These blueberry pancake bites give you all the fluffy goodness of pancakes without standing over the stove flipping batch after batch. They're soft, bite-sized, and filled with juicy blueberries. So good, they disappear fast!
Easy Pancake Bites
Some weekends, when laundry is piled up, and my to-do list feels overwhelming from the time I get up, these pancake bites are the thing to let the oven make for breakfast. They have juicy berries in every bite like in blueberry pancakes and the fluffy texture of a great fluffy pancake recipe. This recipe requires a mini-muffin pan, but can also be made in a regular muffin pan with chocolate chips!
Ingredients
These pancake bites use simple pancake ingredients like flour, sugar, baking powder, salt, milk, butter, an egg, and vanilla extract. Plus fresh or frozen blueberries and a little lemon zest to brighten the flavor.
How to Make Pancake Bites
- Prep
Preheat the oven and grease a mini muffin pan. The oven needs to be hot to start with. - Make the batter.
Mix the dry ingredients first, then add the wet ingredients and stir just until smooth. Don't overmix, or the pancake bites can turn dense. - Add the blueberries.
Fill each mini muffin cup about ¾ full, then gently press a few blueberries into each one so every bite gets that blueberry pancake flavor. I do this instead of mixing it into the batter so every muffin has about the same amount.
- Bake.
Bake until the tops are golden, and a toothpick comes out clean. - Glaze and serve.
If you’re making the glaze, let it cool slightly so it doesn’t run off. Or, serve them plain with a little pancake syrup or a dollop of yogurt for extra protein.
More Pancake Bite Mix-Ins
This recipe uses blueberries, but you can swap them for:
- ¾ cup raspberries
- ¾ cup diced strawberries
- ½ cup chocolate chips
- ½ cup white chocolate chips
- ½ cup dried cranberries + 1 teaspoon orange zest
Make-Ahead Pancake Bites
You can bake these, then, once they’ve cooled completely, store them in an airtight container in the fridge for 2 to 4 days or freeze them for up to 2 months. Anytime you want a convenient and delicious breakfast, pop them in the microwave for 30 seconds, or until warmed through.
Blueberry Pancake Bites
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon sugar, optional
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cup milk
- 2 tablespoons butter, melted
- 1 large egg
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
- ½ cup blueberries, fresh or frozen
Glaze:
- ¼ cup powdered sugar
- 1-2 teaspoons milk
Instructions
Prep:
- Preheat the oven to 400F and position the top rack in the middle of the oven. Grease a 24 mini-muffin pan with butter or spray.
Make the batter:
- In a large bowl, combine the flour, sugar, baking powder, and salt. Make a well in the middle by moving the flour to the sides, then add the milk, butter, egg, vanilla, and lemon zest. Mix to combine the batter.
- Fill each mini muffin cup ¾ full, then top each with about 3 blueberries, pushing them slightly down into the batter. They'll sink some as they bake, so you want to start towards the top.
Bake:
- Bake them in the preheated oven for 12 to 14 minutes until the tops are golden, and a toothpick inserted in the middle comes out nearly clean. Remove them from the oven and let them cool for 5 minutes before removing them from the pan.
Glaze or serve:
- Serve them as is, warm, with some pancake syrup. Or, make the powdered sugar glaze in a small bowl by mixing ¼ cup confectioners' (powdered) sugar and 1 ½ teaspoons of milk until smooth. Drizzle the glaze over the mini muffins.
- Store leftover blueberry mini muffins in an airtight container for up to 4 days or freeze them for up to 2 months. Reheat them in the microwave.
Notes
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Lisa says
Bite size pancakes for the win!
Faith says
How can I make these without an egg?
Laura Fuentes says
you can make a flax egg (ground flax seed + warm water)