Lemon Blueberry Pancake Poppers Recipe
If you’re looking for the perfect bite-sized treat to brighten up your breakfast or brunch, these delightful Lemon Blueberry Pancake Poppers are exactly what you need. Bursting with juicy blueberries and zesty lemon flavor, these poppers combine the fluffy, tender texture of pancakes with the convenience of a fun finger food. They bake up golden and light, with just the right touch of sweetness, making them an irresistible snack that’s as charming as it is tasty. Perfect for sharing or enjoying on your own, these Lemon Blueberry Pancake Poppers will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
Gathering simple, everyday ingredients is all it takes to create these flavorful Little delights. Each element plays its part: the flour forms the perfect fluffy base, the lemon zest adds a fresh pop of brightness, and the blueberries bring juicy bursts of sweetness and lovely color throughout.
- 1 cup all-purpose flour: Provides structure and the classic pancake texture.
- 1 tablespoon sugar: Adds just enough sweetness without overpowering the lemon and blueberry flavors.
- 1 teaspoon baking powder: The leavening agent that ensures these poppers are light and fluffy.
- 1/4 teaspoon baking soda: Helps balance acidity and contributes to tender crumb.
- 1/4 teaspoon salt: Enhances all the other flavors and rounds out the taste.
- 1/2 cup buttermilk: Brings moisture and a gentle tang, essential for tender pancakes.
- 1/4 cup sour cream: Adds creaminess and richness while keeping the mix moist.
- 1 large egg: Binds everything together and adds fluffiness.
- 1 tablespoon melted butter: Introduces a buttery depth and helps with texture.
- 1 teaspoon lemon zest: The star citrus ingredient that wakes up the sweet blueberries.
- 1/2 teaspoon vanilla extract: Adds a cozy, aromatic undertone.
- 1/2 cup fresh blueberries: Fresh or frozen works; for juicy bursts in every bite.
- Powdered sugar (for garnish): A pretty, sweet finishing touch that makes these poppers look irresistible.
- Cooking spray or melted butter (for greasing the pan): Ensures easy release and golden edges.
How to Make Lemon Blueberry Pancake Poppers
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly greasing a mini muffin tin. This step guarantees your Lemon Blueberry Pancake Poppers will bake evenly and slide out of the pan with no fuss.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. This ensures your leavening agents are evenly distributed, so your poppers rise perfectly and have an even crumb.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the buttermilk, sour cream, egg, melted butter, lemon zest, and vanilla extract until smooth. The mixture should be creamy and fragrant with fresh lemon and vanilla notes. This base provides moisture and flavor that bring these poppers to life.
Step 4: Fold Wet Ingredients into Dry
Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix—it’s okay if there are a few lumps. Overmixing can make the poppers tough, but a light hand keeps them tender and fluffy.
Step 5: Add Blueberries
Carefully fold the fresh blueberries into the batter. The berries will add juicy pops of flavor amidst the fluffy pancake base, making each bite exciting and fresh.
Step 6: Fill the Mini Muffin Tin
Spoon the batter evenly into your greased mini muffin cavities, filling each about three quarters full. This gives the poppers room to rise beautifully without overflowing.
Step 7: Bake and Cool
Bake for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the Lemon Blueberry Pancake Poppers cool slightly before dusting with powdered sugar. Enjoy them warm or at room temperature—both ways taste heavenly!
How to Serve Lemon Blueberry Pancake Poppers
Garnishes
Sprinkle a light dusting of powdered sugar over the Lemon Blueberry Pancake Poppers for a sweet and pretty finish. For an extra touch, a small drizzle of honey or a dollop of whipped cream pairs wonderfully, adding a creamy contrast to the tangy lemon.
Side Dishes
These poppers shine on their own but also make a fantastic complement to crispy bacon or sausage links for a hearty breakfast. Fresh fruit salad or a simple yogurt parfait can balance the richness and provide a colorful contrast.
