Strawberry Shortcake Pancakes
Strawberry shortcake for breakfast? Maybe not. But these stacks of fluffy strawberry pancakes topped with chopped strawberries and whipped cream sure come close.
Recipe type: Breakfast
Serves: 4
Strawberry-Yogurt Pancakes:
  • 1 cup flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Pinch salt
  • 2 eggs
  • ½ cup plain Greek-style yogurt
  • ⅔ cup milk
  • 2 tbsp melted butter (plus more for the griddle)
  • ½ tsp each vanilla and almond extract
  • 1 cup finely diced strawberries
  • Whipped cream
  • Chopped strawberries
  • Maple syrup
  1. In a large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt.
  2. In a separate bowl, whisk together eggs, yogurt, milk, melted butter and extracts until combined. Pour into the bowl of dry ingredients, and stir with a whisk until the batter is smooth and lump-free.
  3. Heat a large skillet or griddle over medium heat. Grease lightly with butter. When the butter starts to sizzle, drop in ¼ cup portions of batter.
  4. Dot the surface of the pancakes with chopped strawberries. Cook for about 2 minutes or until a few bubbles start to form on the top, then gently flip over and continue cooking until underside is golden brown, about 1-2 minutes longer. Transfer the finished pancakes to a baking tray in a warm oven. Repeat this process until the batter is finished, re-greasing the pan as needed.
  5. To serve, stack two or three pancakes onto each plate. Garnish each stack with a spoonful of chopped strawberries and a dollop of whipped cream. For those with a sweet tooth, drizzle with a little maple syrup or dust with icing sugar before digging in.
Recipe by Crumb: A Food Blog at