Strawberry Pancakes Recipe

A tall stack of strawberry yogurt pancakes topped with fresh strawberry slices on a white plate.

5 from 1 vote

These Strawberry Pancakes are everything you want for breakfast—light, fluffy, and packed with protein. Perfect for a weekend morning, they're sure to make your day even sweeter!

Prep Time8

Cook Time4

Total Time12

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: pancakes

Calories: 171kcal

Author: Andrea

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 1/3 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.

Notes

*I used 3/4 cup all-purpose flour and 3/4 cup white whole wheat flour.

-For a flavor boost, try adding fresh blueberries or a hint of lemon zest.

STORE Strawberry Yogurt Pancakes can be stored in an airtight container or freezer bag in the refrigerator for 3–5 days. Let them cool completely before storing them to avoid condensation.

For longer storage, flash-freeze the pancakes on a cookie sheet for 30 minutes. Then layer them between sheets of parchment paper in an airtight bag and freeze for up to 3 months.

To REHEAT, warm them in the microwave, toaster, or oven depending on your time and texture preference. For the best results, reheat in a single layer on a baking sheet in a 325-degree Fahrenheit (165-degree Celsius) oven for about 5 minutes. Freshly made pancakes will always taste best, but reheating works well for quick breakfasts.

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