Imagine waking up on a quiet weekend morning, the sunlight streaming into the kitchen as you prepare a breakfast treat that feels like sunshine on a plate. These Lemon Blueberry Pancake Poppers are exactly that kind of dish. With their vibrant burst of tangy lemon zest, sweet bursts of juicy blueberries, and a drizzle of luscious cream cheese icing, they transform breakfast into something truly special.
Perfect for brunch gatherings, breakfast on-the-go, or even an indulgent afternoon snack, these poppers combine the comfort of fluffy pancakes with the portability of a bite-sized treat. Whether you’re serving them to family, friends, or just treating yourself, Lemon Blueberry Pancake Poppers are bound to become a beloved staple in your kitchen.
Why You’ll Love This Recipe:
- Bright, Fresh Flavors: The combination of citrusy lemon and sweet blueberries creates a refreshing balance that will wake up your taste buds.
- Perfectly Bite-Sized: These poppers are fun to eat, portable, and perfect for both kids and adults.
- Easy and Quick to Make: Despite their elegant appearance, these poppers come together quickly with simple ingredients.
- Customizable: While this recipe highlights lemon and blueberry, you can easily tweak it with your favorite fruits or toppings.
Ingredients You’ll Need:
For the Pancake Poppers:
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- ¾ teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup plus 1 tablespoon milk
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- Zest of 1 lemon
- 1 cup fresh blueberries
For the Cream Cheese Icing:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (adjust for desired consistency)
How to Make Lemon Blueberry Pancake Poppers
Step-by-Step Instructions:
- Prepare Your Tools and Ingredients:
Preheat your oven to 375°F (190°C). Lightly grease a mini muffin pan with nonstick spray or line it with mini cupcake liners. Gather all your ingredients, ensuring the milk, egg, and butter are at room temperature for the best results. - Combine the Dry Ingredients:
In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, and sugar. This step ensures that the leavening agents and salt are evenly distributed. - Mix the Wet Ingredients:
In a separate bowl, whisk together the milk, egg, vanilla extract, melted butter, and lemon zest. The lemon zest adds a fragrant citrus note that pairs perfectly with the blueberries. - Make the Batter:
Gradually pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula until just combined. Avoid overmixing; a few small lumps are perfectly fine. - Incorporate the Blueberries:
Gently fold in the blueberries. If using frozen blueberries, there’s no need to thaw them; just toss them in as-is to prevent them from bleeding into the batter. - Fill the Muffin Pan:
Using a small cookie scoop or spoon, fill each cavity of your mini muffin pan about ¾ full. This will allow the batter to rise without spilling over. - Bake to Perfection:
Bake the pancake poppers in the preheated oven for 12–15 minutes. They’re done when a toothpick inserted into the center comes out clean, and the tops are lightly golden. - Make the Cream Cheese Icing:
While the poppers are baking, beat the softened cream cheese in a bowl until smooth. Gradually add the powdered sugar, vanilla, and milk, whisking until you achieve a smooth, drizzle-worthy icing. Adjust the milk quantity for your desired consistency. - Cool and Glaze:
Let the pancake poppers cool in the pan for 2–3 minutes before transferring them to a wire rack. Once slightly cooled, drizzle generously with the cream cheese icing. - Serve and Enjoy:
Serve warm with a pot of coffee or tea, and watch them disappear off the plate!
Helpful Tips:
- Fresh Lemon Zest Makes the Difference: Use a fine grater or microplane for the lemon zest to ensure you’re only taking the outer, fragrant yellow layer of the peel. Avoid the bitter white pith.
- Prevent Sticking: Grease your pan thoroughly or use parchment liners to avoid losing any of these delicious bites.
- Room Temperature Ingredients: Let your milk and egg come to room temperature before mixing. This ensures a smoother batter and more even baking.
- Don’t Overfill: Be mindful when filling the mini muffin cups. Leaving a bit of space at the top allows the batter to rise without creating overflow.
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Total Time: 30 minutes
- Yield: 24 pancake poppers
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- These poppers are best enjoyed fresh out of the oven but can be stored for later. See storage instructions below.
- For a lighter glaze, substitute powdered sugar icing or a simple lemon glaze.
