Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined and no clumps remain.1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt
- In a separate medium bowl, whisk the egg until lightly beaten. Then, add the milk and the melted unsalted butter. Stir until just combined.1 large egg, 1 1/4 cups milk (whole or 2% recommended for richness), 2 tablespoons unsalted butter, melted and slightly cooled
- Create a well in the center of the dry ingredients. Pour the wet ingredients into the well. Gently whisk the mixture until just combined. It's important not to overmix; a few small lumps are perfectly fine and contribute to a tender texture.
- Fold in the lemon zest. Be sure to only use the yellow part of the lemon peel, as the white pith can be bitter. Gently fold in the blueberries. If using fresh berries, give them a gentle rinse and pat them dry. If using frozen, add them directly to the batter without thawing to prevent the batter from turning too blue prematurely.1 teaspoon lemon zest, 1/2 cup fresh or frozen blueberries
- Place a non-stick griddle or a large skillet over medium heat. Once the pan is hot, lightly grease it with a little butter or cooking spray. You'll know it's ready when a drop of water sizzles and evaporates quickly.2 tablespoons unsalted butter, melted and slightly cooled
- Using a small spoon or a piping bag with a round tip (about ½ inch diameter), drop small portions of the batter onto the hot griddle. Aim for consistent sizes to ensure even cooking. Cook for about 2-3 minutes per side, or until small bubbles appear on the surface of the bites and the edges look set.
- Carefully flip the blueberry lemon pancake bites with a spatula and cook the other side for another 2-3 minutes, or until golden brown and cooked through. Repeat this process with the remaining batter, re-greasing the pan as needed.2 tablespoons unsalted butter, melted and slightly cooled
- While the pancake bites are cooking, you can prepare an optional glaze. In a small bowl, whisk together ½ cup powdered sugar, 1-2 tablespoons fresh lemon juice, and 1-2 tablespoons milk until you achieve a drizzle-able consistency.1/2 cup powdered sugar, 1-2 tablespoons fresh lemon juice, 1-2 tablespoons milk
- Arrange the warm Blueberry Lemon Pancake Bites on a serving platter. Drizzle generously with the lemon glaze, if using, or serve with your favorite pancake toppings such as maple syrup, fresh fruit, or a dollop of whipped cream.
Notes
Store cooled bites in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months.