Description

Delight in these Lemon Blueberry Pancake Bites—bite-sized, fluffy pancake spheres packed with fresh blueberries and bright lemon zest, paired perfectly with a smooth cream cheese icing. Cooked in an ebelskiver pan over the stovetop for a golden, tender finish, these treats are perfect for breakfast, brunch, or a sweet snack.

Ingredients

Scale

Pancake Batter

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
1 lemon (juiced)
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 extract
1/2 cup milk

Instructions

Prepare the icing: Beat the cream cheese and cold butter together until fluffy and smooth.
Add powdered sugar: Gradually mix in the powdered sugar until fully combined into the creamy mixture.
Incorporate liquids: Stir in the milk and vanilla extract until the icing reaches a pourable syrup consistency; set aside.
Mix dry ingredients: In a medium bowl, whisk together cake flour, kosher salt, baking powder, and sugar to evenly distribute the leavening agents.
Mix wet ingredients: In a small bowl, combine evaporated milk, lemon juice, and lemon zest, letting it rest for about five minutes to infuse flavors. Then add the beaten egg, vanilla extract, and melted butter; whisk until smooth and combined.
Combine batter: Pour the wet mixture into the dry ingredients and gently stir to combine without overmixing; the batter should be slightly lumpy but uniform.
Heat ebelskiver pan: Warm the ebelskiver pan over medium heat and lightly oil each cavity with a small dot of butter.
Cook pancake bites: Fill each cavity about three-quarters full with batter, then gently push 3-4 blueberries into the batter for each.
First cook side: Cook for approximately one minute until the bottoms begin to brown and bubbles start to appear on top.
Flip and cook other side: Using two wooden skewers, carefully flip each pancake bite and cook for an additional 1.5 minutes until golden and cooked through.
Serve: Plate the lemon blueberry pancake bites and drizzle or dip with the prepared cream cheese icing. Enjoy immediately while warm.

Notes

Using fresh or frozen blueberries both work well; if using frozen, do not thaw to avoid excess moisture.
Be gentle when mixing batter to keep pancakes light and fluffy.
The ebelskiver pan is essential for the classic round pancake bites, but a regular nonstick pan with muffin tins could be a substitute, though flipping will require more care.
Letting the lemon and milk mixture rest enhances the flavor and tenderness of pancakes.
For a thicker icing, reduce the milk slightly; for thinner, add a bit more milk.
Serve the pancake bites immediately for best texture and flavor; leftovers can be reheated gently in a skillet or microwave.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Keywords: lemon blueberry pancakes, pancake bites, ebelskiver, cream cheese icing, breakfast recipe, brunch, easy pancake recipe