Fluffy, fruity, and irresistibly delicious, strawberry pancakes are a breakfast treat that brings sunshine to your plate. Whether you’re making them for a leisurely weekend brunch or a quick morning meal, these pancakes are guaranteed to be a hit. In this recipe guide, you’ll learn how to make strawberry pancakes from scratch, with tips, variations, and everything in between.
Why You Will Love This Recipe
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Fresh and Flavorful: Bursting with juicy strawberries in every bite.
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Fluffy Texture: Perfectly light and airy thanks to the right leavening agents.
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Kid-Friendly: Loved by both kids and adults alike.
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Versatile: Easily customizable for dietary preferences or with other fruits.
Ingredients List
Here’s everything you need to make these strawberry pancakes:
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1½ cups all-purpose flour
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2 tablespoons granulated sugar
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1 tablespoon baking powder
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½ teaspoon salt
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1 large egg
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1¼ cups milk (dairy or plant-based)
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3 tablespoons melted butter (plus more for cooking)
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1 teaspoon vanilla extract
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1 cup diced fresh strawberries
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Optional: whipped cream, syrup, extra strawberries for serving
Timing & Servings
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
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Servings: 4 (makes about 10–12 pancakes)
Step-by-Step Instructions for Strawberry Pancakes
Step 1: Prepare the Strawberries
Wash and hull the strawberries, then dice them into small, uniform pieces. Set aside.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the egg, then whisk in the milk, vanilla extract, and melted butter.
Step 4: Create the Batter
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix—lumps are okay. Fold in the diced strawberries gently.
Step 5: Preheat the Pan or Griddle
Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil to coat the surface.
Step 6: Cook the Pancakes
Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (2–3 minutes), then flip and cook another 1–2 minutes.
Step 7: Serve Hot
Serve your strawberry pancakes stacked and topped with syrup, whipped cream, or more strawberries.
Tips for Perfect Strawberry Pancakes
Use Fresh or Frozen Strawberries
Fresh strawberries give the best flavor and texture, but frozen strawberries can also work. Just thaw and drain them well.
Avoid Overmixing the Batter
Overmixing creates tough, dense pancakes. Mix just until the flour is incorporated.
Keep Pancakes Warm
Place cooked pancakes in a warm oven (200°F/90°C) while finishing the batch so everyone eats warm pancakes.
Customize to Taste
Add a dash of cinnamon, lemon zest, or even chocolate chips for extra flavor.
Variations to Try
Whole Wheat Strawberry Pancakes
Swap half or all the all-purpose flour for whole wheat flour for added fiber and a nutty flavor.
Vegan Strawberry Pancakes
Replace milk with almond or soy milk, use a flaxseed egg, and opt for plant-based butter or oil.
Strawberry Banana Pancakes
Add ½ mashed banana to the wet ingredients for extra moisture and sweetness.
Strawberry Shortcake Pancakes
Layer your pancakes with whipped cream and macerated strawberries for a dessert-like treat.
Best Toppings for Strawberry Pancakes
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Maple syrup or strawberry syrup
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Greek yogurt or whipped cream
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Sliced almonds or granola for crunch
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Chocolate drizzle for a dessert version
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Powdered sugar dusting for presentation
Storing and Reheating
How to Store
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freezing Tips
Place parchment paper between pancakes and freeze in a zip-top bag. Keeps well for 2 months.
Reheating
Microwave for 30–45 seconds or reheat in a toaster or skillet until warm.
What to Serve with Strawberry Pancakes
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Scrambled eggs or omelets for a protein boost
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Bacon or sausage for a savory contrast
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Fresh juice or smoothies for a refreshing side
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Coffee or tea for a cozy breakfast combo
Nutrition Information (Approximate per serving)
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Calories: 250
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Carbs: 35g
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Protein: 5g
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Fat: 10g
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Fiber: 2g
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Sugar: 8g
Make-Ahead Instructions
You can mix the dry ingredients the night before and store them in an airtight container. In the morning, just mix the wet ingredients and cook as directed.
Common Mistakes to Avoid
Using too much batter
Thick pancakes take longer to cook and can burn before the center is done.
Overcrowding the pan
Give pancakes enough room to expand and flip easily.
Cooking on high heat
Medium heat ensures even cooking and prevents burning the outsides.
FAQs
Can I use pancake mix instead of homemade batter?
Yes, but the texture and flavor of homemade are usually better. If using a mix, fold in strawberries at the end.
Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend and follow the rest of the recipe as is.
Do strawberries make the pancakes soggy?
If you dice them finely and don’t overload the batter, the pancakes remain fluffy with fruity bursts.
Can I double the recipe?
Absolutely. Just use a large bowl and griddle to keep the workflow smooth.
What if I don’t have fresh strawberries?
Frozen strawberries work—thaw and pat them dry before adding to the batter.
Conclusion
Strawberry pancakes are a delightful way to start your day or impress guests during brunch. With their fruity bursts, fluffy texture, and customizable flavors, this recipe is both easy and impressive. Whether you keep it classic or explore the many variations, strawberry pancakes never disappoint. So next time you have fresh berries, whip up a batch—you’ll be glad you did.