Blueberry Lemon Pancake Bites for Brunch
Soft pancake bites with lemon zest and blueberries
Ingredients
Pancake Bites
- 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
- Juice of 1 lemon
- 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
- 1/2 cup milk
Instructions
- In a bowl, beat the cream cheese and butter until fluffy. Add powdered sugar, vanilla, and milk until smooth and pourable. Set aside.
- In a medium bowl, whisk cake flour, salt, baking powder, and sugar.
- In a small bowl, mix evaporated milk, lemon juice, and lemon zest. Let rest for 5 minutes, then whisk in egg, vanilla, and melted butter.
- Pour wet ingredients into dry and gently stir until just combined.
- Heat ebelskiver or pancake popper pan over medium heat and lightly butter each cavity.
- Fill each cavity 3/4 full with batter, press 3–4 blueberries into each, and cook 1 minute.
- Flip and cook another 1 to 1.5 minutes until golden.
- Serve warm Blueberry Lemon Pancake Bites with cream cheese icing.
Notes
- Swap lemon for orange zest for a softer citrus flavor