Strawberry Pancakes

Get ready to flip and enjoy these Fluffy Strawberry Pancakes – a breakfast treat that’s as easy as it is delicious! Whether you’re serving them to your family on a lazy Sunday morning or hosting a brunch with friends, these pancakes are a delightful way to start your day. Made with fresh strawberries, these pancakes are mixed up quickly from pantry staple ingredients!

Sometimes Sunday morning calls for pancakes. A big heaping plate of  steaming hot pancakes drizzled with maple syrup and butter melting over them. 

Pancakes + Pajamas = Perfect Sunday Morning. Or Monday. Hey, I’m not judging. Like my pumpkin pancakes I love making in the Fall, or my Greek yogurt pancakes basically any time of year. Of course you can’t go wrong with a stack of lemon blueberry pancakes or juicy peach pancakes. But today my strawberry pancakes take center stage.

Let me spill the berries on why I adore this recipe. First off, the simplicity – it’s a breeze to whip up, even for those who might be less experienced in the kitchen. The combination of fresh strawberries and the golden brown goodness of these pancakes makes every bite a celebration.

It’s not just a breakfast; it’s a fluffy adventure. Whether you’re a solo pancake enthusiast or serving the whole family, these strawberry pancakes are the perfect way to spread joy around the breakfast table.

See Also:

• Move over pumpkin! This butternut squash bread recipe is an easy loaf bread to make in the Fall.
• For more whole grain goodness, try my whole wheat blueberry muffins. These are the best breakfast treat!
• Sugar donuts are a fun breakfast treat to make with yeast! Dipped in sugar these donuts are light and fluffy.
• For a traditional Swedish breakfast treat during the holidays try making these St Lucia buns flavored with saffron!

Why You Will Love These Delicious Strawberry Pancakes:

• Fluffy Delight: Experience the joy of biting into a cloud-like pancake, thanks to the perfect balance of wet and dry ingredients.
• Berry Bliss: The addition of fresh strawberries brings a burst of sweetness to every bite, making these pancakes a delicious treat.
• Versatile and Adaptable: You can customize the recipe with your favorite toppings, from classic maple syrup to whipped cream and more.

Note: The entire recipe, with ingredient quantities and recipe directions can be found at the bottom of the page. Scroll to the bottom or click “Jump To Recipe” button at the top of the post.

Ingredients Needed:

• 2 cups all-purpose flour (240 g)
• 3 tablespoons sugar
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• ½ teaspoon salt
• 1 ¾ cups (420 ml) milk
• 1 large egg, lightly beaten, room temperature preferred
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted and cooled (57g)
• 1 ¼ cups strawberries, hulled and diced (plus more for topping)– Strawberries: Ensure your strawberries are fresh and ripe for the best flavor. If using frozen berries, thaw and drain any excess liquid before folding them into the batter.

How to Make Strawberry Pancakes

Make the strawberry pancake batter

In a large bowl or medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.

In a separate medium-sized bowl, whisk together buttermilk, eggs, and vanilla extract.

Slowly add melted butter into the wet ingredients while whisking.

Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to stir until just combined.

Gently fold in chopped strawberries to the batter.

Cooking The Pancakes

Spray a non-stick skillet with nonstick cooking spray or lightly brush with canola oil or vegetable oil.

Heat a large skillet on medium-low heat or medium heat for 5 minutes before adding the first pancakes.

Ladle about ½ cup of batter into the skillet in a single layer per pancake.

Allow pancakes to cook until edges appear dry and bubbles burst.

Flip pancakes and continue cooking until golden brown on the other side.

​How To Serve

Transfer cooked pancakes to a plate. To keep them warm I like to keep pancakes warm on a plate covered by another plate or in the stove at a warm 200oF on a heatproof plate or sheet pan.

Once all the pancakes are made, then it’s time to eat! I like them of course with a little bit of butter and maple syrup. For an extra treat, add additional strawberries and whipped cream on top of the pancake! Now we’re talking brunch people.

Recipe Tips:

• Don’t Overmix. To maintain fluffiness, avoid overmixing the pancake batter. A few lumps are perfectly fine.
• Adjust Consistency: Adding 1-2 tablespoons more milk can help achieve the desired pancake batter consistency.
• Let the batter rest: Once the batter is mixed, then heat up your pan. This will ensure the batter gets a chance to rest allowing the leavening agents to start working and ensure you get a fluffy pancake.

