Imagine waking up to a plate of fluffy, cloud-like pancakes that taste like your favorite dessert but are secretly packed with protein and fresh fruit. These Strawberry Shortcake Greek Yogurt Pancakes are not just a breakfast—they're a morning transformation that will turn even the sleepiest moments into a culinary celebration. With a perfect balance of tangy Greek yogurt, sweet strawberries, and pillowy pancake texture, this recipe is about to become your new weekend obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup Greek yogurt
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 cup milk
- 1 large egg
- 1 cup sliced strawberries
- Whipped cream for serving
Instructions
- In a large mixing bowl, combine the all-purpose flour, baking powder, and sugar. Whisk together the dry ingredients until well blended.
- In a separate medium bowl, mix the Greek yogurt, milk, and egg until smooth and fully incorporated. The yogurt will help create a creamy, tangy base for the pancake batter.
- Pour the wet ingredients into the dry ingredients and gently fold together. Mix until just combined, being careful not to overmix. Some small lumps in the batter are okay and will help create fluffy pancakes.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray to prevent sticking.
- Using a 1/4 cup measuring cup, scoop the pancake batter onto the heated surface. Allow space between each pancake for easy flipping.
- Sprinkle a few sliced strawberry pieces directly onto the uncooked side of each pancake while the first side is cooking.
- Cook the pancakes for approximately 2-3 minutes or until small bubbles form on the surface and the edges start to look dry.
- Carefully flip the pancakes and cook the other side for an additional 1-2 minutes until golden brown and cooked through.
- Transfer the cooked pancakes to a warm plate. Repeat the cooking process with the remaining batter.
- To serve, stack the pancakes and top with additional fresh sliced strawberries and a generous dollop of whipped cream.
- For best results, serve immediately while the pancakes are warm and the whipped cream is fresh.
Tips
- Don't overmix your batter! Lumpy batter is the secret to ultra-fluffy pancakes. Mix just until ingredients are combined.
- Use a non-stick skillet or well-seasoned griddle to ensure easy flipping and perfect golden-brown color.
- Add strawberry slices directly onto the uncooked pancake side for even distribution and maximum flavor infusion.
- Keep your pancakes warm by placing them on a baking sheet in a low-temperature oven (200°F) while cooking the remaining batch.
- For extra indulgence, slightly macerate your strawberries with a teaspoon of sugar before adding them to the pancakes to enhance their natural sweetness.
- Use room temperature ingredients to help create a smoother, more consistent batter.
- Let the pancake batter rest for 5 minutes before cooking to allow the flour to absorb the liquid, resulting in more tender pancakes.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 60mg