Nutritional Information (Per Serving):
- Calories: 90
- Carbohydrates: 14g
- Protein: 2g
- Fat: 3g
- Saturated Fat: 1.5g
- Cholesterol: 20mg
- Sodium: 150mg
- Sugar: 8g
Frequently Asked Questions:
Can I use frozen blueberries?
Yes! If using frozen, do not thaw them before adding to the batter. This prevents excess moisture and keeps the batter from turning blue.
How should I store leftovers?
Store any remaining poppers in an airtight container at room temperature for up to 2 days. Reheat gently in the oven or microwave before serving.
Can I skip the cream cheese icing?
Absolutely! These poppers are delicious on their own or with a simple dusting of powdered sugar.
Storage Instructions:
- At Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerate (if iced): If glazed with cream cheese icing, store in the fridge for up to 3 days. Let them come to room temperature or gently reheat before serving.
- Freezing: Wrap un-iced poppers tightly and freeze for up to 2 months. Thaw and reheat in a warm oven.
Related Recipes:
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Conclusion:
Lemon Blueberry Pancake Poppers are the perfect way to brighten up your morning or add a touch of whimsy to your next brunch spread. Their vibrant flavors, ease of preparation, and playful presentation make them a dish you’ll return to time and again. Serve them warm with coffee, tea, or a tall glass of milk, and savor the simple joy of a homemade treat. Happy baking!
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Lemon Blueberry Pancake Poppers with Cream Cheese Icing
Description
Imagine waking up on a quiet weekend morning, the sunlight streaming into the kitchen as you prepare a breakfast treat that feels like sunshine on a plate. These Lemon Blueberry Pancake Poppers are exactly that kind of dish. With their vibrant burst of tangy lemon zest, sweet bursts of juicy blueberries, and a drizzle of luscious cream cheese icing, they transform breakfast into something truly special.
Perfect for brunch gatherings, breakfast on-the-go, or even an indulgent afternoon snack, these poppers combine the comfort of fluffy pancakes with the portability of a bite-sized treat. Whether you’re serving them to family, friends, or just treating yourself, Lemon Blueberry Pancake Poppers are bound to become a beloved staple in your kitchen.
Ingredients
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- ¾ teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup plus 1 tablespoon milk
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- Zest of 1 lemon
- 1 cup fresh blueberries
For the Cream Cheese Icing:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (adjust for desired consistency)
Instructions
- Prepare Your Tools and Ingredients:
Preheat your oven to 375°F (190°C). Lightly grease a mini muffin pan with nonstick spray or line it with mini cupcake liners. Gather all your ingredients, ensuring the milk, egg, and butter are at room temperature for the best results. - Combine the Dry Ingredients:
In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, and sugar. This step ensures that the leavening agents and salt are evenly distributed. - Mix the Wet Ingredients:
In a separate bowl, whisk together the milk, egg, vanilla extract, melted butter, and lemon zest. The lemon zest adds a fragrant citrus note that pairs perfectly with the blueberries. - Make the Batter:
Gradually pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula until just combined. Avoid overmixing; a few small lumps are perfectly fine. - Incorporate the Blueberries:
Gently fold in the blueberries. If using frozen blueberries, there’s no need to thaw them; just toss them in as-is to prevent them from bleeding into the batter. - Fill the Muffin Pan:
Using a small cookie scoop or spoon, fill each cavity of your mini muffin pan about ¾ full. This will allow the batter to rise without spilling over. - Bake to Perfection:
Bake the pancake poppers in the preheated oven for 12–15 minutes. They’re done when a toothpick inserted into the center comes out clean, and the tops are lightly golden. - Make the Cream Cheese Icing:
While the poppers are baking, beat the softened cream cheese in a bowl until smooth. Gradually add the powdered sugar, vanilla, and milk, whisking until you achieve a smooth, drizzle-worthy icing. Adjust the milk quantity for your desired consistency. - Cool and Glaze:
Let the pancake poppers cool in the pan for 2–3 minutes before transferring them to a wire rack. Once slightly cooled, drizzle generously with the cream cheese icing. - Serve and Enjoy:
Serve warm with a pot of coffee or tea, and watch them disappear off the plate!
Notes
- These poppers are best enjoyed fresh out of the oven but can be stored for later. See storage instructions below.
- For a lighter glaze, substitute powdered sugar icing or a simple lemon glaze.