Strawberry Pancakes

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These Strawberry Pancakes are a berry lover’s dream! Chopped fresh strawberries are stirred into vanilla pancake batter and then cooked until golden, buttery, and perfect. When topped with even more fresh strawberries and drizzled with maple syrup, homemade strawberry pancakes make a wholesome breakfast treat the whole family will love!

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You’ve no doubt tried blueberry pancakes, but have you heard of strawberry pancakes? When diced into juicy bite-size pieces, strawberries are a fantastic addition to pancakes, with a pop of flavor in every mouthful! 

Best of all, they’re quick to make! On the table in under 30 minutes, homemade strawberry pancakes are special enough for weekends and holidays but easy enough to whip up any morning of the week.

Recipe At a Glance

Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Vegetarian
Key Flavor: Buttery with sweet bites of strawberry
Skill Level: Beginner

Summary

• Golden edges with fluffy middles: These strawberry pancakes are golden outside with buttery edges and perfectly fluffy on the inside.
• Simple list of ingredients: No fussy ingredients here–these pancakes can be made easily with pantry items and a basket of fresh strawberries.
• Easy to make: Just two bowls, a griddle, and a good pancake spatula are all you need on your journey to pancake perfection. The batter comes together quickly, and the pancakes cook up fast.
• Freezer friendly: Whip up a double batch of fresh strawberry pancakes and freeze some for even easier breakfasts down the road.

Ingredients to Make Strawberry Pancakes

• Flour: I prefer all-purpose flour for the best results.
• Sugar: Cane sugar or granulated sugar both work well.
• Baking powder (aluminum free): Helps the pancakes rise for light and fluffy pancakes. Check your expiration date! If it’s past its prime, baking powder won’t work as well, and your pancakes might end up flatter as a result. 
• Salt: Enhances and balances the flavors. 
• Egg: Binds the ingredients together. 
• Milk: 2% or whole milk is fine, or unsweetened plant-based milk such as oat milk works, too. 
• Pure vanilla extract: Adds a lightly sweet note that pairs so well with the strawberries. 
• Butter: I like to use unsalted butter so that I can better control the overall salt content. If you have salted butter, I suggest reducing the salt in the recipe by half or omitting it altogether. 
• Strawberries: Choose bright, shiny strawberries with fresh green caps. To prepare them for strawberry pancakes, remove the hull and dice them small, about the size of a medium blueberry.

Popular Substitutions & Additions

• Swap out the strawberries for another fruit: Try blackberries, blueberries, raspberries, or diced peaches for another fruity pancake option.
• Load them up: Butter, fresh strawberries, and pure maple syrup are a must for topping homemade strawberry pancakes, but how about a dollop of peanut butter, a fruity sauce, or a sprinkle of chocolate chips along with some homemade whipped cream?
• Make it dairy-free: Swap in unsweetened plant-based milk like oat milk or almond milk, plus a vegan butter for a version of these pancakes without dairy.
• Gluten-free/flourless option: Though the recipe has not been tested this way, a 1-for-1 gluten-free flour mix is likely to work well in this recipe. Also, see the notes section of the recipe for a flourless version that mixes up right in your blender!

How to Make Strawberry Pancakes

Homemade strawberry pancakes are so easy to make! Just mix the dry ingredients in a small bowl and the wet ingredients in a larger bowl, combine the two, and fold in the strawberries. From there, a quick couple of minutes on the griddle yields golden and tender strawberry pancakes.

Make the Strawberry Pancake Batter

1. Crack the egg into a large bowl and whisk until smooth and blended. 
2. Add the milk, melted butter, and vanilla, and mix well. 
3. In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Pour the dry ingredients over the wet ingredients and fold with a spatula just until combined. 
4. Let the pancake batter rest for 10 minutes. 
5. Add the chopped strawberries to the batter.
6. Gently fold in the strawberries until well distributed.

Cook your Strawberry Pancakes

1. Heat a non-stick griddle pan over medium heat and spray with nonstick cooking spray. Pour on circles of pancake batter. 
2. When the pancakes have formed bubbles all over, the edges appear dry, and the bottom is golden, flip the pancakes over and cook the other side until browned and cooked through.

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Review

Strawberry Pancakes

These fresh strawberry pancakes are easy to make, and you can use everyday pantry items you likely already have on hand! Just throw in some diced strawberries!

5 from 42 votes

Author Yumna Jawad

Servings 4 servings

Course Breakfast

Calories 247

Prep Time 5 minutes mins

Cook Time 6 minutes mins

Resting time 10 minutes mins

Total Time 21 minutes mins

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Ingredients

  

1x2x3x

• ▢ 1 cup all-purpose flour
• ▢ 1 tablespoon granulated sugar
• ▢ 1 tablespoon baking powder
• ▢ ¼ teaspoon salt
• ▢ 1 large egg
• ▢ 1 cup milk
• ▢ 2 tablespoons unsalted butter melted
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup strawberries diced
• ▢ Cooking spray for greasing the pan
• ▢ Butter maple syrup, and strawberries, for serving

Instructions

• In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
• In another larger bowl, whisk the egg until blended. Whisk in the milk, melted butter and vanilla, then fold in the dry mixture until well combined. Let the batter rest for 10 minutes
• Fold the strawberries into the pancake batter.
• Heat a large nonstick pan or griddle over medium heat. Spray with nonstick cooking spray.
• Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes.
• Serve with fresh strawberries and maple syrup, as desired.

