Introduction
Welcome to your new favorite weekend breakfast treat! These delightful Blueberry Lemon Pancake Bites are a burst of sunshine in every bite. They’re fluffy, generously filled with juicy blueberries, and carry that refreshing lemon zest that makes your taste buds dance. Perfect for a cozy brunch, these mini pancake bites are not just adorable, but they are also quick and easy to whip up. Let’s dive into how to create this charming dish!
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1/4 cup sour cream
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- Powdered sugar for serving (optional)
- Lemon wedges for serving (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 24 mini pancake bites
Directions and Instructions
- Preheat your oven to 350°F (175°C) and generously grease a mini muffin tin to prevent sticking.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is well combined, creating a lovely dry mix.
- In a separate bowl, mix together the milk, sour cream, egg, melted butter, vanilla extract, and lemon zest until you achieve a smooth and creamy consistency.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Remember, it’s perfectly fine if the batter has a few lumps—overmixing can make it tough!
- Carefully fold in the fresh blueberries, taking care not to break them and unleash all their sweet juices.
- Scoop the batter into your prepared mini muffin tin, filling each cup about 2/3 full to allow for rising and expansion as they bake.
- Bake in the preheated oven for 12-15 minutes, or until the pancake bites are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, let the pancake bites cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm, dusted lightly with powdered sugar, and accompany with lemon wedges on the side for that extra zing if desired.
Notes or Tips
If you’re looking to mix things up, consider adding a dash of cinnamon for warmth or substituting the blueberries with other fruits like raspberries or chopped strawberries. These pancake bites can also be made ahead of time and warmed up in the microwave for a quick breakfast option throughout the week.
Cooking Techniques
This recipe involves some straightforward techniques such as whisking and folding. Whisking is crucial for incorporating air into the batter, which contributes to the light and fluffy texture of the pancake bites. When folding in the blueberries, use a gentle hand to maintain the integrity of the fruit while evenly distributing them throughout the batter.
FAQ
Can I freeze these pancake bites?
Absolutely! Once cooled, place them in an airtight container or freezer bag and store them in the freezer for up to a month. When you’re ready to enjoy them, simply reheat in the microwave or oven until warmed through.
What can I use instead of sour cream?
You can replace sour cream with plain yogurt, buttermilk, or even cottage cheese for a different twist on flavor and texture.
Conclusion
These Blueberry Lemon Pancake Bites are an easy yet elegant way to start your day or surprise guests with a delightful breakfast treat. With their irresistible flavor and tender texture, they are sure to become a hit in your household. Enjoy them fresh out of the oven, and watch as they disappear—each little bite is pure bliss!