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Baked Greek Yogurt Pancake Munchkins with Nutella Filling

Baked Greek Yogurt Pancake Munchkins with Nutella Filling are the perfect breakfast treat for both children and adults. Fluffy and golden pancake bites are baked for simplicity, stuffed with heavenly Nutella, and served with fresh, tart strawberries and the classic sweetness of maple syrup
1
25 min
TOTAL TIME
122
CALORIES
$0.36
PER SERVING
Baked Greek Yogurt Pancake Munchkins with Nutella Filling
Ingredients
11 INGREDIENTS
12 SERVINGS
Baking Soda
1/2 tsp baking soda
Salt
1/4 tsp salt
Vanilla Extract
1/2 tsp vanilla extract
Nutella
1/4 cup nutella
Strawberries
1 cup strawberries
sliced
Vanilla Greek Yogurt
1 cup vanilla greek yogurt
Egg
1 whole egg
Pure Maple Syrup
1/4 cup pure maple syrup
Baking Powder
1 tsp baking powder
All Purpose Flour
1 cup all purpose flour
Milk
1/2 cup milk
Directions
10 STEPS
10 min
PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
1
Preheat oven to 350°F and lightly spray a 12-count mini muffin tin with non-stick cooking spray.
2
In a large bowl, mix together the all-purpose flour, baking powder, baking soda, and salt.
3
In another bowl, whisk together the vanilla Greek yogurt, milk, egg, and vanilla extract.
4
Gradually stir the wet ingredients into the dry ingredients until the batter is just combined without overmixing.
5
Fill each mini muffin tin 1/4 full with the batter.
6
Spoon about 1/2 teaspoon of Nutella into the batter in each tin.
7
Top with remaining batter until each tin is filled to 3/4.
8
Bake the pancake munchkins for about 15 minutes, or until the center is set and the tops are lightly golden.
9
Allow the pancake munchkins to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
10
Serve the pancake munchkins with sliced strawberries and drizzle with maple syrup.
Health Info
Macros
19g
CARBS
2g
FAT
4g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
TREE NUTS
WHEAT
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Frequently Asked Questions
What ingredients do I need to make pancakes?
Do I need to sift the flour?
Can I use a different type of milk, like almond milk or soy milk?
Can I substitute the eggs for something else if I'm vegan?
How do I know when to flip the pancakes?
What's the best way to keep the pancakes warm while I cook the rest of the batter?
What can I add to the batter for extra flavor?
Can I make the batter ahead of time?