Protein Pancake Muffins from Scratch

Course: Breakfast, Snack

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: muffins

Calories: 116kcal

Author: Jazzmine Woodard

Nourishing muffins with fluffy pancake texture for a quick and convenient breakfast you'll feel good about

Print Recipe

Equipment

Ingredients

2 cups Greek yogurt
½ cup milk
2 eggs
1 cup all-purpose flour
¼ cup flax meal
4 tablespoons protein powder optional
2 tablespoons maple syrup optional
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon fine sea salt
1 teaspoon vanilla extract
1 cup berries fresh or frozen, thawed, and drained

Instructions

Preheat oven to 350 degrees. Spray or wipe wells of cupcake pan with non-stick oil and set aside.
Add yogurt, milk, eggs, flour, flax meal, protein powder (if using), maple syrup (if using), baking powder, baking soda, cinnamon, nutmeg, salt, and vanilla extract to mixing bowl and stir until uniform with no dry pockets.
2 cups Greek yogurt, ½ cup milk, 2 eggs, 1 cup all-purpose flour, ¼ cup flax meal, 4 tablespoons protein powder, 2 tablespoons maple syrup, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon fine sea salt, 1 teaspoon vanilla extract
Evenly divide the batter between 10 wells of the cupcake pan then sprinkle berries over top and gently press them into the surface of the pancake batter.
1 cup berries
Transfer the pan to the oven and bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Pancakes should be moist and springy and remove from the pan easily.

Notes

Modifications

You can boost the protein profile of each muffin by adding your favorite protein powder or collagen peptide powder to the batter. Just note that this tends to make them less fluffy.

Bake these unsweetened or with maple syrup inside the batter if you want a truly handheld breakfast.

I love fresh berries in this recipe, though you can use frozen ones, too. Just thaw and drain them well to avoid adding excess moisture to the batter. You can also do nuts, seeds, chocolate chips--whatever you like! Savory combinations like herbs and fully cooked sausage or bacon with cheddar work, too.

This muffin recipe makes 10 standard (cupcake-sized) muffins or five jumbo muffins. You can also make 20 mini muffins or an 8x8-inch tray bake.

Use plant-based milk, egg, and dairy-free yogurt options, as well as a vegan protein powder to make vegan pancake muffins.

Storage

Cool the muffins to room temperature and store in an airtight container in the refrigerator for up to five days.

To freeze, wrap each muffin in freezer paper, aluminum foil, or plastic wrap, then place them in an airtight, freezer-safe container to freeze. Keeps for up to three months.

*The nutrition calculations below do not include sweetener or protein powder.

Nutrition