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Stack of fresh strawberry pancakes on a plate with more fresh strawberries around.
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5 from 42 votes

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!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 6 minutes
Resting time 10 minutes
Total Time 21 minutes
Servings 4 servings
Calories 247kcal
Author Yumna Jawad



  • 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.



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
1/4 unsweetened almond milk
1/2 cup mashed banana or 2 bananas
1 tablespoon apple cider vinegar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 cup strawberries plus more for serving
Maple syrup for serving
  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 1/3 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.


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