Freshly Milled Fluffy Lemon Blueberry Pancake Bites

Imagine waking up to the bright, zesty scent of lemon dancing through the air, mingling with the sweet burst of juicy blueberries. These freshly milled fluffy lemon blueberry pancake bites take the breakfast table to a playful new level, perfect for busy mornings or an easy brunch treat. Little bites of joy, they’re fluffy, packed with flavor, and just the right size for popping into your mouth one after another. If you’ve ever struggled with soggy pancakes or wanted a more exciting way to enjoy your flapjacks, this easy recipe might just be your new best friend. Plus, freshly milled flour adds a wonderful texture that’s hard to beat. Whether you’re cooking for yourself or a crowd, this pancake recipe is a big win because they're easy, tasty, and a bit special.

Course Breakfast

Cuisine American

Keyword lemon blueberry pancake bites

Prep Time 10

Cook Time 2

Total Time 12

Servings bites

Calories 38kcal

Ingredients

1 ¾ cups freshly milled soft white wheat flour finely milled (201 grams)
½ teaspoon salt
1 heaping tablespoon baking powder
3 tablespoons maple syrup
1 ½ cups whole milk 354 grams
3 tablespoons lemon juice
zest of 1 lemon
1 egg
1 tablespoons vanilla
2 tablespoons avocado oil
1 cup fresh or frozen blueberries

Instructions

In a large bowl, combine the milk, lemon juice, and lemon zest. Let sit for 5 minutes.
Add the egg, vanilla, and oil and combine.
Add the flour, salt, and baking powder and whisk until just combined.
Heat your ebelskiver or poffertjes pan over medium heat, and grease each cavity with a little bit of butter or oil.
Once heated, spoon batter into each cavity, about ¾ full then top with 2-3 blueberries.
Cook for several minutes then, use a spoon or fork and flip them over to cook another 1-2 minutes.
Serve with maple syrup or a powdered sugar glaze.

Nutrition