Last Saturday morning, Emma woke up early and asked if we could make "something special for breakfast" since he'd just finished a tough week of final exams and wanted to celebrate being done. I'd been meaning to try strawberry pancakes using the fresh berries we'd picked up at the farmers market. Thirty minutes later, we had a stack of fluffy pancakes studded with sweet strawberry pieces that Emma declared "way better than IHOP," eating six before finally admitting he was full.The fresh strawberry pancakes combined with vanilla pancake recipe base creates the most satisfying homemade strawberry pancakes that deliver bakery-quality breakfast without leaving home.
Why You'll Love This Strawberry Pancakes
This strawberry pancake recipe has rescued countless weekend mornings when we wanted special breakfast that felt celebratory and indulgent without requiring me to spend hours in the kitchen or master complicated techniques that stress me out before I've even had coffee. The fluffy strawberry pancakes format means you get fresh fruit flavor in every bite rather than just topped on pancakes where syrup washes it off or berries slide to the side uneaten. I love that this how to make strawberry pancakes method uses simple ingredients – flour, milk, eggs, butter, fresh strawberries .
What really wins me over is how these strawberry mix-ins cook right into the pancakes, creating pockets of jammy sweetness throughout rather than relying entirely on syrup for flavor which often makes pancakes cloying and one-dimensional. The fresh strawberries provide natural sweetness, beautiful pink color, and satisfying texture that makes these genuinely special rather than just regular pancakes with fruit on top. These brunch ideas work year-round when you find good strawberries, but especially shine during spring and summer when berries are peak season and taste incredible rather than those flavorless winter berries that cost twice as much and deliver half the flavor.
Jump to:
- Why You'll Love This Strawberry Pancakes
- Ingredients You'll Need For Strawberry Pancakes
- How To Make Strawberry Pancakes Step By Step
- Storing Your Strawberry Pancakes
- Strawberry Pancakes Variations
- Equipment For Strawberry Pancakes
- Smart Swaps for Your Strawberry Pancakes
- Top Tip
- FAQ
- Fluffy, Fresh, Perfect!
- Related
- Pairing
- Strawberry Pancakes
Ingredients You'll Need For Strawberry Pancakes
For the Pancakes:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries, diced small
- Butter or oil for cooking
For Serving:
- Fresh strawberries, sliced
- Maple syrup or honey
- Whipped cream topping
- Strawberry syrup
- Powdered sugar for dusting
For Strawberry Pancakes with Pancake Mix:
- Use 2 cups pancake mix
- Follow package directions for liquid
- Fold in diced strawberries
- Quick shortcut version
For 3 Ingredient Strawberry Pancakes:
- Blend and cook
- 1 cup mashed banana
- 2 eggs
- 1 cup diced strawberries
See recipe card for quantities.
How To Make Strawberry Pancakes Step By Step
Prepare Strawberries:
Hull and dice fresh strawberries into small pieces (about ¼ inch) – smaller pieces distribute better throughout batter and won't sink to the bottom or create uneven cooking. Pat them gently with paper towels to remove excess moisture that could make batter too thin. Set aside while you make the pancake batter, letting them come to room temperature which prevents cold berries from cooling batter excessively when mixed in.
Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined with no lumps. The baking powder and baking soda work together to create lift – baking powder provides immediate rise while baking soda reacts with buttermilk's acidity for additional leavening. Make a well in the center of the dry ingredients to add wet ingredients, which helps prevent overmixing.
Combine Wet Ingredients:
In a medium bowl or large measuring cup, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth and well-combined. The buttermilk provides tang and helps create tender texture through its acidity, while melted butter adds richness and helps prevent sticking. Pour the wet ingredients into the well in the dry ingredients, stirring gently with a rubber spatula or wooden spoon just until combined – the batter should still be lumpy with visible flour streaks remaining. This is correct and important for fluffy pancakes.
Fold in Strawberries:
Gently fold diced strawberries into the batter, distributing them throughout without overmixing. The batter will be thick and chunky with berries – if it seems too thick, add a tablespoon or two of buttermilk, but thick batter creates fluffier pancakes than thin batter which spreads too much and creates flat, thin pancakes. Let the batter rest for 5 minutes while your griddle heats, which allows flour to hydrate and creates even better texture.
