Greek Yogurt Pancakes with Simple Strawberry Sauce

These fluffy Greek yogurt pancakes are made with whole wheat pastry flour and Greek yogurt, topped with the easiest stovetop jammy, strawberry sauce (naturally sweetened!). Perfect for a wholesome weekend morning breakfast.

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Growing up, I was always a pancake lover, so there's something so nostalgic about a fluffy pancake with syrup! As I tested homemade pancake recipes in my adulthood, I was trying to keep that nostalgic element while using wholesome ingredients. Enter these Greek yogurt pancakes!

The magic of Greek yogurt in baked goods is a tip that everyone should know. It adds moisture and creates an incredibly tender texture, which is why I use it in a lot of baked goods (like these raspberry lemon muffins!).

Add it to pancakes, and you get a delicious fluffy pancake with extra protein as a bonus. These pancakes are perfect for slower weekend mornings when you want something wholesome and nourishing, but also a great. The strawberry sauce is an easy, naturally sweetened topping!

Jump to:

• Key Ingredients
• Substitutions & Variations
• Instructions
• Pro Pancake Tip
• Greek Yogurt Pancake FAQs
• Related
• 📖 Recipe

Key Ingredients

• Whole wheat pastry flour - White whole wheat flour or whole wheat flour will also work. I love that whole wheat pastry flour is ground finer to make baked goods light and fluffy, so if you can find it, it's definitely worth having some on hand for other baked goods too!
• Eggs
• Milk - Dairy or plant-based will both work. Similar to these protein overnight oats, you can increase the protein content with dairy milk if you like and can tolerate it. Otherwise, just use what you have and love!
• Greek yogurt - 2% or whole milk plain Greek yogurt is what I recommend for super soft and fluffy pancakes.
• Baking powder
• Lemon zest
• Maple syrup
• Strawberries - We'll make a naturally sweetened strawberry sauce to top these pancakes, which is the best part. If you have leftovers, you can chill it and use it on strawberry overnight oats!

Substitutions & Variations

• Flour - Whole wheat, spelt flour, or all-purpose flour would also work for this pancake recipe!
• Almond extract - To make these taste like strawberry shortcake, add ½ teaspoon of almond extract to the pancake batter.
• Sweetener - Honey or agave syrup would also work instead of maple syrup as sweeteners in both the pancakes and the strawberry sauce.
• Frozen strawberries - If strawberries aren't in season, use frozen strawberries for the sauce instead. It might take a little longer to reduce, but it's a great way to eat strawberries that were picked close to harvest and frozen at their peak. As a seasonal eater, this is how I cook!

Instructions

1. Step 1: Make the strawberry compote. It sounds fancy, but is SO easy! I Place strawberries in a saucepan with maple syrup and salt. Bring it to a boil over high high, then reduce to medium. Continue to cook and stir until the fruit has reduce to about half its original volume, mashing as it cooks to get a smoother, jammier consistency (I usually use a potato masher or fork for this). Finally, remove from heat and allow it to cool and thicken up.
2. Step 2: Pancake time! Combine dry ingredients into one large bowl and whisk wet ingredients together in another. Pour the wet ingredients into the dry and gently mix until just combined, taking care not to over-mix. In fact, it's totally okay if you come across a few subtle flour clumps within the batter.
3. Step 3: Heat oil or butter in a pan over medium heat. Using a measuring cup, scoop batter into the prepared pan. Once the batter starts to bubble on top and you can see the edges of the batter starting to darken (indicating the bottom/sides are getting cooked), you're ready to flip. If desired, you could lightly lift the pancake with a spatula or turner and see if the bottom is golden brown. Then you know for sure it's ready! Continue cooking until the pancake is heated through, usually about another minute. Repeat this step for all pancakes until the batter is used up.
4. Step 4: Serve it up! Lightly butter pancakes if desired and top with the strawberry compote, or maple syrup if that's your jam. More yogurt combined with the compote would also be delicious as a creamy + fruity element.

Pro Pancake Tip

• Don't over-mix the batter! To get the most tender and fluffy results, make sure you don't over-mix the pancake batter. Once the wet and dry ingredients are just combined (totally fine to see a few very subtle flour pockets while pouring the batter), pause on mixing and star to cook!

Greek Yogurt Pancake FAQs

Related

Looking for other energizing and wholesome breakfast recipes on the slightly sweeter side? You might love one of these!

Did you make these Greek yogurt pancakes? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!

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