Pancake Bites

Soft little pillows crammed full of delicious sweet blueberries, served with plain greek yoghurt for dunking! Just 5 minutes prep, and you’ll have such a winner of a brekkie in no time!


  • 180g of plain flour
  • 170ml of whole cows milk (*Allergen option – use plant based alternative)
  • 1.5 teaspoons of baking powder
  • 150g fresh blueberries (can substitute for any berries)
  • 2 medium eggs (can substitute for 2 tbsp of ground flax with an extra 5 tbsp of milk)


Preheat your oven to 180c/356F.

Mix together the eggs, flour, baking powder and milk in a bowl. Roughly chop 100g of the blueberries and fold them into your pancake batter.

Fill each muffin hole a third of the way up. I have used a silicone muffin tray, but you can use a regular size one too, just cook for an extra 5-10 minutes. If you are using a tin muffin mould – spray with cooking oil spray to ensure the pancake bites won’t stick.

Top the batter with your remaining blueberries and bake for 10-15 minutes until the bites have puffed up and are golden on top. If you have a little batter left over, this will keep in the fridge for 24 hours and you can make regular pancakes in the frying pan with the leftover mixture.

Other recipes you might like

Sign up to our newsletter for the latest news and yummy recipes