With just a few ingredients and the option to make these on the stove-top or in the oven as a sheet pan pancakes, these Strawberry Pancakes are bursting with berry flavor and are so yummy.

Strawberry Pancakes

We have long loved our Yogurt Pancakes as a delicious and filling breakfast option, and this strawberry version—which you can make in a pan or in a sheet pan—is our favorite variation yet.

I love including both freeze-dried and fresh berries here for max flavor, but just fresh work if that’s what you have. (Using both gives them the best strawberry flavor, so try it if you can.) They are super moist and so easy to dice up for a baby or 1-year-old.

They also reheat seriously well (and fast), so you can use up those leftovers for quick weekday breakfasts on future days.

Ingredients You Need

Here’s a look at the ingredients you need to make this pancake recipe so you know what to pick up at the store.

• Freeze-dried strawberries: These are optional, but I love adding them. I start by grinding them up into a powder to stir into the batter.
• Plain whole-milk yogurt: I usually use regular-style yogurt, but you can use Greek yogurt if you prefer.
• Milk: I bake most commonly with whole milk, but any type of milk will work here. You can use nondairy milk, too, if you prefer.
• Eggs: Large eggs help bind the pancakes.
• Unsalted butter: We use a little of this in the batter and more for cooking the pancakes.
• Vanilla extract: You can use pure or imitation extract as you like.
• All-purpose flour (or whole wheat): Either of these flour options will work. Whole wheat will be a little faster to cook through.
• Baking powder and salt
• Strawberries: Fresh diced strawberries add a lot of flavor here. You can also use frozen berries, but you’ll want to dice them up with kitchen scissors.

Step-by-Step Instructions

Here’s a glance at the steps involved in this recipe. Scroll down at the end of the post for the specifics.

Start by grinding your freeze-dried strawberries if you plan to add them. I grind them into a powder in the blender or food processor.

1. Stir together the wet ingredients in a bowl.
2. Add the rest of the ingredients.
3. Stir together gently but thoroughly.
4. Cook in a greased pan coated with butter. Flip when you start to see little bubbles forming around the edges.

How to Store

Store for up to 5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.

Best Tips for Success

• To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
• To make for a baby, use plain nondairy milk.
• Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
• Use any other diced fruit you like in pancakes.
• Gluten-free: Use 1:1 style of gluten-free flour.
• Dairy-free: Use nondairy yogurt and nondairy milk.

I’d love to hear your feedback on this recipe if you try it, so please comment and rate it below!

• Add the yogurt, milk, eggs, and butter to a medium bowl. Whisk to combine into a smooth mixture.

• Add the flour, ground freeze-dried strawberries, sugar, baking powder, and salt. Whisk gently to combine.

• Gently fold in the strawberries.

• Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.

• Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes or until you see bubbles start to form on the surface and the edges are set.

• Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200° F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.

• Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.

• To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula.  Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
• Store for up to 5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
• To make for a baby, use plain nondairy milk.
• Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
• Use any other diced fruit you like in pancakes.
• Gluten-free: Use 1:1 style of gluten-free flour.
• Dairy-free: Use nondairy yogurt and nondairy milk.

Calories: 372kcal, Carbohydrates: 59g, Protein: 8g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 105mg, Sodium: 416mg, Potassium: 608mg, Fiber: 5g, Sugar: 28g, Vitamin A: 378IU, Vitamin C: 383mg, Calcium: 223mg, Iron: 9mg