Cook on Griddle:
Heat a griddle or large skillet over medium heat (about 350°F if you have temperature control) and add a small amount of butter or oil, spreading it evenly. Test if the griddle is ready by sprinkling a few drops of water – they should dance and evaporate immediately. Pour ¼ cup batter per pancake onto the hot griddle, spacing them apart so they don't run together. Cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip carefully and cook another 1-2 minutes until golden brown on the second side. The strawberry pieces may cause some irregular browning, which is normal and adds rustic charm.
Serve Immediately:
Stack pancakes on warm plates and serve immediately with additional sliced strawberries, maple syrup, whipped cream, or powdered sugar. Pancakes taste best hot off the griddle, though you can keep them warm in a 200°F oven on a baking sheet while you finish cooking the entire batch. Leftover batter can be refrigerated up to one day, though you'll need to gently fold in a splash of buttermilk since it thickens overnight.
Storing Your Strawberry Pancakes
Room Temperature (2 hours max):
- Serve hot off griddle
- Keep warm in low oven
- Don't leave out longer
- Best fresh
Refrigerator (3-4 days):
- Cool completely first
- Stack with parchment between layers
- Reheat in toaster or microwave
- Still delicious
Freezer (2-3 months):
- Just like fresh
- Freeze in single layer, then bag
- Reheat from frozen in toaster
- Perfect meal prep breakfast
Strawberry Pancakes Variations
Banana Strawberry:
- Mash banana into batter
- Add strawberry pieces
- Natural sweetness
- Kids love it
Strawberries and Cream:
- Cream cheese in batter
- Extra strawberries
- Rich, tangy
- Indulgent upgrade
Chocolate Strawberry:
- Add cocoa powder to batter
- Fold in strawberries
- Dessert breakfast
- Valentine's Day perfect
Lemon Strawberry:
- Add lemon zest to batter
- Bright, fresh
- Spring flavor
- Sophisticated
Equipment For Strawberry Pancakes
- Large griddle or skillet
- Wide spatula for flipping
- Mixing bowls (2)
- Measuring cups and spoons
- Whisk
Smart Swaps for Your Strawberry Pancakes
Different Fruits:
- Blueberries → Strawberries (classic alternative)
- Banana slices → Strawberries (strawberry banana pancakes combo)
- Mixed berries → Strawberries (variety)
- Chocolate chips → Strawberries (strawberry chocolate chip pancakes)
Dietary Modifications:
- Gluten-free flour blend → Regular flour (gluten-free strawberry pancakes)
- Almond milk → Buttermilk (vegan strawberry pancakes with flax eggs)
- Oat flour → All-purpose (oats strawberry pancakes for baby texture)
- Whole wheat → White flour (healthier)
Liquid Options:
- Plant milk → Dairy (vegan-friendly)
- Regular milk + vinegar → Buttermilk (works perfectly)
- Greek yogurt thinned → Buttermilk (tangier)
Top Tip
- Don't overmix the batter or you'll develop gluten that creates tough, rubbery pancakes – stir just until dry ingredients are moistened with lumps remaining. Dice strawberries small (¼ inch) so they distribute evenly without sinking to the bottom or creating uneven cooking. Let batter rest 5 minutes before cooking so flour hydrates and creates better texture. Cook on medium heat (not high) so pancakes cook through without burning on the outside – patience creates evenly golden, fluffy results.
FAQ
Are strawberries good in pancakes?
Yes, strawberries are excellent in pancakes! Fresh strawberries add natural sweetness, beautiful pink color, and jammy texture throughout pancakes rather than just on top where syrup washes them off. Dice strawberries into small pieces (about ¼ inch) and pat dry before folding into batter for even distribution. The berries release juice during cooking, creating sweet pockets throughout each pancake while providing vitamins and fiber. Strawberries pair beautifully with vanilla and buttermilk in traditional pancake batter.
Can you add fruit to pancake mix?
