These Strawberry Greek Yogurt Pancakes are irresistibly light, fluffy, and naturally flavorful thanks to the addition of creamy strawberry Greek yogurt. They make a wholesome breakfast that feels indulgent while delivering a great boost of protein.
Why You’ll Love This Recipe
These pancakes have the perfect balance of tenderness and richness without relying on heavy fats. Strawberry Greek yogurt infuses the batter with natural fruity sweetness while keeping each pancake moist and airy. They cook up beautifully golden and pair wonderfully with fresh strawberries and syrup. Whether you’re feeding kids, hosting brunch, or meal-prepping for the week, this recipe is reliable, simple, and always delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a medium bowl, whisk together the flour, baking powder, and baking soda.
In a separate bowl, combine the strawberry Greek yogurt, sugar, vanilla, eggs, and milk. Whisk until smooth.
Pour the wet mixture into the dry ingredients. Stir gently to combine; the batter should remain slightly lumpy.
Heat 1/2 tbsp butter in a skillet or griddle over medium heat. When hot, spoon 1/4 cup of batter onto the surface and gently spread it into a round pancake.
Cook until bubbles appear and the edges begin to set, then flip and cook for about 1 more minute until golden and cooked through.
Repeat with remaining batter, adding more butter as needed.
Serve the pancakes warm, topped with sliced strawberries and your favorite syrup.
Servings and timing
This recipe makes about 12 pancakes, enough for 6 servings (2 pancakes per serving).
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
Mixed Berry Pancakes: Fold fresh blueberries or raspberries into the batter for extra fruitiness.
Vanilla Yogurt Version: Use vanilla Greek yogurt instead of strawberry for a subtler flavor.
Whole Wheat Option: Swap half of the all-purpose flour for whole wheat flour for a heartier, more nutritious pancake.
Extra Fluffy Pancakes: Add an additional tablespoon of milk if you prefer a thinner, lighter batter.
Storage/Reheating
These pancakes store beautifully, making them ideal for weekly meal prep. Allow them to cool completely before packing.
Refrigerator: Store in an airtight container for up to 7 days.
Freezer: Freeze in a sealed freezer bag for up to 6 months. Place parchment between pancakes to prevent sticking.
Reheating: Warm in a microwave for 15–20 seconds per pancake, or heat briefly on a skillet to restore crisp edges.
FAQs
How do I keep the pancakes fluffy?
Avoid overmixing the batter. A few lumps ensure tender, airy pancakes.
Can I use plain Greek yogurt instead?
Yes. Plain Greek yogurt works well; just add a bit more sugar or extra sliced strawberries for sweetness.
Can these pancakes be made dairy-free?
Use a dairy-free yogurt and plant-based milk. Cook with oil instead of butter.
Should the batter rest before cooking?
Resting is optional, but a 5-minute rest can help the batter thicken and improve texture.
Can I make the batter ahead of time?
You can prepare the batter up to 12 hours ahead and refrigerate it, but the pancakes rise best when cooked immediately.
Why are my pancakes dense?
Overmixing or using expired leavening agents can cause density. Ensure fresh baking powder and baking soda.
Can I fold strawberries into the batter?
Yes, gently fold in chopped fresh strawberries for bursts of fruit inside each pancake.
What’s the best way to freeze them?
Place cooled pancakes in a single layer on a tray to pre-freeze, then transfer to a bag or container.
How do I prevent burning?
Keep heat at medium and watch for bubbles before flipping. A too-hot pan browns the outside too fast.
Can I double the recipe?
Absolutely. The recipe scales perfectly—ideal for batch cooking or serving a crowd.
Conclusion
These Strawberry Greek Yogurt Pancakes bring together simplicity, nutrition, and delightful flavor in every bite. Light, fluffy, and full of natural strawberry goodness, they make the kind of breakfast you’ll want to enjoy again and again. Whether served fresh off the griddle or reheated on a busy morning, they never disappoint.
These Strawberry Greek Yogurt Pancakes are light, fluffy, and naturally sweetened with strawberry Greek yogurt. Packed with protein and flavor, they’re perfect for a wholesome breakfast or brunch.
Author:Sophia
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:6 servings (about 12 pancakes)
Category:Breakfast
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
2 tbsp sugar
1 cup strawberry Greek yogurt, stirred
1 tsp vanilla extract
2 eggs
4 tbsp milk
2 cups fresh strawberries, sliced
2 tbsp butter, divided (for cooking)
Instructions
In a medium bowl, whisk together the flour, baking powder, and baking soda.
In a separate bowl, combine the strawberry Greek yogurt, sugar, vanilla, eggs, and milk. Whisk until smooth.
Pour the wet mixture into the dry ingredients. Stir gently to combine; the batter should remain slightly lumpy.
Heat 1/2 tbsp butter in a skillet or griddle over medium heat. When hot, spoon 1/4 cup of batter onto the surface and gently spread it into a round pancake.
Cook until bubbles appear and the edges begin to set, then flip and cook for about 1 more minute until golden and cooked through.
Repeat with remaining batter, adding more butter as needed.
Serve the pancakes warm, topped with sliced strawberries and your favorite syrup.
Notes
Do not overmix the batter to keep the pancakes fluffy.
Let the batter rest for 5 minutes before cooking for better texture.
Store leftovers in an airtight container in the fridge or freezer.
Use plain Greek yogurt and increase sugar slightly for a variation.
Fold chopped strawberries or other berries into the batter for more fruit flavor.
