These Strawberry Yogurt Pancakes are delicious light and fluffy blender pancakes made with gluten-free ingredients. Perfect for kids, adults, anyone!

These strawberry yogurt pancakes are a household favorite over here. My kids absolutely love them and they are such an easy breakfast recipe to make and keep on hand in the fridge or even freezer.

Yogurt is such an underrated ingredient to add to pancakes. It amps up the protein factor and makes the pancakes fluffy and moist. Plus you only need to add a few ingredients to a blender to make these pancakes. making them one of the easiest recipes to make for breakfast any day of the week.

The best thing about pancakes is that they are perfect for making ahead of time too. You can make a double or triple batch of pancakes and freeze leftovers to have for an easy breakfast any day of the week. I just add them to the microwave to warm up before eating and you are set. This is also an easy recipe to give your kids for a pancake on the go before school or wherever you are headed!

Tip: double the recipe if you want to make a larger batch! These are great to keep on hand in fridge or freezer

What ingredients you need to make blender strawberry yogurt pancakes:

  • Greek yogurt – I like to use full fat yogurt but you can use any you want! I also usually use plain or unsweetened to keep sugar lower but vanilla or even strawberry yogurt can work
  • Eggs – I haven’t tried a flax egg or egg replacement
  • Milk of choice – can be dairy or non-dairy milk
  • Gluten-free flour – if not gluten-free, you can also use regular all purpose flour
  • Frozen strawberries – or sub fresh strawberries if you want

How to make strawberry yogurt pancakes:

  1. Add ingredients to a blender and blend until just smooth (don’t over blend or the batter will be too thin)
  2. Warm a large skillet with medium heat and grease with butter
  3. Add about 1/4 cup of pancake mix to skillet to form pancake (I fit about 4 pancakes on a pan at a time)
  4. Cook over medium low heat for about 4 minutes then gently flip (peak if they are golden a bit before flipping)
  5. Cook for another 3-4 minutes and repeat for remaining batter
  6. Serve with desired toppings like maple syrup, yogurt or some berry jam

These Strawberry Yogurt Pancakes are delicious light and fluffy blender pancakes made with gluten-free ingredients. Perfect for kids, adults, anyone!

Tips for success:

  • If you are making pancakes for a group, keep the pancakes in a foil covered casserole dish in the oven at a very low heat around 180 degrees Fso they stay warm. Or you can just cover them with foil too so they stay warm!
  • You can serve these pancakes with anything you want! Maple syrup, butter, yogurt, fruit, anything!
  • You can use any yogurt you want but I prefer a full-fat greek yogurt of sorts for these for added protein and I think it adds the best texture

A few other healthy breakfast recipes to make:

Gluten-free Sheet Pan Pancakes

Vegan Apple Breakfast Cookies

Gluten-free Spinach Banana Pancakes

Easy Breakfast Berry Yogurt Bake

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Strawberry Yogurt Pancakes (gluten-free)

These Strawberry Yogurt Pancakes are delicious light and fluffy blender pancakes made with gluten-free ingredients. Perfect for kids, adults, anyone!

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins

Yield: Makes about 12 pancakes 1x

Ingredients

Scale
  • 1 cup greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 tablespoons milk of choice (can be dairy or non-dairy)
  • 1 1/4 cup gluten-free flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 cups frozen strawberries

Instructions

  1. Add ingredients to a blender and blend until just smooth (don’t over blend or the batter will be too thin)
  2. Warm a large skillet with medium heat and grease with butter
  3. Add about 1/4 cup of pancake mix to skillet to form pancake (I fit about 4 pancakes on a pan at a time)
  4. Cook over medium low heat for about 4 minutes then gently flip (peak if they are golden a bit before flipping)
  5. Cook for another 3-4 minutes and repeat for remaining batter
  6. Serve with desired toppings like maple syrup, yogurt or some berry jam

Notes

*Store leftovers in fridge for 5 days or freezer for 2 months

  • Author: Rachel