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Strawberry Pancakes Thick stack of strawberry pancakes layered with whipped cream and diced strawberries, finished with powdered sugar and maple syrup.

Strawberry Pancakes

Fluffy, fruit-filled strawberry pancakes made with a vanilla buttermilk base and fresh diced strawberries folded directly into the batter. Easy, celebratory, and perfect for weekend breakfasts or seasonal spring–summer brunch.
5 from 1 vote
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Course: Breakfast, Brunch
Cuisine: American
Keyword: 3 ingredient strawberry pancakes, Easy strawberry pancakes, Strawberry pancakes baby, Strawberry pancakes near me, Strawberry pancakes recipe, Strawberry pancakes with pancake mix
Prep Time: 10 minutes
Cook Time: 20 minutes
(optional) Batter Rest Time: 5 minutes
Total Time: 35 minutes
Servings: 10 pancakes
Calories: 145kcal
Cost: $8

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.
    A pot of simmering strawberry syrup with whole and halved strawberries, with a strainer lifting out glossy cooked berries
  • 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.
    A bowl containing flour and melted wet ingredients with a whisk resting inside, showing the start of combining pancake batter
  • 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.
    Golden pancakes frying in a skillet with bubbling butter, each topped with a melting pat of butter
  • Serve immediately with optional strawberries, syrup, whipped cream, or powdered sugar.
    Stack of fluffy strawberry pancakes topped with whipped cream, fresh strawberries, powdered sugar, and strawberry syrup dripping down the sides.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1pancake | Calories: 145kcal (7%) | Carbohydrates: 20g (7%) | Protein: 4g (8%) | Fat: 5g (8%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.3g | Cholesterol: 40mg (13%) | Sodium: 240mg (10%) | Potassium: 150mg (4%) | Fiber: 1g (4%) | Sugar: 6g (7%) | Vitamin A: 160IU (3%) | Vitamin C: 12mg (15%) | Calcium: 85mg (9%) | Iron: 1mg (6%)
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