Strawberry Shortcake Pancakes
These strawberry shortcake pancakes make the classic dessert into a healthy breakfast! Made with oat flour and topped with strawberry…
These strawberry shortcake pancakes make the classic dessert into a healthy breakfast! Made with oat flour and topped with strawberry sauce and Greek yogurt, they’re a nourishing spin that everyone in our family goes crazy for (and you will too!).
I’ve always loved strawberry shortcake with its balance of sweet biscuits, juicy berries, and cream (plus it’s my dad’s favorite dessert). So that other day I thought—what if I could capture those same flavors in a healthy breakfast?
After several test batches of Alex and me playing with different flours and textures, these strawberry pancakes were born! The thicker “shortcake” version mimics the texture of a traditional shortcake biscuit, while the oat flour adds wholesome fiber and a subtle nutty flavor that pairs beautifully with strawberries. These have quickly become our favorite weekend breakfast during strawberry season!
Tips for strawberry shortcake pancakes
After testing this recipe many times, I’ve discovered these tips for the perfect strawberry pancakes!
- The batter thickness matters: Keep the batter very thick—almost scoopable rather than pourable. This creates that dense, biscuit-like texture that’s reminiscent of traditional shortcake. If you prefer a more traditional pancake, simply use a bit more milk until the batter is pourable, then cook it slightly less time.
- Gentle heat is crucial: These are oat flour pancakes, so they need to cook a bit longer than traditional pancakes. Medium-low heat ensures they cook through without burning on the outside.
- Top with strawberry sauce and fresh berries. We tested strawberry pancakes with chopped strawberries cooked inside, but they add too much moisture to the batter. The sauce and fresh berries infuse just the right berry flavor.
Pro tip: If you don’t have store-bought oat flour, you can easily make your own by blending old-fashioned rolled oats in a blender or food processor until very fine!
How to make strawberry pancakes—step by step
These pancakes come together in about 30 minutes, with most components able to be prepared simultaneously. While we tried strawberries chopped into the batter,
1. Prepare the strawberry sauce
Start by making the simple strawberry sauce with fresh strawberries, maple syrup, and a touch of cornstarch to thicken. The sauce can simmer while you prepare the pancake batter.
2. Mix the pancake batter and cook.
Use a ¼ cup measure to scoop thick mounds of batter onto a lightly buttered griddle. Cook them a bit longer than regular pancakes—about 3 minutes per side—gently pressing down after flipping.
The pressing technique: When you flip these thicker pancakes, gently pressing on the top helps ensure the center cooks through. Don’t worry if a little batter oozes out; that’s expected with this thicker style.
3. Prepare the sweetened yogurt topping
While the pancakes cook, mix Greek yogurt with maple syrup and vanilla for a lighter alternative to whipped cream that still provides that creamy richness.
4. Assemble your strawberry shortcake pancakes
Layer the pancakes with sweetened yogurt, fresh chopped strawberries, and warm strawberry sauce. For the full shortcake experience, make stacks of two pancakes with fillings in between and on top.
What’s great about oat flour pancakes
I’ve made countless strawberry pancakes over the years, but switching to oat flour was a game-changer for these strawberry shortcake pancakes:
Heartier texture: The oat flour creates a satisfying density that more closely resembles traditional shortcake than regular pancakes would, especially when made in the thicker shortcake style. It’s a spin on our popular oatmeal pancakes!
Added nutrition: Compared to all-purpose flour, oat flour delivers more fiber, protein, and nutrients, making these strawberry pancakes more filling and nutritious.
Gluten-free: If you use certified gluten-free oats to make your oat flour, these pancakes become accessible to those with gluten sensitivities.
Two ways to enjoy these pancakes
One of the things I love about this recipe is its versatility:
Shortcake Style: Thicker, more biscuit-like pancakes that truly mimic traditional strawberry shortcake. Use the thicker batter as directed for a special breakfast or brunch that feels like dessert.
Traditional Pancakes: By adding just a bit more milk to create a more pourable batter, you can make traditional-style strawberry oat flour pancakes that cook more quickly and stack beautifully. Still delicious, just a different experience!
My preference: While both versions are delicious, the shortcake style has become our favorite weekend tradition during strawberry season. There’s something about cutting into those thicker cakes and watching the strawberry sauce and yogurt create beautiful swirls on your plate.
Storage and make ahead tips
Store cooled pancakes in an airtight container in the refrigerator for up to 5 days. Leftovers are great for snacks! You can also freeze them for up to 3 months (place cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag). Pancakes can be reheated in the microwave or on the stovetop.
The strawberry sauce should be stored separately in a sealed container for up to a week, or freeze for up to 6 months. The sweetened Greek yogurt stores for up to 10 days refrigerated
Dietary notes
This strawberry pancakes recipe is vegetarian and gluten-free. For dairy-free, use oat milk and vegan butter and top with vegan whipped cream or dairy-free yogurt.
Strawberry Shortcake Pancakes
Pin Recipe
Print Recipe- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 (8 shortcake pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: Breakfast
- Diet: Gluten Free
Ingredients
For the pancakes
- 2 large eggs
- ½ cup Greek yogurt
- ½ cup milk of choice, plus more as needed (see Notes)
- 2 tablespoons salted butter, melted and cooled
- 3 tablespoons brown sugar
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 cups oat flour (or finely ground rolled oats; see Notes)
For the strawberry sauce
- 1 ½ cups sliced strawberries (about 8 ounces)
- 3 tablespoons maple syrup, plus more to taste
- 1 teaspoon cornstarch
For topping
- 1 cup Greek yogurt
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 ½ cups finely chopped strawberries (about 8 ounces)
Instructions
- Make the strawberry sauce: Add the strawberries to a small saucepan with maple syrup and cook over medium heat, stirring occasionally while it bubbles gently. After about 5 to 7 minutes when strawberries start to break down, whisk the cornstarch with 2 teaspoons water and add it to the sauce. Stir until thickened, about 2 to 3 minutes. If you want less strawberry chunks, mash them while you’re cooking or cook a few minutes longer. Taste and add a hint more maple syrup if you’d like it sweeter. (Store in a sealed container refrigerated for up to 1 week.)
- To make the pancakes, whisk the eggs, then whisk in the Greek yogurt, milk, butter (melted and cooled), brown sugar, vanilla, baking powder, and kosher salt. Switch to a spatula and mix in the oat flour until a smooth but very thick batter forms. You can add a splash more milk if it is very thick.
- Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet over medium low heat.
- Use a ¼ cup cookie scoop (or ¼ cup measure) to place very thick circles into the pan (don’t spread it out). Cook the pancakes until the bubbles pop on the top and the bottoms are golden, about 3 minutes per side, gently pressing down on the top after you flip (it will ooze out a bit, which is ok), and cooking until it starts to harden on the sides. Keep in mind it will take longer than for a normal pancake to cook through.
- Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature.
- For the topping, stir together the Greek yogurt, maple syrup, and vanilla.
- To serve as shortcakes, place one pancake on a plate, then top with a small spoonful of sweetened Greek yogurt, chopped strawberries, and strawberry sauce, then top with another pancake, yogurt and strawberry sauce.
Notes
You can make your own oat flour by grinding Old Fashioned rolled oats in a high speed blender or food processor until very finely ground.
This recipe makes very thick, shortcake style pancakes that are about 4 inches in diameter. The batter is very thick and they take longer than a standard pancake to cook. You can also add a little milk and make more regular-sized pancakes; they will take slightly less time to cook.
