Blueberry Lemon Pancake Bites
Delightful bite-sized pancake bites made with blueberries and lemon, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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 tablespoon lemon zest
- 1 cup fresh blueberries
- Butter or oil for greasing
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix the buttermilk, egg, melted butter, and lemon zest until smooth.
- Pour the wet ingredients into the dry mixture and stir until just combined; it’s okay if there are a few lumps.
- Fold in the blueberries, being careful not to smash them.
- Preheat your griddle or skillet over medium heat and lightly grease it with butter or oil.
- Pour small amounts of batter onto the hot surface to form bite-sized pancakes.
- Cook for about 2-3 minutes, or until bubbles form on the surface. Flip and cook for an additional 1-2 minutes until golden brown.
- Serve warm with maple syrup or powdered sugar.
Notes
Store any uneaten pancake bites in an airtight container in the refrigerator for up to three days. They can be frozen for longer storage.
Find it online: https://breakfastrecip.com/blueberry-lemon-pancake-bites-4/