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Strawberry Shortcake Pancakes Perfected
Maya Bennett

Strawberry Shortcake Pancakes Perfected

Fluffy gluten-free pancakes made with oat flour, vibrant strawberries, and a tangy yogurt base. Quick to make and ideal for breakfast gatherings, these pancakes pair perfectly with a homemade strawberry glaze and dollops of yogurt.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 large eggs
  • 1/2 cup Greek yogurt (plain or vanilla)
  • 1/2 cup milk (plus extra as needed)
  • 2 tbsp melted butter (salted preferred)
  • 3 tbsp brown sugar
  • 1 tbsp vanilla extract
  • 1 1/2 cups oat flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups fresh strawberries (halved)
  • 2 tbsp sugar (for glaze)
  • 1 tsp lemon juice (for glaze)

Method
 

  1. Whisk eggs in a bowl until frothy. Add yogurt, milk, melted butter, brown sugar, vanilla, baking powder, and salt. Mix until fully combined.
  2. Fold in oat flour until no lumps remain. Thin with additional milk (1 tbsp at a time) if needed.
  3. Butter a cast iron skillet or griddle (250°F). Wipe off excess to avoid oiliness.
  4. Pour 1/4-cup portions of batter onto the griddle. Cook until bubbles form on the surface and edges dry (2-3 minutes). Flip and cook 1-2 minutes longer. Transfer to a wire rack to cool.
  5. For the glaze: Toss halved strawberries with sugar and lemon juice in a bowl. Let sit 10 minutes, then mash slightly to create a syrupy texture.
  6. Layer each pancake with strawberry glaze and a dollop of Greek yogurt before serving.

Notes

Use room-temperature eggs for the smoothest batter.
Preheat the griddle on low for 10 minutes to prevent burning.
Oat flour is gluten-free, but confirm if using packaged flour.
Non-dairy milk (unsweetened almond/lactose-free) is a valid substitute.
Adjust brown sugar or yogurt sweetness to taste.