Homemade pancakes are fluffy and soft loaded with fresh strawberries. Using simple ingredients, this easy pancake recipe is a good breakfast that is both filling and fresh tasting. A delightful eating experience that can be enhanced by topping it with butter, syrup and more berries.
If you've never made homemade pancakes from scratch, you're in for a treat. These homemade strawberry pancakes are incredibly easy to whip up a stack or two, and they are crispy on the edges with a soft, delicious taste on the inside.
Jump to:
❤️ Why You'll Love It
- Homemade pancakes are easier than you may think, taking only 30 minutes from bowl to plate.
- A versatile fluffy pancakes recipe that allows you to add as many strawberries as you want or just a few to each pancake.
- Kids love pancakes for breakfast and snacks, or they can be packed in your child's lunch box for school.
- Strawberries are a healthy fruit that contains magnesium, fiber, vitamin C, vitamin B9, and iron.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes
- Buttermilk: The fluffiest pancakes can be achieved by adding buttermilk. It's important to shake the milk before using it. Substitute with ¾ cup of milk + 2 Tablespoons of lemon juice.
- Butter: Helps with the texture and flavor of strawberry pancakes. It's also used to help the pancake batter from sticking to the pan.
- Flour: All-purpose flour is used.
- Sugar: Only three tablespoons are needed.
- Baking powder: A leavening agent to make the pancakes rise.
- Baking soda: A leavening agent to help make the pancakes fluffy and rise.
- Egg: Binds the ingredients together.
- Vanilla extract: Adds a delicious flavor to the strawberry pancakes.
- Salt: Helps balance out the flavors.
- Strawberries: 1 cup of diced strawberries.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Melt butter in a medium bowl, then add all the wet ingredients (milk, egg, melted butter, and vanilla) to the dry ingredients. Whisk well until just combined.
- Heat a nonstick large skillet over medium-low heat. Melt a little butter, then wipe the excess off with a paper towel.
- Pour batter, arrange strawberries top of the pancake, and cook on medium heat for a minute or two until the top looks set. Flip it over to cook on the other side until golden brown.
🥣 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- Various size mixing bowls
- Whisk
- Nonstick skillet
Don't forget to check out my Amazon storefront for some of my favorite products!
💡 Tips
Pro Tip: I recommend turning the heat to low between cooking pancakes; this allows the skillet to cool down a bit so the pancakes do not get dark too quickly.
- I recommend to lightly butter your skillet as this gives the pancakes a golden delicious crust.
- Stovetops are different. I cooked mine for about 1 ½ minutes on the first side until it was golden, then flipped it to the other side and cooked for another 1 ½ minutes.
- You might need to adjust the stove heat as needed to prevent the pancakes from browning too fast before being cooked.
- Don't over-mix the pancake batter, as it can result in a dense instead of fluffy pancake.
🧺 Storage
Refrigerate -Once the strawberry pancakes are completely cooled, store them in an airtight container in your refrigerator for up to 3 days.
Freeze - Wrap leftover pancakes with plastic wrap and put in a freezer bag or container. Freeze for up to 2 months
Reheat - To reheat, warm in the microwave or on your stovetop in your skillet.
💬 FAQs
These pancakes can be served with various toppings such as syrup, strawberry sauce, butter, whipped cream, powdered sugar or even more fruit.
Add the strawberries to the batter after pouring it into the pan. This allows you to control just how many berries you want in your pancake. Great for kids that only want a few or if you have a total berry lover, you can load it up for them.
Putting pancakes in your frig or freezer before they are completely cool will result in condensation collecting on the pancake and thus becoming soggy. Putting them on a cookie rack will help them to cool quicker.
Yes! They must be thawed out first and then they can be diced and added to the recipe as instructed in the recipe card.
⌛ Make Ahead
- The pancake batter can be mixed ahead of time, wrapped, and kept in your refrigerator for up to two days.
- Also, you can dice up fresh strawberries and wrap them tightly in your refrigerator until ready to use, again about 1-2 days.
🍽️ Serve With
- Enjoy these homemade pancakes topped with Chantilly Cream, more strawberries, butter and Strawberry Coulis or maple syrup.
- Serve with a side of bacon, sausage or as a treat with this Biscuit Breakfast Pizza.
- Serve with your favorite morning orange juice, Milk Tea, Starbucks Copycat Creme Brulee Latte or even Turkish Coffee.
👩🍳 Variations
- Try adding chocolate chips with your strawberry pancakes.
- Add lemon zest to the batter.
- Add more fruit like fresh berries, bananas or peaches.
📣 Related Recipes
- Looking for more breakfast ideas? One of my favorites is my recipe for an amazing Brioche French Toast Casserole
- Another favorite is Cinnamon Bread Pudding - ooh that drizzle, love this meal!.
- The perfect potluck dish is Creamy Fruit Salad. A guilt-free no-bake dessert sure to be a hit.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Strawberry Pancakes
Ingredients
- ¾ cup + 2 Tablespoons buttermilk
- 2 Tablespoons unsalted butter more for brushing
- 1 cup all purpose flour
- 3 Tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 large egg
- ½ teaspoon vanilla extract
- A pinch of salt
- 1 cup fresh strawberries green part removed and diced
Instructions
- In a large bowl combine flour, sugar, baking powder, baking soda and salt.
- Melt butter in a separate bowl in the microwave or stovetop in a saucepan.
- Add butter, milk, egg, and vanilla to the dry ingredients.
- Whisk until just combined.
- Heat a nonstick pan over medium-low heat and melt a little dab of butter then wipe the excess off with a paper towel.
- Pour about ⅓ cup of the batter into the skillet and spread it out evenly.
- Arrange some cut strawberries on top.
- Cook for a minute or two until the top looks set then flip on the other side.
- Cook for another 1-2 minutes.
- Serve with your favorite syrup.
Notes
- Please check the nutrition disclaimer policy.
Leave a Reply