Blueberry Pancake Bites (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 teaspoon lemon zest
02 -
½ cup fresh or frozen blueberries
03 -
1 ½ teaspoons baking powder
04 -
½ teaspoon salt
05 -
1 tablespoon optional sugar
06 -
1 large egg
07 -
2 tablespoons butter, melted
08 -
1 ¼ cup milk
09 -
½ teaspoon vanilla extract
10 -
1 ½ cups all-purpose flour*
→ Glaze
11 -
2–3 tablespoons milk
12 -
¼ cup powdered sugar
# Instructions:
01 -
Turn your oven on to 400°F (200°C). Coat a 24-cup mini-muffin pan with butter or nonstick spray.
02 -
Stir your dry ingredients—flour, sugar, baking powder, and salt—in a large bowl. Make a hollow spot in the middle, dumping in the milk, melted butter, egg, vanilla, and lemon zest. Stir it all until the mixture is smooth.
03 -
Spoon the batter into each mini-muffin cup, filling them about ¾ full. Place three blueberries gently on the top of each, nudging them in slightly.
04 -
Bake for about 12–14 minutes, or until the tops develop a light golden color. Once done, take them out and cool them in the pan for 5 minutes.
05 -
In a small bowl, mix the powdered sugar with milk (about 2–3 tablespoons) until it’s smooth and to your preferred consistency.
06 -
Drizzle the glaze over your cooled pancake bites and enjoy your treat!
# Notes:
01 -
Swap the flour for a 1:1 gluten-free mix to make it gluten-free.
02 -
Frozen blueberries work too—no need to thaw! Stir gently so the batter doesn’t stain.
03 -
Store in the fridge or freezer—heat them when you’re ready to eat for quick meal prep.