Strawberry Pancakes Recipe
There’s just something magical about biting into warm, fluffy Strawberry Pancakes on a lazy weekend morning. With bursts of real strawberries nestled inside a tender pancake, these beauties are the perfect way to celebrate seasonal fruit and treat yourself—or anyone lucky enough to be at your table. Whether you’re making breakfast for one or serving up stacks to a crowd, this recipe brings together the comforting flavors of homemade pancakes with the fresh, vibrant taste of strawberries. It’s an absolute triumph for brunch and guaranteed to make any morning feel special.

Ingredients You’ll Need
Strawberry Pancakes come together with a short, familiar list of ingredients, but each plays an important role in creating the taste, texture, and color that makes this dish shine. Make sure to use the freshest strawberries you can find—every other ingredient helps them shine like the star they are!
- Plain flour: The base of our batter, giving these pancakes the perfect balance of fluffiness and structure.
- Sugar: Just a touch, this enhances the strawberries’ natural sweetness without making the pancakes cloying.
- Baking powder: The secret to those delightfully puffy and tender pancakes we all love.
- Salt: Even a small pinch heightens all the other flavors, ensuring your pancakes aren’t bland.
- Butter: Adds rich flavor and helps keep the pancakes moist and soft.
- Milk: Creates a smooth batter and helps the pancakes turn out irresistibly airy.
- Vanilla essence: That lovely, irresistible aroma and a subtle, mellow note throughout.
- Egg: Binds the ingredients together and adds further richness.
- Strawberries: The star ingredient! Fresh, diced strawberries add bursts of juicy flavor and beautiful pops of color throughout each bite.
How to Make Strawberry Pancakes
Step 1: Prepare the Dry Ingredients
Start off by whisking together the flour, baking powder, sugar, and salt in a large mixing bowl. This step ensures your dry ingredients are evenly distributed, which means lighter, fluffier Strawberry Pancakes with each bite. Give it a thorough whisk—those little pockets of baking powder are crucial for rise!
Step 2: Melt the Butter and Prepare Wet Ingredients
Melt the butter gently—30 seconds in the microwave is perfect. I love using a microwave-safe jug big enough for all the wet ingredients. Not only does this melt the butter, but it saves you a dish or two. Whisk in the egg, vanilla essence, and milk until the mixture is smooth.
Step 3: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients. Whisk everything together until just combined; a few lumps are perfectly fine! The less you mix, the fluffier your pancakes will turn out. Over-mixing can make them tough, so be gentle.
Step 4: Rest the Batter
Let your batter rest for about 10 minutes. This short resting time softens the flour’s gluten and allows the baking powder to do its work, resulting in extra-tender Strawberry Pancakes. Use this time to prep your strawberries and set the breakfast mood!
Step 5: Prepare the Strawberries
While the batter rests, dice the strawberries into cheerful little 1cm cubes. Be sure to nip off the green tops—no one wants those in their pancakes! Dicing them just right gives the perfect burst of fruit in every forkful.
Step 6: Fold in the Strawberries
Gently fold the diced strawberries into your rested batter. Take care not to crush them, but make sure they’re evenly dispersed. This ensures every pancake has that colorful, juicy pop in the middle.
Step 7: Cook the Pancakes
Heat a nonstick pan over medium heat. For perfectly golden Strawberry Pancakes, lightly brush the pan with butter or oil—you want just enough to prevent sticking, not so much that your pancakes fry. Use a 1/4 cup scoop to portion the batter; the strawberry chunks will make the pancakes charmingly rustic, so embrace the imperfection!
Step 8: Flip and Finish
When little bubbles appear and burst on the surface, it’s time to flip. The second side cooks even faster; watch for the edges to look set and for a light golden color underneath. Remove from the pan and keep warm as you finish the batch.
How to Serve Strawberry Pancakes

Garnishes
Lift these Strawberry Pancakes to irresistible heights with a generous crown of fresh strawberry slices, a dusting of powdered sugar, or a swirl of whipped cream. For a special touch, try a drizzle of maple syrup or a handful of toasted sliced almonds. The contrast of temperatures and flavors is pure morning magic!
