Blueberry Lemon Pancake Bites Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, kosher salt, baking powder, and sugar until evenly combined.
- 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.
- Combine Batter: Pour the wet mixture into the dry ingredients. Gently stir to combine without overmixing to maintain batter lightness and fluffiness.
- Heat the Ebelskiver Pan: Preheat the ebelskiver pan over medium heat, placing a small dot of butter into each cavity to prevent sticking.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookedbycleo.com/blueberry-lemon-pancake-bites-recipe/
