Name: Blueberry Lemon Pancake Bites
Prep time: 15 min
Cook time: 14 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/3 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 2 large eggs; 1/4 cup unsalted butter, melted; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 1 teaspoon vanilla extract; 1 1/2 cups fresh blueberries

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These Blueberry Lemon Pancake Bites are my favorite solution for busy mornings, lazy brunches, and even fun holiday breakfasts. With all the cozy flavor of traditional pancakes, but none of the flipping or waiting, I get a whole batch of these fluffy, poppable treats baked in one go. Packed with juicy blueberries and fresh lemon zest, they bring a bright, zesty twist to my morning routine.

Blueberry Lemon Pancake Bites

Why You’ll Love This Recipe

I love how fast and fuss-free these pancake bites are. They’re baked in a mini muffin tin, which means I can skip the stovetop and make enough for the whole family in under 30 minutes. They’re great for meal prep, freezer-friendly, and the flavor is unbeatable — buttery, lemony, and sweet with bursting blueberries in every bite. Whether I serve them warm with a drizzle of maple syrup or eat them on the go, these bites are always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries

Directions

I preheat the oven to 400°F (200°C) and grease a 24-cup mini muffin tin thoroughly with non-stick spray or melted butter.
In a large mixing bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, I whisk the buttermilk, eggs, melted butter, lemon juice, and vanilla extract until smooth.
I pour the wet ingredients into the dry ingredients and gently fold the mixture together until just combined. I don’t overmix — a few lumps are just fine.
I fold in the lemon zest and blueberries (I like to toss the berries in a little flour first so they don’t sink).
I spoon the batter into the muffin cups, filling each about ¾ full.
I bake for 10–14 minutes, until the tops are golden and a toothpick comes out clean.
I let them cool for 5 minutes in the tin, then transfer to a wire rack. I serve them warm or at room temperature.

Servings and timing

Servings: 24 mini pancake bites
Prep time: 15 minutes
Bake time: 10–14 minutes
Total time: Under 30 minutes

Variations

Swap the fruit: I sometimes use raspberries, strawberries, or blackberries.
Add a glaze: A quick lemon glaze (powdered sugar + lemon juice) makes them extra special.
Make it chocolatey: I swap blueberries for mini chocolate chips for a dessert version.
Try citrus twists: I’ve replaced lemon with orange zest and juice — just as tasty.
Go dairy-free: I’ve used almond milk + lemon juice in place of buttermilk and a vegan butter substitute with great results.

Storage/Reheating

Once cooled, I store leftovers in an airtight container. They stay fresh at room temperature for 2 days or in the fridge for up to 5 days. To freeze, I arrange them in a single layer and freeze until solid before transferring to a zip-top bag. They keep well in the freezer for up to 3 months. I reheat in the microwave (20–30 seconds) or warm them in a 350°F oven for 5–8 minutes.

FAQs

Can I make this recipe gluten-free?

Yes, I substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. The texture is slightly different, but they’re still delicious.

How do I make these dairy-free or vegan?

For dairy-free, I use a plant-based milk with lemon juice instead of buttermilk, and vegan butter. For vegan, I also replace the eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).

Can I use frozen blueberries?

Absolutely. I use them straight from the freezer without thawing to avoid excess moisture. I just add 1–2 minutes to the baking time.

Can I make these in a regular muffin tin?

Yes, I bake them in a 12-cup muffin tin and increase the baking time to about 18–22 minutes. I check for doneness with a toothpick.

Why did my bites turn out dense?

The most common reason is overmixing the batter. I mix just until everything is combined — small lumps are good! Overmixing leads to tough, dense bites instead of fluffy ones.

Conclusion

Blueberry Lemon Pancake Bites have completely changed how I do breakfast in my home. They’re simple, quick, and so versatile that I find myself making them again and again — not just for breakfast, but for snacks, brunch spreads, and even as sweet treats for lunchboxes. Whether I eat them fresh from the oven or warm them up from the freezer, they never disappoint.