These fluffy Greek yogurt pancakes are made with whole wheat pastry flour and Greek yogurt, topped with a strawberry compote (the easiest stovetop jammy, strawberry sauce) -- perfect for a healthy weekend morning breakfast or brunch!
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 achieve that nostalgic element while using wholesome ingredients. And so I introduce to you these Greek yogurt pancakes with whole wheat flour!
The magic of Greek yogurt in baked goods is a tip that everyone should know (these raspberry lemon muffins are one of my fave examples!) because it adds moisture and creates an incredibly tender texture. Add it to pancakes, and you get a delicious fluffy pancake with extra protein to boot. Let's make these pancakes!
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Ingredients
- Whole wheat pastry flour - Or white whole wheat flour.
- 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, many plant milks have protein as well!
- Greek yogurt - 2% or whole milk preferred for tender pancakes.
- Baking powder
- Lemon zest
- Maple syrup
- Vanilla extract
- Salt
- Strawberries
Substitutions & Variations
These pancakes are wonderful base flavor for other substitutions or variations. Try some of the suggestions below!
- Flour - As mentioned above, my two top choice flours for this particular pancake recipe are whole wheat pastry and white whole wheat, since they are milled from a lighter wheat, creating a more tender texture and mild nutty flavor. Whole wheat, spelt flour, or all-purpose flour would also work!
- Almond extract - To make these taste like strawberry shortcake, add ½ teaspoon of almond extra to the pancake batter. We use this method in strawberry shortcake overnight oats and OMG it's so good and truly gives shortcake vibes.
- Sweetener - Honey or agave syrup would also work instead of maple syrup as a sweetener in the pancake batter and the strawberry compote.
- Frozen strawberries - No fresh strawberries? No problem! Use frozen strawberries for the compote instead. Note that the cook time for the compote might be a little longer as more liquid will be released from a frozen fruit, so more will need to reduce.
- Chocolate chips - Add some chocolate chips if you're feeling more indulgent!
Instructions
- 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.
- 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.
- 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.
- 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 Tips
- 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
Yes! After they've cooled completely, simply store them in an airtight container or zip-top bag (squeeze out air before sealing), and store in the fridge for up to five days. Reheat in the microwave for about 30 seconds.
Sure! If you do, I recommend using a kind that's naturally sweetened or low in sugar to keep them wholesome and ensure they aren't overly sweet. You could even reduce or omit the maple syrup from the recipe to balance it out.
When freezing pancakes I recommend separating them with a piece of parchment paper so that you can take out individual ones without them sticking together. Simply cut parchment paper to size and place between layers of fully cooled pancakes in an airtight container or zip-top bag. Then place in the freezer for up to three months.
Fruit compote sounds fancy, but it's really just a simple sauce made with fresh or frozen fruit simmered on the stovetop briefly. It's so delicious as a pancake topping, but you can also serve it warm over ice cream or chilled as a topping for overnight oats or yogurt bowls.
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!
Print📖 Recipe
Greek Yogurt Pancakes with Strawberry Compote
These healthy Greek yogurt pancakes are super light, fluffy, and nostalgic while being made with wholesome, energizing ingredients like whole wheat flour and yogurt! Topped with the easiest strawberry compote for a next-level pancake breakfast.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: ~6 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
For the Compote:
- 1 pound (about 2 cups) fresh strawberries, hulled and sliced
- 2-3 tablespoons maple syrup
- ¼ teaspoon salt
For the Pancakes:
- 1 cup whole wheat pastry flour
- 2 tsp baking powder
- ⅛ tsp salt
- 2 eggs
- ½ cup milk
- ⅔ cup 2% Greek yogurt
- 1 tablespoon maple syrup
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Instructions
- Make the compote: Combine strawberries, maple syrup, and salt in a saucepan. Heat over medium-high heat until it comes to a boil, then reduce to medium. Simmer, stirring occasionally until reduced by half (about 10 minutes). While simmering, mash with a potato masher or fork if desired. Remove compote from heat and allow to cool while you make the pancakes. Compote will thicken as it cools.
- Make the protein pancakes: Whisk together dry ingredients in one bowl and wet ingredients in another. Fold the wet ingredients into the dry and gently stir until just combined (careful not to over-mix). Heat oil or butter in a pan over medium heat. Using a ¼-cup measure, scoop pancake batter into pan one at a time. Once you see bubbles in the surface of the batter, flip and allow to cook through. Repeat for remaining batter.
- Serve: Butter pancakes if desired and top with strawberry ginger compote.
Notes
- Mixing the batter. Take care not to over-mix! One or two subtle flour clumps are okay and are better than over-mixing. Stirring until just combined will help create super tender pancakes.
Nutrition
- Serving Size: 2 pancakes
- Calories: 256
- Sugar: 8.1 g
- Sodium: 184.2 mg
- Fat: 5.1 g
- Saturated Fat: 1.8 g
- Carbohydrates: 40.6 g
- Fiber: 4.5 g
- Protein: 15.3 g
- Cholesterol: 129.3 mg
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