Fluffy Blueberry Pancake Bites (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 ½ cups all-purpose flour*
02 -
1 tablespoon sugar, optional
03 -
1 ½ teaspoons baking powder
04 -
½ teaspoon salt
05 -
1 ¼ cup milk
06 -
2 tablespoons butter, melted
07 -
1 large egg
08 -
½ teaspoon vanilla extract
09 -
1 teaspoon lemon zest
10 -
½ cup blueberries, fresh or frozen
→ Glaze
11 -
¼ cup confectioners’ sugar
12 -
2–3 tablespoons milk
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Grease a 24-cup mini-muffin pan with butter or nonstick spray.
02 -
In a large bowl, combine the flour, sugar, baking powder, and salt. Make a well in the center and add the milk, melted butter, egg, vanilla extract, and lemon zest. Mix until the batter is smooth and free of clumps.
03 -
Fill each muffin cup about ¾ full with batter. Top each with 3 blueberries, gently pressing them slightly into the batter.
04 -
Bake for 12–14 minutes, or until the tops are golden brown. Remove from the oven and let cool for 5 minutes before serving.
05 -
In a small bowl, whisk together the confectioners’ sugar and 2–3 tablespoons of milk until smooth. Adjust milk as needed for desired consistency.
06 -
Drizzle the glaze over the cooled pancake bites and enjoy!
# Notes:
01 -
For a gluten-free version, use a 1:1 gluten-free all-purpose flour mix.
02 -
Frozen blueberries can be used without thawing; just stir gently to avoid staining the batter.
03 -
These pancake bites are perfect for meal prep—store in the fridge or freezer and reheat as needed.