Blueberry Pancake Bites

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  • Level: Easy
  • Total: 1 hr (includes resting time)
  • Active: 35 min
  • Yield: 24 bites
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Nonstick cooking spray

1 cup all-purpose flour 

1 tablespoon granulated pure cane sugar 

1 teaspoon baking powder 

Pinch fine sea salt 

3 tablespoons unsalted butter, melted and cooled 

1/2 teaspoon pure vanilla extract 

1 large egg 

1/2 cup plus 1 to 2 teaspoons whole milk 

Grated lemon or orange zest

1/2 cup fresh blueberries 

1 cup confectioners' sugar

1/2 cup maple syrup, warmed, optional 


Special equipment:
a doughnut hole pan
  1. Preheat the oven to 375 degrees F. Spray a doughnut hole pan liberally with nonstick spray.
  2. Whisk together the flour, sugar, baking powder and salt in a medium bowl. In a second bowl, whisk the butter, vanilla and egg until smooth; then whisk in the 1/2 cup milk and the lemon zest until combined. Add the wet ingredients to the dry, and mix until a batter just comes together. Cover and let sit at room temperature for 15 minutes.
  3. Fill the molds of the prepared doughnut hole pan two-thirds of the way with batter, then press a few blueberries into each. Bake until lightly golden brown, about 10 minutes. Flip and bake another 3 to 4 minutes.
  4. Mix together 1/2 cup of the confectioners' sugar and the remaining 1 to 2 teaspoons milk to make a glaze. Toss some of the pancake bites in the remaining confectioners' sugar.
  5. Serve drizzled with the glaze, or serve with warm maple syrup for dipping.