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Strawberry and lemon pancakes

Strawberry and lemon pancakes

Total Time
30 min
10 min
20 min


Plain wholemeal flour

1½ cup(s), (225g)

Baking powder

1 tsp

Bicarbonate of soda

½ tsp


3 medium

Skim milk

¾ cup(s), (180ml)

99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (160g)


2 tbs

Canola oil

2½ tbs

Vanilla bean extract, alcohol free

½ tsp

Fresh lemon rind

1½ tsp, finely grated

Lemon zest

½ tsp

Fresh strawberries

2 cup(s), (260g), finely chopped

Fresh strawberries

1 cup(s), (130g), whole


  1. Whisk flour, baking powder, bicarbonate of soda, and a pinch of salt in a large bowl.
  2. Whisk eggs, milk, yoghurt, honey, 1½ tablespoons of oil, vanilla, and 1½ teaspoons lemon rind in a medium bowl. Add egg mixture to flour mixture and stir until just blended. Fold in chopped strawberries.
  3. Heat 1 teaspoon of oil in a large non-stick frying pan over medium heat. Pour ¼ cupfuls of batter into pan in 4 batches and cook for 3 minutes or until bubbles begin to appear on the surface. Turn and cook for 2 minutes or until golden. Repeat with remaining oil and batter to make 16 pancakes. If pancakes brown too fast, reduce heat as needed. Serve pancakes topped with whole strawberries and remaining lemon rind.


TIP: Top pancakes with maple syrup or honey. If strawberries aren’t in season, you can use frozen thawed berries or another seasonal fruit, like diced mango or diced peaches.