Strawberry Greek Yogurt Pancakes

Strawberry Greek Yogurt Pancakes bring all the charm of a soft, fruity shortcake right to your breakfast table. Fluffy strawberry pancakes are layered with a creamy Greek yogurt and whipped cream filling, then topped with a warm homemade strawberry syrup for a bright finish. It is sweet, simple, and just indulgent enough to feel like a treat.

These strawberry yogurt pancakes hold their shape well, reheat beautifully, and taste even better with extra syrup. If you love yogurt pancakes that deliver both comfort and freshness, this version is a wonderful way to start the day.

• What Makes This Recipe So Good
• What Goes Into Strawberry Greek Yogurt Pancakes
• How To Make Strawberry Greek Yogurt Pancakes
• Tips For Making Strawberry Greek Yogurt Pancakes
• Recipe FAQ’s
• Strawberry Shortcake Greek Yogurt Pancakes Recipe

What Makes This Recipe So Good

These Strawberry Greek Yogurt Pancakes give you all the comfort of strawberry shortcake in an easier, everyday format. The Greek yogurt keeps the pancakes soft and tender while the strawberries melt into the batter, creating a bright, fruity bite without needing anything complicated. It is a simple way to enjoy strawberry pancakes that feel a little more special than the usual stack.

What makes this even better is the layering. A quick mix of Greek yogurt and whipped cream brings a creamy contrast, and the homemade strawberry syrup adds a finishing touch that feels both fresh and indulgent. If you love strawberry yogurt pancakes or want yogurt pancakes that stay fluffy and balanced, this is the version that always turns out right.

What Goes Into Strawberry Greek Yogurt Pancakes

Here are the key players that make this recipe work so well.

• Greek Yogurt: This adds structure and tenderness to the pancakes while keeping them moist without extra butter. It also gives the whipped topping a creamy balance that pairs beautifully with the fruit.
• Fresh Strawberries: These bring both sweetness and texture to the dish. They melt slightly into the pancakes and create a naturally vibrant syrup with only a few added ingredients.
• Self Raising Flour: This gives the pancakes their lift and ensures each stack cooks up soft and fluffy. You can swap in wholemeal or spelt flour, and the baking powder adjustment keeps everything balanced.
• Whipped Cream: A small amount folded into Greek yogurt creates a light, creamy topping that feels indulgent without being heavy. It ties the shortcake inspiration together in a simple, fresh way.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Strawberry Greek Yogurt Pancakes

1. Whisk The Dry Ingredients: Combine all dry ingredients in a large mixing bowl and whisk until evenly blended, then set aside.

1. Mix Wet Ingredients: Whisk eggs, oil, vanilla and yogurt in a bowl until smooth and creamy, then add the milk and mix again.

1. Combine Wet And Dry Mixtures: Pour the yogurt mixture over the dry ingredients and stir gently with a wooden spoon until just combined.

1. Heat The Pan And Portion Batter: Warm a pan over medium heat, lightly coat with cooking spray and spoon in the batter using a ladle or quarter cup.

1. Cook Pancakes: Cook for three to four minutes until the underside is golden, flip, then cook the second side for two to three minutes.

1. Make The Strawberry Syrup: Simmer strawberries, sugar, water and vanilla in a small saucepan until the syrup thickens.

1. Prepare The Yogurt Cream: Mix the Greek yogurt and whipped cream in a small bowl, adding sugar only if needed.

1. Assemble And Serve: Layer the pancakes with the yogurt cream, dust with icing sugar and top with the warm strawberry syrup.

These Strawberry Greek Yogurt Pancakes pair beautifully with something savory or refreshing on the side. Sweet Potato Hash Brown Breakfast Casserole adds a hearty, comforting element that contrasts nicely with the fruity pancakes while still keeping a breakfast feel. For a lighter savory option, Prosciutto Wrapped Asparagus brings a crisp bite and a touch of saltiness that balances the sweetness. For a cool and refreshing complement, Avocado Feta Cucumber Salad offers a creamy, crisp mix that brightens the plate without overpowering the pancakes.

Tips For Making Strawberry Greek Yogurt Pancakes

• Leave the batter a little lumpy. I know it is tempting to mix until smooth, but the less you fuss with it, the fluffier your pancakes turn out.
• Keep the heat at medium. These pancakes brown quickly, and gentle heat gives them time to rise without burning.
• If the batter feels too thick, add a splash of milk. I usually do this when the last few pancakes start looking a bit heavy.
• Let the strawberry syrup take its time. A slow simmer brings out the fruitiness and gives you that thick, glossy finish that looks so good on a stack.
• Assemble right before serving. The yogurt cream is so light and silky, and layering it at the last minute keeps everything fresh instead of soggy.

These pancakes may not show many bubbles on top. Instead, check the edges. When the underside turns golden and the edges look set, flip gently and cook the other side until fully done.

This recipe naturally makes a thick batter because of the Greek yogurt. If it becomes hard to scoop or spread, add a splash of milk at a time until it loosens just enough to pour smoothly.

Yes, but the pancakes will be slightly thinner and less fluffy. Greek yogurt adds structure, so if you use regular yogurt, reduce the milk a little until the batter is thick but still scoopable.

