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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 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 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 372kcal


  • 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


  • 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.



  • 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.
  • To make for a baby, use plain nondairy milk.
  • 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.


Calories: 372kcal | Carbohydrates: 59g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 416mg | Potassium: 608mg | Fiber: 5g | Sugar: 28g | Vitamin A: 378IU | Vitamin C: 383mg | Calcium: 223mg | Iron: 9mg