Blueberry pancakes have always been a no-brainer; strawberry pancakes, on the other hand, never gained much traction in the breakfast community. Blueberries lend themselves exceptionally well to baked goods because their skin keeps them intact during most of cooking. This prevents the cake or bread from getting soggy and creates that discrete burst of juicy sweetness. You can’t simply sub strawberries and get the same effect. I’ve tried loading pancake batter with fresh sliced strawberries, and while the pancakes taste delicious, moisture seeps out leaving a gummy pancake texture and pruny strawberries. Still satisfying but not ideal.
Since sunny Spring mornings, Mother’s Day, and the entire month of May scream strawberries, and blueberries won’t peak until later summer, the perfect stack of strawberry pancakes seemed like something worth fighting for. The solution I found is so simple and SOOOO worthwhile: Mix freeze-dried strawberries and strawberry preserves in the batter (plus granola for nutty crunch and chocolate chips because duh), and save fresh strawberries for the top with cream. You keep the soft airy fluff of the buttermilk pancakes plus get even more strawberry flavor from the ultra-concentrated freeze-dried berries. Adds up to a whole bunch of WINS. 
The pancakes start with low-fat buttermilk, Greek yogurt, and egg whites, all contributing to the thick fluff. With just a smidge of almond oil (or any neutral oil you have on-hand) for softness, hearty yet light white whole wheat flour, low-calorie sweetener for a low-sugar option, cinnamon and vanilla.
Finally the fun stuff. I recommend a flavorful granola with nuts such as Purely Elizabeth’s Maple Walnut Granola. It adds crunchy texture to the batter and the perfect mapley kick to complement the cream topping. A swirl of strawberry preserves creates a backdrop of strawberry flavor, while freeze-dried strawberries bring it home with just the right amount of chew when hydrated. And do NOT forget the chocolate chips. You won’t regret the melty dark chocolate contrasting the fruitiness and buttermilk tang.
Top with something creamy:
- maple mascarpone cream (pictured, 2 servings) — 2 Tbsp mascarpone, 1 Tbsp maple syrup, 1/4 tsp vanilla, pinch cinnamon, mixed until smooth
- maple cream cheese (2 servings) — 2 Tbsp cream cheese, 1 Tbsp maple syrup, 1/4 tsp vanilla, pinch cinnamon, warmed in microwave ~10 seconds and stirred
- cream cheese glaze (8-10 servings) — 4 oz softened cream cheese + 4 Tbsp softened butter whipped with an electric hand mixer until fluffy, then 1.5 cups powdered sugar, ~6 Tbsp milk (as needed), 1/2 tsp vanilla until smooth
- fresh whipped cream
Finally fresh strawberries and extra granola +/- chocolate chips to garnish.
Strawberry Chocolate Chip Granola Pancakes
Soft and fluffy whole grain buttermilk pancakes studded with crunchy maple walnut granola, flavorful freeze-dried strawberries, and melty dark chocolate chips. Topped with heavenly maple vanilla mascarpone cream, more nutty granola, and sweet juicy strawberries. A wholesome, indulgent-tasting breakfast perfect for Mother's Day or any spring morning.
Notes
See post for additional topping options.
Ingredients
For the pancakes:
- 3 Tbsp plain Greek yogurt
- 1/2 cup low-fat buttermilk
- 1 tsp neutral oil
- 2 egg whites (or 1 whole egg)
- 4 tsp sugar or 2 packets sweetener
- 1/4 tsp cinnamon
- pinch salt
- 74g (1/2 cup + 2 Tbsp) white whole wheat flour
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp strawberry preserves
- handful (~10g) freeze-dried strawberries
- ~10g dark chocolate chips
- 1/3 cup granola (such as maple nut granola), divided
For the topping:
- 2 Tbsp mascarpone
- 1 Tbsp maple syrup
- 1/4 tsp vanilla extract
- pinch cinnamon
- fresh sliced strawberries
Instructions
- In a medium mixing bowl, combine Greek yogurt, buttermilk, oil, egg/whites, sweetener, cinnamon, and salt. Whisk until completely smooth.
- Add flour, baking soda and powder. Stir gently just to combine (leaving some small lumps).
- Swirl in strawberry preserves, freeze-dried strawberries, chocolate chips, and most of granola (reserving some granola for topping).
- Heat a nonstick skillet/griddle over medium-low heat. Grease as necessary. Spoon batter onto hot pan to form pancakes in batches. When bubbles begin to appear on the top or sides begin to set, carefully flip and cook until golden on each side. Transfer to plate.
- Make the cream topping: Add mascarpone, maple, vanilla, and cinnamon to a small bowl. Whisk until smooth.
- Serve pancakes topped with maple cream, fresh strawberries, reserved granola, +/- extra chocolate chips.
Nutrition info is for half of recipe as written (3 pancakes + toppings).
