Lemon Blueberry Pancake Bites 🍋🫐☀️💙
Little pops of sunshine in every bite! Fluffy, lemony mini pancake muffins studded with juicy blueberries—perfect for brunch boards, lunchboxes, or grab-and-go snacking.
Ingredients 🛒
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup buttermilk (or milk + 1 tsp lemon juice)
- 1 egg
- 1 tbsp melted butter
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ½ cup fresh or frozen blueberries
Instructions 👩🍳
- Preheat: Set oven to 375°F (190°C). Lightly grease a mini muffin pan.
- Dry mix: Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- Wet mix: In another bowl, combine buttermilk, egg, melted butter, vanilla, and lemon zest until smooth.
- Combine: Pour wet ingredients into dry. Stir gently until just combined—avoid overmixing.
- Fold: Add blueberries and mix lightly to distribute evenly.
- Fill: Spoon batter into muffin cups, about ¾ full.
- Bake: Bake 10–12 minutes until puffed, lightly golden, and springy to the touch.
- Cool & enjoy: Let cool slightly, pop out, and savor the lemony, blueberry goodness.
Tips
- Extra indulgence: Dust with powdered sugar or drizzle with a lemon glaze.
- Variation: Swap blueberries for raspberries or add white chocolate chips.
- Serving idea: Stack on a brunch board or pack into lunchboxes for a cheerful treat.
Details
- Prep Time: 10 minutes
- Bake Time: 10–12 minutes
- Total Time: ~25 minutes
- Kcal: ~90 per bite
Caption & Engagement
Caption: “Lemon Blueberry Pancake Bites—little pops of sunshine in every bite 🍋🫐☀️💙”
- Comment prompt: “Would you drizzle them with glaze or keep them simple?”
- Rotating closers: “Save for your next brunch.” • “Tag a friend who loves mini treats.” • “Sunshine has never tasted so good.”