Strawberries and Cream Pancakes

Strawberries and Cream Pancakes

These strawberries and cream pancakes are a re-make of similar pancakes I made about a year ago. With a new site, a better camera, and a somewhat better idea of what I’m doing, I decided it was time to remake these. My roommates said these were the best pancakes they have ever had. So, I mean, I’m not sure what your weekend plans are, but I think they need to include these pancakes.

What I really like about these pancakes is the fact that you can throw in a 1/2 cup of any flavor of greek yogurt. I’ve made these before with peppermint chips and dark chocolate chips and have used vanilla Greek yogurt. You can do blueberry and mix in blueberries, you can do lemon and do a lemon pancake topped with berries (hello, perfect summertime breakfast)… these are truly yours for customizing.

These pancakes are thiiiiiiiiiiiiiiiiick too. You’ll probably think that you didn’t add enough milk, but chances are that you did add enough milk. Let them be thick, and enjoy every second of the delicious density. Not to mention that these strawberries and cream pancakes also taste phenomenal heated up. So, make a big batch of these on Sunday and you’ll be good for the whole week for breakfast. Lay in bed for an extra 15 minutes, or 20, or better yet just set your snooze for 30 minutes.

That syyyyyyyyyyyyyyrup driiiiiiiiiiiiip….. ugh. I need a plate of these in front of me stat. I will be making these far more often than I do, and for good reason. They really aren’t even that bad for you. If you are gluten free, you can use a gluten free flour substitute. For the milk, you can use almond milk, I’ve done that before. You can use Truvia or another sugar substitute for the little bit of sugar in there. To have a breakfast this good, and that’s like actually not terrible for you? Yes, please.

Strawberries and Cream Pancakes


  • 1 cup flour
  • 1/2 cup ground flax seed
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp oil or melted butter
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup greek yogurt
  • 1 cup + 2 tbsp milk
  • 1/2 cup - 1 cup mix ins


  1. In a large bowl, combine all your dry ingredients (flour, flax seed, baking powder and salt). Set aside.
  2. In a smaller bowl, whisk your two eggs with your 2 tbsp of oil or melted butter. Whisk in the vanilla and milk.
  3. Pour your small bowl of egg, oil/butter, vanilla and milk into your large bowl of dry ingredients.
  4. Before whisking together, add in your greek yogurt.
  5. Once you have your dry ingredients, wet ingredients and greek yogurt all in your large bowl. Whisk together until evenly mixed.
  6. Fold in any add-ins you have.
  7. On an oiled/buttered frying pan over medium low heat, using about 1/4 - 1/3 cup scoops, cook each pancake until fully done.
  8. Stack, top, pour your maple syrup and enjoy!
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