Greek Yogurt Pancake Muffins

Take your breakfast on the go with these cardamom scented, warm from the oven Greek Yogurt Pancake Muffins! 

Greek Yogurt Pancake Muffins from The Girl In The Little Red Kitchen | Take breakfast on the go with these tender pancake muffins baked with your favorite seasonal fruit .

Time for a little truth session – we food bloggers do not always churn out perfect food every time we step into the kitchen.  Shocking right? Actually, it probably isn’t really.

Sometimes the food tastes amazing but looks ugly.  Other times it’s the opposite, it can be the most beautiful dish in the world but the taste just didn’t hit the mark.  Then there are times like this recipe today where you meant to try out one thing, realized it wasn’t going to work and turned it into an entirely new dish that tastes amazing (<—-holy run on sentence batman)!

That’s right folks, while making breakfast one morning a few weeks ago, I took what was potentially a breakfast disaster and turned it around with some quick thinking to bake up pancake muffins.  Are they are real thing? I have no idea but as of today they are!

Greek Yogurt Pancake Muffins |

It all really came to be because Braden constantly asks for pancakes for breakfast.  However we rarely have milk in the house – I don’t drink it and so I only buy it when I need it for a recipe.  I figured I’d be a nice wife and surprise him with some pancakes one morning.  I had some gorgeous figs that needed to be used and tub full of Greek yogurt.

What could go wrong I said to myself?  Well apparently many things.  There’s a reason why other Greek yogurt pancake recipes call for yogurt and milk/buttermilk.  The yogurt is just way too thick to produce a runny pancake batter.  What I ended up with was, yup – you guessed it a muffin type batter.  So I went with it and ran.  Of course that was before I tested it on a griddle first, I had to see for myself if it was even possible to pancake these babies up.  While they did and it sure was tasty, it was a little strange to continue on.

Greek Yogurt Pancake Muffins |

What you get is a perfect breakfast to go.  It’s a muffin, that’s a pancake! Seriously, it’s the best of both worlds.  These are not super sweet at all, so go ahead and go for a second one while you run out the door.

Mine were topped with some fresh figs but apples and pears would work just as all.  They get finished with just a drizzle of honey before going into the oven for a sticky, golden brown top.

Greek Yogurt Pancake Muffins
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  • 2 cups unbleached all-purpose flour
  • 1 tablespoon cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cardamom
  • 2 large eggs, divided
  • 1 cup Greek yogurt (full, 2% or non-fat is fine)
  • 2 tablespoons unsalted melted butter
  • 2 tablespoon honey + extra for topping
  • Fresh figs, Apples or Pears to top


  1. Heat your oven to 350 degrees F. and grease a 12 cup muffin tin or line with cupcake/muffin liners.
  2. In a medium bowl combine the flour, sugar, baking powder, salt, baking soda and cardamom and set aside.
  3. In a small bowl whisk together the egg yolks, Greek yogurt, melted butter and 2 tablespoons of honey.
  4. Using your stand mixer with the whisk attachment or in a medium bowl by hand with a whisk, whip the egg whites until they reach soft peaks.
  5. Stir in the egg yolk mixture into the dry ingredients and then fold in the egg whites, trying not to deflate them too much.
  6. Divide the batter between the cups in the muffin tin and top with a slice of fig or some chopped apple or pear. Drizzle with a small amount of honey.
  7. Bake for 18-20 minutes or until the tops are golden brown and a toothpick insert in the center comes out clean.
  8. Let cool in the tin for about 5 minutes before removing.
  9. Serve warm.
  10. Store leftovers in the refrigerator for 2-3 days. Reheat in the oven or in a toaster oven before serving again.
Recipe Type: Breakfast

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Greek Yogurt Pancake Muffins |

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