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.
Ingredients
Scale
Pancake Bites
- 1 1/2 cups cake flour + 1 tablespoon
- 1/4 teaspoon kosher salt
- 1 heaping tablespoon baking powder
- 3 tablespoons sugar
- 1 1/2 cups evaporated milk
- 1 lemon (juiced)
- Zest of 1 lemon
- 1 egg (beaten)
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons butter (melted)
- 1 cup blueberries (fresh or frozen)
Cream Cheese Icing
- 4 oz. cream cheese (room temperature)
- 2 tablespoons butter (cold)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
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
Nutrition
- Serving Size: 4 pancake bites with icing
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: blueberry lemon pancake bites, ebelskiver pancakes, mini pancakes, cream cheese icing, breakfast bites
