This is seriously the best healthy strawberry pancake recipe. Made with Greek yogurt, you’ll love the melt-in-your-mouth texture.
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I have a lot of pancake recipes on the blog, but trust me when I say that this one is by far my favorite.
After playing around with the ratio of ingredients, I can say that this recipe is for you if you prefer your flapjacks softer rather than hearty.
While I went for the strawberries and cream flavor profile, feel free to use any fruit of choice. Or, if you’re feeling a little indulgent, go with chocolate chips!
Whatever toppings and fillings you use, just promise me that you’ll make this strawberry pancake recipe ASAP.
>>Prefer a heartier texture? Be sure to check out my Healthy Honey Flapjack or Whole Grain Chocolate Chip Pancake recipes instead!
There’s nothing special about how to make these: whip up the batter, drop onto a lightly greased surface, cook, flip, cook again, and serve!
However there are some key tips for making fluffy, light pancakes rather than dense ones:
They can be! This recipe is on the healthier side thanks to the white whole wheat fiber (hello extra fiber), limited added sugar in the batter, and a boost of protein thanks to the Greek yogurt.
Of course, how you top your shortstack will also affect the nutritional value.
Don’t get me wrong, I LOVE drizzle of pure maple syrup. And while there’s nothing wrong with indulging in a short stack topped with maple syrup, there are plenty of lower sugar options that are equally delicious!
Here are some of my go-to healthier pancake toppings:
Or, if you’re feeling extra ambitious, this homemade funfetti cashew butter will make your breakfast taste like birthday cake!
Yes! This recipe can be easily halved to serve two people. Or doubled for a larger crowd.
When you have an acidic ingredient like Greek yogurt in pancake batter, the baking soda ends up being used mostly to help neutralize the acid.
As a result, if you only use baking soda, you’ll have a harder time getting enough air bubbles and lift. So, by adding baking powder, the soda can take care of the acid while the baking powder provides a much-needed lift to the batter as it cooks.
The Kitchn explains this more here.
Due to the Greek yogurt, I find the texture is best stored for no more than 3 days in the fridge. However, they freeze surprisingly well and keep for up to 4 months.
To freeze, simply place individual pancakes on a parchment-lined baking sheet and freeze until solid, about 20 minutes. Once frozen place pancakes in a freezer bag and store for up to 4 months.
I find the best way to reheat is to simply place a frozen pancake in the toaster. I recommend using a lower setting, like 2 or 3, and then toasting until the cake is soft. You can also microwave them for 1-2 minutes.
If you tried this healthy strawberry pancake recipe with Greek yogurt, or any other recipe on the blog let me know how you liked it by leaving a comment/rating below!
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We love pancakes, and I am always looking for simple and healthy pancake recipes! These pancakes look amazing, looking forward to trying this recipe.
Hope you give them a try soon then!
Oh yum! What a delicious stack of pancakes. I love the addition of the Greek yogurt. That texture looks perfect.
Thanks Tara! The texture is to die for 😉
I love the look of these pancakes. I’ve never made them with Greek yogurt before so will be giving this a go soon!
Ooh you’ll love the addition of Greek yogurt! Let me know how they turn out for you Beth!
These look lovely. I love the addition of greek yoghurt!
Thank you Kara!
They look seriously good! I can’t wait for Pancake Day – especially after seeing this recipe! Strawberries go so well with pancakes.
Thank you! Hope you gave them a try 🙂
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