What’s for breakfast? How about some strawberry pancake muffins make with Stonyfield organic greek yogurt. You can make up a batch on the weekend and have them for the kids during the week to grab on their way out.
I actually had to giggle when I found out it was National Pancake Week because my family knows that the only type of pancakes I am good at making are the frozen kind. I really don’t know what is wrong with me, I can cook almost anything except pancakes! I usually end up burning them, making them too fluffy, too cakey, to thin and runny, or flat. I decided for this project I was going to do something I rarely mess up on – cupcakes or muffins! Pancake muffins!!
It’s strawberry season here in Florida so I added some fresh chopped strawberries to the batter. You could add any of your favorite ingredients including chopped nuts, bananas, chocolate chips, peanut butter, etc.
- ½ teaspoon salt
- 1⅓ cup flour
- 2 teaspoons baking powder
- 5 Tablespoons sugar
- 1 egg
- ⅔ cup milk
- ¾ cup Stonyfiled organic Greek yogurt
- 2 Tablespoons melted butter
- ½ teaspoon vanilla
- ½ cup chopped Florida strawberries
- Preheat oven to 375F
- Sift the dry ingredients together in a small bowl.
- Mix milk, butter, egg and yogurt in a small bowl.
- Combine the wet ingredients into the dry ingredients; stir until lumpy.
- Fill muffin tins about half way with batter.
- Add chopped strawberries and cover with a little more batter.
- Bake for 20-25 minutes until slightly golden brown.
The pancake muffins didn’t brown as much as I would have liked them too but they tasted delicious. The kids ate them up and asked me to make more. I would consider that a success.
To learn more about using Stonyfield yogurt in your next recipe check out their handy yogurt substitution guide here: http://www.stonyfield.com/recipes
What ingredients would you add to your pancake muffins?
This post was created in partnership with Stonyfield. All opinions are my own.
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