Strawberry Pancake Yogurt Parfait

A hit with both students and adults, this colorful parfait layers whole-grain mini pancakes, smooth vanilla yogurt, and ripe USDA strawberries for a fun, portable breakfast. Each serving is low in added sugar and provides 6 grams of protein, 4 grams of fiber, and a ½ cup of fruit to help meet meal pattern standards. Easily customizable with blueberries, raspberries, or a berry mix, it’s a quick, no-cook option that makes mornings easier and healthier.

Check out the Standardized Recipe Card and Step-by-Step Guide for more information including additional portion yields.

Instructions

1. Thaw strawberries and pancakes overnight. Place strawberries in a colander or perforated pan and set over a solid pan to drain. Cover to store.
2. In a 12 oz cup, layer 2 pancakes, #15 disher yogurt, and #16 disher strawberries, then repeat.
3. Cover and keep refrigerated until time of service. Hold and serve at 41°F or below.

Recipe by American Dairy Association Mideast.