Description
Baked in a mini muffin tin, these pancake bites combine creamy yogurt tang, vibrant lemon notes, and bursts of juicy blueberry in every fluffy mouthful.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain Greek yogurt
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 375°F and lightly grease a mini muffin pan with melted butter or nonstick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the Greek yogurt, egg, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the lemon zest and blueberries, being careful not to overmix the batter.
- Spoon the batter into the prepared mini muffin pan, filling each cup about two-thirds full.
- Bake for 12 to 15 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow the pancake bites to cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Notes
- You can use frozen blueberries; add them straight from the freezer to prevent color bleeding.
- Do not overmix the batter to keep the pancake bites fluffy and tender.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a toaster oven or microwave for a quick breakfast treat.