Description
These fluffy mini pancakes packed with blueberries and zesty lemon are quick to prepare, making them the perfect cozy breakfast option.
Ingredients
Dry Ingredients
- 1 cup All purpose flour (Provides a soft bite.)
- 2 teaspoons Baking powder (Main lift for fluffiness.)
- 2 tablespoons Sugar (Balances the lemon flavor.)
- 1/4 teaspoon Salt (Enhances flavor.)
- 1 tablespoon Poppy seeds (Optional for added crunch.)
Wet Ingredients
- 1 cup Milk (Dairy or non-dairy both work.)
- 1 large Egg (Bind and adds tenderness.)
- 2 tablespoons Melted butter or neutral oil (Adds moisture and flavor.)
- 1 teaspoon Lemon zest (Provides aroma.)
- 2 tablespoons Lemon juice (Provides tangy flavor.)
Fillings
- 1 cup Blueberries (Fresh or frozen, both work great.)
Instructions
Preparation
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, sugar, salt, and poppy seeds.
- In a separate bowl, whisk together the wet ingredients: milk, egg, melted butter, lemon zest, and lemon juice.
- Pour the wet mixture into the dry ingredients and stir gently just until combined.
- Fold in the blueberries gently.
- Let the batter rest for about 5 minutes.
Cooking
- Preheat a nonstick skillet or griddle over medium heat and lightly butter the surface.
- Use a tablespoon or small cookie scoop to portion out the batter into the skillet, about 2 inches wide.
- Cook until bubbles appear on the surface, about 60 to 90 seconds, then flip and cook for another 30 to 60 seconds until golden brown.
- Remove from heat and repeat with the remaining batter.
Notes
For a fun twist, serve with toppings like Greek yogurt, whipped cream, maple syrup, or blueberry compote. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, brunch
- Cuisine: American