Blueberry Pancake Bites
These pancake bites have the soft texture of a fluffy pancake with juicy blueberries baked into each bite.
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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 confectioners’ sugar
- 2-3 tablespoons milk
Instructions
- Preheat the oven to 400F and grease a 24 mini-muffin pan with butter or spray.
- 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.
- Fill each muffin cup ¾th full and top with 3 blueberries each, pushing them slightly down into the batter.
- 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.
- 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.
Notes
- If making this recipe gluten-free, I recommend using a 1:1 gluten-free all-purpose flour mix.
- Nutrition information is calculated without the glaze.
- Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.
Nutrition
Serving: 1 pancake bite | Calories: 46kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 83mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 0.4mg | Calcium: 34mg | Iron: 0.4mg
