Can I make these into high-fiber mini pancakes?

Yes! You can easily substitute half of the all-purpose flour with whole wheat pastry flour.

Are these toddler-friendly breakfast bites suitable for baby-led weaning (BLW)?

Absolutely. These are perfect BLW-appropriate soft pancake rounds as they are soft and easy to hold.

Can I freeze these for a make-ahead freezer breakfast?

Yes, these freeze beautifully. Store in a freezer-safe bag for up to 3 months.

How do I make egg-free or dairy-free pancake bites?

Use plant-based milk and a flax egg replacer. The result will still be fluffy.

What other fruits can I use in these mini pancake muffins?

Raspberries, diced strawberries, or even mini chocolate chips work well.

Blueberry Lemon Pancake Bites: 7 Best Tips for Easy, Fluffy Results

Name: Blueberry Lemon Pancake Bites
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 14 bites
Cuisine: American
Ingredients: 1 ½ cups All-purpose flour; 2 tbsp Granulated sugar; 2 tsp Baking powder; ½ tsp Salt; 1 cup Milk; 1 large Egg; 2 tbsp Unsalted butter, melted; 1 tbsp Lemon zest; 1 tbsp Lemon juice; ¾ cup Fresh or frozen blueberries; 1 tsp Vanilla extract

Easy Blueberry Lemon Pancake Bites: Crispy, Fluffy & Ready in 25 Mins

These Blueberry Lemon Pancake Bites are the ultimate grab-and-go breakfast. Fluffy, citrus-infused, and packed with juicy berries, they bake in a muffin tin for a mess-free morning. Perfect for toddlers, meal prep, or a fun weekend brunch.

Author: Hana Martin
Prep Time: 10
Cook Time: 15
Total Time: 25
Yield: 14 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 ½ cups All-purpose flour

2 tbsp Granulated sugar

2 tsp Baking powder

½ tsp Salt

1 cup Milk

1 large Egg

2 tbsp Unsalted butter, melted

1 tbsp Lemon zest

1 tbsp Lemon juice

¾ cup Fresh or frozen blueberries

1 tsp Vanilla extract

Instructions

1. Preheat oven to 375°F (190°C) and grease a mini muffin tin.

2. Whisk flour, sugar, baking powder, and salt in a large bowl.

3. In a separate bowl, whisk milk, egg, melted butter, vanilla, lemon juice, and zest.

4. Pour wet ingredients into dry and mix gently until just combined.

5. Fold in the blueberries carefully.

6. Fill muffin cups two-thirds full.

7. Bake for 12-15 minutes until golden brown.

8. Cool slightly and serve warm.

Notes

Storage: Store in an airtight container for 3 days or freeze for up to 3 months.

Variations: Swap blueberries for raspberries or chocolate chips.

Dietary: Use almond milk and a flax egg for a dairy-free/egg-free version.

Nutrition

Serving Size: 1 bite
Calories: 75
Sugar: 4g
Sodium: 110mg
Fat: 3g
Saturated Fat: 1.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0.5g
Protein: 2g
Cholesterol: 15mg

Keywords: Blueberry Lemon Pancake Bites, mini pancake muffins, toddler breakfast, healthy pancake puffs

Find it online: https://www.hanaeats.com/blueberry-lemon-pancake-bites/