Healthy Blueberry Buttermilk Pancake Bites
Yields: 24 pancake bites
These pancake bites are perfect for quick and easy on-the-go breakfasts! The juicy blueberries add lots of natural sweetness to the rich, buttery batter. The pancake bites will keep for at least a week if stored in the refrigerator, and they freeze well too!
  • 1 cup + 2 tbsp (135g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ tbsp (7g) unsalted butter or coconut oil, melted
  • 1 large egg white, room temperature
  • 1 ½ tsp vanilla extract
  • ½ cup (120mL) low-fat buttermilk, room temperature
  • ¼ cup (60g) plain nonfat Greek yogurt
  • 1 tsp pure maple syrup
  • ¾ cup (105g) fresh blueberries
  1. Preheat the oven to 350°F, and coat 24 mini muffin cups with nonstick cooking spray.
  2. In a small bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate bowl, whisk together the butter or coconut oil, egg white, and vanilla. Stir in the buttermilk. Stir in the Greek yogurt and maple syrup, mixing until no large lumps remain. Gently stir in the flour mixture.
  3. Divide the batter evenly between the prepared mini muffin cups (they should be filled halfway or less!), and gently press 2-3 blueberries into the tops. Bake at 350°F for 10-12 minutes or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before carefully transferring to a wire rack.
Notes: For the gluten-free flour, I recommend the following blend: ½ cup (60g) millet flour, ½ cup (60g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ¾ teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

I highly recommend this powdered buttermilk! It’s inexpensive, shelf-stable, and will keep for ages if stored in the refrigerator. It has the same iconic flavor as fresh buttermilk and behaves exactly the same in recipes. Alternatively, mix together ½ cup (120mL) of any milk (dairy or non-dairy) and 1 teaspoon fresh lemon juice or vinegar. Let that sit for 5-10 minutes before using in this recipe.

Honey or agave may be substituted for the maple syrup.

Frozen blueberries will also work. The baking time may increase slightly.

To cook these on the stove like traditional pancakes, follow these instructions of mine! (This pancake batter is supposed to be thick, similar to muffin batter, because thicker batter yields thicker and fluffier pancakes!)

{gluten-free, clean eating, low fat, lower sugar}
Recipe by Amy's Healthy Baking at