Light, zesty, and stud-sized with little bursts of sweet blueberry, these Blueberry Lemon Pancake Bites are a tiny, joyful twist on classic pancakes. They cook fast, smell bright with lemon, and have a soft, tender crumb that’s perfect for breakfast, brunch, or a snack. Make a batch when you want something simple, fresh, and just a little fancy.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 (about 12–16 bites)
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 265 kcal (approx.)
- Protein: 7 g
- Carbohydrates: 38 g
- Fat: 9 g
- Fiber: 2 g
- Sugar: 13 g
- Sodium: 620 mg
Why Make This Blueberry Lemon Pancake Bites
These bites are quick and crowd-pleasing. The lemon zest brightens the batter and pairs beautifully with juicy blueberries. They cook in small rounds for faster, even cooking and easy portioning. They are great for kids, brunch guests, or when you want a breakfast that feels special without fuss. The texture is soft inside with light golden edges and the aroma is fresh and citrusy.
How to Make Blueberry Lemon Pancake Bites
You’ll make a simple batter, fold in blueberries, and cook small pancakes on a hot griddle or skillet. Keep the batter slightly lumpy for tender bites. Work in small batches to keep the pan hot and the bites evenly browned. Serve warm with a squeeze of lemon juice or a drizzle of maple syrup.
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup blueberries
- Lemon juice for serving
Directions:
Step 1: Preparation
In a bowl, mix the flour, sugar, baking powder, and salt. Zest the lemon and set the blueberries out so they’re ready. This sets up your dry base and prevents over-mixing later.
Step 2: Mixing
In another bowl, whisk together the milk, egg, melted butter, vanilla extract, and lemon zest until smooth. Pour the wet mix into the dry ingredients and stir just until combined. The batter should be a little lumpy — do not over-stir.
Step 3: Cooking
Gently fold the blueberries into the batter. Preheat a griddle or non-stick skillet over medium heat and grease lightly with butter or oil. Use a tablespoon or small scoop to pour small amounts of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes per side. Flip and cook the other side until golden brown.
Step 4: Finishing
Transfer the finished pancake bites to a plate. Serve warm with a light drizzle of lemon juice or your favorite syrup. Enjoy the bright lemon scent and the soft, tender texture.
How to Serve Blueberry Lemon Pancake Bites
Serve warm on a platter for brunch or stack them with a little butter and syrup for a cozy breakfast. They pair well with yogurt, whipped cream, or a lemon glaze. For a brunch spread, add bacon or sausage and fresh fruit. These bites also work as a finger food for parties — sprinkle powdered sugar for a pretty finish.
How to Store Blueberry Lemon Pancake Bites
- Room temperature: Keep covered for up to 2 hours.
- Refrigerator: Store in an airtight container for up to 2 days. Reheat gently in a toaster oven or microwave.
- Freezer: Place in a single layer on a baking sheet to freeze, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a toaster oven or oven at 350°F (175°C) until warmed through.
Expert Tips for Perfect Blueberry Lemon Pancake Bites
- Do not overmix: Overworking the batter makes pancakes tough. Stop mixing when dry streaks disappear.
- Use room-temperature wet ingredients: They blend more smoothly and help the batter rise evenly.
- Keep the pan at medium heat: Too hot and the outsides burn before the centers cook; too low and they become dense.
- Use fresh or slightly thawed frozen blueberries: Toss frozen berries in a little flour to prevent them from turning the batter blue.
- Make them uniform: Use a tablespoon or small cookie scoop for same-size bites that cook evenly.
- Warm oven trick: Keep cooked bites on a baking sheet in a 200°F (95°C) oven to serve a hot batch while you finish cooking the rest.
- For extra lift: Let the batter rest 5 minutes after mixing to let the baking powder activate and create fluffier bites.
Delicious Variations
- Lemon Glaze: Mix powdered sugar with lemon juice and drizzle over warm bites.
- Ricotta Lemon: Fold 1/4 cup ricotta into the wet ingredients for a richer, creamier texture.
- Blueberry Compote: Simmer extra blueberries with a splash of water and sugar for a warm topping.
- Chocolate Chip Twist: Substitute half the blueberries with mini chocolate chips for a sweeter treat.
- Whole Wheat: Replace half the flour with whole wheat flour for nuttier flavor and more fiber.
- Dairy-free: Use almond milk and coconut oil instead of milk and butter.
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes. Do not thaw fully; toss them with a touch of flour so they don’t bleed into the batter. Fold gently and cook as usual.
Q: Can I make these in a mini muffin pan instead of on a skillet?
A: Yes. Spoon batter into a greased mini muffin tin and bake at 350°F (175°C) for 10–12 minutes or until a toothpick comes out clean. This makes perfectly shaped bites.
Q: How do I stop the blueberries from sinking?
A: Toss them in a tablespoon of flour before folding into the batter. This helps suspend them in the mix.
Q: Can I make the batter ahead of time?
A: You can mix the dry ingredients ahead and keep wet ingredients separate. After combining, it’s best to cook within 30 minutes. Batter left too long may lose some leavening power.
Q: How can I make these dairy-free or vegan?
A: Use a plant milk (almond, soy, oat) and replace melted butter with coconut oil or vegan butter. For a vegan egg substitute, try 1/4 cup applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water, set 5 minutes).
Q: Why are my pancake bites dense?
A: Likely overmixing or a cold pan. Mix until just combined and make sure the griddle is at medium heat. Also check your baking powder — if old, it may not leaven well.
Q: Can I add more lemon flavor?
A: Yes. Add 1–2 teaspoons of lemon juice to the batter (reduce milk slightly) or finish with a lemon glaze for a stronger citrus punch.
Conclusion
These Blueberry Lemon Pancake Bites are an easy way to brighten any morning with fresh citrus and juicy berries. They come together fast, taste light and tender, and travel well for school or work lunches. For another take on lemon and blueberry bite-sized pancakes and more serving ideas, see Lemon Blueberry Pancake Bites – Gather for Bread. Give them a try — they’ll become a sunny favorite.
Print
Blueberry Lemon Pancake Bites
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Light and zesty pancake bites with bursts of sweet blueberries, perfect for breakfast or brunch.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup blueberries
- Lemon juice for serving
Instructions
- In a bowl, mix the flour, sugar, baking powder, and salt. Zest the lemon and set the blueberries out.
- In another bowl, whisk together the milk, egg, melted butter, vanilla extract, and lemon zest until smooth. Pour the wet mix into the dry ingredients and stir until combined; do not over-stir.
- Gently fold the blueberries into the batter. Preheat a griddle or non-stick skillet over medium heat and grease lightly. Use a tablespoon to pour small amounts of batter onto the skillet. Cook until bubbles form and edges are set, about 2–3 minutes per side.
- Transfer the finished pancake bites to a plate and serve warm with lemon juice or syrup.
Notes
For best results, do not overmix the batter. Serve with yogurt or whipped cream for a delicious twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 4 bites
- Calories: 265
- Sugar: 13g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