Equipment

• Measuring Cups and Spoons
• Mixing Bowl Set
• Square Griddle

Notes

Storage: First allow pancakes to cool to room temperature, then wrap them tightly or place them in an airtight container. Transfer to the refrigerator for storage. Homemade strawberry pancakes will last three to four days in the refrigerator.

Freezer: Pack cooled strawberry pancakes tightly in a freezer bag and transfer to the freezer. They will last for up to three months.

Reheat: To reheat strawberry pancakes, place them on a sheet pan, cover with foil, and bake at 350° for about 5 minutes until warmed through (longer if the pancakes were frozen). To microwave, place them on a microwave-safe plate and cover them with a damp paper towel or microwave-safe cover. Heat on high, 30 seconds at a time, until warm.

* Please note the nutrition label does not include any toppings.

 

 

Original Flourless Strawberry Pancakes Recipe

1 cup rolled oats
¼ unsweetened almond milk
½ cup mashed banana or 2 bananas
1 tablespoon apple cider vinegar
1 tablespoon baking powder
½ teaspoon cinnamon
½ cup strawberries plus more for serving
Maple syrup for serving

Instructions

1. In a blender, add the rolled oats and blend until the oats become flour-like. Remove the oat flour from the blender and set aside.
2. Add the almond milk, bananas and apple cider vinegar to the blender, and blend until the mixture is smooth with no big lumps.
3. Transfer the oat flour to the blender. Then add baking powder, cinnamon, strawberries and pulse a few times to combine, being careful not to over blend.
4. Heat a nonstick griddle over medium-low heat. Spray with coconut oil cooking spray or leave the pan dry.
5. Pour ⅓ cup of the batter into the hot griddle. Place the sliced strawberries on top. Cook for 3-4 minutes, until the edges firm up and you can slide spatula under the pancake. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter. Makes 4 pancakes.

Nutrition

Serving: 2pancakes, Calories: 247kcal, Carbohydrates: 34g, Protein: 7g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 69mg, Sodium: 506mg, Potassium: 201mg, Fiber: 2g, Sugar: 8g, Vitamin A: 346IU, Vitamin C: 21mg, Calcium: 271mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

Course: Breakfast

Tips for Making the Best Strawberry Pancakes from Scratch

1. Don’t overmix: When incorporating the dry ingredients into the wet, mix just until combined. A few lumps are okay! If you keep stirring, you risk developing the gluten which can result in tough pancakes. 
2. Let the pancake batter rest for 10 minutes before cooking: This helps the baking powder, which first begins activating when it meets liquid, form more bubbles–which gives you fluffier, lighter pancakes. 
3. Test your pan to make sure it’s hot enough: When heating your pan for pancakes, you want to make sure it’s hot enough before adding your batter. Flick a few drops of water on the surface of the pan. If the bubbles dance around, the pan is ready! But if your pan is smoking, it’s too hot. Reduce the heat before starting to cook your pancakes.
4. Know when to flip your pancakes: Your pancakes are ready to flip when they’ve formed bubbles all over, the edges are dry, and when you gently peek underneath, they’re perfectly golden brown.

Pancake Topping Ideas

• 2-Ingredient Strawberry Sauce
• Homemade Whipped Cream
• Homemade Nutella
• Chocolate Granola
• Quick Icing
• Fruit Jam

How to Store & Reheat Strawberry Pancakes

To store leftovers, first allow them to cool to room temperature, then wrap them tightly or place them in an airtight container. Transfer to the refrigerator for storage. To reheat strawberry pancakes, place them on a sheet pan, cover with foil, and bake at 350° for about 5 minutes until warmed through. To microwave, place them on a microwave-safe plate and cover them with a damp paper towel or microwave-safe cover. Heat on high, 30 seconds at a time, until warm.

How Long Will Strawberry Pancakes Last in the Fridge?

Homemade strawberry pancakes will last three to four days in the refrigerator.

Can I Freeze Fresh Strawberry Pancakes?

Yes! Pack cooled strawberry pancakes tightly in a freezer bag and transfer to the freezer. They will last for up to three months.

Frequently Asked Questions

Strawberry pancakes are a simple and easy recipe with a short list of pantry ingredients. They’re so fun for Valentine’s Day morning or another occasion, but they’re also just as perfect on busy weekday mornings. Either way, everyone is sure to fall in love with these homemade strawberry pancakes!

More Pancake Recipes:

• Easy Oven Baked Pancakes
• Cottage Cheese Pancakes
• Sweet Potato Pancakes
• Pumpkin Pancakes
• Classic Pancakes
• Fluffy Banana Pancakes
• Chocolate Pancakes
• Oat Flour Pancakes
• Fresh Blueberry Pancakes
• Pink Pancakes

If you try this feel good Strawberry Pancakes recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This recipe for strawberry pancakes was originally published on April 18, 2019 and has recently been updated from a flourless recipe to a classic strawberry pancake recipe. Please take a look at the notes in the recipe card for the flourless strawberry pancake recipe. It has been updated with new photos and step-by-step images to help make the recipe better.