Description
Delightful mini pancake bites bursting with the refreshing taste of blueberries and zesty lemon, perfect for breakfast or a snack.
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
- 1 cup fresh blueberries
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Powdered sugar for dusting (optional)
Instructions
1. Gather all your ingredients to make the cooking process smoother.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix the milk, egg, melted butter, vanilla extract, lemon zest, and lemon juice until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the blueberries carefully.
4. Preheat your oven to 350°F and lightly grease a mini muffin tin. Spoon the batter into each cup, filling about two-thirds full, then bake for 12–15 minutes until golden brown.
5. Allow the pancake bites to cool for a few minutes before transferring to a wire rack. Dust with powdered sugar if desired and serve warm.
Notes
A mini muffin tin is recommended to achieve the bite-sized pancake shape.
Do not overmix the batter; mixing just until combined keeps the bites soft and fluffy.
Fresh blueberries work best, but frozen blueberries can be used without thawing.
Serve warm with extra powdered sugar or a drizzle of maple syrup for added sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sodium: 150 mg
- Protein: 2 g