Lemon Blueberry Pancake Poppers
Print Recipe
5 from 2 votes

Lemon Blueberry Pancake Bites

Portable lemon blueberry pancake puffs drenched in a cream cheese icing makes for a yummy weekend breakfast treat!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Servings: 32 poppers
Author: Felesha Bell for Gather for Bread

Ingredients

  • 1 1/2 cups cake flour + 1 Tablespoon
  • 1/4 teaspoon kosher salt
  • 1 heaping Tablespoon baking powder
  • 3 Tablespoons sugar
  • 1 and 1/2 cups evaporated milk
  • 1 lemon juiced
  • Zest of 1 lemon
  • 1 egg beaten
  • 1 and 1/2 tsp. vanilla extract
  • 2 Tablespoon butter melted
  • 1 cup blueberries fresh or frozen

Cream Cheese Icing

  • 4 oz. cream cheese room temp
  • 2 Tablespoons butter cold
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup milk

Instructions

Icing

  • Beat the cream cheese and butter until fluffy.
  • Add the powdered sugar and combine.
  • Add the milk and stir. You should have the consistency of a pourable syrup.

For the Poppers

    In a medium bowl, mix cake flour, salt, baking powder, and sugar.

    • In a small bowl, mix evaporated milk, lemon juice, and lemon zest and rest it for about five minutes then add egg, vanilla, melted butter and whisk until combined.
    • Pour wet mixture into dry ingredients. Stir to combine without over mixing.
    • While allowing the batter to rise, heat ebelskiver cavities with a dot of butter over medium heat.
    • Fill each cavity 3/4 full with batter and push 3-4 blueberries down into the batter. Cook for one minute.
    • Flip the poppers over using two 2 wooden skewers and cook for another 1.5 minutes.
    • Serve poppers with cream cheese icing. Say Grace and enjoy!!