Blueberry Lemon Pancake Bites
Soft, sweet, and packed with fresh blueberries, these blueberry lemon pancake bites are a delightful start to your morning.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon lemon juice
- 1 teaspoon zest of 1 lemon
Add-ins
- 1 cup fresh blueberries Use fresh for best flavor.
Instructions
Preparation
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, 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.
Cooking
- Preheat a non-stick skillet or griddle over medium heat.
- Pour small amounts of batter onto the skillet (about 2 tablespoons each) for bite-sized pancake bites.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
Serving
- Serve warm, optionally with maple syrup.
Notes
Store pancake bites in an airtight container in the fridge for up to three days. You can freeze them and warm them in the toaster or microwave when ready to eat. Don’t overmix the batter; it’s okay if a few lumps remain.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 2gSodium: 200mgFiber: 1gSugar: 3g
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