Fluffy Yoghurt Pancakes with Roasted Strawberries

There’s a special kind of comfort reserved for a weekend morning, and nothing complements it better than a warm stack of freshly made pancakes. We’re elevating the classic brunch staple with this recipe for incredibly fluffy yoghurt pancakes. The tanginess of Greek yoghurt not only adds a delightful flavor but also results in a wonderfully tender and moist crumb. Paired with sweet, jammy roasted strawberries, this dish transforms a simple meal into a truly memorable experience. It’s an easy, elegant brunch that feels both special and wonderfully homey.

Ingredients

This recipe is divided into two simple components: the sweet, oven-roasted strawberries and the light, fluffy pancakes.

• For the Roasted Strawberries:
• 1 lb (about 450g) fresh strawberries, hulled and halved
• 1 tbsp maple syrup or honey
• 1 tsp balsamic vinegar (optional, for depth of flavor)
• For the Yoghurt Pancakes:
• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tbsp granulated sugar
• 1 large egg
• 1 cup plain Greek yoghurt
• ½ cup milk
• 2 tbsp unsalted butter, melted, plus more for the pan
• 1 tsp vanilla extract

Instructions

1. Roast the Strawberries: Preheat your oven to 400°F (200°C). On a parchment-lined baking sheet, toss the halved strawberries with maple syrup and balsamic vinegar, if using. Spread them in a single layer and roast for 15-20 minutes, or until the strawberries are soft and their juices have created a syrupy glaze. Set aside to cool slightly.
2. Combine Dry Ingredients: While the strawberries are roasting, prepare the pancake batter. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
3. Combine Wet Ingredients: In a separate medium bowl, whisk the egg until lightly beaten. Then, whisk in the Greek yoghurt, milk, melted butter, and vanilla extract until smooth.
4. Mix the Batter: Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula until just combined. It’s important not to overmix; a few lumps in the batter are perfectly fine and are the secret to a tender pancake.
5. Heat the Pan: Place a non-stick skillet or griddle over medium heat. Once hot, add a small amount of butter and swirl to coat the surface.
6. Cook the Pancakes: Pour about ¼ cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes, or until you see bubbles forming on the surface and the edges look set.
7. Flip and Finish: Carefully flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown and cooked through. Repeat with the remaining batter, adding more butter to the pan as needed.
8. Serve and Enjoy: Serve the warm pancakes in stacks, topped generously with the roasted strawberries and their juices. For an extra touch, add a dollop of Greek yoghurt and a drizzle of maple syrup.

Nutritional Information

The values below are an approximation for one serving, assuming the recipe makes 4 servings.