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Greek Yogurt Lemon Blueberry Pancake Bites

Fluffy pancake bites filled with Greek yogurt, fresh blueberries, and lemon zest, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Snack
Cuisine: American, Fusion
Calories: 170
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 1 cup Greek yogurt
  • 2 tablespoons honey or maple syrup Use maple syrup for vegan option.
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 each Zest of 1 lemon
Add-ins
  • 1 cup blueberries Fresh or frozen, thawed.
For Cooking
  • as needed Butter or oil For greasing the skillet.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
  2. In another bowl, incorporate the Greek yogurt, honey or maple syrup, egg, vanilla extract, and lemon zest. Mix well until combined and smooth.
  3. Gradually pour the wet mixture into the dry mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
  4. Gently fold in the blueberries into the batter, mingling them carefully without breaking them apart.
Cooking
  1. Heat a non-stick skillet over medium heat and add a little butter or oil.
  2. Drop spoonfuls of the batter onto the skillet, shaping smaller pancakes or bites.
  3. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
Serving
  1. Transfer the pancake bites to a plate and serve warm, with your favorite toppings.

Notes

For gluten-free versions, substitute all-purpose flour with a gluten-free blend. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 1 month.