If you are looking for a fun, portable, and absolutely delicious breakfast idea, these Blueberry Lemon Pancake Bites are a must-try. This breakfast recipe takes the classic flavors of lemon and blueberry and transforms them into bite-sized pancake poppers that are both fluffy and bursting with flavor. Topped with a drizzle of sweet, creamy icing, they make a weekend breakfast, brunch, or even a special holiday morning extra memorable.

Unlike traditional pancakes that require flipping large rounds, these pancake bites are cooked in small cavities, giving each piece a perfect, golden-brown exterior and soft, fluffy center. The combination of tart lemon, sweet blueberries, and a hint of vanilla is irresistible, while the cream cheese icing elevates each bite to a truly indulgent breakfast treat. These little poppers are not only visually appealing but also convenient to serve, making them ideal for family gatherings or feeding a crowd.

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Why You’ll Love This Recipe

This Blueberry Lemon Pancake Bite recipe is easy enough to make on a busy morning, yet it feels special enough for a celebratory breakfast. The batter is light and airy thanks to cake flour and baking powder, while the addition of lemon juice and zest brings a refreshing, citrusy flavor that perfectly complements the juicy blueberries. The cream cheese icing is rich but pourable, adding a luxurious finish without overpowering the delicate flavors of the pancakes.

Another great feature of these pancake bites is their versatility. You can use fresh or frozen blueberries, adjust the lemon intensity to taste, or even experiment with other fruits like raspberries or blackberries. The bite-sized format also makes them perfect for meal prep: make a batch ahead of time, refrigerate or freeze, and warm them up for a quick and satisfying breakfast anytime.

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Ingredients

For the Blueberry Lemon Pancake Bites (makes about 32 poppers):

• 1 ½ cups cake flour + 1 tablespoon
• ¼ teaspoon kosher salt
• 1 heaping tablespoon baking powder
• 3 tablespoons sugar
• 1 ½ cups evaporated milk
• Juice of 1 lemon
• Zest of 1 lemon
• 1 egg, beaten
• 1 ½ teaspoons vanilla extract
• 2 tablespoons melted butter
• 1 cup blueberries (fresh or frozen)

For the Cream Cheese Icing:

• 4 oz cream cheese, at room temperature
• 2 tablespoons cold butter
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• ½ cup milk

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Instructions

Step 1: Make the Cream Cheese Icing

Begin by preparing the cream cheese icing so it can set slightly while the pancakes cook. Beat the cream cheese and cold butter together until smooth and fluffy. Gradually add the powdered sugar, then stir in the milk and vanilla. Mix until you achieve a pourable, syrup-like consistency. Set aside for serving.

Step 2: Prepare the Batter

In a medium bowl, combine the cake flour, salt, baking powder, and sugar. In a separate small bowl, mix together the evaporated milk, lemon juice, and lemon zest. Let this mixture rest for about five minutes to intensify the lemon flavor. Add the beaten egg, vanilla extract, and melted butter to the milk mixture and whisk until fully combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to ensure the pancake bites stay light and fluffy.

Step 3: Cook the Pancake Bites

Heat an ebelskiver pan (or mini muffin pan) over medium heat and lightly grease each cavity with a small dot of butter. Fill each cavity about three-quarters full with batter. Carefully push 3–4 blueberries into each pocket. Allow the batter to cook for approximately one minute.

Use two wooden skewers to flip each pancake bite gently and cook for an additional 1–1.5 minutes on the other side, until golden brown and cooked through. Remove the bites carefully and repeat until all batter is used.

Step 4: Serve

Arrange the pancake bites on a serving platter and drizzle generously with the cream cheese icing. Serve warm for the best texture and flavor. These Blueberry Lemon Pancake Bites are perfect with a side of fresh fruit, maple syrup, or even a dusting of powdered sugar.

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Tips for the Best Pancake Bites

1. Frozen blueberries work perfectly: If fresh berries are out of season, frozen blueberries are a great alternative—just don’t thaw them before adding to the batter to prevent streaking.
2. Control sweetness: Adjust the sugar in the batter or icing depending on your taste. The lemon flavor balances sweetness nicely.
3. Meal prep option: Make a large batch and freeze extras. Reheat in the oven or microwave for a quick, grab-and-go breakfast.
4. Pan alternatives: If you don’t have an ebelskiver pan, a mini muffin pan works well, though the texture may be slightly different.

These Blueberry Lemon Pancake Bites combine the best of breakfast flavors into an easy, bite-sized format that will delight kids and adults alike. They’re a refreshing take on traditional pancakes, perfect for weekend brunches, special occasions, or simply treating yourself to a homemade breakfast indulgence.