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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These healthy strawberry pancakes made with Greek yogurt are melt-in-your-mouth good!

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!

Why you’ll love this recipe

• Melt-in-your-mouth texture
• Kid-friendly
• Boost of protein from the Greek yogurt
• Freezer-friendly 

Ingredient notes this strawberry pancake recipe with Greek yogurt

• White whole wheat flour: for more on the difference between whole wheat and white whole wheat, be sure to check out my ingredient guide. You can also use all-purpose flour. I have not tried this recipe with gluten-free flours and do not recommend using whole wheat flour. Spelt flour would probably work well. 
• Greek yogurt: for the best texture, I recommend using full-fat plain Greek yogurt or at least 2% fat. However, it will still work with 0% fat. Do not use regular yogurt as the batter will be too thin. I haven’t tried this recipe with a plant-based yogurt. 
• Oat milk: I bumped the vanilla flavor by using Califia Farm’s new vanilla oat milk (no sugar added). However it’s delicious with plain oat milk too. Feel free to use any milk or milk alternative. 
• Eggs: I haven’t tried these with flax or chia eggs, but it should work. 
• Maple syrup: just a touch for a little sweetness. You could also use honey. 
• Baking soda and powder: yes you need both! See the FAQ section for why. 
• Vanilla and almond extract: for the best flavor, I like to use a mix of vanilla and almond extract. However, feel free to nix the almond extract if you don’t have any on hand. 
• Strawberries: I used fresh, but frozen strawberries will work too as long as they’ve been sliced or diced. No need to thaw before using. Feel free to swap out the strawberries with another type of berry, peach slices, banana slices, or even chocolate chips. 

How to make healthy strawberry pancakes

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:

• Don’t overmix the batter! I find making a well in the dry ingredients helps incorporate the wet ingredients faster. 
• Don’t pat the pancakes with a spatula as they cook – we don’t want to break those air bubbles inside!
• When using an acidic ingredient like Greek yogurt, you’ll want to have both baking soda and powder to help with both the flavor and texture. 

Are homemade pancakes healthy?

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. 

Healthy alternatives for maple syrup 

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:

• Homemade strawberry chia seed jam 
• Plain Greek yogurt or vanilla Icelandic yogurt 
• Almond or peanut butter 
• Microwaved frozen fruit 
• Fresh fruit slices 

Or, if you’re feeling extra ambitious, this homemade funfetti cashew butter will make your breakfast taste like birthday cake! 

Commonly asked questions when making pancakes?

More healthy strawberry breakfast recipes

• Strawberry Baked Oatmeal 
• Lightened Up Berry French Toast Casserole
• Strawberries and Cream Protein Overnight Oats
• Go-To Strawberry Banana Green Smoothie (kid-friendly)

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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Print Recipe

The Best Healthy Strawberry Pancake Recipe

This is seriously the best healthy strawberry pancake recipe. Made with Greek yogurt, you’ll love the melt-in-your-mouth texture.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast

Keyword: Healthy Greek Yogurt Pancakes, Healthy strawberry pancake recipe

Servings: 4

Calories: 376kcal

Ingredients

• 2 cups white whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup plain Greek yogurt I used full-fat
• 1 cup oat milk I used Califia Farms Vanilla Oat Milk
• 2 large eggs
• 2 tablespoons pure maple syrup cut in half for less sweet pancakes
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract optional
• Butter or cooking spray for greasing
• 1/2 pint strawberries rinsed and diced or sliced

Instructions

• In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
• In another bowl, whisk together the Greek yogurt, oat milk, eggs, maple syrup, and extracts.
• Make a well in the middle of the dry ingredients and pour the wet ingredients into the hole. Whisk until the ingredients are just combined. Don’t over-mix! It’s perfectly fine to leave a few lumps. Set aside.
• Preheat a griddle to 350F or a large skillet over medium-low heat. Lightly grease the skillet or griddle with butter or cooking spray.
• Once your cooking surface is heated, drop the batter onto the surface using ¼ cup of batter per pancake. Add strawberries to each pancake. Cook for 1-2 minutes, or until the edges of the pancakes start to look set and the bubbles on top start to pop. Flip and cook pancakes for another 1 minute, or until the bottoms are a nice golden brown. Remove the pancakes and place on a foil-lined plate to keep warm. Repeat with the remaining batter.
• Serve pancakes with any leftover strawberries and toppings of choice. Store leftovers in the fridge for up to 3 days or in the freezer for up to 4 months.

Notes

Calories for 1/4 of recipe (about 3 pancakes): 376 calories, 5g fat (1g saturated), 60g carb, 11g fiber, 20g sugar, 18g protein

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