Description
Delicious bite-sized pancakes packed with fresh blueberries and a hint of lemon zest, perfect for brunch or a quick snack.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh blueberries
- Zest of 1 lemon
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin to ensure easy removal.
- Whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix together the buttermilk, egg, melted butter, lemon zest, and lemon juice until smooth.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined.
- Fold in the fresh blueberries, ensuring they are evenly distributed.
- Spoon the batter into the mini muffin tin, filling each cup about two-thirds full.
- Bake for 10-12 minutes, or until golden brown.
- Allow them to cool slightly before removing them from the tin. Enjoy them warm, or store for later!
Notes
Serve warm with powdered sugar or maple syrup. They can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American