Preheat and Prep: Begin by preheating your oven to 375°F (190°C). Lightly grease a mini muffin pan or line it with silicone mini muffin cups for easy cleanup.

Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures even distribution and helps keep the batter light.

Combine the Wet Ingredients: In a separate bowl or large measuring cup, whisk the buttermilk, egg, vanilla extract, melted butter, and lemon zest. The lemon zest gives the batter a zippy fragrance right away.

Make the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing, as it can make the bites tough. It’s okay if a few lumps remain.

Fold in the Blueberries: Gently fold in the fresh blueberries with a spatula. Try to avoid breaking them so the batter doesn’t turn purple.

Fill the Muffin Tin: Using a spoon or small scoop, fill each mini muffin cavity about ¾ full. This gives them just enough room to puff up without overflowing.

Bake to Perfection: Bake for 10–12 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Cool and Serve: Let the pancake bites cool in the pan for a few minutes, then transfer to a wire rack. Serve warm with a dusting of powdered sugar, a drizzle of maple syrup, or simply enjoy as they are.