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Strawberry Shortcake Greek Yogurt Pancakes

Beautiful and fluffy, cake-like wholemeal (whole wheat) greek yogurt pancakes recreated and made into the classic Strawberry Shortcake for a morning indulgence with half the guilt! Topped and layered with a greek yogurt/whipped cream mixture and drizzled with a home-made strawberry syrup.
Weight Watchers: 7pp (for 2 pancakes plus toppings)
Servings: 14 pancakes
Calories: 260kcal
Author: Karina - Cafe Delites



  • 1 cup organic white self raising flour (or plain/all purpose or light white spelt flour)
  • 1 cup wholemeal self raising flour (or whole wheat flour)
  • 2 teaspoons baking powder (1 tablespoon baking powder if using the other flour options)
  • 2 tablespoons raw sugar
  • ¼ teaspoon salt (1/2 teaspoon if using other flours)
  • 2 large eggs
  • 3 tablespoons light butter , melted (or any cooking/coconut oil)
  • 1 tablespoon pure vanilla extract
  • 1 cup plain non-fat Greek yogurt
  • 1 cup unsweetened almond milk (or skim/low fat milk)

Strawberry Syrup:

  • 1 1/2 cups fresh (or frozen) diced strawberries
  • 2 tablespoons sugar
  • 3 tablespoons water
  • 1 teaspoon pure vanilla extract

Greek Yogurt Whipped Cream:

  • 1/2 cup light/reduced fat whipped cream
  • 1/2 cup greek yogurt
  • 1-2 teaspoons icing/powdered sugar (optional - adjust to suit your tastes)


  • (Extra) finely chopped strawberries to garnish


  • Combine together all dry ingredients into a large mixing bowl and whisk. Set aside.
  • In a smaller bowl, combine together the eggs, oil, vanilla and yogurt. Whisk well until creamy and smooth. Add the milk, and mix until combined.
  • Pour the yoghurt mixture over the dry ingredients and stir slowly and gently with a wooden spoon until batter is just combined. (The batter will be thick and a little lumpy).
  • Heat a pan/griddle on medium heat and spray with cooking oil spray, spreading it out evenly with your spatula. Using a ladle or ¼ cup measuring cup, pour batter onto pan to make pancakes. When batter is on the pan, spread it out a little with the back of your spoon to shape them.
  • Cook them for about 3-4 minutes, and check the underside before flipping. If golden, flip and cook for a further 2-3 minutes or until cooked through. Bubbles don't really form on these due to thickness. Repeat with remaining batter.

Strawberry Syrup:

  • Combine strawberries, sugar, water and vanilla in a small saucepan. Bring to a boil, lower heat and gently simmer and a syrup forms and thickens.

Greek Yogurt Whipped Cream:

  • Combine the greek yogurt with the whipped cream in a small bowl. Add sugar only if needed, and mix through.
  • To serve, layer with the greek yogurt/whipped cream; dust with a little icing sugar and top with the syrup!


Serving: 2g | Calories: 260kcal | Carbohydrates: 38.8g | Protein: 11.7g | Fat: 6.8g | Fiber: 1.5g