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This pancake/cupcake hybrid recipe takes a boring old pancake and morphs it into a delicious and healthy breakfast cupcake with a strawberry greek yogurt topping which is, by far, way more FUN! Even better, it’s easy and quick to make.
Although I love these pupcakes, I created this recipe with kids in mind. It’s hard to come up with fun breakfast ideas for kids that are also healthy. I’m happy to report it was a success!
Hello healthy Cupcakes for Breakfast – the Gingerbread Pupcake!
If you are looking for a healthy breakfast on the go, something you can send in the lunch box to school with the kids (or take yourself), then this is the recipe for you. You can pack the yogurt and syrup separately or just skip it all together (it’s great with or without)!
Added bonus: they freeze well.
Happy baking and eating!
And if you are looking for more healthy on the go, breakfast ideas, give my Healthy Mediterranean Breakfast Burritos a try!
Strawberry Gingerbread Pupcakes
Healthy Cupcakes for breakfast! This breakfast gingerbread pupcake is a kid-friendly pancake/cupcake hybrid recipe with a strawberry greek yogurt topping that is both healthy and fun!
- 2 cup whole wheat flour
- ½ 170 g box cook and serve butterscotch pudding
- 1/2 tsp baking soda
- 2 tsp baking powder
- 2 tbsp brown sugar
- 1/4 tsp ground ginger
- 1/2 tsp cinnamon
- 1 large egg beaten
- 1 2/3 cups milk
- 2 tbsp canola oil
- ½ tsp butter flavor/extract
- 2 cups about a container strawberry Greek yogurt 500 g
Garnish: 12 fresh strawberries or maraschino cherries and cinnamon sprinkles
Preheat oven to 350 F.
Mix all ingredient (except greek yogurt ) together.
Pour batter 2/3 full into muffin tin lined with paper cups.
Bake for 20 minutes.Cool.
Fit pastry bag with 1M tip and fill to ½ full.
Pipe greek yogurt onto pupcakes . (if you don't have a pastry bag, cut a hold in the end of zip lock and swirl it on)
Garnish with strawberry or maraschino cherry and cinnamon sprinkles and serve with low sugar maple syrup.