why make this recipe
Blueberry Lemon Bisquick Pancake Bites are a fun and convenient breakfast option or snack. They are easy to make and packed with delicious flavors. The combination of sweet blueberries and zesty lemon creates a refreshing taste that everyone will love. Plus, they are perfect for kids and quick to prepare, making them a great choice for busy mornings or weekend brunches.
how to make Blueberry Lemon Bisquick Pancake Bites
Ingredients:
- 1 cup Original Bisquick mix
- 1/2 cup milk
- 1/4 cup real maple syrup
- 1 egg
- 1/2 cup fresh blueberries
- 1 tablespoon grated lemon peel
- Additional real maple syrup (for serving)
- Powdered sugar (for serving)
Directions:
- Heat your oven to 350°F. Lightly spray 16 to 18 mini muffin cups with cooking spray.
- In a large bowl, stir together the Bisquick mix, milk, maple syrup, and egg. Add the blueberries and lemon peel; stir just until combined. It’s okay if a few lumps remain.
- Pour the batter evenly into the mini muffin cups, filling each cup nearly to the top.
- Bake for 10 to 15 minutes or until the tops are light golden brown and spring back when lightly touched. Let them cool in the pan for 5 minutes. Remove the bites from the muffin cups to serving plates.
- Serve the pancake bites warm or at room temperature, drizzled with maple syrup or sprinkled with powdered sugar.
how to serve Blueberry Lemon Bisquick Pancake Bites
Serve these pancake bites warm, letting the sweet aroma fill your kitchen. You can drizzle them with extra real maple syrup or dust them with powdered sugar for a touch of sweetness. They also make a great treat for brunch or as a delightful snack throughout the day.
how to store Blueberry Lemon Bisquick Pancake Bites
To store the pancake bites, keep them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. You can also freeze the bites in a zip-top bag for up to 3 months. Just thaw them in the fridge overnight before serving.
tips to make Blueberry Lemon Bisquick Pancake Bites
- Make sure to use fresh blueberries for the best flavor and texture. Frozen blueberries can make the batter too watery.
- Grating fresh lemon peel adds great flavor, but be careful to only grate the yellow part and not the bitter white pith.
- If you want a fluffier texture, let the batter rest for a few minutes before pouring it into the muffin cups.
variation
You can customize these pancake bites by adding different fruits like raspberries, strawberries, or even chocolate chips. If you want a fun twist, try adding a pinch of cinnamon for extra warmth.
FAQs
Can I make these pancake bites gluten-free?
Yes! You can substitute Original Bisquick with a gluten-free pancake mix to make them gluten-free.
Can I use buttermilk instead of regular milk?
Absolutely! Buttermilk will add a lovely tang and make the pancake bites even fluffier.
How do I know when the pancake bites are done baking?
They are ready when the tops are light golden brown, and they bounce back slightly when touched. A toothpick inserted in the center should come out clean as well.
Blueberry Lemon Bisquick Pancake Bites
Ingredients
Method
- Heat your oven to 350°F (175°C). Lightly spray 16 to 18 mini muffin cups with cooking spray.
- In a large bowl, stir together the Bisquick mix, milk, maple syrup, and egg.
- Add the blueberries and lemon peel; stir just until combined. It’s okay if a few lumps remain.
- Pour the batter evenly into the mini muffin cups, filling each cup nearly to the top.
- Bake for 10 to 15 minutes or until the tops are light golden brown and spring back when lightly touched.
- Let them cool in the pan for 5 minutes. Remove the bites from the muffin cups to serving plates.
- Serve the pancake bites warm or at room temperature, drizzled with maple syrup or sprinkled with powdered sugar.