Description
Fluffy pancake bites infused with fresh blueberries and zesty lemon, perfect for breakfast or as a sweet snack.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh blueberries
- Zest of 1 lemon
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin for easy removal.
- Whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix the buttermilk, egg, melted butter, lemon zest, and lemon juice until smooth.
- Pour the wet ingredient mixture into the dry ingredients. Gently stir until just combined to avoid overmixing.
- Fold in the fresh blueberries until evenly distributed throughout the batter.
- Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full.
- Bake for 10-12 minutes or until golden brown. A toothpick should come out clean when inserted into the center.
- Allow them to cool slightly before removing from the tin.
Notes
Try serving with maple syrup, whipped cream, or powdered sugar for extra flair.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American