Pancake Muffins Inspired by Ancient Greece
These pancake muffins are a modern take on Ancient Greek griddle cakes, blending wholesome ingredients like Greek yogurt, olive oil, and honey. With a tender crumb and naturally sweet flavor, they’re freezer-friendly, customizable, and perfect for busy mornings or elegant brunches.
Equipment
- 1 standard 6-cup muffin tin
- Mixing bowls (1 medium, 1 small)
- Whisk or fork
- Measuring cups and spoons
- Rubber spatula or spoon
- Paper muffin liners or cooking spray
- Optional: Cooling rack
Ingredients
- 1 large egg
- ½ cup plain Greek yogurt
- ⅓ cup milk whole or plant-based
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Optional Add-Ins:
- 2 tablespoons chopped dried figs or dates
- 1 tablespoon crushed walnuts
- ½ teaspoon ground cinnamon
- Zest of half a lemon
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Line muffin tin with paper liners or lightly grease.
- Mix Wet Ingredients: In a medium bowl, whisk together egg, Greek yogurt, milk, honey, and olive oil until smooth.
- Combine Dry Ingredients: In a separate small bowl, mix flour, baking powder, baking soda, and salt.
- Mix Together: Add dry ingredients to wet and stir gently until just combined. Do not overmix.
- Add Optional Ingredients: Fold in figs, walnuts, lemon zest, or cinnamon if using.
- Fill and Bake: Fill each muffin cup ¾ full. Bake for 15–17 minutes, or until a toothpick inserted comes out clean.
- Cool and Serve: Let cool in tin for 5 minutes, then transfer to a rack. Serve warm, optionally with a drizzle of honey.
Notes
These muffins freeze well for up to 2 months.
Great for kids and adults alike.
Can be customized seasonally with different fruits or nuts.