Protein Pancake Muffins (Pancake Mix)

Protein pancake muffins made with Greek yogurt, protein pancake mix, and a one-bowl batter that bakes up in about 20 minutes!

Course Breakfast

Cuisine American

Diet Vegetarian

Keyword protein pancake muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 112

Preheat & Prep: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly spray with cooking spray.
Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, eggs, milk, oil or melted butter, vanilla, and maple syrup until very smooth.
Add Dry Ingredients: Sprinkle the pancake mix, baking powder, and salt over the wet ingredients. Stir gently with a spatula until just combined, being careful not to overmix. It’s okay if there are a few lumps.
Fold in Add-Ins: Gently fold in the chocolate chips until just incorporated.
Scoop & Bake: Divide the batter evenly between muffin cups (about a heaping ¼ cup), filling each about ¾ full. Sprinkle a few chocolate chips on top of each muffin.
Bake for 18-22 minutes, or until tops are puffed and a tester comes out clean. Do not over bake, or they will be dry.
Cool & Store: Cool in the pan for 5 minutes, then transfer to a wire rack.

Pancake Mix: Nutrition information will depend on brand used.
Sweetness: These muffins aren’t overly sweet (again, depends on brand, but still). I added the chocolate chips for this reason. You can double the chocolate chips if you want a sweeter muffin, or serve some syrup on the side for dipping.