Description
These Greek Yogurt Lemon Blueberry Pancake Bites are the perfect make-ahead breakfast or brunch treat. Baked in a mini muffin tin, they’re fluffy, protein-rich, and bursting with lemony freshness and sweet blueberries. Easy, freezer-friendly, and kid-approved
Ingredients
(Yields ~24 mini pancake bites)
Dry Ingredients:
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
Wet Ingredients:
⅓ cup granulated sugar
1 cup plain Greek yogurt (full-fat preferred)
2 large eggs (room temperature)
3 tablespoons unsalted butter (melted and cooled)
¼ cup fresh lemon juice
2 tablespoons lemon zest (from 2 lemons)
1 teaspoon pure vanilla extract
Fold-ins:
1½ cups fresh or frozen blueberries (do not thaw if frozen)
Optional Lemon Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
½ teaspoon lemon zest
To Grease Muffin Tin:
Non-stick cooking spray or butter
Instructions
Preheat oven to 375°F (190°C). Generously grease a 24-cup mini muffin tin with cooking spray or butter.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, combine sugar, Greek yogurt, eggs, melted butter, lemon juice, lemon zest, and vanilla extract. Whisk until smooth.
Gradually fold the dry ingredients into the wet mixture. Stir just until combined—do not overmix.
Gently fold in the blueberries. If using frozen berries, mix them in while still frozen to prevent color bleeding.
Scoop the batter into muffin cups, filling each about ¾ full.
Bake for 12–15 minutes or until tops are golden and a toothpick inserted into the center comes out clean.
Cool in the tin for 5 minutes before transferring to a wire rack.
Optional: While the bites cool, whisk together the lemon glaze ingredients. Drizzle over cooled bites and sprinkle with lemon zest if desired.
Notes
Storage: Keep in the fridge up to 3 days or freeze up to 3 months in a sealed container.
Reheating: Microwave for 15 seconds or use a toaster oven.
Blueberry Tip: Toss berries in a teaspoon of flour to prevent them from sinking.
Flavor Variations: Swap blueberries with raspberries or chocolate chips.
Health Tip: Use half whole wheat flour for more fiber or a gluten-free 1:1 blend if needed.
For Bigger Bites: Use a standard muffin tin (makes ~12) and bake for 18–22 minutes.
- Prep Time: 10 mins
- Cook Time: 15 mins