Mini Yogurt Pancake Muffins

Bite-sized breakfast! Get a double-dose of FAGE Total Greek yogurt, both inside the pancake muffins and for a little extra creaminess on top.

20 - 25 minutes

1 cup all-purpose flour

⅓ cup sugar

¾ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

2 large eggs

½ cup FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

3 tablespoons vegetable oil

¼ cup milk

½ cup fresh or frozen blueberries

½ cup fresh or frozen strawberries

½ cup mini chocolate chips

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a small bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  3. In medium sized bowl, combine the eggs, Greek yogurt, oil, and milk.
  4. Mix dry ingredients into wet ingredients until well combined. Divide batter into 3 bowls and fold in blueberries, strawberries, or chocolate chips into each respective bowl.
  5. Grease muffin tin and fill to three-fourths full in each well. Bake for 10 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool for 5 minutes before removing from pan. Serve warm with additional Greek yogurt for topping!
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