Description
These Greek Yogurt Lemon Blueberry Pancake Bites are a delightful twist on traditional pancakes. Packed with fresh blueberries, tangy lemon flavor, and the creaminess of Greek yogurt, these mini pancake bites are perfect for a quick breakfast or snack on the go.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup plain Greek yogurt
- 1 large egg
- 1/4 cup milk
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Additional:
- 1/2 cup fresh blueberries
- Nonstick spray or butter for greasing
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, mix the Greek yogurt, egg, milk, lemon juice, lemon zest, and vanilla extract until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry and stir just until combined—do not overmix.
- Add blueberries: Gently fold in the blueberries.
- Fill muffin tin: Divide the batter evenly among the mini muffin cups, filling each about 3/4 full.
- Bake: Bake for 12–14 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
- Cool and serve: Let cool for 5 minutes before removing from the pan. Serve warm or at room temperature.
Notes
- For extra sweetness, dust with powdered sugar or drizzle with a simple lemon glaze.
- These bites are freezer-friendly and perfect for grab-and-go breakfasts or snacks.
- Swap in mini chocolate chips for the blueberries for a fun twist.
