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Fluffy Strawberry Pancakes

With just a few ingredients and the option to make these on the stove-top or in the oven, these are bursting with berry flavor!

– Freeze-dried strawberries – Plain whole-milk yogurt – Milk – Eggs – Unsalted butter – Vanilla extract

Ingredients Needed:

– All-purpose flour  – Baking powder and salt – Strawberries

Add the yogurt, milk, eggs, butter, and vanilla to a medium bowl. Whisk to combine into a smooth mixture.

Step 1.

Add the flour, ground freeze-dried strawberries (if using), baking powder, and salt. Whisk gently to combine.

Step 2.

Gently fold in the strawberries. Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.

Step 3.

Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes.

Step 4.

Cook for 3-4 minutes or until you see bubbles start to form on the surface and the edges are set. Flip over with a spatula and cook for an additional 3 minutes.

Step 5.

Serve or place into a 200° F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.

Step 6.

Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.

Step 7.

Preheat oven to 400 degrees F. Pour batter onto greased sheet pan. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.

Sheet Pan Pancake:

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Store for up to 5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper.