I know I’ve published a lot of pancake recipes.
But I can’t help it, I have a sweet tooth and on the weekends, my partner and I usually have a sweet breakfast.
You can check out my blueberry pancakes here and Banana Pancakes here. I also love these really healthy carrot pancakes. For Christmas, I am currently making these beautiful gingerbread pancakes.
If you love soft Japanese cheesecake, then check out my japanese souffle pancake recipe.
If you’re looking for a healthier version, check out my cottage cheese pancake recipe here.
I even have a recipe for buttermilk pancakes.
Today, I’m going to make mini blueberry lemon pancakes! They’re so easy to make and so delicious!
The lemon makes everything taste fresh and bright, the blueberries add little juicy pops, and the mini size somehow makes them even more addictive.
They’re perfect for slow weekends, brunch tables, or those mornings when you want something cozy but not heavy. Honestly, they disappear fast every single time I make them.
And if you’re looking for the best nonstick griddle or the fluffiest pancake spatula, check out my favorite one here.
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips for Extra Delicious Pancakes
Use a non-stick skillet like this one from Amazon for perfectly golden edges every time.
For extra fluffiness, let the batter rest for 5–10 minutes before cooking, this allows the baking powder to activate fully.
Top with warm real maple syrup tastes incredible with the spices.
A small cookie scoop for evenly sized pancake bites.
Blueberry Lemon Pancake Bites
Course: BreakfastDifficulty: Medium22
pancakes10
minutes10
minutesIngredients
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• Pinch of salt
• 3/4 cup milk
• 1 large egg
• 1 tbsp melted butter or oil
• Zest of 1 lemon
• 1 tbsp fresh lemon juice
• 1/2 cup fresh blueberries
• Butter or oil for cooking
Directions
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined and fluffy. This helps the pancake bites cook evenly and stay light.
- In a separate bowl, whisk the milk, egg, melted butter, lemon zest, and lemon juice until smooth. Pour the wet ingredients into the dry ingredients and gently mix until just combined, being careful not to overmix the batter.
- Gently fold in the blueberries so they don’t burst too much. Let the batter rest for about 5 minutes while you heat a non-stick pan over medium-low heat.
- Lightly grease the pan and spoon small dollops of batter to form mini pancakes. Cook for 1 to 2 minutes until bubbles form on top, then flip and cook for another minute until golden and cooked through.
- Serve the pancake bites warm with extra blueberries, lemon slices, maple syrup, or a dusting of powdered sugar if you like.
- If you have any more pancake ideas I should make, leave a comment below!
Substitutions and Add-Ins:
Swap blueberries for raspberries or chopped strawberries.
Use plant-based milk for a dairy-free version.
Add white chocolate chips for a dessert-style twist.
Replace lemon with orange zest for a softer citrus flavor.
Make them gluten-free using a 1:1 gluten-free flour blend.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
They’re bright, fluffy, and just sweet enough, and they make any breakfast feel a little more special.
Whether you’re making them for brunch, meal prep, or a cozy morning at home, I hope they become one of those recipes you come back to again and again.
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
