Mornings with little ones can be a whirlwind, so having a go-to pancake recipe that’s quick, nutritious, and toddler-friendly is a must. These Strawberry Yogurt Pancakes check all the boxes—they’re fluffy, moist, and naturally sweetened with fruit, making them perfect for tiny hands (and hungry parents too!).
Why You’ll Love This Recipe
- No Added Sugar – Sweetness comes from the yogurt and fresh fruit.
- Soft & Fluffy – Thanks to yogurt and just the right amount of leavening.
- Wholesome Ingredients – Packed with protein, healthy fats, and whole grains.
- Toddler-Approved – Easy to eat and full of flavor!
Tips for Success
- Use whole milk yogurt for a richer texture.
- Don’t overmix the batter—a few lumps are okay and keep the pancakes tender.
- Cook on low-medium heat to ensure even cooking without burning.
- Make ahead & freeze: Store extras in the freezer and reheat in the toaster for a quick breakfast option! I always make big batches of pancakes to make my mornings easier!
These Strawberry Yogurt Pancakes are the perfect way to start the day with a wholesome, nutrient-packed breakfast. Made with simple ingredients like yogurt, milk, and fresh strawberries, they’re naturally sweet, incredibly soft, and easy for little hands to enjoy.
With no added sugar and a boost of protein and healthy fats, these pancakes keep toddlers full and energized. Plus, they’re quick to make and freezer-friendly, making busy mornings a breeze. Whether served plain, with extra fruit, or a drizzle of nut butter, these pancakes are sure to be a family favorite!
Let me know if you try this recipe and how your little one enjoys it!
Toddler Strawberry Yogurt Pancakes
Ingredients
- 1 egg
- ½ cup yogurt plain or Greek
- ½ cup milk
- Splash of vanilla extract
- 2 tablespoons melted coconut oil or unsalted butter
- 1 cup flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon sea salt
- ½ cup diced fresh strawberries
Instructions
- In a mixing bowl, whisk the egg, yogurt, milk, vanilla, and melted coconut oil or butter until smooth.
- In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and sea salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
- Fold in the diced strawberries.
- Heat a lightly greased pan over medium-low heat. Pour batter into small rounds, cooking for about 2 minutes per side or until golden and fluffy.
- Serve warm with extra fresh strawberries or a drizzle of nut butter for extra flavor!
