Yogurt-Topped Strawberry Pancakes

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Servings: 12 Difficulty: Intermediate
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Fluffy buttermilk pancakes studded with fresh strawberries and finished with a cool yogurt drizzle
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These Yogurt-Topped Strawberry Pancakes are the ultimate weekend indulgence. The batter is light and airy, thanks to buttermilk, and bursting with sweet, juicy strawberry pieces. Cooking them on a hot griddle ensures a golden-brown crust while keeping the inside tender. The topping is a simple yet elegant combination of creamy low-fat yogurt, which adds a tangy contrast to the sweet pancakes. This dish is perfect for a leisurely Sunday brunch or a special morning treat for the family. It’s easier than it looks, requiring just a few simple ingredients and minimal prep time. Serve warm with a little extra fresh fruit for a beautiful presentation that tastes as good as it looks.

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Yogurt-Topped Strawberry Pancakes

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 48.0

Description

These Yogurt-Topped Strawberry Pancakes are the ultimate weekend indulgence. The batter is light and airy, thanks to buttermilk, and bursting with sweet, juicy strawberry pieces. Cooking them on a hot griddle ensures a golden-brown crust while keeping the inside tender. The topping is a simple yet elegant combination of creamy low-fat yogurt, which adds a tangy contrast to the sweet pancakes. This dish is perfect for a leisurely Sunday brunch or a special morning treat for the family. It&# 226;€™s easier than it looks, requiring just a few simple ingredients and minimal prep time. Serve warm with a little extra fresh fruit for a beautiful presentation that tastes as good as it looks.

Ingredients

Directions

  1. Heat a griddle or large skillet to 375ðF (191ðC) over medium-high heat.
  2. Lightly grease the hot surface with oil.
  3. In a medium bowl, combine the pancake mix, 2 tablespoons sugar, 1/4 teaspoon cinnamon, and 1 1/2 cups water.
  4. Stir the mixture just until large lumps disappear; do not overmix.
  5. Gently fold in 1 cup of thinly sliced strawberries.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 1 to 1.5 minutes, or until the edges look cooked and bubbles begin to break on the surface.
  8. Flip the pancakes and cook for another 1 to 1.5 minutes, or until golden brown.
  9. Transfer cooked pancakes to a plate and repeat with remaining batter.
  10. Spoon 1 cup of strawberry or vanilla low-fat yogurt over each serving.
  11. Garnish with additional fresh strawberries if desired and serve immediately.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 48.0kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.7g4%
Cholesterol 2.4mg1%
Sodium 72.0mg3%
Total Carbohydrate 7.8g3%
Dietary Fiber 0.0g0%
Sugars 7.8g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or toaster oven.

Substitutions: If you don't have buttermilk, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar. Fresh strawberries can be replaced with frozen, but thaw and drain them first to avoid watery batter.

Tips: Do not overmix the batter, as this will make the pancakes tough. Let the griddle heat up fully before adding batter to ensure proper browning.

Keywords: pancakes, strawberry, breakfast, brunch, buttermilk, yogurt, fluffy, fruit, griddle, easy, vegetarian, morning, dessert, family, simple, quick, delicious, homemade, comfort food, fresh
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