Description
Delightful mini pancake bites that combine the tangy brightness of lemon with the sweet juiciness of blueberries, perfect for brunch or quick snacks.
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 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.
- Whisk the flour, sugar, baking powder, baking soda, and salt until well mixed in a large bowl.
- Combine the buttermilk, egg, melted butter, lemon zest, and lemon juice in a separate bowl.
- Pour the wet ingredients into the dry ones, stirring gently until just combined.
- Fold in the fresh blueberries, ensuring they’re evenly distributed throughout the batter.
- Spoon the mixture into the mini muffin tin, filling each cup about two-thirds full.
- Bake for 10-12 minutes, until golden brown and a toothpick inserted comes out clean.
- Let them cool slightly before removing from the tin and enjoy them warm or store for later.
Notes
These pancake bites can be drizzled with maple syrup or sprinkled with powdered sugar. They also pair well with yogurt and fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American