Description
Lemon Blueberry Pancake Poppers with Cream Cheese Icing are delightful bite-sized treats bursting with the bright flavors of lemon and juicy blueberries. These fluffy poppers are a perfect breakfast or brunch option, drizzled with a luscious cream cheese icing that adds a touch of sweetness. Easy to make and irresistibly delicious, they are sure to become a family favorite!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup whole milk
- 2 large eggs
- Zest of 1 lemon and juice of 1 lemon
- 1 cup blueberries (fresh or frozen)
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, eggs, lemon zest, and lemon juice until frothy.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Fold in blueberries carefully.
- Spoon batter into greased muffin tins, filling each about three-quarters full.
- Bake for 12-15 minutes until golden brown; a toothpick should come out clean.
- For the icing, beat softened cream cheese with powdered sugar and vanilla until smooth.
- Drizzle icing over warm pancake poppers before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 6g
- Sodium: 90mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Feel free to substitute blueberries with raspberries or chocolate chips for a twist on the classic recipe. Add a sprinkle of cinnamon or nutmeg to the batter for extra warmth.