If you’re looking for the ultimate summer pancake recipe—this is it. My Strawberry Shortcake Greek Yogurt Protein Pancakes are soft, fluffy, bursting with strawberry flavor, and packed with protein. It’s like dessert for breakfast… but healthy.
These pancakes are topped with homemade strawberry jam and a whipped Greek yogurt. Just like strawberry shortcake except on top of pancakes! These pancakes feel indulgent but are made with nourishing, better-for-you ingredients. No refined sugar, no weird additives, and no post-pancake crash.
I use Truvani Protein Powder in these (my absolute favorite clean protein!) and it makes such a difference. Truvani is plant-based, organic, has minimal ingredients, and mixes in perfectly—no chalky taste, no weird textures. You can grab it for yourself and use my discount code KATIE10 to save! I used the strawberry flavored one, but you can also use vanilla!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You’ll Love These Strawberry Protein Pancakes
- Light, fluffy texture
- Sweet, fruity flavor
- Naturally sweetened
- High in protein
This is hands-down my favorite pancake recipe for summer. If you don’t try these you are truly missing out. I make a quick strawberry jam from scratch that is well worth the 10 minutes—it thickens beautifully and adds a deep, rich flavor without refined sugars. Trust me, you’ll never want the store-bought stuff again.
A Quick Note on Truvani Protein
I’ve tried a lot of protein powders, and Truvani is by far my favorite. It’s clean, organic, and made with real food ingredients you can pronounce. It doesn’t leave an artificial aftertaste, and it mixes so well into batters like this. I love using their strawberry protein in these pancakes—it pairs perfectly with these pancakes!
Discount code: KATIE10 if you want to grab some!
What You Will Need
- Griddle/Skillet – You can cook your pancakes on a griddle or nonstick skillet! Code KATIELADY10 for 10% off Caraway nonstick pans.
Pancakes:
- ¾ cup organic flour (sub with 1:1 gluten-free flour if needed)
- 30g @Truvani Organic Strawberry Protein Powder (Use the discount code KATIE10 at Truvani for $$ off!!)
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup plain, nonfat Greek yogurt
- 1 large organic egg
- ⅔ cup unsweetened almond milk
- ½ tsp vanilla extract
- 10g freeze-dried strawberries, crushed (about ½ cup before crushing)
Strawberry Jam:
- 10 oz frozen strawberries (diced)
- 2 tbsp maple syrup (organic)
- 1 tsp vanilla extract (organic)
Greek Yogurt Whipped Cream:
- ½ cup heavy whipping cream (organic)
- ½ cup plain Greek yogurt (nonfat)
- 2 tsp powdered monk fruit sweetener
How To Make Them
1. Make the Strawberry Jam/Syrup
In a small saucepan over medium-high heat, combine the frozen strawberries, maple syrup, and vanilla. Stir occasionally and cook for about 5 minutes, allowing the berries to release their juices and begin bubbling. Gently mash some of the berries.
Reduce the heat to low and simmer another 5 minutes. The longer it simmers, the thicker your syrup will be. For a jam-like consistency, you can refrigerate it ahead of time—it thickens beautifully as it cools.
2. Make the Pancake Batter
In a large mixing bowl, whisk together the flour, Truvani protein powder, baking powder, salt, and monk fruit sweetener.
Add the Greek yogurt, egg, almond milk, and vanilla. Mix until just combined—do not overmix. Gently fold in the crushed freeze-dried strawberries.
Let the batter sit for 3–5 minutes while your skillet or griddle heats to medium with a little bit of grass-fed butter or non-stick spray.
3. Make the Greek Yogurt Whip
In a small bowl, whip the heavy cream using an electric mixer until stiff peaks form. Add the Greek yogurt and powdered monk fruit, and whip on low until just combined and smooth. Set aside.
4. Cook the Pancakes
Divide the batter into 6 equal portions. Cook pancakes for 2–3 minutes on each side, or until golden and cooked through. You’ll know they’re ready to flip when bubbles start to form on the surface.
5. Assemble and Serve
Layer your pancakes and top with warm strawberry syrup and a generous spoonful of whipped Greek yogurt cream. You can also drizzle a little extra maple syrup if desired.
Storing & Reheating Instructions:
These are definitely best served fresh, but if you happen to have leftovers, keep the pancakes, strawberry syrup, and Greek yogurt whip in separate containers in the fridge. heat up the pancakes in the microwave for 10-20 seconds and the strawberry syrup for an additional 10-20 seconds.
