Blueberry Pancake Bites (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 teaspoon lemon zest
02 -
½ teaspoon vanilla extract
03 -
1 ½ teaspoons baking powder
04 -
½ teaspoon salt
05 -
2 tablespoons melted butter
06 -
1 cup and a quarter of milk
07 -
1 large egg
08 -
1 tablespoon of sugar (optional)
09 -
1 ½ cups of all-purpose flour*
10 -
½ cup blueberries (use fresh or frozen)
→ Glaze
11 -
2 to 3 tablespoons of milk
12 -
¼ cup powdered sugar
# Instructions:
01 -
Heat your oven to 400°F (200°C). Lightly grease a 24-cup mini-muffin tin using butter or spray.
02 -
Stir the flour, salt, sugar, and baking powder together in a big bowl. Create a spot in the middle and pour in the milk, lemon zest, vanilla, melted butter, and egg. Mix everything until the texture is smooth—watch for any lumps!
03 -
Scoop the batter into the muffin cups, about ¾ of the way full. Drop 3 blueberries on top of each one, pressing them slightly into the batter.
04 -
Bake for 12–14 minutes or until the tops look golden. Let them rest out of the oven for about 5 minutes before handling.
05 -
Mix the powdered sugar with 2 or 3 tablespoons of milk in a small bowl. Stir until you get a smooth texture. Add more milk if it's too thick.
06 -
Pour the glaze over the cooled mini pancake bites. Dig in and enjoy!
# Notes:
01 -
Swap in a gluten-free 1:1 flour blend to make these suitable for gluten-free diets.
02 -
There's no need to defrost frozen blueberries—just mix carefully to avoid coloring the batter.
03 -
These pancake bites are meal-prep friendly. Freeze or refrigerate them, then reheat when needed!