I love how quick and versatile these little pancake bites are. They come together in under 30 minutes, they’re naturally sweetened with honey, and the lemon adds such a fresh, tangy boost. The Greek yogurt keeps them incredibly moist and tender, and the blueberries burst with flavor in every bite. Whether I’m grabbing one on the way out the door or serving them as a breakfast spread, they never last long.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup Greek yogurt (≈ 240 g) 1 cup all-purpose flour (≈ 120 g) ½ cup blueberries (≈ 70 g) ¼ cup milk (≈ 60 ml) 2 large eggs ¼ cup honey (≈ 60 g) 1 tsp baking powder 1 tsp vanilla extract 1 tbsp lemon juice (≈ 15 ml) Zest of 1 lemon ¼ tsp salt
Directions
I preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin.
In a large bowl, I whisk together the Greek yogurt, eggs, milk, honey, lemon juice, and vanilla until smooth and creamy.
In another bowl, I mix the flour, baking powder, lemon zest, and salt.
I slowly add the dry ingredients to the wet mixture, stirring gently just until everything is combined—this keeps the texture soft and fluffy.
I carefully fold in the blueberries, trying not to crush them.
Using a spoon, I fill each mini muffin cup with batter. I bake them for 12–15 minutes, until they’re lightly golden and a toothpick inserted comes out clean.
Servings and timing
This recipe makes about 24 mini pancake bites. Preparation Time: 10 minutes Baking Time: 12–15 minutes Total Time: 25 minutes
Variations
I swap blueberries for chopped strawberries, raspberries, or mini chocolate chips when I want to mix things up.
For extra lemon flavor, I sometimes add a bit more zest or a drop of lemon extract.
I use whole wheat flour for added fiber—it makes them a little denser but still delicious.
To make them dairy-free, I’ve used coconut yogurt and almond milk with great results.
A sprinkle of oats on top before baking gives them a nice texture boost.
Storage/Reheating
I store these in an airtight container in the fridge for up to 3 days. For longer storage, I freeze them in a single layer and then transfer to a freezer-safe bag. When I’m ready to eat, I pop them in the microwave for about 20 seconds straight from the fridge or 30–40 seconds from frozen. They’re great warm or at room temperature, so they’re perfect on the go.
FAQs
Can I use frozen blueberries?
Yes, I use frozen blueberries straight from the freezer—no need to thaw them. They work just as well and help prevent the batter from turning blue.
How do I keep the bites from sticking to the muffin tin?
I always grease the tin well or use silicone muffin pans, which release the bites easily every time.
Can I make these gluten-free?
Yes, I’ve substituted the flour with a 1:1 gluten-free baking flour and had great results. I just make sure the baking powder is gluten-free too.
Are these sweet enough without added sugar?
They’re lightly sweet from the honey and fruit. If I want them a bit sweeter, I drizzle a little honey on top after baking or add a touch more honey in the batter.
Can I make these in a regular muffin tin?
Yes, I’ve made them in a standard muffin tin—just increase the baking time to about 18–20 minutes and check for doneness with a toothpick.
Conclusion
These Greek Yogurt Lemon Blueberry Pancake Bites are everything I want in a quick breakfast—easy to make, flavorful, and packed with wholesome ingredients. Whether I serve them to my family or stash a few for the week, they bring bright lemony flavor and soft pancake texture into one perfect bite-sized treat.
