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. I wanted it to be both healthy and fun for them. And I’m happy to report it was a success!
If you are looking for breakfast ideas for kids or 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!
Strawberry Gingerbread Pupcakes
This breakfast gingerbread pupcake is a pancake/cupcake hybrid recipe with a strawberry greek yogurt topping 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.
*Note: I find the cook and serve butterscotch pudding at Calgary Co-op, but you can order it through Amazon as well. Some other grocery stores also carry it.