Vanilla Greek Yogurt Muffins With Pancake Mix

These little Greek yogurt muffins are so easy to make, with just 5 main ingredients, and lots of options for varying up with additional ingredients. Slightly sweet and loaded with protein from the addition of Greek yogurt, vanilla pancake mix muffins make the perfect addition to any lunchbox for easy breakfasts or afternoon snacks.

🍯 Vanilla Greek Yogurt Muffins With Pancake Mix

Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect lunchbox recipe every time.

If you like having some fun recipes on hand for packing a yummy lunchbox, then try out these Ultimate Two Bite Chocolate Brownie Muffins next.

Using pancake mix in place of muffin mix makes for incredibly light muffins.

These muffins are also:

• Easily made gluten-free by using a gluten-free pancake mix. Most big brands make a gluten-free pancake mix now, including Bob's red mill, Bisquick, and supermarket big brands, which makes it super simple to make this recipe gluten-free if that is required.
• Loaded with protein with the use of Greek yogurt. You can also up the protein count by using a pancake batter that has added protein.
• Freezer-friendly. Freeze on a baking sheet and transfer to a ziplock bag. This way it is easy to remove one muffin at a time without them sticking together. If you remove them from the freezer in the morning they should be thawed by the afternoon.
• Made from simple ingredients.
• Easy to double in volume.

I always make a double batch, have half for the week ahead, and the other half stashed in the freezer as a backup snack when I haven’t had time to prep in advance. They also make great lunchbox options for commuting to work or school as they are mess free if eating on the bus or train or grabbing a quick bite between classes.

🧂 Ingredients You Need

Luckily this easy recipe requires only a handful of simple ingredients easily found at the grocery store that you are likely to already have on hand:

• pancake mix of choice: this is the key ingredient and makes the muffins have the most incredibly tender texture. I have used Bisquick for the photos in this recipe, but the Kodiak pancake mix works well, as does the Bob's Red Mill pancake mix. You could also make your own pancake mix using a recipe like this one: homemade pancake mix. The best thing is that most brands also make a gluten-free mix now, which makes it easy to make gluten-free yogurt muffins.
• vanilla yogurt: I use Greek yogurt, but plain yogurt would work well if you aren't a fan. I have also used sour cream in a pinch and that worked well also. If you only have plain Greek yogurt feel free to add a little vanilla extract to the mix. Using yogurt in place of oil helps to keep the muffins light.
• a large egg
• white sugar: you could always sub in a sugar alternative if preferred.
• honey: this can be subbed out for some maple syrup if preferred, but please note this will change the overall flavor of the muffins.

Greek yogurt muffins are the best muffins for changing things up, so feel free to add some lemon juice and lemon zest, some blueberries, banana chunks, or chocolate chips for some easy chocolate chip muffins.

In fact, I tend to use this as a basic muffin recipe and add a little sprinkle of something different to each muffin in the muffin tray just to keep things fun.

It really is very versatile.

📋 How To Make Pancake Mix Muffins

There are no complicated steps when it comes to whipping up these delicious little treats.

Step one is to always be sure to preheat the oven. You want it to be nice and hot and ready for the muffins when they are ready to go in.

Then we are simply going to add all of the dry ingredients and wet ingredients together in a large bowl and give everything a good mix with a whisk until it is well combined and there are no lumps of pancake mix in your muffin batter.

You can do this step using a food processor if preferred, simply use a rubber spatula to remove the batter from the bowl of the food processor once ready.

Use a spoon, ice cream scoop, or a cookie scoop to divide the batter into the cups of the muffin pan so they are about ¾ of the way full. Do not overfill, as the muffins will rise as they bake, and we do not want the muffin tops sticking to the top of the muffin pan.

Pop into the oven and bake for 20 minutes, or until the muffins are a pale golden color and you are good to go.

Bake time can vary between ovens, so always test for doneness before allowing the muffins to cool. To do this, use a skewer to poke into the center of a muffin, if it removes cleanly, the muffin is ready, if there is still some wet batter on there, you may want to pop them back into the oven for a bit.

Allow the muffins to sit in the muffin pan for a couple of minutes before transferring them to a wire rack to cool completely.

Yogurt muffins should be allowed to cool completely before being stored, or you risk them sweating inside the storage container, which will cause them to become soggy.

Want to make these muffins in an air fryer?

