Servings: 12 pancake bites
Calories: 90kcal
Equipment
- mini muffin tin
- Mixing bowls
- Whisk
- spatula
Ingredients
For the Batter
- 1 cup all-purpose flour substitute with whole wheat for a healthier twist
- 1/4 cup granulated sugar can swap with coconut sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt do not skip
- 1 cup buttermilk substitute by mixing milk with vinegar
- 1 large egg
- 2 tbsp melted butter replace with coconut oil for dairy-free
- 1 tsp vanilla extract
- 1 tbsp lemon zest brightens flavor
- 1 cup blueberries fresh or frozen
For the Optional Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice
Instructions
How to Make Fluffy Lemon Blueberry Pancake Bites
- Preheat the oven to 375°F (190°C). Prepare your mini muffin tin by greasing it or lining it with paper cups.
- Whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt until combined.
- Combine the wet ingredients: buttermilk, egg, melted butter, vanilla extract, and lemon zest until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined - the batter should be slightly lumpy.
- Fold in the blueberries carefully with a spatula.
- Scoop the batter into your mini muffin cups, filling each about 3/4 full.
- Bake in the oven for 10–12 minutes until golden brown and a toothpick inserted comes out clean.
- Cool slightly, then drizzle with your optional lemon glaze.
Notes
To achieve the lightest bites, do not overmix the batter. Use fresh lemon zest for best flavor.
Nutrition
Serving: 1pancake bite | Calories: 90kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 150mg | Potassium: 50mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 0.5mg
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