Delicious Yoghurt Pancakes with Roasted Strawberries

Yoghurt pancakes with roasted strawberries & vanilla yoghurt 

Yoghurt pancakes with roasted strawberries & vanilla yoghurt 

Prep: 15 mins | Cook: 45 mins | Total: 1 hrs | Serves: 2
Have you ever wondered how to elevate your pancake game without spending hours in the kitchen? These Yoghurt Pancakes with Roasted Strawberries & Vanilla Yoghurt are here to change that! The secret lies in using creamy Danone Skyr Plain Yoghurt, which gives the pancakes a delightful tanginess and fluffy texture that you might not expect. As we embrace the weekend brunch vibe, the addition of sweet roasted strawberries adds a burst of flavor and a touch of sophistication that makes these pancakes feel special. Tossing the strawberries with a squeeze of lemon and a sprinkle of caster sugar brings out their natural sweetness, creating a luscious topping that pairs perfectly with a scoop of vanilla yoghurt. With just a few simple ingredients—like eggs, self-raising flour, and a splash of milk—you'll have a delicious stack ready in no time. So, grab your frying pan and let’s whip up these delightful Yoghurt Pancakes that are sure to impress family and friends alike!

Yoghurt pancakes with roasted strawberries & vanilla yoghurt 

Ingredients

  • 400g strawberries, trimmed and sliced
  • 1 lemon
  • 1 tablespoon superfine sugar
  • 250g Danone Skyr Plain Yogurt
  • 2 eggs
  • 1-2 tablespoons superfine sugar (adjust to preference)
  • 4 tablespoons semi-skimmed milk
  • 175g self-raising flour
  • ½ teaspoon baking powder
  • vegetable oil or butter for cooking
  • 2 teaspoons vanilla essence
  • 100g Danone Skyr Plain Yogurt
  • honey (optional)

Instructions

Step 1

Preheat your oven to 160C/140C fan/gas 3. Arrange the strawberries in a single layer on a lined baking tray, zest and juice a lemon over them, sprinkle with caster sugar, and toss gently. Roast for 40-45 minutes.

Step 2

In a large bowl, whisk together the Danone Skyr Plain Yoghurt, eggs, caster sugar, and milk. Sift in the flour, baking powder, and a pinch of salt, then gently fold to create a thick batter.

Step 3

Heat 1-2 teaspoons of vegetable oil in a non-stick frying pan. Pour in 2-3 tablespoons of batter, cook until bubbles form, then flip and cook until golden and fluffy.

Step 4

Mix a bit of vanilla extract into the yoghurt. Serve the pancakes topped with a dollop of vanilla yoghurt, roasted strawberries, their juices, and a drizzle of honey if desired.

Nutrition Information

calories: 733 calories
fat: 10 grams fat
carbohydrate: 117 grams carbohydrates
protein: 35 grams protein
fiber: 12 grams fiber
sugar: 51 grams sugar

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My Tip

For perfectly fluffy pancakes, make sure not to overmix the batter after adding the self-raising flour. Gently fold it in until just combined; a few lumps are totally fine! This will keep your pancakes light and airy, allowing them to rise beautifully in the pan.

Leftovers

To store your leftover yoghurt pancakes, place them in an airtight container lined with parchment paper to keep them from getting soggy. They’ll stay fresh in the fridge for up to three days. When you’re ready to enjoy them again, reheat in a skillet over medium heat for a couple of minutes on each side to bring back that lovely golden crust!

Make It Your Own

For a delightful twist, swap the strawberries for ripe peaches and add a sprinkle of cinnamon to the batter for an extra layer of warmth. The juicy peaches will caramelize beautifully, creating a lovely contrast with the creamy yoghurt!

#Breakfast pancakes #easy pancakes #Spring recipes #Strawberries #summer baking #Yoghurt

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