Blueberry Pancake Bites (Print Version)
# Ingredients:
→ Main Ingredients
01 -
½ cup blueberries, fresh or frozen
02 -
1 ½ teaspoons baking powder
03 -
1 teaspoon lemon zest
04 -
½ teaspoon vanilla extract
05 -
1 large egg
06 -
½ teaspoon salt
07 -
2 tablespoons butter, melted
08 -
1 ¼ cups milk
09 -
1 tablespoon sugar, optional
10 -
1 ½ cups all-purpose flour*
→ Glaze
11 -
2–3 tablespoons milk
12 -
¼ cup confectioners’ sugar
# Instructions:
01 -
Set your oven to 400°F (200°C) to warm up. Coat a mini-muffin pan (24 cups) with butter or spray to prevent sticking.
02 -
Start by mixing the flour, sugar, salt, and baking powder in a big bowl. In the center, pour in the milk, butter that’s been melted, egg, vanilla, and lemon zest. Stir everything until smooth.
03 -
Pour batter into each muffin cup, filling it about ¾ of the way up. Gently press 3 blueberries onto the top of each portion.
04 -
Cook them in the oven for 12–14 minutes, stopping once the tops turn a golden color. Let them cool for around 5 minutes after taking them out.
05 -
Combine confectioners’ sugar and 2–3 tablespoons of milk in a small bowl. Stir until the mixture is smooth, and feel free to adjust with milk if it doesn’t seem thin enough.
06 -
Spoon some glaze over the top of the cooled bites, then dig in and enjoy!
# Notes:
01 -
To make these gluten-free, sub in a 1:1 gluten-free flour blend instead of regular flour.
02 -
If you only have frozen blueberries, don’t thaw them—stir carefully to keep the batter clean.
03 -
These make-ahead bites are easy to pack for later—store in the fridge or freezer and warm up when you want.