Blueberry Pancake Bites

4.8 from 12 reviews

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


  • 1 1/2 cups all-purpose flour*
  • 1 tablespoon sugar, optional
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup milk
  • 2 tablespoons butter, melted
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/2 cup fresh or frozen blueberries


  • 1/4 cup confectioners’ sugar
  • 23 tablespoons milk



  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 3/4th 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 1/4 cup confectioners’ sugar and 1 ½ teaspoon of milk until smooth. Drizzle over the mini muffins and enjoy.



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