Strawberry Muffin Pancakes

Prep Time: 10 mins | Cook Time: 15 mins | Course: Breakfast | Yield: 20 +

Fresh strawberries in a Greek yogurt pancake batter baked in mini-muffin tins with maple syrup and a dusting of powdered sugar. Delectable! Inspired by Heather’s French Press (later called Well Floured but the recipe didn’t move over with the site change). My mini muffin tin is generously sized so it holds 1 ½ tablespoons of batter, some are smaller and the cooking time will be less. Instructions included for both. I bet blueberries or any berry would be great here too, maybe with a lemon glaze instead of syrup.

¾ cup Greek yogurt or buttermilk

2 Tbsp maple syrup

2 Tbsp butter, melted

1 egg

1 tsp vanilla

1 cup flour

½ tsp baking soda

½ tsp salt

1 cup strawberries, diced

Preheat oven to 350*. Butter a mini-muffin tin with a basting or pastry brush and set to one side. In a 4-cup batter bowl, whisk Greek yogurt, maple syrup, melted butter, egg, and vanilla together. Sift flour, baking soda, and salt over the top and mix just to combine. Stir in diced strawberries. Scoop 1 ½ tablespoons of batter into each muffin well and bake for 12-15 minutes (if your pan only holds 1 Tbsp batter bake for 8-10 minutes). Remove from oven and let cool for 5 minutes. Dust with powdered sugar and serve with maple or your favorite syrup.