Description
Delightful, bite-sized pancakes packed with juicy blueberries and a vibrant hint of lemon. Perfectly portable and fluffy, these morsels are ideal for a fun family breakfast, a weekend brunch, or a sweet snack throughout the day.
Ingredients
- cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 tablespoons sugar
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter (or oil)
- Zest of 1 lemon
- ½ cup fresh blueberries
Instructions
- Whisk Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, salt, and sugar.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and lemon zest until well blended.
- Combine: Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined (do not overmix).
- Add Blueberries: Carefully fold in the fresh blueberries to keep them intact.
- Prepare Pan: Preheat a non-stick mini muffin pan or silicone mold.
- Fill: Spoon the batter into the molds, filling each about three-quarters full.
- Bake: Bake at 350°F (175°C) for 12–15 minutes, or until the tops are lightly golden and a toothpick comes out clean.
- Cool & Serve: Let them cool slightly before removing from the pan.
Notes
- Dairy-Free: You can easily substitute almond or coconut milk for a dairy-free version.
- Frozen Berries: If using frozen blueberries, do not thaw them first to prevent the color from bleeding into the batter.
- Texture Tip: Avoid overmixing the batter to ensure the bites remain light and fluffy.
- Storage: Store in an airtight container in the fridge for up to 3 days or freeze for longer storage.
- Prep Time: 10 min
- Cook Time: 15 min