Strawberry Shortcake Greek Yogurt Pancakes

There’s nothing quite like waking up to a delicious stack of Strawberry Shortcake Greek Yogurt Pancakes on a sunny spring morning. As the aroma of pancakes wafts through the kitchen, I can’t help but feel excited about the day ahead. These pancakes have become a cherished weekend tradition in my home, inviting the family to gather around the breakfast table. The combination of fresh strawberries, creamy yogurt, and fluffy pancakes is a match made in heaven that never fails to impress. Whenever I whip up these delightful treats, I’m reminded of lazy mornings spent together, laughter filling the air, and the joy of sharing something homemade. Whether it’s a special occasion or just another Saturday, these pancakes add a touch of sweetness to our lives, making every bite memorable.

Ingredients to Make Strawberry Shortcake Greek Yogurt Pancakes

The ingredients for Strawberry Shortcake Greek Yogurt Pancakes are simple yet flavorful. They come together beautifully to create a dish that feels indulgent while still being wholesome. The harmonious blend of fresh strawberries, Greek yogurt, and various flours not only enhances the taste but also contributes to a balanced meal. Each ingredient plays a vital role in achieving the desired flavor and texture.

• 1 cup of organic white self-raising flour or plain/all-purpose or light white spelt flour: This forms the base of our pancakes, providing structure and fluffiness.
• 1 cup of wholemeal self-raising flour or whole wheat flour: Adds a nutty flavor and a boost of fiber, making the pancakes heartier.
• 2 teaspoons of baking powder: Ensures our pancakes rise beautifully and achieve that light, fluffy texture.
• 2 tablespoons of raw sugar: A touch of sweetness that enhances the flavors without overpowering.
• ¼ teaspoon of salt (½ teaspoon if using other flours): Balances the sweetness and brings out the flavors.
• 2 large eggs: Acts as a binding agent, helping to create a tender texture.
• 3 tablespoons of light butter, melted (or any cooking/coconut oil): Adds richness and moisture to the pancakes.
• 1 tablespoon of pure vanilla extract: Infuses the pancakes with a warm, inviting flavor.
• 1 cup of plain non-fat Greek yogurt: Provides creaminess and a protein boost, making it a filling breakfast.
• 1 cup of unsweetened almond milk (or skim/low-fat milk): Keeps the batter smooth and adds moisture.
• 1 ½ cups of fresh (or frozen) diced strawberries: Bursting with flavor, these are the stars of our dish!
• 2 tablespoons of sugar: Used to sweeten the strawberry topping, making it irresistible.
• 3 tablespoons of water: Helps to create the syrup for the strawberries.
• 1 teaspoon of pure vanilla extract: Enhances the flavor of the strawberry syrup.
• ½ cup of light/reduced-fat whipped cream: A delightful topping that adds a light and airy feel.
• ½ cup of Greek yogurt: An extra layer of creaminess to serve alongside the pancakes.
• 2 teaspoons of icing/powdered sugar (optional – adjust to suit your tastes): Adds a touch of sweetness for presentation.
• (Extra) finely chopped strawberries to garnish: For that beautiful finishing touch!

Cooking Instructions for Strawberry Shortcake Greek Yogurt Pancakes

Making Strawberry Shortcake Greek Yogurt Pancakes is a straightforward and enjoyable process. You’ll love how quickly these come together, transforming simple ingredients into a delightful breakfast. Let’s dive into the cooking process!

