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.
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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Sounds delicious, but what is the calorie count? I started following you through the Lose It! app so always want to know the calorie count! Love your articles.
So glad you found me through LoseIt! I will update the recipe to include the calorie count!
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 🙂