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Looking for a sweet and fluffy pancake breakfast that’s both nourishing and light on calories? These Healthy Strawberry Yogurt Pancakes bring fresh flavor and wholesome ingredients to kickstart your morning routine!
Table of Contents
These Strawberry Pancakes made with yogurt offer all the fluffiness and fresh strawberry goodness, but without the extra calories. Whether you enjoy them as a light breakfast or a quick, healthy snack, these flapjacks are a fun and nourishing way to enjoy a classic favorite—without the heaviness!
Made with nutritious ingredients like creamy Greek yogurt, gluten-free oats, unsweetened applesauce, juicy strawberries, a touch of dark chocolate chips, and aromatic spices, every bite is packed full of flavor and texture to keep you feeling energized throughout the day.
Craving more flap jack recipes? Try these Cinnamon Apple Pancakes, Cottage Cheese Protein Pancakes, or Cauliflower Pancakes next!
Why You Will Love This Recipe
- Low Calorie and Low Sugar: These pancakes are made with balanced nutrition in mind, using more nutrient-dense ingredients like unsweetened applesauce to provide natural sweetness and lower sugar, supporting calorie-conscious eating.
- Gluten Free and High Protein: With gluten free rolled oats, high protein Greek yogurt and egg whites, these treats deliver a protein boost that helps balance carbs and keeps you full longer.
- Meal Prep Friendly: These pancakes store well in the fridge or freezer, making it easy to prepare a batch ahead of time and enjoy a hassle-free meal or snack throughout the week.
- Quick and Simple: Wholesome yet easy to make, this strawberry pancake recipe comes together in 20 minutes—perfect for busy mornings when you’re on the go!
Strawberry Pancakes Ingredients
- Gluten Free Rolled Oats: These oats provide the structure in this strawberry pancakes recipe while adding fiber and protein, making them more wholesome and satisfying. Oat flour is a good 1:1 substitute, if preferred. I don’t recommend using coconut flour, white or whole wheat flour, but almond flour works well—start with 3/4 cup instead of 1 cup.
- Greek Yogurt: Plain, nonfat Greek yogurt helps create a fluffier, moister texture, adding a touch of tanginess while boosting the protein content. For a dairy-free option, use a vegan higher protein yogurt without added sugar.
- Applesauce: Unsweetened applesauce acts as a fat substitute (replacing egg yolks), contributing moisture without excessive sweetness, and enhancing the overall texture and flavor. If you prefer, maple syrup or honey can be substituted, but they will increase the calorie content.
- Egg Whites: Combined with baking powder, egg whites are the key leavening agent, helping to make them light and fluffy by incorporating air into the batter. You can replace 2 egg whites with 1 whole egg, but this will reduce the protein and increase the calorie count.
- Strawberries: Frozen and thawed strawberries add a delightful sweet, tart, and fruity flavor to the fresh strawberry pancakes.
- Dark Chocolate Chips: A classic complement to strawberries, dark chocolate chips add a contrasting, crunchy texture and rich flavor without too much added sugar. Use dairy-free chocolate chips if necessary.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Citrus Spin: Add lemon or orange zest to the batter and a squeeze of juice for a citrusy kick that balances the sweetness of the strawberries and chocolate chips.
- Caramelized Strawberries: Take the strawberries up a notch and caramelize them with a pinch of cinnamon, coconut sugar, or maple syrup on the stove for a richer flavor.
- Change the Fruit: You can swap the strawberries with other berries or fruit. Try this recipe with mixed berries, blueberries, or even peaches.
How To Make Strawberry Pancakes
Ready to flip these fun pink pancakes? In just 4 simple steps and 20 minutes, you’ll have a fresh stack of strawberry chocolate chip pancakes to kickstart your day! Grab your food processor or blender, preheat your electric griddle (highly recommended) or frying pan, and gather all your ingredients to get started:
Step 1: Make the Batter. Blend the oats, yogurt, applesauce, egg whites, milk, baking powder, cinnamon, salt, almond extract, and strawberries in a food processor or blender until smooth.
Step 2: Add the Chocolate Chips. Gently fold in the dark chocolate chips by hand, making sure they are evenly distributed throughout the batter.
Step 3: Cook the Pancakes. Drop a 1/4 cup of pancake batter onto the preheated griddle or pan. Cook for 3-4 minutes, until bubbles form on top. Then, flip and cook for an additional 2-3 minutes on the other side, until golden brown.
Step 4: Cool, Garnish, and Serve. Place them on a cooling rack and continue cooking the remaining pancakes. Serve them up with fresh strawberries, chocolate chips, or any of your favorite toppings!
