheated surface to form pancakes. Cook until bubbles appear on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown.
Serving
- Transfer the pancake bites to a serving plate and keep warm while you cook the remaining batter.
- Top with your favorite toppings such as maple syrup, whipped cream, or additional lemon zest before serving.
Notes
Store pancake bites in an airtight container. Refrigerate for up to 4 days; freeze for up to 2 months. To reheat, microwave for 20-30 seconds or heat in a skillet.