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Strawberry Shortcake Pancakes for Sweet Success
Youssef Hb

Strawberry Shortcake Pancakes for Sweet Success

These cake-like pancakes made with oat flour and tangy Greek yogurt deliver a rich, wholesome breakfast. Topped with a glossy strawberry sauce, whipped yogurt, and fresh fruit, they offer a dessert-worthy treat. Freeze-friendly and perfect for any morning.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

  • Large eggs
  • ½ cup Greek yogurt
  • ½ cup milk
  • 2 tablespoons salted butter
  • 3 tablespoons brown sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 cups oat flour
  • 1 ½ cups strawberries
  • 3 tablespoons maple syrup
  • 1 teaspoon cornstarch
  • 2 teaspoons cold water

Method
 

  1. Whisk eggs in a medium bowl until frothy
  2. Add Greek yogurt, milk, and melted butter
  3. Stir in brown sugar, vanilla, baking powder, and salt
  4. Mix in oat flour until smooth
  5. Adjust batter consistency with more milk if needed
  6. Slice strawberries and cook with maple syrup in saucepan
  7. Stir occasionally for 5-7 minutes until tender
  8. Whisk 1 tsp cornstarch with 2 tsp cold water
  9. Add slurry to sauce and thicken for 2-3 minutes
  10. Heat a buttered skillet on low-medium
  11. Use ¼ cup batter per pancake for 4-inch diameter
  12. Cook until bubbles form and edges set, then flip
  13. Repeat for all pancakes
  14. Serve each stacked with extra yogurt, fruit, and warm sauce

Notes

Use coconut yogurt for vegan option
Replace butter with Earth Balance for vegan
Strawberry shortcakes freeze well on parchment paper until solid
Customize toppings with additional fruit or non-alcoholic vanilla bean paste