Lemon Blueberry Pancake Poppers

Lemon Blueberry Pancake Bites

Portable lemon blueberry pancake puffs drenched in a cream cheese icing makes for a yummy weekend breakfast treat!
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 32 poppers
Author Felesha Bell for Gather for Bread


  • 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



  1. Beat the cream cheese and butter until fluffy.
  2. Add the powdered sugar and combine.
  3. 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.

  1. 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.
  2. Pour wet mixture into dry ingredients. Stir to combine without over mixing.
  3. While allowing the batter to rise, heat ebelskiver cavities with a dot of butter over medium heat.
  4. Fill each cavity 3/4 full with batter and push 3-4 blueberries down into the batter. Cook for one minute.

  5. Flip the poppers over using two 2 wooden skewers and cook for another 1.5 minutes.
  6. Serve poppers with cream cheese icing. Say Grace and enjoy!!