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

Scale

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