Can I use frozen blueberries instead of fresh?

Absolutely! Use them straight from the freezer—do not thaw. This prevents them from “bleeding” too much purple juice into your batter and keeps them intact during mixing.

Why are my pancake bites dense and not fluffy?

The most common causes are overmixing the batter (mix just until combined) or using expired baking powder. Also, ensure your skillet is at the correct medium heat—not too low.

How can I make these vegan?

Use a plant-based milk (like almond or oat), a flax egg (1 tbsp ground flax + 2.5 tbsp water), and dairy-free butter or oil. The results are just as fluffy and delicious.

Can I make the batter the night before?

It’s not recommended to let batter with baking powder sit overnight, as it will lose its leavening power. For make-ahead, cook the pancakes completely and store them in the fridge or freezer, then reheat.

What’s the best way to get perfectly round pancake bites?

Use a small cookie scoop (about 1-2 tablespoon size) or a squeeze bottle to portion the batter onto the skillet. This ensures uniform size and shape for even cooking.

Blueberry Lemon Pancake Bites

Description

Delightful bite-sized pancakes that combine sweet blueberries and zesty lemon.

Ingredients

Scale

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 cup fresh blueberries
Zest of 1 lemon
1 tablespoon lemon juice

Instructions

Prepare the dry ingredients by mixing flour, sugar, baking powder, and salt in a bowl.
Mix wet ingredients by whisking milk, egg, melted butter, lemon zest, and lemon juice until smooth.
Combine wet and dry ingredients, mixing until just combined.
Add blueberries, gently folding them into the batter.
Preheat a non-stick skillet over medium heat.
Pour small amounts of batter onto the skillet, cooking until bubbles form, about 2-3 minutes, then flip and cook until golden brown.
Serve warm.

Notes

You can store these pancake bites in the refrigerator for up to 3 days or freeze for longer storage. They can be toasted directly from the freezer for reheating.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 2 bites
Calories: 180
Sugar: 14g
Sodium: 200mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: pancakes, blueberries, lemon, breakfast, brunch