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Blueberry Pancake Bites

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Homemade blueberry pancake bites
Homemade blueberry pancake bites
Homemade blueberry pancake bites

If your family loves pancakes as much as mine, then these pancake bites are going to be a hit. They have the soft texture of a fluffy pancake with juicy blueberries baked into each bite.

Enjoy them plain or with a drizzle of homemade icing for a fun breakfast.

blueberry pancake muffins in a small lunch tin with kiwi and blueberries

For today’s recipe, I’ve partnered with the U.S. Highbush Blueberry Council to show you the goodness of frozen blueberries!

Easy Pancake Bites

These pancake bites are a yummy tribute to classic blueberry pancakes served in a way that you can enjoy from home or on the go. The batter is the same as my fluffy pancake recipe, but instead of cooking and flipping over on a griddle, the oven does all the work for you.

These bites can also be made ahead and frozen for extra busy mornings when you need something that can be popped in the microwave for a quick breakfast.

blueberry pancake muffins on a cooling rack with glaze

Ingredients

Here’s everything you need to make a batch of blueberry pancake bites: 

blueberry pancake muffins being drizzled with icing from a spoon
  • all-purpose flour: an essential ingredient for pancake bites. Make this a gluten-free option by replacing the all-purpose flour with a 1:1 gluten-free all-purpose flour. 
  • sugar: is optional, but it’s only a tablespoon and makes the bites slightly sweet, without overdoing it. 
  • baking powder: helps the batter rise and gives the muffins that fluffy pancake texture. 
  • salt: to enhance the flavor of the blueberries and other ingredients. 
  • milk: regular or a non-dairy alternative will work. 
  • butter: makes these bites super moist. 
  • egg: binds the ingredients and adds structure to the batter. 
  • vanilla extract: pairs deliciously with the blueberries. 
  • lemon zest: goes great with the blueberries and adds a tangy, fresh flavor. 
  • blueberries: blueberries are high in antioxidants and vitamins, making them a great addition to all sorts of breakfasts and snacks. You can use fresh or frozen. 
  • powdered sugar: combined with a little milk to create a quick glaze to drizzle over the bites. 

How to Make Pancake Bites

Grab those ingredients, and let’s make pancake bites! 

  1. Prep
    Preheat the oven to 400F and lightly grease a mini muffin pan with cooking spray. 
  2. Sift the dry ingredients
    Combine the flour, sugar, baking powder, and salt in a large bowl.  
  3. Make the batter
    Make a well in the center of the dry ingredients and add the milk, butter, egg, vanilla, and lemon zest. Mix until there are no clumps. 
  4. Top with blueberries
    Divide the muffin batter between the muffin cups, filling them ¾th full. Place 3 blueberries in each cup, pushing them into the batter. 
  5. Bake
    Bake the pancake bites for 12 to 14 minutes or until a toothpick inserted in the center, comes out with a few moist crumbs. 
  6. Make the glaze
    In a medium bowl, whisk the powdered sugar with milk until smooth. 
  7. Time to eat
    Remove the muffins from the oven and allow them to cool down slightly before serving. Drizzle with icing and enjoy. 

Make Next: Full-Size Pancake Muffins

More Pancake Bite Mix-Ins

Like regular pancakes, you can add any of your favorite mix-ins to the pancake bite batter. I chose blueberries since I keep them on hand for smoothies, baked goods, and breakfast recipes, but you can swap them out in this recipe 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
  • sprinkles

Even the glaze can be replaced with Homemade Blueberry Syrup or a simple Homemade Pancake Syrup. There’s no wrong way to enjoy these for breakfast. 

blueberry pancake muffins being drizzled with icing from a spoon

Make-Ahead Pancake Bites

To make these pancake bites ahead, prepare them according to the recipe directions and allow them to cool down to room temperature before placing them in an airtight container and covering them with a paper towel. Store at room temperature for 2 to 4 days.

To freeze, place the cooled pancake bites in a zip bag and freeze for up to 2 months. To reheat, microwave a serving for 1 minute or until heated through and the blueberries are tender.

Print

Blueberry Pancake Bites

blueberry pancake muffins on a cooling rack with glaze
Print Recipe
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★★★★★

4.8 from 12 reviews

These pancake bites have the soft texture of a fluffy pancake with juicy blueberries baked into each bite. 

  • Author: Laura Fuentes
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 24 pancake bites
  • Category: Breakfast
  • Method: Baked

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 fresh or frozen blueberries

Glaze:

  • ¼ cup confectioners’ sugar
  • 2–3 tablespoons milk

Instructions

 

  1. Preheat the oven to 400F and grease a 24 mini-muffin pan with butter or spray.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt. Make a well in the middle and add the milk, butter, egg, vanilla, and lemon zest. Mix to combine the batter until there are no clumps.
  3. Fill each muffin cup ¾th full and top with 3 blueberries each, pushing them slightly down into the batter.
  4. Bake for 12 to 14 minutes until the tops are golden brown. Remove them from the oven and allow them to cool for 5 minutes prior to serving.
  5. For the glaze, in a small bowl, whisk ¼ cup confectioners’ sugar and 1 ½ teaspoon of milk until smooth. Drizzle over the mini muffins and enjoy.

Equipment

Clean Treats Cookbook

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Mini Muffin Pan

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Notes

If making this recipe gluten-free, I recommend using a 1:1 gluten-free all-purpose flour mix.

Nutrition

  • Serving Size: 4 bites
  • Calories: 217
  • Sugar: 11.2 g
  • Sodium: 232.9 mg
  • Fat: 5 g
  • Saturated Fat: 2.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 36.8 g
  • Fiber: 1.2 g
  • Protein: 6.3 g
  • Cholesterol: 42.3 mg

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

More Pancakes / Waffles

  • Fluffy Red Velvet Pancakes
  • Peanut Butter Pancakes
  • Banana Pumpkin Pancakes with Oat Flour
  • Easy Rice Flour Pancakes

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Faith

    November 10, 2018 at 2:05 pm

    How can I make these without an egg?

    Reply
    • Laura Fuentes

      November 18, 2018 at 11:17 am

      you can make a flax egg (ground flax seed + warm water)

      Reply
  2. Theresa

    November 09, 2016 at 3:55 pm

    I put these in my daughter’s lunch they were yummy!

    ★★★★★

    Reply
  3. Jessica

    November 09, 2016 at 3:41 pm

    these were amazing, even after taking them out of the freezer and warming them up for 20 seconds in the microwave.

    ★★★★★

    Reply
  4. Chanel

    November 04, 2016 at 6:08 pm

    Do you store them in a container in the fridge or at room temperature?

    Reply
    • Laura Fuentes

      November 06, 2016 at 8:47 pm

      Once cooked, in the fridge for up to 4 days in an airtight container. They freeze beautifully too! To freeze, I place them in a freezer-safe bag up to 30 days.

      Reply
  5. Elizabeth

    November 01, 2016 at 10:25 am

    My mom let me make these this weekend for my brothers and sister. they were easy and fun and the blueberries were yummy.

    ★★★★★

    Reply
  6. Shonda

    November 01, 2016 at 10:24 am

    These.were.awesome

    ★★★★★

    Reply
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