These pancakes are light, tender, and incredibly flavorful thanks to the addition of fresh strawberries. They’re easy to make and perfect for a weekend breakfast or a special brunch. Kids and adults alike will love the pop of fruity sweetness, and you can customize them with your favorite toppings. They’re also freezer-friendly, making them a great make-ahead option for busy mornings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Baking powder
Baking soda
Salt
Milk
Eggs
Butter (melted)
Vanilla extract
Fresh strawberries (chopped)
Directions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the milk, eggs, melted butter, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Fold in the chopped strawberries.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
Flip and cook for another 1–2 minutes until golden brown and cooked through.
Serve warm with additional strawberries, syrup, whipped cream, or your favorite pancake toppings.
Servings and timing
This recipe makes about 10–12 medium pancakes. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Strawberry Banana Pancakes: Add sliced bananas along with the strawberries for a fruity combo.
Chocolate Chip Version: Toss in mini chocolate chips for a dessert-like breakfast treat.
Strawberry Sauce Topping: Top with homemade strawberry compote or sauce for extra flavor.
Whole Wheat Option: Use whole wheat flour for a heartier and more nutritious version.
Dairy-Free: Use plant-based milk and oil instead of butter to make the recipe dairy-free.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, let them cool completely, then stack with parchment paper between each pancake and store in a freezer-safe bag for up to 2 months. Reheat in the microwave for 30 seconds to 1 minute, or warm in a toaster or oven until heated through.
FAQs
Can I use frozen strawberries?
Yes, just thaw them first and drain any excess liquid to prevent the batter from getting too runny.
How do I keep pancakes warm while cooking in batches?
Place cooked pancakes on a baking sheet in a 200°F oven to keep them warm while you finish the rest.
Can I make the batter ahead of time?
It’s best to use the batter right after mixing, but you can prep the dry and wet ingredients separately and combine them just before cooking.
Why are my pancakes not fluffy?
Overmixing the batter or using old baking powder can result in dense pancakes. Mix just until combined and use fresh leavening agents.
Can I make these gluten-free?
Yes, use a gluten-free all-purpose flour blend in place of regular flour.
Do I have to chop the strawberries?
Chopping ensures even distribution in the batter and makes the pancakes easier to flip and cook evenly.
Can I use buttermilk instead of regular milk?
Yes, buttermilk will add a slight tang and help make the pancakes extra fluffy.
What toppings go best with strawberry pancakes?
Fresh strawberries, whipped cream, maple syrup, strawberry sauce, or even yogurt make great toppings.
Can I double the recipe?
Absolutely, just make sure you have a large enough bowl and griddle or pan to accommodate the extra batter.
Are these pancakes sweet?
They have a mild sweetness from the sugar and strawberries, but you can adjust the sugar to your taste.
Conclusion
Strawberry Pancakes are a fun and flavorful twist on the classic breakfast stack. Packed with fresh berries and made with simple ingredients, they’re perfect for a leisurely weekend brunch or a bright start to your day. Easy to customize, freezer-friendly, and loved by all ages, these pancakes are sure to become a staple in your breakfast rotation.
Strawberry Pancakes are light, fluffy, and filled with fresh chopped strawberries, making them a fruity and delicious breakfast treat. Perfect for weekend brunch or busy weekday mornings, they’re easy to make and freezer-friendly too.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:10–12 pancakes
Category:Breakfast
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups milk
2 large eggs
3 tbsp butter, melted
1 tsp vanilla extract
1 cup fresh strawberries, chopped
Instructions
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the chopped strawberries.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter onto the skillet for each pancake.
Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden brown.
Repeat with remaining batter. Serve warm with your favorite toppings.
Notes
Use frozen strawberries if fresh aren’t available—just thaw and drain first.Keep pancakes warm in a 200°F oven while cooking in batches.For extra sweetness, top with strawberry sauce or whipped cream.Use whole wheat flour for a more nutritious version.Make it dairy-free by using plant-based milk and oil instead of butter.
