why make this recipe
Blueberry Lemon Bisquick Pancake Bites are a fun and easy twist on traditional pancakes. They are perfect for breakfast, brunch, or as a snack. The combination of sweet blueberries and zesty lemon creates a refreshing flavor that everyone will love. Plus, making them in mini muffin form allows for easy serving and portion control. Whether you’re entertaining guests or just craving a quick treat, these pancake bites are sure to impress.
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, if desired
- Powdered sugar, if desired
Directions :
- Heat oven to 350 degrees F.
- Lightly spray 16 to 18 mini muffin cups with cooking spray.
- In a large bowl, stir together Bisquick mix, milk, maple syrup, and egg.
- Add blueberries and lemon peel; stir just until combined. A few lumps may remain.
- Pour batter evenly into mini muffin cups, filling nearly to the top of each cup.
- Bake for 10 to 15 minutes or until the tops are light golden brown and spring back when lightly touched.
- Cool in the pan for 5 minutes.
- Remove from muffin cups to serving plates.
- Serve pancake bites warm or at room temperature drizzled with maple syrup or sprinkled with powdered sugar.
how to serve Blueberry Lemon Bisquick Pancake Bites
These pancake bites are delicious served warm. You can drizzle them with extra maple syrup or sprinkle them with powdered sugar for added sweetness. They also taste great at room temperature, making them perfect for a grab-and-go breakfast or snack. You might consider pairing them with some fresh fruit or yogurt for a balanced meal.
how to store Blueberry Lemon Bisquick Pancake Bites
To store any leftover pancake bites, place them in an airtight container. Keep them in the refrigerator for up to three days. If you want to save them for longer, you can freeze the pancake bites. Just make sure to let them cool completely before placing them in a freezer-safe container. They can be stored in the freezer for up to a month.
tips to make Blueberry Lemon Bisquick Pancake Bites
- For a fluffier texture, make sure not to overmix the batter.
- You can substitute the fresh blueberries with frozen ones if fresh are not available; just do not thaw them before mixing.
- Experiment with different flavors by adding spices like cinnamon or nutmeg for a warm taste.
variation
If you want to change things up, try adding different fruits like raspberries or bananas. You could also swap the lemon peel for orange zest for a citrus twist. Adding a handful of chocolate chips could make these pancake bites extra special for kids (and adults!).
FAQs
1. Can I use other types of milk?
Yes, you can use any milk you prefer, such as almond milk, oat milk, or soy milk. Just be sure to adjust for any flavors that may alter the final taste.
2. How can I make these pancake bites healthier?
You can use whole wheat Bisquick mix for a healthier option. Additionally, consider reducing the amount of maple syrup or substituting it with a sugar-free option.
3. Can I make this recipe vegan?
Yes, you can replace the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water). Use a plant-based milk and maple syrup to keep it vegan.
Blueberry Lemon Bisquick Pancake Bites
Ingredients
Method
- Heat oven to 350°F.
- Lightly spray 16 to 18 mini muffin cups with cooking spray.
- In a large bowl, stir together Bisquick mix, milk, maple syrup, and egg.
- Add blueberries and lemon peel; stir just until combined. A few lumps may remain.
- Pour batter evenly into mini muffin cups, filling nearly to the top of each cup.
- Bake for 10 to 15 minutes or until the tops are light golden brown and spring back when lightly touched.
- Cool in the pan for 5 minutes.
- Remove from muffin cups to serving plates.
- Serve pancake bites warm or at room temperature drizzled with maple syrup or sprinkled with powdered sugar.