Description
Delicious strawberry pancakes perfect for breakfast or brunch.
Ingredients
Scale
- 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
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 degree 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.
Notes
- For best results, make sure to fold in the strawberries gently to avoid breaking them.
- Use fresh or frozen strawberries based on availability.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg