Strawberry Pancakes
These strawberry pancakes are made with fresh berries, and are the perfect weekend breakfast treat! Super fluffy, sweet, and packed with juicy fruit, they’re so good topped with a drizzle of honey or some whipped cream for a little extra indulgence. Best of all, they’re ready in just 20 minutes!
Ingredients
- All-purpose flour
- Whole milk
- Strawberries
- Granulated sugar
- Salt
- Baking soda
- Eggs
- Baking powder
- Butter
Step-by-Step Instructions
Do you want a printable recipe card? You’ll find one at the bottom of this post, and it includes everything you need to know for making strawberry pancakes at home, including ingredients, measurements, and instructions. If you enjoy this recipe, I recommend printing it out so you can add it to your personal folder of favorites! Here, I’m going to jump further into the steps so you’ve got all the details you need, and I’ll share some snaps of this recipe being created to guide you along the way.
1. In a mixing bowl, combine the all-purpose flour, 3 tbsp of granulated sugar, salt, baking soda, and baking powder. Mix well until all the dry ingredients are evenly incorporated.
2. In a separate bowl, mix the diced strawberries with the remaining granulated sugar (5 tbsp) to release their juices. Set aside for a few minutes.
3. Add the melted butter and eggs to the dry ingredients and mix until well combined. Gradually pour in the whole milk, while stirring the batter. Mix until smooth and no lumps remain.
4. Gently fold the strawberry mixture into the pancake batter.
5. Heat a skillet or griddle over medium heat. Once the skillet is hot, ladle approximately 1/3 cup of the pancake batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface of the pancake, then flip and cook for another minute or until golden brown. Repeat the process with the remaining batter, adjusting the heat if necessary to prevent burning.
7. Serve warm with your favourite toppings such as maple syrup, whipped cream, or additional diced strawberries.
Ideas for Serving Your Strawberry Pancakes
- Classic with Syrup – Drizzle with maple syrup or honey for a simple, sweet touch.
- Fresh Berry Topping – Pile on sliced strawberries, blueberries, or raspberries for extra freshness.
- Whipped Cream & Chocolate – Add a dollop of whipped cream and chocolate shavings for a dessert-style treat.
- Yogurt & Granola – Spoon over Greek yogurt and a sprinkle of granola for a crunchy, protein-packed breakfast.
- Nut Butter Drizzle – Drizzle with peanut butter, almond butter, or cashew butter for a nutty twist.
- Lemon & Powdered Sugar – A light dusting of powdered sugar and a squeeze of lemon juice enhances the strawberry flavor.
- Strawberry Compote – Top with a warm homemade strawberry sauce for an extra burst of berry goodness.
- Ice Cream & Caramel – Turn them into a decadent dessert by serving with vanilla ice cream and a caramel drizzle.
- Savory-Sweet Twist – Try with cream cheese and honey or mascarpone and fresh basil for a unique flavor combo.
- Stuffed Pancakes – Spread Nutella, strawberry jam, or cream cheese between layers for a delicious filling.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes! I personally prefer the flavor of fresh, but you can use frozen. Just thaw and drain them first to remove excess moisture, or use them straight from frozen for a slightly softer texture in the pancakes.
How do I prevent the strawberries from making the batter too wet?
Pat fresh strawberries dry before chopping, and if using frozen ones, drain any excess liquid.
Can I make these pancakes dairy-free?
Absolutely! Swap regular milk for almond milk, oat milk, or coconut milk, and use a dairy-free butter or coconut oil instead of regular butter.
How do I prevent pancakes from sticking to the pan?
Use a non-stick skillet or griddle, and make sure it’s properly preheated before adding the batter.
How do I store leftover pancakes?
Keep them in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
What’s the best way to reheat strawberry pancakes?
-
- Microwave: 20-30 seconds per pancake.
- Oven: 350°F (175°C) for 5-10 minutes.
- Toaster: Quick and crisp method for individual pancakes!
Can I turn these into mini pancakes?
Yes! Just use a teaspoon or small cookie scoop to drop batter onto the griddle for bite-sized pancakes, perfect for kids or snacking.
Strawberry Pancakes
Ingredients
- 2 cups all-purpose flour
- 1 cup whole milk
- 1 cup diced strawberries
- ½ cup granulated sugar
- ½ tsp salt
- ½ tsp baking soda
- 2 eggs
- 1 tsp baking powder
- 1 tbsp melted butter
Instructions
- In a mixing bowl, combine the all-purpose flour, 3 tbsp of granulated sugar, salt, baking soda, and baking powder. Mix well until all the dry ingredients are evenly incorporated.
- In a separate bowl, mix the diced strawberries with the remaining granulated sugar (5 tbsp) to release their juices. Set aside for a few minutes.
- Add the melted butter and eggs to the dry ingredients and mix until well combined. Gradually pour in the whole milk, while stirring the batter. Mix until smooth and no lumps remain.
- Gently fold the strawberry mixture into the pancake batter.
- Heat a skillet or griddle over medium heat. Once the skillet is hot, ladle approximately 1/3 cup of the pancake batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancake, then flip and cook for another minute or until golden brown. Repeat the process with the remaining batter, adjusting the heat if necessary to prevent burning.
- Serve warm with your favourite toppings such as maple syrup, whipped cream, or additional diced strawberries.
Have you tried this recipe? If so, I’d really appreciate it if you could spare a minute to leave a review in the comment section below – it helps me to create more recipes that you’ll love!
