Strawberry yogurt pancakes made with Wallaby Organic® Greek Whole Milk Strawberry Yogurt and fresh strawberries are fluffy, delicious and my five-year-old’s favorite breakfast! #WallabyPartner
Strawberry Yogurt Pancakes
One of the highlights of this year’s homeschool adventure is more time in the kitchen cooking with my twins. I’m always thinking up recipes that will be easy to make with kids and incorporate into our daily routine. That means, they have to be simple, delicious and kid friendly. Greek Yogurt Pancakes are a family favorite, in fact I have a recipe for Lemon Yogurt Pancakes here on the blog as well!
These pancakes are perfect for encouraging kids to cook, but also incredibly delicious. We serve ours with more Wallaby Organic® Greek Whole Milk Strawberry Yogurt and fresh strawberries on top! And when shopping for ingredients, be sure to look for Wallaby’s new packaging in the yogurt aisle.
Ingredients Needed for Strawberry Yogurt Pancakes
- Flour – I used all-purpose flour for this recipe but you can also use a mix of white whole wheat and all-purpose.
- Baking Powder & Baking Soda – these are your leavening agents.
- Salt – just a hint to bring out the sweetness of the strawberries and balance the flavors.
- Yogurt- Wallaby Organic® Greek Whole Milk Strawberry Yogurt which gives such great strawberry flavor to the pancakes.
- Milk – whole milk for extra creaminess.
- Vanilla– to make it delicious!
- Egg – just one to bind it all together.
- Butter – I prefer unsalted for this recipe as we are already adding salt.
- Strawberries – fresh strawberries chopped small. I don’t recommend frozen as they will make your pancakes too soggy.
- Real Maple Syrup– for drizzling
Tips for the Fluffiest Homemade Pancakes
- Use Greek Yogurt. Something about the addition of yogurt not only adds tang and moisture to pancakes but also makes them incredibly fluffy! Not a surprise, yogurt is also a great addition to Banana Bread, and Muffins!
- Sift Dry Ingredients. This is super important in getting a fluffy texture to your pancakes. I sift the flour, baking powder, baking soda and salt all together in the same sieve.
- Don’t Overmix. It’s tempting to beat together your wet and dry ingredients until the batter is totally smooth, don’t do that! Gently mix with a fork and let it be lumpy.
- Heat. Cook pancakes at a medium to medium low heat to let them gently rise. I know, it’s time consuming but so worth it.
Cooking with kids can be a lot of fun but also super stressful if you let it. Luckily this recipe is easy enough that things stay mostly under control. Depending on the age of your kids, this is a great opportunity to let them help you measure and scoop, pour, and whisk. Jackson loves being the egg cracker and I let him. Pancake batter is a hard thing to mess up.
Possible Variations for These Pancakes:
- Yogurt – you can change up the flavor of these pancakes by trying Wallaby Vanilla or even Blueberry Yogurt!
- Fruit – if strawberries aren’t in season or if you want to try another flavor combination, feel free to omit or switch up the fruit. Blueberries, chopped apple, or even chocolate chips are all delicious substitutes.
- Spices – you can add any spices you like…cinnamon, nutmeg, even fresh lemon zest!
- Flour – if you are gluten free, you can absolutely substitute your favorite gluten free flour.
How to Make Strawberry Yogurt Pancakes
- Dry Ingredients– In a large bowl sift together the flour, baking powder, baking soda, and salt.
- Wet Ingredients – In a separate bowl beat together vanilla, milk, egg, melted butter and yogurt.
- Combine – Pour wet ingredients into dry slowly while mixing with a fork. Do not over-mix, small lumps are ok!
- Strawberries – Fold in the chopped strawberries.
- Cook – Heat a non-stick pan or griddle over medium heat. Butter generously and add in 1/3 cup of batter at a time making sure not to overcrowd the pan. Cook until puffed and golden on the bottom before flipping over.
- Serve – serve with an additional dollop of Wallaby Organic Strawberry Yogurt.
Can You Make Strawberry Pancakes Ahead?
Yes, you absolutely can! We keep these strawberry pancakes covered or sealed in the refrigerator and heat them for a few minutes on a sheet pan in the toaster oven or in a skillet. These pancakes will keep for up to three days in the refrigerator!
These Strawberry Yogurt Pancakes are Millie’s absolute favorite breakfast! She loves eating these with maple syrup and more fresh strawberries and a cup of Wallaby Organic® Strawberry Yogurt on the side. I sure hope you will make these pancakes with your kids or for your family and let me know how you enjoy them!
Disclaimer: This recipe post was sponsored by Wallaby Organic, a brand of yogurt that my family loves! All opinions expressed here are my own. Thank you for supporting my sponsors.
Looking for More Recipes Featuring Yogurt?
Here are a few more ways I love to incorporate yogurt into my recipes:
- Marinated Greek Yogurt Chicken Skewers
- Lemon Chia Yogurt Pancakes
- Lemon Yogurt Bundt Cake
- Salmon with Yogurt Sauce
- Greek Turkey Meatballs with Mint Feta Sauce
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (5.3 oz) container Wallaby Organic Greek Whole Milk Strawberry Yogurt
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
- 1 egg
- 3 Tablespoons melted unsalted butter + more for the pan
- 1 heaping cup small diced strawberries
- real maple syrup- for serving
- Preheat oven to 200 degrees and have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.
- In a large bowl sift together the flour, baking powder, baking soda, and salt.
- In a separate bowl beat together yogurt, milk, vanilla extract, egg and melted butter.
- Pour wet ingredients into dry slowly while mixing with a fork. Do not over-mix, small lumps are ok!
- Fold in diced strawberries.
- Heat a non-stick pan or griddle over medium heat. Butter generously and add in 1/3 cup of batter at a time making sure not to overcrowd the pan. That will make them more difficult to flip!
- Cook until puffed and golden on the bottom before flipping over.
- Serve warm with a dollop of Wallaby Organic Strawberry Yogurt on top, a drizzle of real maple syrup and fresh
You can make these pancakes ahead of time and store covered or sealed in the refrigerator for up to three days. Heat them for a
few minutes on a sheet pan in the toaster oven or in a skillet before serving.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 461Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 58mgSodium: 523mgCarbohydrates: 82gFiber: 2gSugar: 46gProtein: 10g