Vanilla Greek Yogurt Muffins With Pancake Mix

A stack of two yogurt muffins made from pancake mixture with a drizzle of honey on top

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

Active Time20

Total Time25

Course: Snack

Cuisine: American

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

Yield: 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