Recipe Variations:

• Use a different fruit: Swap strawberries for fresh blueberries for a delightful twist on these fluffy pancakes. You can really use any fresh berries. Raspberries is another great choice!
• Protein Power: Boost the protein content by adding a scoop of protein powder to the dry ingredients. Perfect for a hearty and filling breakfast.
• Make dairy free: I love making these with a non-dairy milk like almond or oat milk. Swap the butter and use oil instead (I love baking with avocado oil!) or try melted coconut oil as well. 
• Gluten free: You can swap the flour and use a 1:1 gluten free flour swap like King Arthur 1:1 measure for measure flour or Bob’s Red Mill. My favorite is GF Jules (you seriously can’t tell it’s gluten free!). Be sure to also use a gluten free vanilla and gluten free baking powder. 
• Lactose Free: As a lactose intolerant person I love swapping out the milk for a plant-based milk and using lactose free butter (Green Valley is the best!) or use a neutral oil. 
• Vegan: I haven’t tried making with an egg replacer like a flax egg but if you try let me know in the comment section! And be sure to replace the butter with a non-dairy substitute like melted coconut oil, or vegan butter. And use a plant-based milk. 

Recipe FAQs:

More Breakfast Recipe

If you’re craving more brunch treats, then be sure to try my kolaches, which are like a yeasted Danish filled with different jams and fillings! They’re super fluffy and delicious!

Or try my easy butter swim biscuits! They are made with melted butter so no biscuit cutters or rolling out of dough. Serve sprinkled with warm butter and some cinnamon sugar. Or trying topping with my honey butter for a yummy, easy breakfast recipe.

And of course you can’t go wrong with a classic stack of blueberry pancakes! Or for a fun twist try these sweet cream pancakes!

More Recipes to Try:

• Self Rising Flour Biscuits
• Lemon Cookies
• Brown Sugar Chocolate Chip Cookies
• 20 Self Rising Flour Recipes
• Milk Bar Cake

Strawberry Pancakes

A strawberry pancake recipe made with fresh strawberries and easy to make pancake batter!

5 from 6 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 16 4-inch pancakes

Calories: 116kcal

Author: Heather Perine

Ingredients

• ▢ 2 cups (240 g) all purpose flour spooned and leveled
• ▢ 3 tablespoons sugar
• ▢ 4 teaspoons baking powder
• ▢ 1/4 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1 3/4 cups (420 ml) milk
• ▢ 1 egg room temperature
• ▢ 1 teaspoon vanilla
• ▢ 4 tablespoons unsalted butter melted and slightly cooled
• ▢ 1 1/4 cups Strawberries hulled and diced

Instructions

• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until combined. Set aside.
• In a second medium-sized bowl, whisk together milk, egg, and vanilla extract.
• Add the melted butter slowly into your wet ingredients while whisking. stirring until well-combined. The butter may curdle if the other ingredients are cold but that’s ok.
• Pour wet ingredients into dry ingredients and use a spatula or wooden spoon to stir until just combined. Do not overmix your pancake batter or your pancakes will be flat. A few lumps are ok. Fold in chopped strawberries.
• Spray a non-stick skillet with cooking spray or lightly brush with canola oil. Heat skillet on medium-low heat.
• Heat skillet for 5 minutes before adding first pancakes. Batter needs to rest for a anyway and will help with pancakes rising. To test I’d the skillet is hot enough I like to drop a few drops of water in the center of the skillet to see if it sizzles. Then ladle pancake batter into pan about 1/3 cup of batter per pancake. Cook 3-4 pancakes at once.
• Allow pancake to cook until edges begin to appear dry and bubbles in batter begin to burst. Using a pancake spatula, carefully check underside to see if the pancake is golden brown. Then turn pancake over and continue to cook several more minutes until pancake is golden brown- about 1-2 minutes longer. Keep pancakes warm on a plate covered by another plate or in a warm 200oF on a heat proof plate.
• Repeat with remaining batter. You may need to spray the pan between each batch of pancakes.
• Serve warm topped with butter and maple syrup. Or top with additional strawberries and whipped cream!

Notes

• Frozen Strawberries: Thaw and drain excess liquid from frozen strawberries before folding them into the batter. You may find your batter is a bit wetter and may require a bit more flour after testing your first pancake.
• Make ahead: While it’s best to cook the pancakes fresh, you can prepare the batter and refrigerate it for up to 24 hours.
• Freezing: Yes, store pancakes in an airtight container or freezer bag and freeze for longer storage.

• Make dairy free: I love making these with a non-dairy milk like almond or oat milk. Swap the butter and use oil instead (I love baking with avocado oil!) or try melted coconut oil as well. 
• Gluten free: You can swap the flour and use a 1:1 gluten free flour swap like King Arthur 1:1 measure for measure flour or Bob’s Red Mill. My favorite is GF Jules (you seriously can’t tell it’s gluten free!). Be sure to also use a gluten free vanilla and gluten free baking powder. 
• Lactose Free: As a lactose intolerant person I love swapping out the milk for a plant-based milk and using lactose free butter (Green Valley is the best!) or use a neutral oil. 
• Vegan: I haven’t tried making with an egg replacer like a flax egg but if you try let me know in the comment section! And be sure to replace the butter with a non-dairy substitute like melted coconut oil, or vegan butter. And use a plant-based milk. 

Nutrition

Calories: 116kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 106mg | Potassium: 180mg | Fiber: 1g | Sugar: 4g | Vitamin A: 147IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 1mg

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