Side Dishes
Pair your pancakes with crispy bacon for a sweet and savory extravaganza, or add scrambled eggs on the side for protein-packed balance. Fresh orange juice, a creamy vanilla yogurt, or even a light leafy salad (trust me!) can round out your brunch. Don’t forget piping hot coffee or a cool glass of milk!
Creative Ways to Present
Stack the Strawberry Pancakes high and scatter extra berries between each layer for a show-stopping brunch centerpiece. You can also serve mini pancakes for kid-friendly fun or arrange in overlapping circles on a platter with a pitcher of warm berry compote nearby. For special occasions, use a heart-shaped cutter to serve a little extra love on the plate!
Make Ahead and Storage
Storing Leftovers
If you have leftover Strawberry Pancakes, let them cool completely, then store in an airtight container in the refrigerator for up to three days. Separate layers with parchment paper to prevent sticking (and sadness).
Freezing
These pancakes freeze beautifully! Lay them flat on a baking sheet to freeze individually, then stack in a freezer-safe bag or container. Label with the date and enjoy that taste of summer up to two months later.
Reheating
To bring your Strawberry Pancakes back to fresh-from-the-pan glory, simply pop them in a toaster or warm gently in the oven. Microwave works in a pinch, but the oven or toaster brings back their light, fluffy texture best.
FAQs
Can I use frozen strawberries?
Yes, you can! Thaw and drain the frozen strawberries before dicing, and gently fold them into the batter so the pancakes don’t get soggy. The flavor remains lovely, even if the color’s a bit more subtle.
What makes these Strawberry Pancakes so fluffy?
It’s all about the combination of baking powder and proper mixing technique. Mixing until just combined and allowing the batter to rest gives you those cloud-like pancakes every time.
Can I make these dairy-free?
Absolutely. Substitute your favorite plant-based milk and use a dairy-free butter alternative. The result will still be delicious, and the strawberries take center stage just the same.
What other fruits can I use?
Feel free to get creative! Blueberries, diced peaches, or raspberries are wonderful in pancakes. Just adjust the size of the fruit pieces and fold them gently into the batter.
Do I have to use vanilla essence?
Vanilla adds a subtle sweetness and aroma, but if you’re out, don’t stress. The Strawberry Pancakes will still be delicious—if anything, the natural strawberry flavor will come through even more.
Final Thoughts
Whether you’re welcoming the weekend or surprising someone special, Strawberry Pancakes bring simple joy and a little bit of sunshine to your kitchen table. Give this recipe a try—you’ll see just how irresistible a stack of homemade, fruit-filled pancakes can be!
PrintStrawberry Pancakes Recipe
Delight in the sweet and fruity flavors of these homemade Strawberry Pancakes. Juicy diced strawberries are folded into a fluffy pancake batter, creating a delicious breakfast treat that’s perfect for lazy weekend mornings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Makes about 12 small pancakes 1x
- Category: Breakfast/Brunch
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients:
- 1.5 cup plain flour (225g)
- 1 Tbsp sugar (16g or 3 teaspoons)
- 1 Tbsp baking powder (12g or 3 teaspoons)
- 1 pinch salt (around 1/4 to 1/2 teaspoon)
Wet Ingredients:
- 3 Tbsp butter (45g)
- 1.25 cup milk (310g)
- 2 tsp vanilla essence
- 1 egg
- 1 cup strawberries, diced (125g or half a punnet)
Instructions
- Batter: Whisk together the dry ingredients (flour, baking powder, sugar, and salt).
- Melted Butter: Melt the butter and combine with egg, vanilla, and milk.
- Combine: Mix wet and dry ingredients until just combined. Let batter rest for 10 mins.
- Add Strawberries: Fold in diced strawberries.
- Cook Pancakes: Heat a pan, add batter, watch for bubbles, and flip when ready.
Notes
- For extra indulgence, serve with a dollop of whipped cream or a drizzle of maple syrup.
- To keep pancakes warm while cooking in batches, place them on a baking sheet in an oven set to low heat.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 5g
- Sodium: 240mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Strawberry Pancakes, Breakfast Recipe, Homemade Pancakes, Fruit Pancakes