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Blueberry Pancake Bites

Start your day on a sweet and energizing note with these fluffy, golden blueberry pancake bites. Perfectly portioned for breakfast or snacking, these bite-sized treats are bursting with juicy blueberries and made with wholesome ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 20 pancake bites
Course: Breakfast, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

For the pancake bites
  • 1 cup Greek yogurt (plain or vanilla) You can use Greek yogurt for added protein.
  • 1 large egg Large egg for binding.
  • 1 tbsp honey or maple syrup For sweetness.
  • 1 tsp vanilla extract For flavor.
  • 1 cup whole wheat flour Use whole wheat for fiber.
  • 1 tsp baking powder For leavening.
  • ¼ tsp baking soda Enhances fluffiness.
  • pinch salt Balances flavor.
  • ½ cup fresh or frozen blueberries Berries can be fresh or frozen.
  • optional butter or coconut oil for greasing the pan For greasing the muffin tin.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and grease a mini muffin tin.
  2. In a mixing bowl, whisk together Greek yogurt, egg, honey, and vanilla.
  3. In another bowl, combine flour, baking powder, baking soda, and salt.
  4. Gradually add dry ingredients to the wet, mixing until just combined.
  5. Gently fold in the blueberries.
  6. Scoop batter into the mini muffin tin, filling each cup about ¾ full.
  7. Bake for 12–15 minutes or until a toothpick inserted comes out clean.
  8. Let cool slightly before serving. Enjoy warm or at room temperature!

Notes

You can use almond flour for a gluten-free version. Add lemon zest for a citrusy twist. Store in the fridge for up to 3 days, or freeze for up to 1 month.