Why Is Consuming Protein Important?
- Protein is nutrient-rich, so it helps you stay fuller longer. You are more likely to eat less when you have high protein meals because you won’t have the munchies!
- It boosts your metabolism & increases fat burning.
- It increases muscles & strength. If you are lifting weights and not eating enough protein, you aren’t going to see much of a difference!
- It lowers your blood pressure.
FAQs
Can I prep the strawberry syrup ahead of time?
Yes! Store in an airtight container for up to 5 days. It will be a little bit thicker after refrigerated.
Can I make these pancakes gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend and double-check your baking powder is gluten-free.
What’s the best protein powder for pancakes?
I always use Truvani Organic Strawberry Protein, which gives the pancakes a sweet, fruity flavor without being artificial. It’s plant-based, clean, and made with real ingredients. Use code KATIE10 for 10% off your order.
Can I freeze the pancakes?
Yes! Let them cool completely, then freeze in a single layer. Once frozen, transfer to a freezer-safe bag. You can freeze the strawberry jam as well so that you just have to make the Greek yogurt whip.
Recipe Tips
- Don’t skip the homemade strawberry syrup—it’s a game changer.
- Let your batter rest for a few minutes to allow the flour to hydrate and the baking powder to activate. I make the Greek yogurt whipped cream while my batter sits.
- Use a measuring cup for evenly sized pancakes.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
This is the kind of summer breakfast that feels like a treat but fuels you all morning long. If you try this recipe, tag me @cookingkatielady and don’t forget to use code KATIE10 when you stock up on Truvani protein!
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Description
If you're looking for the ultimate summer pancake recipe—this is it. My Strawberry Shortcake Greek Yogurt Protein Pancakes are soft, fluffy, bursting with strawberry flavor, and packed with protein. It’s like dessert for breakfast… but healthy.
Ingredients
Pancakes:
Strawberry Syrup:
Greek Yogurt Whipped Cream:
Instructions
1. Make the Strawberry Jam/Syrup
-
In a small saucepan over medium-high heat, combine the frozen strawberries, maple syrup, and vanilla. Stir occasionally and cook for about 5 minutes, allowing the berries to release their juices and begin bubbling. Gently mash some of the berries.
-
Reduce the heat to low and simmer another 5 minutes. The longer it simmers, the thicker your syrup will be. For a jam-like consistency, you can refrigerate it ahead of time—it thickens beautifully as it cools.
2. Make the Pancake Batter
-
In a large mixing bowl, whisk together the flour, Truvani protein powder, baking powder, salt, and monk fruit sweetener.
-
Let the batter sit for 3–5 minutes while your skillet or griddle heats to medium with a little bit of grass-fed butter or non-stick spray.
-
Let the batter sit for 3–5 minutes while your skillet or griddle heats to medium with a little bit of grass-fed butter or non-stick spray.
3. Make the Greek Yogurt Whip
-
In a small bowl, whip the heavy cream using an electric mixer until stiff peaks form. Add the Greek yogurt and powdered monk fruit, and whip on low until just combined and smooth. Set aside.
4. Cook the Pancakes
-
Divide the batter into 6 equal portions. Cook pancakes for 2–3 minutes on each side, or until golden and cooked through. You’ll know they’re ready to flip when bubbles start to form on the surface.
5. Assemble and Serve
-
Layer your pancakes and top with warm strawberry syrup and a generous spoonful of whipped Greek yogurt cream. You can also drizzle a little extra maple syrup if desired.
Nutrition Facts
Nutrition Facts
Servings 3
Serving Size 2 pancakes plus jam
- Amount Per Serving
- Calories 298kcal
- % Daily Value *
- Total Fat 2.9g5%
- Saturated Fat 0.8g4%
- Cholesterol 74.2mg25%
- Sodium 232.7mg10%
- Total Carbohydrate 47.3g16%
- Dietary Fiber 4.4g18%
- Sugars 17.8g
- Protein 19.3g39%
* 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
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
NOTE: The calories include the pancakes and strawberry jam, NOT the whipped Greek yogurt topping because you will have extra.
Whipped topping macros (divide as you please): 479 cals, 44.4g fat, 7.8g carbs, 14g protein.
