Strawberry Yogurt Pancakes are thick, fluffy, and studded with sweet strawberries. These golden beauties are unbelievably delicious!
You’re going fall in love with these strawberry yogurt pancakes. Plus they’re packed with a little extra protein. For more mouth-watering breakfast options try Crepes, Orange Sweet Rolls, and the BEST Buttermilk Waffles.
Yogurt Pancakes
I’ve always been a fan of using yogurt in recipes like cupcakes, muffins and sweet breads, but I’ve never thought of using it in pancakes until now! I’ve made these pancakes with both regular yogurt and Greek yogurt- they’re both so yummy!
I tried to keep these on the healthier side (see my whole wheat banana pancake recipe for another wholesome idea). That meant using a blend of white and whole wheat flour and only adding 1 tbsp of sugar to them. They were still as tasty as ever!
Enjoy a tall stack of these golden beauties topped with lots of sliced strawberries. You won’t even need to pour syrup over top!! They’re light, fluffy and studded with sweet berries. I hope you’ll enjoy these as much as we do!
Easy & Delicious
PREP. Set a large non-stick pan over medium heat.
DRY INGREDIENTS. In a medium mixing bowl, whisk together the flour, baking powder, sugar, and salt.
WET INGREDIENTS. In a small mixing bowl whisk together the eggs, melted butter, vanilla, yogurt and milk. Slowly whisk into the dry ingredients. Fold in the strawberries and mix until a few lumps are left.
COOK. Lightly butter the pan if desired, pour ⅓ cup of batter for each pancake (I can usually do 3 at a time). Cook for 2-3 minutes or until edges begin to peel up and the bubbles form on the surface of the pancakes. Flip and allow to cook for 1-2 additional minutes. Remove and repeat with remaining batter.
Tips + Variations
To make pancakes healthier use whole wheat flour instead of white flour to decrease the amount of added processed junk. Use coconut sugar instead of white sugar, and almond/cashew/coconut milk instead of dairy milk.
To make pancakes dairy free use an almond milk based yogurt and a non-dairy milk option.
Ripe strawberries should be bright red all around and should not have any mushy brown spots.
The only problem with using strawberry yogurt is that you risk having chunks of mashed (not fresh) strawberries in your batter. This isn’t a problem if you like that kind of thing, otherwise using plain yogurt that won’t have any chunks.
Store + Freeze
STORE leftover pancakes in an airtight container/bag in the fridge for 3-5 days.
REHEAT the pancakes in the microwave, oven, or even a toaster. It depends on how much time you have and what reheated texture you want.
Flash FREEZE pancakes on a cookie sheet for 30 minutes. Then you can layer them between layers of parchment paper in an airtight bag and freeze them for up to 3 months.
Pancakes are the best when they are made fresh before serving. They will always taste best fresh, compared to REHEATING them.
Other breakfast ideas:
- Eggnog french toast bake
- Homemade eggs benedict
- Oatmeal pancakes
- How to make crepes
- Lemon Almond Poppy Seed Scones
Strawberry Pancakes Recipe
Ingredients
- 1 1/2 cup all purpose flour*
- 2 tsp baking powder
- 1-2 tablespoon sugar - more if you like sweeter pancakes
- 1/4 tsp salt
- 2 large eggs
- 2 tbsp butter - melted
- 1/2 tsp vanilla extract
- 3/4 cup vanilla yogurt - OR plain OR Greek yogurt
- 3/4 cup milk
- 1/2 cup fresh strawberries - chopped
Instructions
- Set a large non-stick pan over medium heat.
- In a medium mixing bowl, whisk together flour, baking powder, sugar, and salt.
- In a small mixing bowl whisk together the eggs, melted butter, vanilla, yogurt, and milk. Slowly whisk into the dry ingredients. Fold in the strawberries and mix until a few lumps are left.
- Lightly butter the pan, if desired. Pour ⅓ cup of batter for each pancake (I can usually do three at a time). Cook for 2–3 minutes, or until the edges begin to peel up and bubbles form on the surface. Flip and cook for 1–2 additional minutes. Remove and repeat with the remaining pancake batter.
hey girl -these look so yummy!