Let’s move away from the hob and say hello to a much simpler way of enjoying a pancake breakfast. We’re introducing a delightful twist on a classic treat that we know you’ll adore. Picture this: perfectly fluffy, miniature pancakes, bursting with the sweetness of juicy blueberries and the vibrant, zesty aroma of fresh lemon. These little gems are baked in a mini muffin tin until they’re golden and delicious, making them incredibly simple to prepare and even more enjoyable to eat. This is the ultimate Blueberry Lemon Pancake Bites Recipe, a true game-changer for those hectic mornings, relaxed weekend brunches, or even as a clever addition to a lunchbox. They capture the essence of what we love about pancakes, all wrapped up in a convenient, poppable form that the entire family will love.

Why You’ll Love This Recipe

• A Flavour Sensation: The heavenly marriage of sweet, sun-ripened blueberries and bright, tangy lemon zest creates a taste that is simply unforgettable. It’s a classic pairing that delivers a burst of freshness in every single bite.
• Wonderfully Simple & Quick: There’s no need for flipping here! We just prepare the batter, pour it into a mini muffin tray, and pop it into the oven. This straightforward, low-mess method saves precious time and makes for a completely stress-free breakfast.
• Made with Simple Ingredients: This fantastic recipe relies on common pantry staples you probably already have on hand. It’s a wholesome breakfast option, crafted with fresh fruit, that you can feel great about making for your loved ones.
• Brilliant for Meal Prep: These delightful pancake bites are an absolute dream for anyone who loves to meal prep. Whip up a batch over the weekend for a speedy and delicious breakfast throughout the week. They’re also perfect for lunchboxes or as a handy, on-the-go snack.

Ingredients

For this charming blueberry lemon recipe, we are using straightforward, good-quality ingredients to get the fluffiest texture and most vibrant flavour. The real magic happens when the acidic lemon juice interacts with the raising agents, resulting in a wonderfully light and airy crumb. Here is the full list of what we will need.

• 200g plain flour (all-purpose flour)
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda (baking soda)
• A pinch of salt
• 75g caster sugar
• 1 large free-range egg
• 180ml buttermilk (or regular milk with 1 tbsp lemon juice, left to sit for 5 mins)
• 60g unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• Zest of 2 large lemons
• 2 tablespoons fresh lemon juice
• 150g fresh or frozen blueberries

Optional Lemon Glaze:

• 100g icing sugar, sifted
• 2-3 tablespoons fresh lemon juice

Instructions

Making these golden morsels of happiness is a wonderfully simple process. We will walk you through every step to guarantee light, fluffy, and perfect results. Our most crucial piece of advice is to be gentle with the batter and avoid overmixing – a few lumps are a good sign and the key to a truly tender pancake bite!

1. Get Ready: First, let’s get the oven warmed up. Preheat it to 190°C (170°C Fan / Gas Mark 5). Next, generously grease a 24-hole mini muffin tin with some butter or a non-stick spray. This is a vital step to make sure our pancake bites release easily after baking.
2. Mix Dry Ingredients: In a large bowl, we’ll whisk the plain flour, baking powder, bicarbonate of soda, salt, and caster sugar together. Taking a moment to whisk ensures the raising agents are evenly spread out, which helps our bites rise consistently.
3. Mix Wet Ingredients: In a separate bowl or a large jug, beat the egg until it’s lovely and light. Then, pour in the buttermilk, cooled melted butter, vanilla extract, lemon zest, and fresh lemon juice. Whisk it all together until it’s thoroughly combined. The lemon zest is the hero of the citrus flavour, so be generous!
4. Combine the Batters: Now, pour the wet mixture into the bowl containing the dry ingredients. Use a spatula to gently fold everything together until it is *just* mixed. We can’t stress this enough: do not overmix. A lumpy batter is exactly what we want! Overworking the mixture develops gluten, which results in chewy, dense bites instead of the light, fluffy ones we’re after.
5. Fold in the Blueberries: Gently fold your blueberries into the batter. If you’re using them from frozen, there’s no need to defrost them first; simply add them straight in. Be careful not to crush the berries, which can stain the batter.
6. Fill and Bake: Distribute the batter evenly among the prepared mini muffin cups, filling each one about three-quarters of the way. This leaves them space to rise beautifully. Bake in your preheated oven for 12-15 minutes. You’ll know they’re done when they are a lovely golden-brown colour and a skewer inserted into the centre comes out clean.
7. Cool and Drizzle (Optional): After baking, let the pancake bites cool in the tin for around 5 minutes. This allows them to firm up slightly, making them easier to handle. Then, transfer them to a wire rack to finish cooling. If you fancy a glaze, now is the time to make it. Simply whisk the sifted icing sugar and lemon juice in a small bowl to form a smooth, drizzly icing. Drizzle it over the cooled bites and allow it to set before you serve them.

Top Tips & Delicious Variations

We’re passionate about helping you get the most out of this recipe. Here are a few of our favourite tips and some creative ideas for you to customise your pancake bites.

