Uploaded August 2026 | Updated September 2026, 2 weeks ago
Love pancakes but short on time? 🫐 These Blueberry Pancake Bites are fluffy, bite-sized, and perfect for meal prep, grab-and-go breakfasts, or adding to a school lunch. They’ll disappear fast! ✨
Ingredients:
1 ½ cups all-purpose flour
1 tablespoon sugar, optional
1 ½ teaspoons baking powder
½ teaspoon salt
1 ¼ cup milk
2 tablespoons butter, melted
1 large egg
½ teaspoon vanilla extract
1 teaspoon lemon zest
½ cup blueberries, fresh or frozen
Glaze:
¼ cup powdered sugar
1-2 teaspoons milk
Prep:
Preheat the oven to 400F and position the top rack in the middle of the oven. Grease a 24 mini-muffin pan with butter or spray.
Make the batter:
In a large bowl, combine the flour, sugar, baking powder, and salt. Make a well in the middle by moving the flour to the sides, then add the milk, butter, egg, vanilla, and lemon zest. Mix to combine the batter.
Fill each mini muffin cup ¾ full, then top each with about 3 blueberries, pushing them slightly down into the batter. They'll sink some as they bake, so you want to start towards the top.
Bake:
Bake them in the preheated oven for 12 to 14 minutes until the tops are golden, and a toothpick inserted in the middle comes out nearly clean. Remove them from the oven and let them cool for 5 minutes before removing them from the pan.
Glaze or serve:
Serve them as is, warm, with some pancake syrup. Or, make the powdered sugar glaze in a small bowl by mixing ¼ cup confectioners' (powdered) sugar and 1 ½ teaspoons of milk until smooth. Drizzle the glaze over the mini muffins.
Store leftover blueberry mini muffins in an airtight container for up to 4 days or freeze them for up to 2 months. Reheat them in the microwave.
#blueberrypancakes #pancakebites #kidsbreakfastrecipe
Love pancakes but short on time? 🫐 These Blueberry Pancake Bites are fluffy, bite-sized, and perfect for meal prep, grab-and-go breakfasts, or adding to a school lunch. They’ll disappear fast! ✨
Ingredients:
1 ½ cups all-purpose flour
1 tablespoon sugar, optional
1 ½ teaspoons baking powder
½ teaspoon salt
1 ¼ cup milk
2 tablespoons butter, melted
1 large egg
½ teaspoon vanilla extract
1 teaspoon lemon zest
½ cup blueberries, fresh or frozen
Glaze:
¼ cup powdered sugar
1-2 teaspoons milk
Prep:
Preheat the oven to 400F and position the top rack in the middle of the oven. Grease a 24 mini-muffin pan with butter or spray.
Make the batter:
In a large bowl, combine the flour, sugar, baking powder, and salt. Make a well in the middle by moving the flour to the sides, then add the milk, butter, egg, vanilla, and lemon zest. Mix to combine the batter.
Fill each mini muffin cup ¾ full, then top each with about 3 blueberries, pushing them slightly down into the batter. They'll sink some as they bake, so you want to start towards the top.
Bake:
Bake them in the preheated oven for 12 to 14 minutes until the tops are golden, and a toothpick inserted in the middle comes out nearly clean. Remove them from the oven and let them cool for 5 minutes before removing them from the pan.
Glaze or serve:
Serve them as is, warm, with some pancake syrup. Or, make the powdered sugar glaze in a small bowl by mixing ¼ cup confectioners' (powdered) sugar and 1 ½ teaspoons of milk until smooth. Drizzle the glaze over the mini muffins.
Store leftover blueberry mini muffins in an airtight container for up to 4 days or freeze them for up to 2 months. Reheat them in the microwave.
#blueberrypancakes #pancakebites #kidsbreakfastrecipe
