Description
Portable lemon blueberry pancake poppers with cream cheese icing, perfect for a fun weekend breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 egg
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 cup blueberries
- 4 oz cream cheese
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350°F and grease mini muffin pan
- Mix dry ingredients in a bowl
- Mix wet ingredients in another bowl
- Combine wet and dry ingredients gently
- Fold in blueberries
- Fill muffin cavities 3/4 full
- Bake 10-12 minutes until golden
- Mix icing ingredients until smooth
- Drizzle icing over warm poppers
Notes
- Do not overmix batter
- Use fresh blueberries for best flavor
- Serve warm for best texture
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 210
- Sugar: 12
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 45