Greek Yogurt Lemon Blueberry Pancake Bites
These soft and fluffy mini pancake bites are made with Greek yogurt, lemon, and blueberries for a protein-packed, zesty breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 bites
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.
Mix Wet Ingredients:
In a large bowl, whisk together Greek yogurt, eggs, milk, honey, lemon juice, and vanilla extract until smooth and well combined.
Combine Dry Ingredients:
In another bowl, whisk together flour, baking powder, lemon zest, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Add Blueberries:
Gently fold in the blueberries, being careful not to overmix.
Fill and Bake:
Spoon the batter evenly into the prepared mini muffin tin.
Bake for 12–15 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Serve:
Allow the bites to cool slightly, then enjoy warm or store in the refrigerator for up to 3 days.
Notes
Do not overmix the batter — this keeps the bites soft and fluffy.
You can use frozen blueberries; just toss them in a bit of flour before folding in.
For added sweetness, drizzle with a little honey or maple syrup before serving.
These make a great meal prep option for busy mornings or lunchbox snacks.
