The yogurt in these fluffy Strawberry Yogurt Pancakes adds a protein boost and they’re sweetened only with honey. Ideal for breakfast or a healthy snack for the whole family.
Strawberries are at their best right now—sweet, juicy and affordable when in season. I love using seasonal fruit, whether I’m eating them straight from the punnet or adding them to recipes. This week I tried Strawberry Yogurt Pancakes and they were a hit.
Using yogurt instead of milk gives these pancakes extra protein, which helps keep little ones satisfied longer. The rest of the ingredients are familiar pantry staples, so the recipe is straightforward and family-friendly.
Key ingredients include:
- plain (all-purpose) and wholemeal flour
- egg
- honey for natural sweetness
- vanilla extract for extra flavour
Everything mixes in a single bowl, so these pancakes are easy to make and great for getting kids involved in the kitchen. No special equipment needed—just a spoon and a frying pan.
This batter makes eight large pancakes. Adjust the quantities if you need fewer or more—halving or doubling works well.
Ingredient Substitutions:
1. I used half wholemeal and half plain (all-purpose) flour. You can use all plain or all wholemeal if you prefer.
2. Gluten-free flour works as well, though some blends are denser—adjust the liquid as needed.
3. I haven’t tested egg alternatives, but a flax or chia “egg” may be suitable.
4. Use a dairy-free yogurt to make the recipe vegan-friendly (combine with a suitable egg substitute if fully vegan).
5. Substitute honey with maple syrup or another liquid sweetener if desired.
These pancakes are great as a filling summer snack or a relaxed weekend breakfast. Serve them warm with extra yogurt and sliced strawberries for a fresh finish.
If you try this recipe, I’d love to hear how it went—share a photo or comment to let me know your tweaks and favourites.
Strawberry Yogurt Pancakes
5 Stars
5 from 2 reviews
- Author: Ciara Attwell
Prep Time: 4 mins
Cook Time: 10 mins
Total Time: 14 minutes
Yield: 4
Category: Snacks
Cuisine: American
Description
Light, fluffy pancakes made with yogurt for added protein and sweetened with honey. They’re simple to make and delicious topped with extra yogurt and fresh strawberries.
Ingredients
Scale
- 120g / 0.75 cup plain (all-purpose) flour
- 120g / 0.75 cup wholemeal flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 250g / 1 cup plain Greek yogurt
- 1 medium egg
- 200 ml / 0.75 cup water
- 2 tbsp honey
- 1 tsp vanilla extract
- 150g / 1 cup chopped strawberries
- oil or butter for frying
Instructions
- Combine both flours, baking powder and baking soda in a large bowl and stir with a spoon.
- Add the yogurt and egg, then mix until just combined.
- Stir in half the water and check the batter consistency. Add more water a little at a time if it seems too thick.
- Mix in the honey and vanilla, then fold in the chopped strawberries.
- Heat a little oil or butter in a large frying pan. Use a ladle or large spoon to form pancakes (about four at a time). Cook 2–3 minutes per side until golden, then repeat with the remaining batter.
- Serve immediately with extra yogurt and sliced strawberries.
Notes
Makes eight large pancakes (about four servings).
Best eaten fresh. Store leftovers in the fridge up to 48 hours and reheat in a pan or microwave. Pancakes also freeze well—defrost at room temperature before reheating.
