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Strawberry Pancakes

There's no better way to start your day than with a stack of fluffy, fruity strawberry pancakes! These homemade pancakes are bursting with fresh strawberry flavor and make for such a delicious breakfast treat. 

Drizzle them with maple syrup or dust them with powdered sugar for an extra sweet touch.

Stack of Strawberry Pancakes with a bite on a fork on a white plate.

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Strawberry pancakes are a fun twist on a classic breakfast staple. The bright red berries give you little pops of fruity flavor in every bite. Pair the fresh fruit with the soft, airy pancake batter, and it's a match made in breakfast heaven!

While strawberries shine in these pancakes, you could get creative with other berry mix-ins too. Blueberries, raspberries, or a combination would all be delicious. 

I especially love this strawberry pancakes recipe because you can freeze the cooked pancakes for up to 3 months! When I want to serve something homecooked without any fuss, I just pull them out of the oven, toss them on a baking sheet, and reheat them in the oven.

Ingredient Notes

Please see the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make strawberry pancakes set out on the counter.
  • All-Purpose Flour: The base for getting those light, fluffy pancakes.
  • Sugar: Just a couple tablespoons adds a touch of sweetness to the pancake batter.
  • Baking Powder: Gives the pancakes their signature rise and fluffiness.
  • Egg: Helps bind the batter together. Use a large egg at room temperature.
  • Milk: You can use any type of milk you prefer. Cow's milk, almond milk, oat milk, etc are all great choices.
  • Butter: Melted butter adds richness and moisture. You can sub oil if needed.
  • Vanilla Extract: For extra flavor. 
  • Fresh Strawberries: The star ingredient! Use ripe, juicy red berries for the best flavor.

 How To Make Strawberry Pancakes

Flour, sugar and baking powder in a mixing bowl.
Egg, milk, melted butter, and vanilla are added to the flour mixture in the mixing bowl.
Pancake batter in a mixing bowl.

Start by mixing together the dry ingredients - flour, sugar, and baking powder - in a large bowl. Make a well in the center and add in the wet ingredients: egg, milk, melted butter, and vanilla. Whisk it all together until you have a lump-free pancake batter.

Diced strawberries are added to the pancake batter in the mixing bowl.
Pancake batter with diced strawberries in a mixing bowl.
Pancake batter poured into skillet.

Be very gentle when folding in the chopped fresh strawberries. The more you mix, the more the berries will break down and turn the batter pink. Just fold them in enough for even distribution.

Next, heat up your griddle, skillet or pan over medium-high heat. Give it a light coating of oil or butter to prevent sticking. Use a 1/4 cup measuring cup to scoop the batter onto the hot surface. Cook until the edges look set and you see bubbles forming across the top - this takes about 1-2 minutes.

Flip the pancakes and cook for 1-2 minutes more until lightly browned on both sides. You may need to adjust the heat if they seem to be browning too quickly. Transfer the cooked pancakes to a plate and keep going until all the batter is used up.

Strawberry Pancakes on a white serving platter.

Don't forget to top your strawberry pancakes however you like! A drizzle of maple syrup is perfect for bringing out the berries' sweetness. Whipped cream, butter, or a dusting of powdered sugar are other tasty options.

Pancake Variations

  • Change the fruit. Use other berries like blueberries, raspberries or blackberries.
  • Make them chocolatey. Add 1/2 cup chocolate chips for chocolate strawberry pancakes.
  • Add citrus. Fold in lemon or orange zest along with the berries for even more flavor.
  • Get creative with toppings. Top with strawberry sauce or compote instead of maple syrup.

Storing and Freezing

Store: Leftover strawberry pancakes can be stored in an airtight container in the fridge for up to 3 days. To reheat refrigerated pancakes, place them on a baking sheet in a 350°F oven until warmed through, about 5-10 minutes.

Freeze: To freeze, wrap them individually in plastic wrap or foil and freeze for up to 3 months.  If frozen, let thaw overnight then reheat the same way you would refrigerated pancakes.

Recipe Tips

  • Use very ripe, sweet strawberries for maximum berry flavor.
  • You can use frozen strawberries; allow them to thaw at room temperature first.
  • For thinner pancakes, add a bit more milk to the batter.
  • You can use a griddle, frying pan, or cast iron pan to make these pancakes.
  • As you cook the pancakes in batches, place the cooked ones on a baking sheet in a 200°F oven until ready to serve.
  • Adjust the heat when cooking as needed—too hot and they'll burn, too low and they'll be soggy.
  • Place a paper towel under the pancakes on the plate to absorb excess moisture from the berries and condensation from the heat.
  • For the fluffiest pancakes, let the batter rest for 5-10 minutes before cooking. This allows the baking powder to fully activate.
Maple syrup poured over a stack of strawberry pancakes on a plate.

Here are a few more delicious breakfast recipes!

Wake up to a stack of sweet, fruity Strawberry Pancakes! They're perfect for lazy weekend mornings, holidays like Mother's Day or Valentine's Day, or whenever fresh strawberries are in season.

A stack of strawberry pancakes drizzled with maple syrup on a plate with a bite on a fork.

Strawberry Pancakes Recipe

Author: Judy Wilson
These easy homemade strawberry pancakes are bursting with fresh strawberry flavor and are a delicious treat for breakfast or brunch.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 288 kcal


  • 1 cup all-purpose flour
  • 2 Tablespoons sugar
  • 1 teaspoon baking powder
  • 1 egg
  • ½ cup milk
  • ¼ cup butter (melted)
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries (chopped)


  • In a large bowl, whisk together the flour, sugar, and baking powder. Make a well in the middle of the dry ingredients then mix in egg, milk, butter and vanilla.
  • Carefully fold in the chopped strawberries.
  • Lightly grease a frying pan and preheat to medium-high heat.
  • Pour ¼ cup batter onto the hot pan and cook until bubbly and lightly browned, about 1-2 minutes. Flip and cook for 2 minutes more until browned on the second side. Remove from the pan and serve hot.


You can use frozen strawberries; allow them to thaw at room temperature first.
As you cook the pancakes in batches, place the cooked ones on a baking sheet in a 200°F oven until ready to serve.
You can use a griddle, frying pan, or cast iron pan to make these pancakes.
Store in an airtight container in the refrigerator for up to 3 days. To freeze, wrap pancakes individually and freeze for up to 3 months. Reheat in the oven on a baking sheet at 350 degrees.


Calories: 288kcalCarbohydrates: 35gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 75mgSodium: 226mgPotassium: 155mgFiber: 2gSugar: 9gVitamin A: 468IUVitamin C: 21mgCalcium: 116mgIron: 2mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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