Let’s talk pancakes — but not just any pancakes. We’re talking fluffy, golden, melt-in-your-mouth Strawberry Pancakes. The kind that make lazy weekends feel extra special, or turn an ordinary morning into something worth celebrating.
Loaded with juicy strawberries, these pancakes are soft, sweet, and totally irresistible. Whether you’re whipping them up for brunch, breakfast in bed, or just because you deserve something delicious — this is your go-to recipe.
Why You’ll Love Strawberry Pancakes
There’s something comforting about a stack of warm pancakes, and when strawberries enter the chat? Instant upgrade. Here’s why these are a forever favorite:
Naturally Sweet: Fresh strawberries give a sweet, fruity burst in every bite — no syrup required (but we won’t stop you).
Perfectly Fluffy: The texture is soft and airy, with just the right amount of bounce.
Simple Ingredients: You probably already have most of what you need in your kitchen.
Customizable: Go classic, or add chocolate chips, nuts, or a drizzle of yogurt or honey.
Kid-Approved: These are a hit with little ones — especially when topped with extra fruit and a little whipped cream.
Ingredients in Strawberry Pancakes
Let’s break down what goes into this stack of joy:
Flour: All-purpose flour keeps things light and fluffy. You can sub with whole wheat for a heartier version.
Baking Powder: The secret to that cloud-like rise.
Salt: Just a pinch to balance out the sweetness.
Egg: Binds the batter and adds richness.
Milk: Regular milk or your favorite non-dairy alternative works perfectly.
Vanilla Extract: For that warm, cozy depth of flavor.
Maple Syrup or Sugar: Just enough to sweeten the batter.
Fresh Strawberries: Diced and folded into the batter for juicy little flavor pockets.
Butter or Oil: For cooking the pancakes golden and crisp on the edges.
(Note: exact measurements are listed in the recipe card below.)
Instructions
These pancakes come together fast — just a few simple steps between you and breakfast bliss:
1. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt.
2. Mix Wet Ingredients: In another bowl, whisk egg, milk, vanilla, and maple syrup or sugar until smooth.
3. Combine: Pour the wet mixture into the dry ingredients. Stir gently until just combined — lumps are totally okay!
4. Add Strawberries: Gently fold in the diced strawberries. Don’t overmix — we want those berries to shine.
5. Cook: Heat a non-stick pan over medium heat and add a bit of butter or oil. Pour in ¼ cup of batter per pancake. Cook for 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes.
6. Serve: Stack them high, top with more strawberries, a drizzle of maple syrup, or a dollop of yogurt — whatever makes your heart happy.
Nutrition Facts:
Servings: 4
Calories per serving: ~250–300 (without toppings)
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Strawberry Pancakes
Let your toppings do the talking! Here are a few ways to make these pancakes feel extra special:
- Top with sliced strawberries and a dusting of powdered sugar
- Add a spoonful of Greek yogurt and a drizzle of honey
- Make it dessert-style with whipped cream and chocolate chips
- Pair with scrambled eggs and coffee for a full brunch plate
- Add a handful of granola on top for crunch
Additional Tips
Here’s how to make sure your pancake game is strong:
- Don’t overmix the batter — it keeps the pancakes tender.
- Let the batter rest for 5–10 minutes before cooking if you have time.
- Keep cooked pancakes warm in the oven at 200°F (90°C) while finishing the batch.
- Use a scoop or measuring cup for even pancakes.
- Use a mix of fresh and slightly mashed strawberries for more flavor throughout.
FAQ’s
1. Can I use frozen strawberries?
Yes, just thaw and drain them first to avoid watery batter.
2. Can I make these dairy-free?
Absolutely! Use almond milk or oat milk, and cook with oil instead of butter.
3. How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the toaster or microwave.
4. Can I freeze them?
Yep! Stack with parchment paper between each pancake and freeze. Toast straight from frozen.
5. What can I use instead of eggs?
Try a flax egg (1 tbsp flaxseed + 3 tbsp water) or a mashed banana.
6. How can I make them gluten-free?
Use a 1:1 gluten-free flour blend. Works like a charm!
7. Can I make these ahead of time?
Yes — make the batter the night before, cover, and refrigerate. Stir gently before using.
8. Can I make mini pancakes?
Totally! Use a tablespoon to scoop smaller portions — they cook even faster and are super fun for kids.
9. What if I want more protein?
Add a scoop of protein powder to the batter or serve with Greek yogurt on top.
10. Can I turn these into waffles?
Yes! This batter works great in a waffle iron — just add a bit more oil to the mix for crispier edges.
Conclusion
Strawberry Pancakes are the kind of meal that brings smiles to the table. They’re easy, feel a little fancy, and taste like pure joy. Whether you’re fueling up for the day or treating yourself on a slow morning, this recipe is a sweet little reminder that the best things in life often start with a simple stack of pancakes.
Print
Strawberry Pancakes
- Prep Time: 10min
- Cook Time: 20min
- Total Time: 30min
- Yield: 8pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Fluffy and buttery soft, these Strawberry Pancakes are filled with fresh strawberries and topped with a luscious homemade strawberry compote. Perfect for a luxurious brunch or an easy breakfast for dinner.
Ingredients
– 3 tablespoons salted butter, melted
– 1 large egg
– 1 cup buttermilk
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon salt
– 3 teaspoons baking powder
– 2 tablespoons granulated sugar
– 1/2 teaspoon cinnamon
– 1 1/2 cups strawberries, quartered
For the Strawberry Compote:
– 1 lb fresh or frozen strawberries (if frozen, do not thaw)
– 1/3 cup granulated sugar
– 3 tablespoons water
– 1 tablespoon cornstarch
– 1 teaspoon vanilla extract
– Pinch of lemon zest
– Splash of lemon juice
Instructions
1. In a large bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon.
2. In another bowl, combine the melted butter, egg, and buttermilk.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. Gently fold in the quartered strawberries.
5. Let the batter rest for 10 minutes.
6. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
7. Pour ¼ cup of batter onto the skillet for each pancake.
8. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
9. Flip and cook for another 2 minutes until golden brown.
10. For the compote, combine all compote ingredients in a saucepan over medium heat.
11. Cook, stirring occasionally, until the mixture thickens and becomes syrupy, about 10 minutes.
12. Serve the pancakes warm, topped with the strawberry compote.
Notes
For an extra indulgent touch, serve these pancakes with a dollop of whipped cream or a drizzle of maple syrup. You can also add a handful of chocolate chips to the batter for a chocolate-strawberry variation.
Nutrition
- Serving Size: 1pancake
- Calories: 172
- Sugar: 8g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
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