Print Recipe
0 from 0 votes

Strawberry-Yogurt Whole Wheat Pancakes

A touch of yogurt in the batter results in pancakes with a tender rich crumb. Top them with yogurt and strawberries for a delicious, filling breakfast treat.
Course: Breakfast, Brunch
Cuisine: American
Servings: 4 servings


  • 1 ½ cups whole wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp table salt
  • 3 eggs beaten
  • 3 TB honey
  • ¾ cup low fat milk
  • 2/3 plus ½ cup fat free vanilla yogurt divided
  • 2 TB canola oil
  • 1 1/2 tsp lemon zest additional for garnish
  • 2 cups finely chopped strawberries
  • ½ cup sliced strawberries
  • cooking spray


  • Whisk together flour, baking powder, baking soda, and salt in a large bowl. Whisk together eggs, honey, milk, 2/3 cup yogurt, canola oil, and lemon zest. Fold in chopped strawberries. Stir together wet and dry ingredients until just combined.
  • Heat a large nonstick skillet or griddle over medium heat and coat with cooking spray. Spoon ¼ cup batter onto griddle for each pancake and cook 3-4 minutes per side or until set. Serve 4 pancakes topped with 2 TB yogurt, and 2 TB sliced strawberries, garnished with lemon zest.

Leave a Comment