1. Start by combining all the dry ingredients. In a large mixing bowl, add the organic white self-raising flour, wholemeal self-raising flour, baking powder, raw sugar, and salt. Whisk them together until well blended. This step ensures that the leavening agents are evenly distributed throughout the flour.
2. In another smaller bowl, combine the eggs, melted butter, vanilla extract, and Greek yogurt. Whisk these ingredients well until you have a creamy and smooth texture. This mixture will add richness to your pancakes.
3. Add the unsweetened almond milk to the yogurt mixture and stir until combined. You want the mixture to be smooth and free of lumps.
4. Now, pour the yogurt mixture over the dry ingredients. Using a wooden spoon, stir slowly and gently until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy as this helps achieve a light pancake.
5. Next, heat a non-stick pan or griddle over medium heat. Spray it with cooking oil spray, ensuring it’s evenly coated. This will prevent the pancakes from sticking.
6. Using a ladle or a ¼ cup measuring cup, pour the batter onto the heated pan to form your pancakes. You can gently spread the batter out with the back of a spoon to shape them.
7. Cook the pancakes for about 3 to 4 minutes. Keep an eye on the underside; when it’s golden brown, it’s time to flip. These pancakes may not form bubbles due to their thick batter, so check the color.
8. After flipping, cook for an additional 2 to 3 minutes or until they are cooked through and golden on both sides. Repeat with the remaining batter, adjusting the heat if necessary.
9. While the pancakes are cooking, prepare the strawberry topping. In a small saucepan, combine the fresh diced strawberries, sugar, water, and vanilla extract. Bring this mixture to a boil, then lower the heat and let it simmer gently until a syrup forms and thickens.
10. To make the yogurt topping, combine the remaining Greek yogurt with the whipped cream in a bowl. Mix well and taste; add sugar if needed to suit your taste.
11. To serve, layer the pancakes on plates, add a generous spoonful of the yogurt/whipped cream mixture on top, dust with icing sugar if desired, and finish with a drizzle of the strawberry syrup. Garnish with finely chopped strawberries for a beautiful presentation!

Tips for Success

Cooking is all about learning and adapting. Here are some essential tips to ensure your Strawberry Shortcake Greek Yogurt Pancakes are a hit every time!

• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to three days. Reheat in the microwave or toaster for a quick breakfast.
• Freezing: You can freeze pancakes by placing them in a single layer on a baking sheet until frozen solid, then transferring them to a freezer-safe bag. They’ll last up to two months.
• Pairing: These pancakes are versatile and pair well with a variety of toppings, such as additional fresh fruit, maple syrup, or even a sprinkle of nuts for crunch.
• Variations: Feel free to get creative! Add chocolate chips, nuts, or even swap the strawberries for other fruits like blueberries or raspberries to mix things up.
• Serving Suggestion: These pancakes can be enjoyed for breakfast, brunch, or even as a dessert topped with extra syrup and whipped cream.

What to Serve Alongside Strawberry Shortcake Greek Yogurt Pancakes

When serving Strawberry Shortcake Greek Yogurt Pancakes, think about pairing them with complementary dishes and beverages that enhance the overall breakfast experience.

• Fresh Fruit Salad: A colorful fruit salad featuring seasonal fruits like blueberries, bananas, and kiwi adds brightness and freshness to your plate.
• Yogurt Parfait: Layering yogurt with granola and more fresh fruits can create a lovely contrast to the pancakes and adds texture.
• Smoothies: A refreshing smoothie made with spinach, banana, and almond milk can balance the sweetness of the pancakes while providing extra nutrients.
• Breakfast Sausages: For a heartier option, pairing these pancakes with breakfast sausages or turkey patties can satisfy those craving protein.
• Tea or Coffee: A warm cup of tea or coffee is the perfect beverage to complement the flavors of the pancakes, enhancing the overall enjoyment.
• Brunch Occasions: These pancakes are perfect for family brunches or gatherings where you want to impress guests with a delicious, homemade meal.

FAQ

Conclusion

In conclusion, Strawberry Shortcake Greek Yogurt Pancakes are a delightful way to start your day. They combine the sweetness of fresh strawberries with the richness of yogurt, resulting in a breakfast that’s both satisfying and memorable. I encourage you to give this recipe a try; it’s not just about pancakes, but about creating beautiful memories around the breakfast table. Let these pancakes brighten your mornings and bring joy to your family!

Strawberry Shortcake Greek Yogurt Pancakes

The ultimate breakfast treat, Strawberry Shortcake Greek Yogurt Pancakes combine fluffy pancakes with fresh strawberries and creamy yogurt. Perfect for a delightful brunch or a cozy breakfast at home, these pancakes are easy to make and guaranteed to satisfy your cravings. Treat yourself and your loved ones to this delicious recipe tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 14 pancakes

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Organic white self-raising flour
• 1 cup Wholemeal self-raising flour
• 2 teaspoons Baking powder
• 2 tablespoons Raw sugar
• ¼ teaspoon Salt
• 2 large Eggs
• 3 tablespoons Light butter
• 1 tablespoon Pure vanilla extract
• 1 cup Plain non-fat Greek yogurt
• 1 cup Unsweetened almond milk
• 1 ½ cups Fresh diced strawberries
• 2 tablespoons Sugar
• 3 tablespoons Water
• 1 teaspoon Pure vanilla extract
• ½ cup Light/reduced-fat whipped cream
• ½ cup Greek yogurt
• 2 teaspoons Icing/powdered sugar optional - adjust to suit your tastes
• Extra Finely chopped strawberries to garnish

Equipment

• Large Pot
• Cutting Board
• Saucepan
• Frying pan
• Wooden Spoon
• Chef's Knife
• Whisk
• Mixing Bowl

Method

 

1. Start by combining all the dry ingredients. In a large mixing bowl, add the organic white self-raising flour, wholemeal self-raising flour, baking powder, raw sugar, and salt. Whisk them together until well blended. This step ensures that the leavening agents are evenly distributed throughout the flour.
2. In another smaller bowl, combine the eggs, melted butter, vanilla extract, and Greek yogurt. Whisk these ingredients well until you have a creamy and smooth texture. This mixture will add richness to your pancakes.
3. Add the unsweetened almond milk to the yogurt mixture and stir until combined. You want the mixture to be smooth and free of lumps.
4. Now, pour the yogurt mixture over the dry ingredients. Using a wooden spoon, stir slowly and gently until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy as this helps achieve a light pancake.
5. Next, heat a non-stick pan or griddle over medium heat. Spray it with cooking oil spray, ensuring it’s evenly coated. This will prevent the pancakes from sticking.
6. Using a ladle or a ¼ cup measuring cup, pour the batter onto the heated pan to form your pancakes. You can gently spread the batter out with the back of a spoon to shape them.
7. Cook the pancakes for about 3 to 4 minutes. Keep an eye on the underside; when it's golden brown, it’s time to flip. These pancakes may not form bubbles due to their thick batter, so check the color.
8. After flipping, cook for an additional 2 to 3 minutes or until they are cooked through and golden on both sides. Repeat with the remaining batter, adjusting the heat if necessary.
9. While the pancakes are cooking, prepare the strawberry topping. In a small saucepan, combine the fresh diced strawberries, sugar, water, and vanilla extract. Bring this mixture to a boil, then lower the heat and let it simmer gently until a syrup forms and thickens.
10. To make the yogurt topping, combine the remaining Greek yogurt with the whipped cream in a bowl. Mix well and taste; add sugar if needed to suit your taste.
11. To serve, layer the pancakes on plates, add a generous spoonful of the yogurt/whipped cream mixture on top, dust with icing sugar if desired, and finish with a drizzle of the strawberry syrup. Garnish with finely chopped strawberries for a beautiful presentation!

Notes

Tip 1: Store leftover pancakes in an airtight container in the refrigerator for up to three days. Reheat in the microwave or toaster for a quick breakfast.

Tip 2: You can freeze pancakes by placing them in a single layer on a baking sheet until frozen solid, then transferring them to a freezer-safe bag. They’ll last up to two months.

Tip 3: These pancakes can be enjoyed for breakfast, brunch, or even as a dessert topped with extra syrup and whipped cream.

Tip 4: Feel free to get creative! Add chocolate chips, nuts, or even swap the strawberries for other fruits like blueberries or raspberries to mix things up.

Tip 5: A warm cup of tea or coffee is the perfect beverage to complement the flavors of the pancakes, enhancing the overall enjoyment.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.