Yes, you can add fruit to pancake mix! Fold diced fruit like strawberries, blueberries, or bananas gently into prepared batter just before cooking. Use about 1-1.5 cups fruit per 2 cups dry pancake mix. Pat fruit dry first to prevent excess moisture from making batter too thin. Avoid frozen fruit which releases too much water – use fresh or thawed and drained frozen. Add fruit last after mixing wet and dry ingredients so it distributes evenly without sinking to bottom.
What's the best fruit to put in pancakes?
The best fruits for pancakes are: blueberries (classic choice, don't bleed much), strawberries (sweet, pretty color), bananas (natural sweetness, creamy texture), raspberries (tart balance), chocolate chips (technically not fruit but popular), and peaches (summer favorite). Berries work best because their size and moisture content suit pancakes perfectly. Avoid watery fruits like watermelon or very acidic fruits like pineapple which can affect batter chemistry.
Is pancake healthy or unhealthy?
Pancakes can be healthy or unhealthy depending on ingredients and portions. Homemade pancakes using whole wheat flour, minimal sugar, fresh fruit, and reasonable portions (2-3 pancakes) provide complex carbs, protein from eggs/milk, and nutrients from fruit. Restaurant pancakes with refined flour, excessive sugar, and huge portions covered in syrup and whipped cream are less healthy.
Fluffy, Fresh, Perfect!
Fluffy, fresh, perfect those three words capture exactly what makes these strawberry pancakes so special. Now you have every secret for creating a breakfast that feels indulgent and impressive without ever requiring a trip to a café or any complicated techniques. With just a few thoughtful upgrades, like whisking in Greek yogurt for extra tenderness and using macerated strawberries to deepen the fruit flavor, this recipe proves that simple ingredients handled with care can produce an unforgettable morning meal.
If you’re in the mood to explore more pancake variations, we have several delicious options. Our Easy Homemade Blended Oats Recipe deliver the classic diner-style experience, bursting with warm berries that soften as they cook. For a naturally sweet twist, our Delicious Crockpot Applesauce Recipe offer incredible moisture and flavor with just a few ripe bananas. And if you never tire of strawberry desserts, our Healthy Pigs In A Blanket Recipe In 10 Minutse brings all the sun-kissed sweetness of summer in a dessert that feels both nostalgic and completely satisfying.
Did you make these strawberry pancakes? We’d genuinely love to see how they turned out for you. Seeing your creations is one of our favorite parts of running this kitchen.
If you enjoyed this Strawberry Pancakes, please consider leaving a rating. Your feedback helps others discover this simple, joy-filled breakfast and encourages more home cooks to turn ordinary mornings into something special.
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Pairing
These are my favorite dishes to serve with Strawberry Pancakes
Strawberry Pancakes
Equipment
- 1 Large mixing bowl (For combining dry ingredients)
- 1 Medium mixing bowl (For mixing wet ingredients)
- 1 Whisk (For blending wet ingredients smoothly)
- 1 Measuring cups & spoons (For accurate measurements)
- 1 Skillet or griddle (For cooking the pancakes evenly)
- 1 Wide spatula (Helps flip pancakes without tearing)
Ingredients
Pancake Batter Ingredients
- 2 cups All-purpose flour - Batter base
- 2 tablespoon Sugar - Light sweetness
- 2 teaspoon Baking powder - Helps rising
- ½ teaspoon Baking soda - Reacts with buttermilk
- ½ teaspoon Salt - Enhances flavor
- 2 cups Buttermilk - Makes fluffy pancakes
- 2 Eggs Binds ingredients
- 4 tablespoon Butter melted - Richness
- 1 teaspoon Vanilla extract - Flavor
- 1 ½ cups Fresh strawberries diced - ¼-inch pieces
- As needed Butter or oil for cooking - For the pan
Optional Toppings
- As desired Fresh sliced strawberries
- To taste Maple syrup or honey
- To taste Whipped cream
- To taste Strawberry syrup
- Light dusting - Powdered sugar
Instructions
- Hull and dice strawberries into ¼-inch pieces. Pat dry and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Fold in diced strawberries and let the batter rest 5 minutes.
- Heat a skillet or griddle over medium heat. Lightly grease. Pour ¼ cup batter per pancake and cook 2–3 minutes until bubbles form. Flip and cook 1–2 minutes more.
- Serve immediately with optional strawberries, syrup, whipped cream, or powdered sugar.
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