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Greek Yogurt Pancakes with Strawberry Compote

Stack of whole wheat protein pancakes on white plate with fork and bite taken out

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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.

Ingredients

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For the Compote:

  • 1 pound (about 2 cups) fresh strawberries, hulled and sliced
  • 2-3 tablespoons maple syrup
  • 1/4 teaspoon salt

For the Pancakes:

  • 1 cup whole wheat pastry flour
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 2 eggs
  • 1/2 cup milk
  • 2/3 cup 2% Greek yogurt
  • 1 tablespoon maple syrup
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract

Instructions

  1. 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.
  2. 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 1/4-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.
  3. Serve: Butter pancakes if desired and top with strawberry ginger compote.

Notes

  1. 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.

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