Greek Yogurt Lemon Blueberry Pancake Bites

Why You’ll Love This Recipe

I always come back to this recipe when I want something easy, nutritious, and kid-friendly. These mini pancake bites are baked, not fried, so I skip the mess of standing at the stove. They’re packed with protein from Greek yogurt and eggs, and naturally sweetened with honey. Plus, I can make a batch in under 30 minutes and enjoy them warm or grab them straight from the fridge for a quick morning treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup Greek yogurt

• 1 cup all-purpose flour

• ½ cup blueberries

• ¼ cup milk

• 2 large eggs

• ¼ cup honey

• 1 teaspoon baking powder

• 1 teaspoon vanilla extract

• 1 tablespoon lemon juice

• Zest of 1 lemon

• ¼ teaspoon salt

Directions

1. Preheat the Oven
I preheat the oven to 350°F (175°C) and grease a mini muffin tin to make sure nothing sticks.

2. Mix the Wet Ingredients
In a large bowl, I combine Greek yogurt, eggs, milk, honey, lemon juice, and vanilla extract. I whisk until the mixture is smooth and well blended.

3. Combine Dry Ingredients
In a separate bowl, I stir together the flour, baking powder, lemon zest, and salt.

4. Combine Wet and Dry
I gradually add the dry ingredients to the wet mixture, stirring just until combined. I avoid overmixing so the bites stay light and fluffy.

5. Add Blueberries
I gently fold in the blueberries, being careful not to crush them.

6. Fill and Bake
Using a spoon, I fill each muffin cup about ¾ full with the batter. I bake for 12–15 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.

7. Cool and Serve
I let them cool slightly before removing from the tin. I serve them warm, or store them for later.

Servings and timing

• Servings: About 24 mini bites

• Prep Time: 10 minutes

• Bake Time: 15 minutes

• Total Time: 25 minutes

Variations

Here are some ways I like to change things up:

• Swap blueberries for raspberries, diced strawberries, or mini chocolate chips

• Add a pinch of cinnamon or nutmeg for warmth

• Use whole wheat flour for extra fiber

• Drizzle with a bit of maple syrup or yogurt glaze if I’m serving them for brunch

Storage/Reheating

I store leftover bites in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the microwave for about 10 seconds or warm them in a toaster oven. They’re also great cold right out of the fridge.

FAQs

Can I freeze these pancake bites?

Yes. I freeze them in a single layer, then transfer to a bag or container. I reheat them in the microwave or toaster oven for a quick breakfast.

Can I make them gluten-free?

Absolutely. I swap in a gluten-free all-purpose flour blend in equal amounts and they bake up just as well.

Can I use frozen blueberries?

I do, but I toss them in a bit of flour first to prevent them from sinking and staining the batter.

How do I keep them from sticking?

I grease the muffin tin well or use silicone liners. If they still stick, I run a small knife around the edges before popping them out.

Are they sweet enough without sugar?

Yes, the honey adds just the right amount of sweetness. But if I want more of a dessert-style bite, I sometimes add a tablespoon of sugar to the batter.

Conclusion

Greek Yogurt Lemon Blueberry Pancake Bites are a cheerful and nourishing way to start the day. They’re quick, easy, and endlessly versatile—whether I’m prepping for busy mornings, packing school snacks, or making a weekend brunch spread. Light, fluffy, and bursting with blueberry-lemon goodness, these bites always disappear fast in my kitchen.

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