These Strawberry Greek Yogurt Pancakes are light and fluffy pancakes that are filled with protein rich greek yogurt and stacked with fresh strawberries.
Top with my signature Homemade Buttermilk Syrup for a real breakfast treat!
Strawberry Greek Yogurt Pancakes are one of my new favorite ways to make breakfast for my kids.
Strawberry Greek Yogurt Pancakes
Whenever I want to amp up the protein factor from my Classic Pancake Recipe, these strawberry greek yogurt pancakes are the best!
Ingredients Needed for Greek Yogurt Pancakes
Here’s the basic list of ingredients you’ll need in order to make these protein-rich pancakes. As always, you can find the full list of ingredients in the recipe card below.
- All purpose flour
- Baking Soda
- Baking Powder
- Sugar
- Eggs
- Strawberry Greek Yogurt – full fat, low fat or fat free will work
- Vanilla
- Milk – your preferred milk or milk substitute will work
How To Make Greek Yogurt Pancakes
This pancake recipe is uses greek yogurt in place of butter to give the pancakes that extra richness without the extra fat.
COMBINE DRY INGREDIENTS Add your dry ingredients to a bowl and whisk to combine.
COMBINE WET INGREDIENTS In a separate bowl whisk together the wet ingredients, then pour the wet ingredients into the dry and stir to combine.
COOK ON GRIDDLE I love to cook these pancakes on a hot griddle with a little butter or oil under them. It gives them a nice golden brown finish with a soft and fluffy inside.
This is the griddle I have and we use it almost weekly when I make pancakes, eggs, and bacon!
Make Ahead Instructions
The best thing about pancakes is that they are perfect for making ahead of time. I love to make a double or triple batch of these pancakes and then freeze the leftovers for easy breakfasts throughout the week.
Let the pancakes cool and come to room temperature before placing in an airtight bag or container. I like to use a ziplock bag. Freeze for up to 6 months or refrigerate for up to 7 days.
How To Keep Pancakes Warm
If you’re making a big batch of pancakes for a hungry crowd or kid’s sleepover, you can easily keep the pancakes in a casserole dish lightly covered with foil.
- Place it in a 180 degree oven for up to 1 hour.
- This will keep your pancakes nice and warm without drying them out and over cooking them.
What To Serve With Pancakes
You can never go wrong with maple syrup and butter, but here are a few of my favorite things to serve with pancakes.
- Fresh cut fruits – strawberries, blueberries, bananas
- Buttermilk Syrup – trust me, it’s like liquid gold!
- Scrambled Eggs – do you make them like this??
- Crispy Bacon or Sausage
These pancakes are so delicious. They are fluffy on the inside with the perfect amount of moistness.
By using strawberry greek yogurt in the batter it gives the pancakes a fresh strawberry flavor and loads of healthy protein.
More Tasty Breakfast Recipes
There is nothing better than pancakes on a Sunday morning. Here are a few more delicious pancake recipes to try as well as some other fun breakfast recipes…
- Dad’s 3 Ingredient Pancakes
- Rainbow Pancakes – perfect for Saint Patrick’s Day!
- Cinnamon Roll Pancakes – that frosting/syrup is a game changer!
- Trix Pancakes – yes, it’s a thing of beauty
I know you’re going to love these light and fluffy pancakes, especially when paired with this Homemade Buttermilk Syrup!
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Strawberry Greek Yogurt Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 cup Strawberry Greek Yogurt, stirred
- 2 tbsp sugar
- 1 tsp vanilla extract
- 2 eggs
- 4 tbsp milk
- 2 cups strawberries, sliced
- 2 tbsp butter, divided
Instructions
- In a medium bowl combine flour, baking powder and baking soda; whisk together.
- In a separate bowl combine Greek yogurt, sugar, vanilla, eggs and milk; whisk together until smooth.
- Pour the wet ingredients into the dry ingredients and stir to combine, do not over mix the batter (it should be slightly lumpy).
- Heat 1/2 tbsp of butter in a large skillet over medium heat. Once skillet is hot and butter is melted scoop 1/4 cup of batter into the pan, spreading slightly into a circle. Once the pancake starts to bubble slightly, carefully flip it over and cook for an additional minute. Repeat with remaining batter.
- Top pancakes with sliced strawberries and syrup. Enjoy!
Notes
Nutrition
Originally published on 3/11/2013. Updated on 7/20/2017
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