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.
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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.
- 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
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.
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.
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.
Here are a few more delicious breakfast recipes!
- Instant Pot Pancake Bites
- Berry Baked Oatmeal
- Pumpkin Pancake Recipe
- Homemade Pancakes Topped With Mixed Berries
- Meaty Breakfast Casserole
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.
Strawberry Pancakes Recipe
Ingredients
- 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)
Instructions
- 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.