Photo of Whole wheat strawberry pancakes by WW

Whole wheat strawberry pancakes

SmartPoints® value per serving
Total Time
36 min
20 min
16 min
The secret ingredient in our go-to breakfast? Fat-free vanilla yogurt. Adding it to the batter makes these whole wheat pancakes moist—and seriously delicious. For an extra flavor surprise, fold finely chopped strawberries straight into the batter. Once you're ready to cook, we recommend pouring the batter by 1/4-cup measures in a nonstick griddle or large nonstick skillet over medium heat that's been greased with 1 teaspoon canola oil. Cook on both sides for about 2-3 minutes. You should be able to make 8 pancakes. For a finishing touch, top with more strawberries, yogurt, and grated lemon zest. We'd say the end result equals pretty perfect pancakes.


Whole wheat flour

1½ cup(s)

Baking powder

1 tsp

Baking soda

½ tsp

Table salt

½ tsp


3 large

Low-fat milk

¾ cup(s)

Fat-free vanilla yogurt



3 Tbsp

Canola oil

8 tsp

Lemon zest

1½ tsp, plus extra for garnish


2 cup(s), finely chopped

Cooking spray

2 spray(s)


  1. Whisk together flour, baking powder, baking soda, and salt in large bowl.
  2. Whisk together eggs, milk, yogurt, honey, 2 tablespoons oil, and lemon zest in medium bowl. Add egg mixture to flour mixture and stir just until blended. Fold in strawberries.
  3. Heat 1 teaspoon remaining oil on nonstick griddle or in large nonstick skillet over medium heat. Pour batter by 1/4-cup measures onto griddle and cook just until bubbles begin to appear at edges of pancakes, about 3 minutes. Turn and cook about 2 minutes longer. Repeat with remaining batter and oil to make a total of 16 pancakes. Serve pancakes topped with fresh strawberries and grated lemon zest.