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Blueberry Lemon Bisquick Pancake Bites

A fun and easy twist on traditional pancakes, these mini pancake bites feature sweet blueberries and zesty lemon, perfect for breakfast, brunch, or as a snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 16 pancake bites
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup Original Bisquick mix
  • 1/2 cup milk Any preferred milk such as almond, oat, or soy.
  • 1/4 cup real maple syrup Adjust quantity for lower sweetness.
  • 1 egg Can substitute with a flax egg for vegan option.
  • 1/2 cup fresh blueberries Frozen blueberries can be used without thawing.
  • 1 tablespoon grated lemon peel Can substitute with orange zest.
For Serving
  • to taste Additional real maple syrup For drizzling.
  • to taste Powdered sugar For sprinkling.

Method
 

Preparation
  1. Heat oven to 350°F.
  2. Lightly spray 16 to 18 mini muffin cups with cooking spray.
  3. In a large bowl, stir together Bisquick mix, milk, maple syrup, and egg.
  4. Add blueberries and lemon peel; stir just until combined. A few lumps may remain.
  5. Pour batter evenly into mini muffin cups, filling nearly to the top of each cup.
Baking
  1. Bake for 10 to 15 minutes or until the tops are light golden brown and spring back when lightly touched.
  2. Cool in the pan for 5 minutes.
  3. Remove from muffin cups to serving plates.
Serving
  1. Serve pancake bites warm or at room temperature drizzled with maple syrup or sprinkled with powdered sugar.

Notes

For a fluffier texture, make sure not to overmix the batter. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to a month.