• Don’t Overfill the Tin: It might be tempting to fill the muffin cups right to the brim, but please resist! Filling them three-quarters full prevents the batter from spilling over and making a mess as they rise in the oven.
• The Buttermilk Bonus: Buttermilk adds a delicate tangy flavour and works with the bicarbonate of soda to give these bites an extra lift. If you don’t have it, our DIY substitute (milk with a splash of lemon juice or vinegar) is a fantastic alternative.
• Swap Your Berries: While we think blueberry and lemon is a classic duo, don’t hesitate to get creative! Finely chopped strawberries, raspberries, or even juicy blackberries would work beautifully in this recipe.
• A Pinch of Spice: Adding a little ground cinnamon or a grating of nutmeg to the dry ingredients can introduce a lovely warmth that complements the fruity flavours wonderfully.
• White Chocolate Twist: For an even more decadent treat, consider replacing half of the blueberries with white chocolate chips. Their creamy sweetness provides a delightful contrast to the sharp lemon. If you have a sweet tooth, you might also adore our easy-to-make Biscoff Truffles.

Serving and Storing Your Pancake Bites

These little treats are incredibly versatile. We enjoy serving them warm from the oven for a weekend breakfast, maybe with a spoonful of Greek yoghurt or an extra drizzle of maple syrup. They are just as delicious at room temperature, which makes them perfect for snacking. To create a show-stopping brunch, try arranging them on a platter with fresh fruit, small pots of jam, and a bowl of clotted cream for a fun take on a cream tea.

One of the greatest things about this recipe is how well the bites keep. They are perfect for meal prepping! Once they have cooled down completely, you can pop them into an airtight container. They’ll stay fresh at room temperature for up to 3 days, or in the fridge for up to 5 days. You can enjoy them cold or warm them gently in the microwave for 10-15 seconds. They also freeze exceptionally well. For best results, freeze them in a single layer on a baking tray before transferring them to a freezer-safe bag, where they’ll keep for up to 3 months. For another brilliant make-ahead meal that’s perfect for a family dinner, take a look at our incredible Cheeseburger Lasagna Recipe.

Frequently Asked Questions

We are completely confident that this Blueberry Lemon Pancake Bites recipe will quickly become a cherished favourite in your household. It’s the ideal solution for a speedy yet impressive breakfast, a wholesome snack, or the star of a brunch spread. This recipe packs all the delicious flavour of a traditional pancake into a simple, fuss-free format that we simply adore. So, it’s time to grab a mixing bowl and get ready to bake a batch of pure joy. We would be thrilled to hear how you get on, so please do leave a comment below to share your experience!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 200g plain flour (all-purpose flour)
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda (baking soda)
• A pinch of salt
• 75g caster sugar
• 1 large free-range egg
• 180ml buttermilk (or regular milk with 1 tbsp lemon juice, left to sit for 5 mins)
• 60g unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• Zest of 2 large lemons
• 2 tablespoons fresh lemon juice
• 150g fresh or frozen blueberries
• For the Optional Lemon Glaze:
• 100g icing sugar, sifted
• 2-3 tablespoons fresh lemon juice

Instructions

1. Get Ready: First, let’s get the oven warmed up. Preheat it to 190°C (170°C Fan / Gas Mark 5). Next, generously grease a 24-hole mini muffin tin with some butter or a non-stick spray. This is a vital step to make sure our pancake bites release easily after baking.
2. Mix Dry Ingredients: In a large bowl, we’ll whisk the plain flour, baking powder, bicarbonate of soda, salt, and caster sugar together. Taking a moment to whisk ensures the raising agents are evenly spread out, which helps our bites rise consistently.
3. Mix Wet Ingredients: In a separate bowl or a large jug, beat the egg until it’s lovely and light. Then, pour in the buttermilk, cooled melted butter, vanilla extract, lemon zest, and fresh lemon juice. Whisk it all together until it’s thoroughly combined. The lemon zest is the hero of the citrus flavour, so be generous!
4. Combine the Batters: Now, pour the wet mixture into the bowl containing the dry ingredients. Use a spatula to gently fold everything together until it is *just* mixed. We can’t stress this enough: do not overmix. A lumpy batter is exactly what we want! Overworking the mixture develops gluten, which results in chewy, dense bites instead of the light, fluffy ones we’re after.
5. Fold in the Blueberries: Gently fold your blueberries into the batter. If you’re using them from frozen, there’s no need to defrost them first; simply add them straight in. Be careful not to crush the berries, which can stain the batter.
6. Fill and Bake: Distribute the batter evenly among the prepared mini muffin cups, filling each one about three-quarters of the way. This leaves them space to rise beautifully. Bake in your preheated oven for 12-15 minutes. You’ll know they’re done when they are a lovely golden-brown colour and a skewer inserted into the centre comes out clean.
7. Cool and Drizzle (Optional): After baking, let the pancake bites cool in the tin for around 5 minutes. This allows them to firm up slightly, making them easier to handle. Then, transfer them to a wire rack to finish cooling. If you fancy a glaze, now is the time to make it. Simply whisk the sifted icing sugar and lemon juice in a small bowl to form a smooth, drizzly icing. Drizzle it over the cooled bites and allow it to set before you serve them.

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