Greek Yogurt Lemon Blueberry Pancake Bites
These fluffy mini pancake bites are bursting with lemon zest and juicy blueberries—naturally sweetened with honey and perfect for breakfast on the go!
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 25 minutes
- Yield: 24 mini bites
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Instructions
Preheat Oven: Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin.
Mix Wet Ingredients: In a large bowl, whisk together Greek yogurt, eggs, milk, honey, lemon juice, and vanilla until smooth.
Mix Dry Ingredients: In a separate bowl, stir together flour, baking powder, lemon zest, and salt.
Combine: Gradually mix the dry ingredients into the wet ingredients until just combined.
Add Blueberries: Gently fold in blueberries without overmixing.
Fill & Bake: Spoon the batter into the mini muffin tin, filling each cup nearly to the top.
Bake: Bake for 12–15 minutes, until golden and a toothpick inserted comes out clean.
Cool & Serve: Allow to cool slightly before serving. Great warm or chilled!
Notes
Do not overmix the batter to keep bites light and fluffy.
Frozen blueberries work fine — no need to thaw.
Store in the fridge for 3 days or freeze for up to 2 months.
