Blueberry Lemon Pancake Bites Recipe

Introduction

These Blueberry Lemon Pancake Bites are a delightful twist on classic pancakes, packed with fresh blueberries and a bright lemon flavor. Topped with a creamy, tangy cream cheese icing, they make a perfect breakfast treat or snack that’s fun to eat and deliciously satisfying.

Ingredients

• 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)
• 4 oz. cream cheese (room temperature)
• 2 Tablespoons butter (cold)
• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 1/2 cup milk

Instructions

1. Step 1: Prepare the icing by beating the cream cheese and cold butter together until fluffy.
2. Step 2: Add the powdered sugar to the cream cheese mixture and combine well.
3. Step 3: Stir in the milk and vanilla until the icing reaches a pourable syrup consistency.
4. Step 4: In a medium bowl, whisk together cake flour, salt, baking powder, and sugar.
5. Step 5: In a separate small bowl, mix evaporated milk, lemon juice, and lemon zest. Let this rest for about five minutes.
6. Step 6: Add the beaten egg, vanilla extract, and melted butter to the lemon mixture, whisking until combined.
7. Step 7: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not over mix.
8. Step 8: Heat your ebelskiver pan or a similar pan with cavities over medium heat and lightly grease each cavity with a small dot of butter.
9. Step 9: Fill each cavity about three-quarters full with batter. Push 3-4 blueberries into the batter in each cavity.
10. Step 10: Cook the pancake bites for one minute, then carefully flip them over using two wooden skewers. Cook for another 1.5 minutes until golden and cooked through.
11. Step 11: Serve the pancake bites warm with the cream cheese icing drizzled on top. Enjoy with family and friends!

Tips & Variations

• For extra lemon flavor, add a teaspoon of lemon extract to the batter.
• Use fresh blueberries if possible for the best texture, but frozen work well too—just don’t thaw them before adding.
• If you don’t have an ebelskiver pan, use a mini muffin tin, adjusting cooking time accordingly.
• Make the icing thicker by reducing the milk slightly if you prefer to dip instead of drizzle.

Storage

Store leftover pancake bites in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven or toaster oven to keep them slightly crisp. Store cream cheese icing separately and stir before serving; gently warm or serve cold as preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancake bites without an ebelskiver pan?

Yes, you can use a mini muffin tin instead, though cooking times may vary. Bake at 350°F (175°C) for about 10-12 minutes or until golden and cooked through.

Can I substitute the cream cheese icing for something else?

Absolutely! You can drizzle these with maple syrup, honey, or a simple powdered sugar glaze if you prefer a lighter topping.

Blueberry Lemon Pancake Bites Recipe

Print Recipe

★★★★★

4.6 from 124 reviews

Delightfully fluffy and tangy Blueberry Lemon Pancake Bites are perfect for a fun breakfast or brunch. These bite-sized treats are cooked in an ebelskiver pan, filled with juicy blueberries, and topped with a creamy lemon-flavored cream cheese icing for a sweet finishing touch.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 24 pancake bites 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pancake Batter

• 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

1. Prepare the Icing: Beat the cream cheese and cold butter together until fluffy, creating a smooth base. Gradually add the powdered sugar and combine thoroughly. Then, mix in the milk and vanilla extract until you achieve a pourable syrup consistency.
2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, kosher salt, baking powder, and sugar until evenly combined.
3. Mix Wet Ingredients: In a small bowl, combine evaporated milk, lemon juice, and lemon zest, allowing it to rest for about five minutes. After resting, add the beaten egg, vanilla extract, and melted butter. Whisk thoroughly until well incorporated.
4. Combine Batter: Pour the wet mixture into the dry ingredients. Gently stir to combine without overmixing to maintain batter lightness and fluffiness.
5. Heat the Ebelskiver Pan: Preheat the ebelskiver pan over medium heat, placing a small dot of butter into each cavity to prevent sticking.
6. Fill and Cook: Fill each cavity about 3/4 full with the batter. Push 3 to 4 blueberries into each filled cavity to create fruit-filled centers. Cook for approximately one minute until the bottom starts to set.
7. Flip Pancake Bites: Using two wooden skewers, flip each pancake bite carefully to cook the other side. Continue cooking for an additional 1.5 minutes until golden and cooked through.
8. Serve: Serve the blueberry lemon pancake bites warm with the prepared cream cheese icing drizzled or dipped alongside. Enjoy this sweet and tangy treat as a perfect breakfast or snack.
9. Grace: Optionally, say grace before enjoying your meal.

Notes

• Fresh or frozen blueberries can be used; if using frozen, do not thaw before adding to batter.
• The batter shouldn’t be overmixed to keep the pancakes light and fluffy.
• An ebelskiver pan is key for achieving the perfect round shape and even cooking; a regular skillet will not yield the same result.
• The cream cheese icing can be adjusted with more or less milk to reach your preferred consistency.
• Make sure to rest the lemon juice and zest mixture to allow the flavors to infuse for a bright citrus taste.

Keywords: blueberry lemon pancake bites, breakfast bites, eggy pancakes, cream cheese icing, ebelskiver pancakes, lemon zest pancakes