Fluffy Strawberry Pancakes

Strawberry pancake on two plates with strawberries.

With just a few ingredients and the option to make these on the stove top or in the oven as a sheet pan pancakes, these Strawberry Pancakes are bursting with berry flavor and are so yummy. I love including both freeze-dried and fresh berries here for max flavor, but just fresh work if that's what you have.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 372kcal

Author Amy Palanjian

Equipment

Ingredients

½ cup plain whole-milk yogurt
½ cup milk
2 eggs
2 tablespoons unsalted butter (melted and cooled; plus more for cooking)
1 teaspoon vanilla extract
1 cup all-purpose flour (or whole wheat)
1 cup freeze-dried strawberries (ground up in a blender or food processor; optional but recommended)
2 teaspoons baking powder
¼ teaspoon salt
1 cup diced strawberries

US Customary - Metric

Instructions

Add the yogurt, milk, eggs, butter, and vanilla to a medium bowl. Whisk to combine into a smooth mixture.
Add the flour, ground freeze-dried strawberries (if using), baking powder, and salt. Whisk gently to combine.
Gently fold in the strawberries.
Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. 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. 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.
Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.

Video

Notes

To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about 1/2 inch thick. It's OK if it doesn't go to the edges.) Pour out batter and spread gently with a spatula. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
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 (or in a single layer) in a freezer bag.
Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
Use any other diced fruit you like in pancakes.
Gluten-free: Use 1:1 style of gluten-free flour.
Dairy-free: Use nondairy yogurt and nondairy milk.
Egg-free: The best option is a store bought egg replacer like the one from Bob's Red Mill.
The freeze-dried strawberries are optional.

Nutrition