If you are on the hunt for a delightful bite-sized treat that bursts with fresh flavor and is perfect for breakfast or brunch, look no further than these Blueberry Lemon Pancake Bites. Tender, fluffy, and studded with juicy blueberries, each bite is kissed with the refreshing zest of lemon that brightens the whole dish. They’re easy to whip up yet impressively scrumptious, making Blueberry Lemon Pancake Bites one of those feel-good recipes you’ll reach for time and time again.

Blueberry Lemon Pancake Bites Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple but essential, each playing a vital role in making your pancake bites fluffy, flavorful, and vibrant. From cake flour for tenderness to fresh lemon zest for a zesty punch, every component comes together harmoniously.

Cake Flour (1 1/2 cups + 1 tablespoon): Provides a soft, light texture perfect for tender pancake bites.
Kosher Salt (1/4 teaspoon): Enhances all the flavors without overpowering the sweetness.
Baking Powder (1 heaping tablespoon): Gives your pancake bites the much-needed rise and fluffiness.
Sugar (3 tablespoons): Adds just the right touch of sweetness to balance the tangy lemon and blueberries.
Evaporated Milk (1 and 1/2 cups): Creates a rich, creamy batter while adding depth to the flavor.
Juiced Lemon (1 lemon): Delivers fresh citrus brightness that cuts through the richness.
Lemon Zest (zest of 1 lemon): Packs intense lemon aroma and flavor to elevate every bite.
Egg (1, beaten): Adds structure and helps bind all the ingredients beautifully.
Vanilla Extract (1 and 1/2 teaspoons): Introduces warmth and subtle sweetness that complements the fruit.
Butter (2 tablespoons, melted): Offers moistness and a hint of richness to the batter.
Blueberries (1 cup, fresh or frozen): Bursting gems of juicy sweetness that pair wonderfully with lemon.
Cream Cheese (4 oz., room temperature): For the luscious icing that crowns the pancake bites perfectly.
Butter (2 tablespoons, cold): Helps create a smooth, creamy texture in the cream cheese icing.
Powdered Sugar (1 cup): Sweetens and thickens the icing to the perfect consistency.
Vanilla (1/2 teaspoon): Enhances the cream cheese icing with gentle, sweet notes.
Milk (1/2 cup): Adjusts the icing’s texture to a smooth and pourable syrup.

How to Make Blueberry Lemon Pancake Bites

Step 1: Prepare the Cream Cheese Icing

Start by beating the cream cheese and cold butter together until fluffy and smooth—this will give your icing a luxuriously creamy base. Then add powdered sugar and combine until well mixed. Slowly pour in the milk and stir until the icing becomes a silky, pourable syrup that you can drizzle generously over your pancake bites. Don’t forget the vanilla, which adds that lovely touch of depth and sweetness.

Step 2: Mix the Dry Ingredients

In a medium bowl, combine the cake flour, kosher salt, baking powder, and sugar. Mixing these dry ingredients thoroughly ensures your batter will be perfectly balanced and that the leavening agents are evenly distributed for maximum fluffiness.

Step 3: Combine the Wet Ingredients

In a separate small bowl, mix the evaporated milk with freshly squeezed lemon juice and lemon zest. Let this mixture rest for about five minutes, allowing the milk to curdle slightly and intensify the tangy flavor. Then whisk in the beaten egg, vanilla extract, and melted butter until everything is smoothly combined and ready to mingle with dry ingredients.

Step 4: Make the Batter

Pour the wet ingredients into the dry mixture and gently stir to combine. Be careful not to over mix—just enough so no dry patches remain. Over-mixing can make your bites dense instead of light and fluffy, so a gentle touch is key.

Step 5: Cook the Pancake Bites

Heat your ebelskiver pan (or any similar round cavity pan) over medium heat, adding a small dot of butter to each cavity. Fill each cavity about three-quarters full with batter. Then, press 3-4 blueberries gently into each portion of batter. After cooking for about one minute, use two wooden skewers to flip the pancake bites and cook them for another 1.5 minutes to get a perfect golden exterior. This cooking technique ensures the bites are evenly cooked and wonderfully fluffy.

Step 6: Serve and Enjoy

Once your Blueberry Lemon Pancake Bites are golden and puffed up, transfer them to a serving plate. Drizzle generously with the cream cheese icing and savor every bite of this dreamy combination of tangy lemon, juicy blueberries, and creamy sweetness.

How to Serve Blueberry Lemon Pancake Bites

Garnishes

For an extra pop of freshness, sprinkle additional lemon zest or a few fresh blueberries on top. A dusting of powdered sugar also adds a pretty touch that enhances the sweetness and presentation. Fresh mint leaves can provide a lovely aromatic accent and a splash of vibrant green color.

Side Dishes

Blueberry Lemon Pancake Bites pair beautifully with crisp bacon or sausage for a savory-sweet balance. A side of creamy Greek yogurt or a bowl of fresh fruit salad also complements this dish by adding different textures and contrasting flavors to the table.

