Description
Fluffy, bite-sized pancake muffins bursting with fresh blueberries and zesty lemon a fun, mess-free breakfast or snack perfect for kids and busy mornings.
Ingredients
1 cup all-purpose flour
1 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk
1 large egg
1 tbsp melted butter
1 tsp vanilla extract
1 tsp lemon zest
1/2 cup fresh or frozen blueberries
Cooking spray or melted butter for greasing
Optional: powdered sugar or maple syrup for serving
Instructions
1. Preheat oven to 375°F (190°C) and lightly grease a 24-cup mini muffin pan.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together buttermilk, egg, melted butter, vanilla, and lemon zest.
4. Pour wet ingredients into the dry ingredients and mix gently until just combined.
5. Fold in the blueberries.
6. Spoon batter into prepared mini muffin cups, filling each about 3/4 full.
7. Bake for 10–12 minutes, or until golden and a toothpick inserted comes out clean.
8. Cool slightly before removing from the pan.
9. Serve warm with powdered sugar or a drizzle of maple syrup.
Notes
Use mini muffin liners for easy cleanup.
These pancake bites freeze well — just reheat in the microwave or toaster oven.
Try adding white chocolate chips or swapping blueberries for raspberries for variation.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 4 bites
- Calories: 180
- Sugar: 8g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: blueberry pancake bites, mini pancake muffins, kid friendly breakfast, lemon blueberry