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IngredientsUSMetric1x2x3x

Pancakes:

• ▢ 1 cup organic white self raising flour or plain/all purpose or light white spelt flour
• ▢ 1 cup wholemeal self raising flour or whole wheat flour
• ▢ 2 teaspoons baking powder use 1 tablespoon baking powder if using the other flour options
• ▢ 2 tablespoons raw sugar
• ▢ ¼ teaspoon salt (1/2 teaspoon if using other flours)
• ▢ 2 large eggs
• ▢ 3 tablespoons light butter melted (or any cooking/coconut oil)
• ▢ 1 tablespoon pure vanilla extract
• ▢ 1 cup plain non-fat Greek yogurt
• ▢ 1 cup unsweetened almond milk (or skim/low fat milk)

Strawberry Syrup:

• ▢ 1 1/2 cups fresh (or frozen) diced strawberries
• ▢ 2 tablespoons sugar
• ▢ 3 tablespoons water
• ▢ 1 teaspoon pure vanilla extract

Greek Yogurt Whipped Cream:

• ▢ 1/2 cup light/reduced fat whipped cream
• ▢ 1/2 cup greek yogurt
• ▢ 2 teaspoons icing/powdered sugar (optional – adjust to suit your tastes)

Additional:

• ▢ (Extra) finely chopped strawberries to garnish

Instructions

• Combine together all dry ingredients into a large mixing bowl and whisk. Set aside.
• In a smaller bowl, combine together the eggs, oil, vanilla and yogurt. Whisk well until creamy and smooth. Add the milk, and mix until combined.
• Pour the yoghurt mixture over the dry ingredients and stir slowly and gently with a wooden spoon until batter is just combined. (The batter will be thick and a little lumpy).
• Heat a pan/griddle on medium heat and spray with cooking oil spray, spreading it out evenly with your spatula. Using a ladle or ¼ cup measuring cup, pour batter onto pan to make pancakes. When batter is on the pan, spread it out a little with the back of your spoon to shape them.
• Cook them for about 3-4 minutes, and check the underside before flipping. If golden, flip and cook for a further 2-3 minutes or until cooked through. Bubbles don’t really form on these due to thickness. Repeat with remaining batter.

Strawberry Syrup:

• Combine strawberries, sugar, water and vanilla in a small saucepan. Bring to a boil, lower heat and gently simmer and a syrup forms and thickens.

Greek Yogurt Whipped Cream:

• Combine the greek yogurt with the whipped cream in a small bowl. Add sugar only if needed, and mix through.
• To serve, layer with the greek yogurt/whipped cream; dust with a little icing sugar and top with the syrup!

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Strawberry Shortcake Greek Yogurt Pancakes

Ingredients

Pancakes:

• 1 cup organic white self raising flour or plain/all purpose or light white spelt flour
• 1 cup wholemeal self raising flour or whole wheat flour
• 2 teaspoons baking powder use 1 tablespoon baking powder if using the other flour options
• 2 tablespoons raw sugar
• ¼ teaspoon salt (1/2 teaspoon if using other flours)
• 2 large eggs
• 3 tablespoons light butter melted (or any cooking/coconut oil)
• 1 tablespoon pure vanilla extract
• 1 cup plain non-fat Greek yogurt
• 1 cup unsweetened almond milk (or skim/low fat milk)

Strawberry Syrup:

• 1 1/2 cups fresh (or frozen) diced strawberries
• 2 tablespoons sugar
• 3 tablespoons water
• 1 teaspoon pure vanilla extract

Greek Yogurt Whipped Cream:

• 1/2 cup light/reduced fat whipped cream
• 1/2 cup greek yogurt
• 2 teaspoons icing/powdered sugar (optional - adjust to suit your tastes)

Additional:

• (Extra) finely chopped strawberries to garnish

Instructions

• Combine together all dry ingredients into a large mixing bowl and whisk. Set aside.
• In a smaller bowl, combine together the eggs, oil, vanilla and yogurt. Whisk well until creamy and smooth. Add the milk, and mix until combined.
• Pour the yoghurt mixture over the dry ingredients and stir slowly and gently with a wooden spoon until batter is just combined. (The batter will be thick and a little lumpy).
• Heat a pan/griddle on medium heat and spray with cooking oil spray, spreading it out evenly with your spatula. Using a ladle or ¼ cup measuring cup, pour batter onto pan to make pancakes. When batter is on the pan, spread it out a little with the back of your spoon to shape them.
• Cook them for about 3-4 minutes, and check the underside before flipping. If golden, flip and cook for a further 2-3 minutes or until cooked through. Bubbles don’t really form on these due to thickness. Repeat with remaining batter.

Strawberry Syrup:

• Combine strawberries, sugar, water and vanilla in a small saucepan. Bring to a boil, lower heat and gently simmer and a syrup forms and thickens.

Greek Yogurt Whipped Cream:

• Combine the greek yogurt with the whipped cream in a small bowl. Add sugar only if needed, and mix through.
• To serve, layer with the greek yogurt/whipped cream; dust with a little icing sugar and top with the syrup!

Notes

Nutrition

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