Yield: about 4-6 servings


For topping:

  • 1½ cups coarsely chopped strawberries
  • 2 tbsp. granulated sugar
  • 1 cup low-fat greek yogurt
  • Chocolate syrup, for drizzling (optional)
  • Sliced strawberries, for topping (optional)

For the pancakes: 

  • 2 cups white whole wheat flour (or all-purpose)
  • ½ cup plus 1 tbsp. unsweetened cocoa powder
  • ¾ cup granulated sugar
  • 2¼ tsp. baking powder
  • 1 tsp. kosher salt
  • ½ tsp. baking soda
  • 3 large eggs
  • 4½ tbsp. unsalted butter, melted, plus more for greasing the pan
  • 1¼ cup whole milk
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  • step 1: HideShow Images

    Combine the strawberries and the sugar in a medium bowl and mix well. Let stand about 15-20 minutes to draw the juices out of the berries. Stir in the yogurt.

  • step 2: HideShow Images

    In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, salt, and baking soda. Whisk together until well blended, breaking up any clumps. In a large liquid measuring cup, combine the eggs, butter, and milk and whisk until evenly combined. Pour the liquid ingredients into the dry ingredients and mix until just incorporated and no dry streaks remain.

  • step 3: HideShow Images

    Heat a non-stick skillet over medium heat and grease the pan lightly with additional butter. Scoop the batter into the hot skillet (about 1/3 cup for each pancake). Cook until bubbles begin to form in the top of the batter, flip once and cook just until set and cooked through. Remove from the pan and repeat with the remaining batter.

  • step 4: HideShow Images

    Use a heart shaped cutter to cut hearts out of some pancakes, if desired. Drizzle with chocolate syrup and layer with the strawberry yogurt as desired. Serve immediately.