Introduction
Start your day off on a delightful note with these Blueberry Lemon Pancake Bites. Bursting with fresh blueberries and zesty lemon, these little gems are a perfect bite-sized treat that combines the flavors of fruit and sunshine. Whether you’re whipping them up for a lazy weekend brunch or a quick weekday breakfast, they bring a cheerful touch to the table. These pancake bites are not just a feast for the taste buds, but also incredibly easy to make, meaning you can savor every moment with family or friends.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ½ cup fresh blueberries
- Butter or oil for greasing the pan
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Directions and Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined, allowing the dry ingredients to blend harmoniously.
- In another bowl, combine the milk, egg, melted butter, vanilla extract, and lemon zest. Whisk until everything is perfectly mixed, creating a fragrant, creamy base.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix—lumps are okay! Fold in the fresh blueberries, distributing them throughout the batter.
- Preheat a mini pancake or griddle pan over medium heat, and lightly grease with butter or oil to ensure a non-stick surface for your delightful bites.
- Using a spoon, drop small rounds of batter onto the pan, keeping them spaced apart to allow for even cooking.
- Cook for about 2-3 minutes, or until bubbles form on the surface and the edges begin to look set. Flip each pancake bite and cook for an additional 1-2 minutes until they are golden brown and puffed up.
- Remove the pancake bites from the pan and keep warm. Repeat with the remaining batter, adding more grease to the pan as needed.
- Serve these warm, drizzled with maple syrup or a dusting of powdered sugar, and watch as they disappear!
Notes or Tips
For an extra burst of flavor, consider adding a splash of lemon juice to the wet ingredients. You can also substitute the blueberries with your favorite berries or even chocolate chips for a fun twist. These pancake bites can be stored in the refrigerator for a few days, making them perfect for meal prep—just reheat in a toaster or microwave!
Cooking Techniques
When cooking pancake bites, it’s important to control the heat. If it’s too high, the bites may burn on the outside and remain raw on the inside. Medium heat allows them to cook evenly, creating that fluffy texture we all love. Remember to ensure your pan is well-greased to prevent sticking, and don’t flip them too early; patience is key for that perfect golden crust!
FAQ
Can I use frozen blueberries?
Yes, frozen blueberries work well! Just be sure to fold them in gently to prevent the batter from turning blue.
Can I make these pancakes gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend for a delicious alternative.
How can I store leftovers?
Store any leftover pancake bites in an airtight container in the refrigerator for up to three days. Reheat in the microwave or toaster oven for a quick breakfast.
Conclusion
Your mornings just got a whole lot brighter with these scrumptious Blueberry Lemon Pancake Bites! They’re fluffy, flavorful, and perfectly portable—ideal for breakfast or a sweet snack on-the-go. So gather the ingredients, follow the simple steps, and enjoy a delightful start to your day. Happy cooking!