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These Strawberry Pancakes are light, fluffy, and bursting with fresh strawberry flavor. Make these fun and fruity pancakes for lazy weekends, festive brunches, and any time you need a sweet pick-me-up.
When you already have a superior go-to Homemade Pancake recipe, making Strawberry Pancakes is a breeze! Just stir fresh, sweet strawberries into your batter bowl and fire up the griddle.
If your strawberries taste a little tart (as they sometimes do), this is a great way to put them to use. With a drizzle of syrup or a dollop of whipped cream, that tart berry flavor will be a welcome contrast.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy.
- Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
Step-by-step instructions
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, salt and sugar. Make a well in the center for the wet ingredients and pour in the milk, egg, and melted butter; stir until smooth. Gently fold in the strawberries.
- Heat a griddle or frying pan on the stove top over medium heat, greasing if desired. Ladle or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side.
- Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup or whipped cream.
Recipe tips and variations
- Yield: This recipe makes about four servings, 2 (4-inch) Strawberry Pancakes each, depending on how big you like you flapjacks. Feel free to multiply the recipe as desired; it doubles and triples beautifully.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Arrange cooled pancakes in a single layer, not touching, on a small baking sheet or plate. Freeze until the pancakes are frozen individually, then transfer to a freezer-safe bag. Freeze up to 3 months. Thaw in the refrigerator or reheat in the microwave from frozen.
- Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
- Keep them warm: To keep pancakes warm while you’re preparing them, or to store them for an imminent brunch, preheat the oven to 200 degrees. Set a rack over a baking sheet and place in the oven, then transfer cooked pancakes to the rack until serving time.
- Strawberry sauce: My homemade strawberry sauce for cheesecake is excellent on pancakes and waffles, too!
- Classic Homemade Pancakes: For standard white-flour pancakes better than anything you’d get at the diner, try my beloved Homemade Pancake Recipe. It’s ready in 20 minutes or less, and they are so good! Definitely a family and reader favorite.
- Blueberry Pancakes: These fluffy homemade pancakes are filled heaps of blueberries – fresh or frozen! They remind me of the epic pancakes from the Cracker Barrel restaurant.
- Chocolate Pancakes: Part breakfast, part dessert, and loaded with real cocoa powder and chocolate chips in every bite. Try them plain or with whipped cream and chocolate syrup; your sweet tooth is calling you!
- Healthy Pancake Recipe: If you’re looking for wholesome breakfast ideas, keep a batch of homemade Healthy Pancake Mix in the pantry. Whenever the mood strikes, mix up batter for as few as 3 to 4 pancakes at a time. It’s ideal for busy school mornings and will keep the kids full until lunch time.
- Lemon Ricotta Pancakes: These luscious pancakes are lemon-scented, light as air, and make every day a little sunnier. Make them as-is, or add blueberries for the best breakfast ever.
- Oatmeal Pancakes: These homemade pancakes are easy, hearty, and naturally gluten-free. Make the batter in a blender rolled oats blended right in.
- Pumpkin Pancakes: These pumpkin-spiced pancakes taste as good as pumpkin muffins, loaves, and lattes.
- Vegan Pancakes: For a hearty plant-based breakfast, try my Vegan Pancakes made with oat milk, flax seeds, and coconut oil.
Frequently Asked Questions
Take care not to overmix the ingredients. Stir the ingredients until everything just comes together into a smooth batter; a few small lumps are okay. Excess mixing may result in tough or flat pancakes. Still having problems? Check the expiration date on your baking powder.
Mix your batter ingredients first (wet and dry separately, then stir wet into dry). After that, carefully fold your fruit into the batter.
The thickness of the batter will dictate the thickness of the pancake. If you prefer thinner-style flapjacks, add an extra ¼ cup of milk to the batter. For thicker pancakes, add ¼ cup extra sifted flour.
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Strawberry Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder (see note 1)
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups milk (see note 2)
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons butter melted
- 1 cup Fresh strawberries
- butter and maple syrup or whipped cream, for serving
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the center and pour in the milk, egg, vanilla, and melted butter; mix until smooth. Gently fold in the strawberries.
- Heat a griddle or frying pan over medium high heat, greasing if desired (see note 3). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup or whipped cream.
Notes
- Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy.
- Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
- Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
- Yield: This recipe makes about four servings, 2 (4-inch) Strawberry Pancakes each, depending on how big you like you flapjacks. Feel free to multiply the recipe as desired; it doubles and triples beautifully.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.