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Lemon Blueberry Greek Yogurt Pancake Bites

Mini baked pancake bites with bright lemon flavor, juicy blueberries, and a tender texture from Greek yogurt.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 bites
Course: Breakfast
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
Wet Ingredients + Mix-ins
  • 1 cup plain Greek yogurt 2% or whole milk
  • 3/4 cup milk
  • 2 large eggs
  • 3 tbsp melted butter or neutral oil
  • 1 tbsp lemon zest from 1 large lemon
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract optional
  • 1 1/4 cups fresh blueberries

Method
 

  1. Preheat oven to 375°F and lightly grease a 24-cup mini muffin pan.
  2. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  3. In a second bowl, whisk Greek yogurt, milk, eggs, melted butter, lemon zest, lemon juice, and vanilla (if using) until smooth.
  4. Pour wet ingredients into dry and stir just until combined. Do not overmix.
  5. Gently fold in blueberries.
  6. Spoon batter into mini muffin cups, filling each about 3/4 full.
  7. Bake 10–12 minutes until set and lightly golden. Cool 5 minutes, then remove to a rack.

Notes

Frozen blueberries: Use straight from the freezer and fold in gently to prevent purple batter.
Serving: Great with maple syrup, honey, or a quick lemon glaze (powdered sugar + lemon juice).
Storage: Refrigerate up to 4 days. Freeze up to 2 months; reheat 15–25 seconds in the microwave.