Simply follow the instructions but bake in an air fryer preheated to 320F (160C) for about 15 mins, or until a skewer comes out clean.

I would recommend using muffin liners and placing them directly on the rack inside the air fryer unless you have one large enough for a muffin pan.

💭 Important Teaching Tips

If you do not have muffin liners or nonstick cooking spray you could also use regular parchment paper. Simply cut the parchment into squares and then press them into the muffin tin and fill with the pancake batter muffin mixture.

Be sure not to overfill the muffin cup or you risk it overflowing and the tops of the muffins sticking to the top of the muffin tray.

You can make mini muffins instead of regular muffins by simply filling mini muffin cups about ¾ of the way full and reducing the cooking time to about 9 minutes.

Allow muffins to cool completely before storing them in an airtight container. They should be stored at room temperature for about 3 days if you would like them to retain their moist texture. They can also be stored in the fridge, however, they may lose some of their moisture, and become more cake-like rather than yummy moist muffins.

🥢 Useful Products

I do recommend using muffin liners to prevent the yogurt muffins from sticking to the muffin pan, and it also makes for easy packing into the lunchbox, but you could always use a non-stick cooking spray if you have a good one. I would still use one of these options even if you have a nonstick muffin tin.

I have a bunch of these silicone liners and use them for everything from packing bento boxes, to using them as a mold for homemade jelly cups, and of course for making these Greek yogurt muffins. They come in large sizes and mini sizes which is super handy if you want to make mini muffins.

My Fav Muffin Liners

Silicone Muffin Liners

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(affiliate link)

🍽 Serving Suggestions

Greek yogurt muffins are wonderful served with a squeeze of honey on top of the muffin with a big glass of milk or a cup of tea on the side. They also work well when heated slightly and served with some custard or ice cream for a super easy weeknight dessert.

They are also perfect in lunchboxes throughout the week.

They pair well in the lunchbox with a side of fresh fruit, a handful of nuts, and this bacon ranch chicken salad with a side of lettuce leaves for stuffing.

Yum.

👪 Frequently Asked Questions

I hope this becomes one of your favorite muffin recipes. If you try it out be sure to leave a comment below or a star rating on the recipe card.

Print Recipe

Vanilla Greek Yogurt Muffins With Pancake Mix

These little Greek yogurt muffins are so easy to make, with just 5 main ingredients, and lots of options for varying up with additional ingredients. Slightly sweet and loaded with protein from the addition of Greek yogurt, vanilla pancake mix muffins make the perfect addition to any lunchbox for easy breakfasts or afternoon snacks.

Prep Time5 minutes mins

Active Time20 minutes mins

Total Time25 minutes mins

Course: Snack

Cuisine: American

Keyword: greek yogurt muffins, muffins from pancake mix, protein muffins

Yield: 9 muffins

Calories: 81kcal

Materials

• 1 cup pancake mix (see notes)
• 6 ounces (170ml) vanilla Greek yogurt (see notes)
• 1 large egg
• ⅓ cup white sugar
• 1 tablespoon runny honey

Instructions

• Preheat the oven to 350F (175C) and line a muffin tin with cupcake liners or non-stick spray.
• In a large bowl, combine all of the ingredients and mix well with a whisk until well combined and no lumps remain. You want to have a smooth batter.
  1 cup pancake mix, 6 ounces (170ml) vanilla Greek yogurt, 1 large egg, ⅓ cup white sugar, 1 tablespoon runny honey
• Pur the pancake muffin batter into prepared muffin tins ¾ of the way full.
• Bake for approximately 20 minutes, or until the muffins are golden and a skewer inserted into the muffin comes out clean.
• Remove from the oven and allow to cool for about 5 minutes, before transferring to a wire rack to cool completely.

Notes

Pancake Mix

I used Bisquick for the photos in this recipe, however for added protein use Kodiak cakes pancake mix, or for an even healthier list of ingredients use a mix from Bob's red mill.

If you would like to make this recipe gluten-free then please choose the pancake mix accordingly.

Yogurt

We used vanilla Greek yogurt for this recipe. Plain yogurt will work just as well but will have more sugar and less protein.

You could also use plain Greek yogurt and just add a little vanilla extract.

Storing

Allow muffins to cool completely before transferring to an airtight container and storing at room temperature for 3-5 days.

Can also be frozen for up to 6 months.

Nutrition

Calories: 81kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 11mg | Sodium: 418mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 36IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 0.2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.