Creative Ways to Present

Serve your pancake bites stacked in a small tower with icing drizzled between layers for a charming mini pancake cake. Another fun idea is to skewer several bites onto cocktail sticks for an eye-catching brunch appetizer or party treat that’s easy to eat on the go.

Make Ahead and Storage

Storing Leftovers

Store leftover Blueberry Lemon Pancake Bites in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and moist, allowing you to enjoy those delightful lemon and blueberry flavors even after the first serving.

Freezing

These bites freeze wonderfully! Arrange cooled pancake bites in a single layer on a baking sheet to flash freeze, then transfer them to a freezer-safe bag or container. They will keep well for up to 2 months, making it easy to enjoy a quick breakfast or snack anytime.

Reheating

Reheat frozen or refrigerated pancake bites in a toaster oven or a conventional oven at 350°F for about 5-7 minutes until warmed through and slightly crisp on the outside. Avoid microwaving if possible, as it can make them a bit soggy. Add fresh cream cheese icing after reheating for the perfect finishing touch.

FAQs

Can I use frozen blueberries in the Blueberry Lemon Pancake Bites?

Absolutely! Frozen blueberries work just as well, but it’s best not to thaw them fully before adding to the batter to prevent excess liquid that could make the bites soggy.

What can I substitute for cake flour?

If you don’t have cake flour on hand, you can make a simple substitute by measuring out all-purpose flour and removing 2 tablespoons per cup, then adding 2 tablespoons of cornstarch for each cup. This simulates the lower protein content and soft texture of cake flour.

Is evaporated milk necessary for the recipe?

Evaporated milk adds richness and structure to the batter that regular milk might not provide. If you don’t have it, whole milk can work as a substitute, but the flavor may be slightly lighter.

Can I make Blueberry Lemon Pancake Bites without an ebelskiver pan?

While an ebelskiver pan is ideal for making perfectly round bites, you can use a mini muffin pan or even make small pancakes on a griddle. Just keep portions small, and cook carefully to maintain the fluffy texture.

How do I ensure my pancake bites cook evenly?

Make sure your pan is preheated and not too hot to prevent burning. Use wooden skewers or a fork to gently flip the bites halfway through cooking. Cooking each side evenly will give you that golden crust and tender center.

Final Thoughts

There is something truly special about the way Blueberry Lemon Pancake Bites combine fresh, bright flavors with a delightfully tender texture. Whether you are making them for a leisurely weekend brunch or a fun breakfast snack, these little bites will bring a smile to your face and warmth to your kitchen. I can’t wait for you to try this recipe and discover just how fun and delicious pancake bites can be!

Blueberry Lemon Pancake Bites Recipe

★★★★★

4.8 from 22 reviews

Author: Simon
Total Time: 30 minutes
Yield: 24 pancake bites 1x
Diet: Vegetarian

Print Recipe

Description

These Blueberry Lemon Pancake Bites are delightful mini pancakes bursting with fresh blueberries and a bright hint of lemon zest. Served with a luscious cream cheese icing, they make a perfect bite-sized breakfast or snack that’s both flavorful and fun to eat. The fluffy texture paired with tangy sweetness creates a refreshing twist on traditional pancakes.

Instructions

Prepare the Icing: Beat the cream cheese and cold butter together until fluffy and smooth. Gradually add powdered sugar, mixing well to combine. Slowly pour in the milk and stir until the icing reaches a pourable syrup consistency. Set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, kosher salt, baking powder, and sugar to ensure they are evenly distributed.
Combine Wet Ingredients: In a small bowl, mix the evaporated milk, lemon juice, and lemon zest. Let this mixture rest for about five minutes to allow the flavors to meld. Then add the beaten egg, vanilla extract, and melted butter and whisk until everything is well combined.
Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and stir gently to combine. Avoid overmixing to maintain a light and fluffy batter.
Heat Ebelskiver Pan: While the batter is resting and slightly rising, place the ebelskiver pan over medium heat and add a small dot of butter in each cavity to prevent sticking.
Fill Cavities and Add Blueberries: Pour batter into each cavity, filling about 3/4 full. Push 3–4 blueberries into the batter in each cavity gently.
Cook First Side: Cook the pancake bites for about one minute until the bottoms are golden and bubbles start to appear on top.
Flip Carefully: Use two wooden skewers to flip each pancake bite over. Cook for an additional 1.5 minutes until golden brown on the other side and fully cooked through.
Serve: Remove the pancake bites from the pan and serve warm with the prepared cream cheese icing drizzled over the top. Say grace and enjoy your delicious blueberry lemon pancake bites!

Notes

Use fresh or frozen blueberries depending on availability; if using frozen, no need to thaw.
Do not overmix the batter to keep the texture light and fluffy.
If you don’t have an ebelskiver pan, you can use a mini muffin tin but adjust cooking times accordingly.
For a dairy-free version, substitute evaporated milk and butter with plant-based alternatives and use vegan cream cheese for the icing.
These pancake bites are best served fresh but can be stored in the refrigerator for up to 2 days and reheated gently.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast, Snack
Method: Pan-cooking (Ebelskiver pan)
Cuisine: American