Strawberry Pancakes
Strawberry pancakes are one of the easiest ways to turn a simple breakfast into something special. Soft, golden pancakes with sweet bursts of fresh strawberries in every bite make a stack that looks just as good as it tastes.
My kids love pancakes, and when strawberries are in season, they always end up in the batter. The little pieces soften as the pancakes cook, adding natural sweetness and making the pancakes extra pretty, too. Served warm with maple syrup and fresh berries on top, these strawberry pancakes are an easy breakfast everyone looks forward to.
Why You’ll Love These Strawberry Pancakes
- Simple pantry ingredients – made with basic ingredients you probably already have at home.
- Fresh strawberry flavor – juicy pieces of strawberries in every bite.
- Quick breakfast recipe – the batter comes together in one bowl in just a few minutes.
- Perfect for weekend brunch – pretty, delicious, and always a family favorite.
Ingredients for strawberry pancakes
- All-purpose flour – gives the pancakes their soft structure.
- Sugar – just enough to lightly sweeten the batter.
- Baking powder + baking soda – helps the pancakes rise and stay light.
- Salt – balances the sweetness.
- Eggs – provide structure and richness.
- Milk – creates a smooth pancake batter. Whole milk works best but any milk works.
- Melted butter – adds flavor and tenderness to the pancakes.
- Vanilla extract – optional, but adds great flavor.
- Fresh strawberries – chopped into small pieces so they cook evenly in the batter.
Step-by-step: How to Make Strawberry Pancakes
1. Prepare the batter
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Add the eggs, milk, melted butter, and vanilla extract. Whisk until you have a smooth batter with no visible dry flour. The batter should be slightly thick but still pourable.
2. Fold in the strawberries
Add the chopped strawberries to the batter and gently fold them in with a spatula. Try not to overmix so the pancakes stay soft and tender.
3. Heat the pan
Place a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. When the pan is hot, pour about ⅓ to ½ cup batter into the pan for each pancake.
4. Cook the pancakes
Cook for about 2 minutes, until bubbles form on the surface and the edges begin to set. Flip carefully and cook another 1 to 2 minutes until golden brown and cooked through.
5. Serve
Stack the pancakes on a plate and serve warm with maple syrup, fresh strawberries, and blueberries if desired. A small piece of butter on top melts beautifully over the warm pancakes.
How to Store, Freeze, and Reheat Pancakes
- Store:
Keep leftover pancakes in an airtight container in the refrigerator for up to 3 days. - Freeze:
Place pancakes in a single layer on a tray and freeze until firm. Transfer to a freezer bag and store for up to 2 months. - Reheat:
Warm pancakes in the microwave for 20–30 seconds or in a toaster or skillet until heated through.
Strawberry Pancakes
Easy homemade strawberry pancakes made with fresh strawberries and simple pantry ingredients. Soft, golden pancakes perfect for breakfast or weekend brunch.
Video
Ingredients
- 250 grams (2 cups) All-purpose flour
- 3 tbsp Sugar
- 2 tbsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 2 large Eggs
- 300 ml (1¼ cups) Whole milk
- 2 tbsp Melted butter
- 1 tsp Vanilla extract
- 1 cup Chopped fresh strawberries plus more for the top
Method
- Prepare the batter – In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Add the eggs, milk, melted butter, and vanilla extract. Whisk until you have a smooth batter with no visible dry flour. The batter should be slightly thick but still pourable.250 grams All-purpose flour, 3 tbsp Sugar, 2 tbsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt, 2 large Eggs, 300 ml Whole milk, 2 tbsp Melted butter, 1 tsp Vanilla extract
- Fold in the strawberries – Add the chopped strawberries to the batter and gently fold them in with a spatula. Try not to overmix so the pancakes stay soft and tender.1 cup Chopped fresh strawberries
- Heat the pan – Place a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. When the pan is hot, pour about ⅓ to ½ cup batter onto the pan for each pancake.
- Cook the pancakes – Cook for about 2 to 3 minutes, until bubbles form on the surface and the edges begin to set. Flip carefully and cook another 1 to 2 minutes until golden brown and cooked through.
- Serve – Stack the pancakes on a plate and serve warm with maple syrup, fresh strawberries, and blueberries if desired. A small piece of butter on top melts beautifully over the warm pancakes.
Notes
- Cut strawberries small: Chop the strawberries into small pieces so they distribute evenly in the batter and cook properly inside the pancakes.
- Do not overmix the batter: Mix just until the flour disappears. Overmixing can make the pancakes dense instead of soft and tender.
- Adjust batter if needed: If the batter seems too thick, add 1 to 2 tablespoons of milk. If it is too thin, add a tablespoon of flour.
- Keep pancakes warm: Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while you finish cooking the rest.
- Add toppings: These pancakes are delicious with maple syrup, fresh strawberries, blueberries, or a small pat of butter.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Perfect Pancakes
- Do not overmix the batter. Mix just until the flour disappears so the pancakes stay soft and tender.
- Cook on medium heat. Too hot and the pancakes brown too quickly before cooking inside.
- Cut strawberries into small pieces. Small pieces distribute better and cook evenly in the pancakes.
- Grease the pan lightly. Too much butter or oil can make the pancakes fry instead of cooking evenly.
- Use fresh baking powder. This helps the pancakes rise properly.
Troubleshooting Strawberry Pancakes
| Problem | Cause | Solution |
|---|---|---|
| Pancakes are flat | Baking powder may be old, or the batter may have been overmixed | Use fresh baking powder and mix the batter gently |
| Pancakes burn outside but are raw inside | Pan heat too high | Cook on medium heat |
| Strawberries stick to the pan | Pieces too large or the pan not greased | Chop berries smaller and lightly grease the pan |
| Pancakes dense or heavy | Too much flour or batter overmixed | Measure flour correctly and mix lightly |
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Frequently asked questions
Yes. Thaw them first and drain any excess liquid. Chop them into small pieces before adding to the batter.
Flat pancakes usually happen when the baking powder is old or the batter is overmixed. Fresh leavening and gentle mixing help create soft pancakes.
Yes. Cook the pancakes completely, let them cool, then store them in the refrigerator or freezer. Reheat before serving.
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I’ve tried a ridiculous number of pancake recipes over the years and these were honestly one of the fluffiest. My daughter called them “restaurant pancakes” which I’m counting as a win.
That is absolutely a win 😄 So happy they were a hit!
Made these for a weekend breakfast and they felt a bit more special than regular pancakes. The strawberries really brighten them up.
They really do! Such a simple way to elevate pancakes — glad you enjoyed them.