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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.

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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