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Mini Yogurt Pancake Bites

Fluffy, tangy mini pancake bites made with yogurt for extra moisture and protein. Baked in a mini muffin tin for a grab-and-go breakfast.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup plain full-fat yogurt Greek or regular
  • 1/4 cup milk any kind
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract

Equipment

  • mini muffin tin
  • mixing bowls
  • whisk
  • silicone spatula
  • small cookie scoop or spoon

Method
 

  1. Preheat your oven to 375°F (190°C). Generously grease a 24-cup mini muffin tin with butter or nonstick spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the egg until frothy. Add the yogurt, milk, melted butter, and vanilla. Whisk until smooth.
  4. Pour the wet ingredients into the dry. Stir gently with a silicone spatula just until no streaks of flour remain. A few small lumps are fine — do not overmix.
  5. Use a small cookie scoop or a spoon to divide the batter evenly among the 24 mini muffin cups. Fill each cup about 3/4 full.
  6. Bake for 10–12 minutes, until the tops are golden and a toothpick inserted into the center comes out clean. Let them cool in the pan for 2 minutes, then transfer to a wire rack.
  7. Serve warm, or let cool completely before storing.

Notes

Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a toaster oven or microwave for 10 seconds. Freezing: Freeze in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months. Reheat frozen bites in a 350°F oven for 5 minutes. Substitutions: For a dairy-free version, use a plant-based yogurt (unsweetened), plant milk, and melted coconut oil instead of butter. For gluten-free, use a 1:1 gluten-free flour blend. Always check labels for allergens. Common mistake: Overmixing the batter will make the bites tough. Stir only until combined.