Creative Ways to Present
For brunch gatherings, serve the Lemon Blueberry Pancake Poppers on a tiered stand or nestled in paper liners for a festive vibe. You can also thread them onto skewers alternating with fresh fruit or marshmallows for a fun, playful display that both kids and adults will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Blueberry Pancake Poppers keep well in an airtight container in the refrigerator for up to three days. They maintain their moist texture and flavor beautifully, making them perfect for quick snacks or breakfast on the go.
Freezing
For longer storage, freeze the poppers on a baking sheet until solid, then transfer them to a resealable freezer bag. They’ll keep for up to two months this way, ready for whenever a delicious bite of lemony blueberry goodness calls your name.
Reheating
Reheat refrigerated or frozen poppers in the toaster oven or microwave. A quick 20-30 second zap in the microwave or a few minutes at 350 degrees Fahrenheit in the toaster oven brings back their soft, fluffy texture just like freshly baked.
FAQs
Can I use frozen blueberries for Lemon Blueberry Pancake Poppers?
Absolutely! Frozen blueberries work just as well; just be sure to fold them in gently so they don’t bleed too much color into the batter.
Can I make these poppers gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend of equal measure to keep the texture just right.
What if I don’t have buttermilk or sour cream?
You can make a buttermilk substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes. Sour cream adds richness but can be swapped for plain yogurt.
How do I prevent the blueberries from sinking to the bottom?
Lightly toss the blueberries in a teaspoon of flour before folding them into the batter; this helps suspend them evenly throughout the poppers.
Can I double the recipe?
Of course! These Lemon Blueberry Pancake Poppers are perfect for scaling up—just use a second mini muffin tin to bake in batches for bigger crowds.
Final Thoughts
There’s nothing quite like the joy of biting into a warm, fluffy Lemon Blueberry Pancake Poppers, where the bright citrus and sweet berries create a perfect flavor dance. Easy to make and impossible to resist, they’re a wonderful way to start any morning or impress a brunch crowd. Give them a try—you might just find your new favorite breakfast treat!
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Lemon Blueberry Pancake Poppers Recipe
- Total Time: 22 minutes
- Yield: 24 mini pancake poppers 1x
- Diet: Vegetarian
Description
These Lemon Blueberry Pancake Poppers are delightful bite-sized treats perfect for breakfast or brunch. Bursting with fresh blueberries and a hint of zesty lemon, these mini pancakes are baked to fluffy perfection in a mini muffin tin, making them easy to serve and enjoy. Lightly sweetened and garnished with powdered sugar, they are a fun and delicious way to start your day.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 large egg
- 1 tablespoon melted butter
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Other
- 1/2 cup fresh blueberries
- Powdered sugar (for garnish)
- Cooking spray or melted butter (for greasing the pan)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin using cooking spray or melted butter to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, sour cream, egg, melted butter, lemon zest, and vanilla extract until the mixture is smooth and uniform.
- Combine Batter: Gently fold the wet ingredients into the dry ingredients until just combined. Take care not to overmix to keep the batter light and fluffy.
- Add Blueberries: Carefully fold in the fresh blueberries, distributing them evenly throughout the batter.
- Fill Muffin Tin: Spoon the batter evenly into the prepared mini muffin tin, filling each cavity about three-quarters full to allow space for rise.
- Bake: Bake the pancake poppers in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean and they are lightly golden.
- Cool and Serve: Let the poppers cool slightly in the pan before removing. Dust with powdered sugar before serving. These can be enjoyed warm or at room temperature.
Notes
- Do not overmix the batter; a few lumps are okay to ensure fluffiness.
- Fresh blueberries work best, but frozen can be used if thawed and drained.
- For a dairy-free version, substitute buttermilk and sour cream with plant-based alternatives.
- Use a toothpick to test doneness to avoid overbaking.
- These poppers freeze well; reheat in the oven for a quick breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pancake poppers (approx. 50g)
- Calories: 110 kcal
- Sugar: 3g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: lemon blueberry pancake poppers, mini pancakes, breakfast bite-sized pancakes, baked pancake muffins, lemon zest pancakes
