How To Make Strawberry Shortcake Greek Yogurt Pancake
For a milkier and creamier pancake recipe, we are going to use Greek yogurt. Top it off with berries and a spoonful of yogurt and it’s an amazing breakfast!
Combine together all dry ingredients into a large mixing bowl and whisk. Set aside.
In a smaller bowl, combine together the eggs, oil, vanilla, and yogurt. Whisk well until creamy and smooth. Add the milk, and mix until combined.
Pour the yogurt mixture over the dry ingredients and stir slowly and gently with a wooden spoon until batter is just combined.
Heat a pan on medium heat and spray with cooking oil spray, spreading it out evenly with your spatula. Pour batter onto the pan to make pancakes.
Cook them for about 3 to 4 minutes, and check the underside before flipping. Repeat with the remaining batter.
Combine strawberries, sugar, water, and vanilla in a small saucepan.
Bring to a boil, lower heat, and gently simmer until the syrup forms and thickens.
Greek Yogurt Whipped Cream:
Combine the Greek yogurt with the whipped cream in a small bowl. Add sugar only if needed, and mix through.
To serve, layer with the Greek yogurt/whipped cream; dust with a little icing sugar and top with the syrup!
- Calories: 664.97kcal
- Fat: 40.34g
- Saturated Fat: 23.75g
- Trans Fat: 0.01g
- Monounsaturated Fat: 13.40g
- Polyunsaturated Fat: 3.95g
- Carbohydrates: 49.84g
- Fiber: 4.92g
- Sugar: 26.29g
- Protein: 30.74g
- Cholesterol: 126.37mg
- Sodium: 1881.03mg
- Calcium: 837.03mg
- Potassium: 554.20mg
- Iron: 2.09mg
- Vitamin A: 191.06µg
- Vitamin C: 89.38mg
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