Serving Suggestions
Let’s stack them up and serve them right! Whether you’re enjoying these strawberry pancakes as part of a wholesome breakfast, a quick snack, or even as a fun dessert, here are a few creative ways to pair your healthy strawberry pancakes:
- Garnish them with fresh fruit like bananas, strawberries, blueberries, or raspberries, and top with a dollop of light whipped cream or drizzle with your favorite nut butter for added richness.
- Pair with a refreshing smoothie like an Orange Julius smoothie, cherry smoothie with yogurt, or blueberry protein smoothie for a balanced and energizing breakfast.
- For a more filling meal, serve alongside an egg and sausage breakfast bake, scrambled eggs with yogurt, or turkey sweet potato hash.
Expert Tips
- Batter Consistency: The batter should be thick enough to drip off a spoon but not clumpy. The ideal consistency is slightly lumpy, allowing it to pour onto the griddle and spread naturally.
- Griddle Temp: Preheat the griddle to around 375°F for about 5 minutes. To test if it’s hot enough, flick a few drops of water onto the surface—if it sizzles, it’s ready!
- Storing: Store leftover gluten-free strawberry pancakes in an airtight container in the fridge for up to 7 days. For longer storage, freeze them for up to 3 months.
- Reheating: To reheat them when frozen, thaw them overnight in the fridge. Then, warm in the oven at 325°F for 5-8 minutes or microwave for 1 minute. For refrigerated pancakes, reheat in the oven at 325°F for 5-8 minutes or microwave for 1 minute.
Recipe FAQs
While you can use your favorite pancake mix, this homemade version allows you to control the ingredients and customize the recipe to your liking. Plus, you’ll get more protein and less sugar compared to traditional pancake mixes.
Yes, you can! Just keep in mind that adding a whole egg will make the them slightly denser and increase the calorie content.
Flip them when the edges begin to set, the underside is golden brown, and bubbles start to pop and break through the surface. This typically takes about 3-4 minutes on the first side. Flip carefully to avoid breaking the pancakes.
More Delicious Strawberry Breakfast Recipes
If you tried this low calorie strawberry yogurt pancake recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Healthier Strawberry Pancakes with Yogurt
Ingredients
- 1 cup Gluten Free Rolled Oats, or regular Rolled Oats
- ½ cup Greek yogurt, plain nonfat
- ½ cup Applesauce, unsweetened
- 2 Egg Whites, room temperature
- 1 tablespoon Unsweetened Almond Milk, or milk of choice
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1 pinch Sea Salt
- ½ teaspoon Almond Extract, or vanilla extract
- 1 cup Strawberries, frozen & thawed
- 2 tablespoons Dark Chocolate Chips, or dairy free chocolate chips
Instructions
- Heat an electric griddle to medium heat. If using a skillet heat to medium heat and spray with nonstick cooking spray. You do not need spray or oil with the griddle. To a blender or food processor, add all the ingredients minus the chocolate chips and process until the batter is smooth. The batter should be slightly runny. Stir the chocolate chips into the batter by hand.
- To the griddle, add 1/4 cup of batter at a time to form a pancake. Cook 3-4 minutes until pancake begins to bubble then flip with a spatula and cook another 2-3 minutes on the other side.
- Place pancakes on a cooling rack as you cook remainder of the batter. Serve and top with more fresh berries and dark chocolate.
Notes
- Batter Consistency: The batter should be thick but not clumpy—allowing it to spread naturally on the griddle. Slightly lumpy is ideal for pancakes that cook evenly.
- Griddle Temp: Preheat your griddle to around 375°F. Test the heat by flicking a few drops of water on the surface; it should sizzle when ready.
- Reheating: Reheat pancakes by thawing frozen ones in the fridge overnight. Warm in the oven at 325°F for 5-8 minutes, or microwave for 1 minute for quick serving.
- Storing: Keep pancakes in an air tight container in the refrigerator for up to a week or in the freezer up to 60 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe turned out great! I have always loved your cottage cheese pancakes so I thought I’d give these yogurt ones a try and they were a hit. Thank you!
Good Morning, I followed the recipe and even used strawberries from the farmer’s market and put everything into the vitamix. The batter was not runny and the pancakes were gummy, not flufyy pancakes. What did I do wrong?
I’m not sure. Did you measure everything correctly? Did you add applesauce? What type of oats did you use? Was the Greek yogurt plain or was it flavored? Any yogurt with added sugar is possible to cause gummy. Were the strawberries really ripe to the point where they were mushy or were they hard? If they were hard, then it’s possible they were not ripe enough. They need to be ripe to create the liquid effect.