Easy Homemade Strawberry Pancakes

Featured in Bright Starts to Your Day.

These fresh strawberry pancakes bring a fruity twist to classic breakfast pancakes. The recipe creates perfectly fluffy, tender pancakes studded with juicy diced strawberries. The secret to their light texture is not overmixing the batter and letting it rest while the pan heats up. They're easily customizable with dairy-free, gluten-free, and vegan options, making them perfect for any dietary needs. The recipe makes 16 four-inch pancakes that can be served with traditional maple syrup and butter, or dressed up with whipped cream and extra strawberries for a more decadent breakfast treat.
A smiling woman in a chef's jacket stands in a commercial kitchen, looking at the camera with various food containers and utensils in the background.
Updated on Fri, 17 Jan 2025 01:10:35 GMT
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Strawberry Pancakes | tasteofcook.com

The sweet aroma of vanilla and fresh strawberries mingling with buttery pancakes is my favorite way to wake up on weekend mornings. These Strawberry Pancakes have become our family's weekend tradition, transforming ordinary mornings into something special. After countless Sunday breakfasts, I've perfected this recipe to create pancakes that are impossibly fluffy and studded with juicy strawberries in every bite.

Last weekend, my daughter's friend stayed over, and watching their faces light up as they bit into these warm, berry-filled pancakes made my heart smile. Even my husband, who usually skips breakfast, can't resist these.

Essential Ingredients and Selection Tips

  • Flour: Unbleached all-purpose flour gives the best texture. I spoon it into the measuring cup and level it off for accuracy.
  • Strawberries: Choose ripe but firm berries with bright red color. I dice them small for better distribution.
  • Milk: Whole milk creates the richest texture, but any milk works. Just make sure it's at room temperature.
  • Butter: Unsalted butter, melted and slightly cooled, ensures tender pancakes.
  • Baking Powder: Fresh baking powder is crucial for maximum fluffiness.

Step-by-Step Pancake Magic

Preparation Phase (10 minutes):
Set ingredients out to reach room temperature. Hull and dice strawberries into small, uniform pieces. Melt butter first so it has time to cool slightly. Preheat your griddle or pan on medium-low heat.
Mixing Method (5 minutes):
Whisk dry ingredients thoroughly to distribute leaveners. Combine wet ingredients separately until fully blended. Make a well in dry ingredients before adding wet. Fold gently until just combined - lumps are your friends!
Cooking Process (20 minutes):
Test pan temperature with a drop of water - it should sizzle gently. Use a 1/2 cup measure for consistent sizing. Watch for bubbles around edges before flipping. Resist the urge to press down after flipping.
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Close-up Strawberry Pancakes | tasteofcook.com

When I first started making these, I'd crank up the heat too high, resulting in burned outsides and raw centers. Now I know that slow and steady wins the pancake race!

Strawberry Selection Secrets

The key to amazing strawberry pancakes lies in the berries themselves. I've found that dicing them into small, uniform pieces helps them distribute evenly throughout the batter. During peak season, I buy extra berries and freeze them in pancake-ready portions.

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Easy Strawberry Pancakes Recipe | tasteofcook.com

Seasonal Variations

Throughout the year, I adapt this recipe based on what's available:

  • Spring: Add fresh mint and a squeeze of lemon zest.
  • Summer: Mix in other fresh berries for a triple-berry version.
  • Fall: Stir in diced apples and a pinch of cinnamon.
  • Winter: Use thawed frozen strawberries with a hint of orange zest.

Every time I make these pancakes, they bring back memories of sleepy weekend mornings, pajama-clad children eager to help, and the simple joy of starting the day together. There's something magical about watching butter melt into the warm layers, maple syrup pooling in the pockets of fresh strawberries.

Whether you're making these for a special celebration or just because it's Sunday, these strawberry pancakes have a way of making any morning feel special. Just remember to save a few strawberries for snacking while you cook - that's the chef's privilege!

Frequently Asked Questions

→ Can I use frozen strawberries?
Yes, thaw and drain frozen strawberries first. The batter might need extra flour to compensate for added moisture.
→ Why did my pancakes come out flat?
Overmixing the batter can make pancakes flat. Mix just until combined, leaving some small lumps.
→ Can I make these dairy-free?
Yes, use non-dairy milk and replace butter with oil or melted coconut oil.
→ How do I store leftover pancakes?
Store in an airtight container in the fridge for 2-3 days or freeze for longer storage.
→ Why let the batter rest?
Resting the batter while the pan heats helps activate the leavening agents, making fluffier pancakes.

Fresh Strawberry Pancakes

Light and fluffy pancakes filled with fresh strawberries, perfect for breakfast or brunch, with options for dairy-free and gluten-free variations.

Prep Time
10 Minutes
Cook Time
10 Minutes
Total Time
20 Minutes

Category: Breakfast Ideas

Difficulty: Easy

Cuisine: American

Yield: 16 Servings (16 4-inch pancakes)

Dietary: Vegetarian

Ingredients

→ Dry Ingredients

01 2 cups all purpose flour, spooned and leveled
02 3 tablespoons sugar
03 4 teaspoons baking powder
04 1/4 teaspoon baking soda
05 1/2 teaspoon salt

→ Wet Ingredients

06 1 3/4 cups milk
07 1 egg, room temperature
08 1 teaspoon vanilla
09 4 tablespoons unsalted butter, melted and slightly cooled

→ Mix-ins & Cooking

10 1 1/4 cups strawberries, hulled and diced
11 Cooking spray or canola oil for griddle

Instructions

Step 01

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until combined.

Step 02

In a medium bowl, whisk together milk, egg, and vanilla extract. Slowly whisk in melted butter until combined.

Step 03

Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix. Fold in chopped strawberries.

Step 04

Heat skillet on medium-low for 5 minutes. Spray with cooking spray or brush with oil.

Step 05

Pour 1/3 cup batter per pancake. Cook until edges dry and bubbles burst, then flip and cook 1-2 minutes more until golden.

Step 06

Serve warm with butter, maple syrup, extra strawberries, or whipped cream.

Notes

  1. Can use frozen strawberries - thaw and drain first
  2. Batter can be made ahead and refrigerated up to 24 hours
  3. Can be made dairy-free using non-dairy milk and oil instead of butter
  4. Gluten-free version works with 1:1 flour substitutes

Tools You'll Need

  • Large mixing bowls
  • Whisk
  • Non-stick skillet or griddle
  • Pancake spatula
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (milk, butter)
  • Eggs
  • Wheat (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 116
  • Total Fat: 4 g
  • Total Carbohydrate: 17 g
  • Protein: 3 g