Strawberry Shortcake and Greek Yogurt Pancakes

Beautiful and fluffy, cake-like 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.



  • 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:
  • 1½ cups fresh (or frozen) diced strawberries
  • 2 tablespoons sugar
  • 3 tablespoons water
  • 1 teaspoon pure vanilla extract
Greek Yogurt Whipped Cream:
  • ½ cup light/reduced fat whipped cream
  • ½ cup greek yogurt
  • 1-2 teaspoons icing/powdered sugar (optional – adjust to suit your tastes)
  • (Extra) finely chopped strawberries to garnish


  1. Combine together all dry ingredients into a large mixing bowl and whisk. Set aside.
  2. 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.
  3. 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).