Strawberry, almond and caramel pancakes Recipe

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5 min


10 min

Turn your pancakes into an indulgent dessert by topping with strawberries, toasted almonds and a caramel sauce for a lovely sweet treat


  • For theĀ 
  • :
  • 100g flour
  • 2 eggs, beaten
  • 300ml milk
  • Oil for frying
  • For the filling
  • :
  • 20 strawberries, chopped
  • 2tsp sugar
  • 1 tbsp caramel sauce
  • 300ml Greek yoghurt
  • 2 tbsp, heaped, toasted almonds


  • In a bowl, sprinkle the sugar over the strawberries and leave to macerate while you make the pancakes. Switch your oven on to a low heat.

  • Place the flour in a bowl and gently whisk in the milk and eggs so you have a lump free batter. It should be the consistency of singe cream.

  • Heat a medium sized frying pan on a medium heat then wipe it with oil. Ladle enough batter into the pan to coat the base with an even, thin layer when you tilt it around the pan.

  • Leave the batter to stand until the top side looks dry and the bottom is golden, usually around 30 seconds. Using a fish slice or a flick of the wrist, turn or flip the pancake to cook the other side. Once cooked pop it on a plate, cover with foil and keep it warm in the oven. Repeat this till al the batter is used up and you have a pile of pancakes.

  • Gently fold the juicy strawberries and caramel through the yoghurt till it just ripples. Serve 2 pancakes per person topped with a dollop of the yoghurt mixture and scatter with almonds.

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Learn how to make perfect pancakes with our how to make pancakes video