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stack of strawberry pancakes with maple syrup poured over them
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Strawberry Pancakes

A strawberry pancake recipe made with fresh strawberries and easy to make pancake batter!
Prep Time10 minutes
Cook Time10 minutes
Course: Breakfast
Cuisine: American
Servings: 16 4-inch pancakes
Calories: 116kcal

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