Strawberry Pancakes – Fluffy, Sweet & Bursting with Fresh Berry Flavor

🎉 Introduction

Start your morning on a bright, cheerful note with these Strawberry Pancakes — fluffy, golden pancakes filled with juicy fresh strawberries and a hint of vanilla sweetness. Light, airy, and perfectly tender, each bite feels like a taste of summer sunshine.

These pancakes are simple to make yet special enough for brunch gatherings or lazy weekend mornings. Top them with more strawberries, a drizzle of maple syrup, or a cloud of whipped cream, and you’ve got a stack that rivals any café breakfast.

🧰 Equipment Needed

• Mixing bowls
• Whisk or hand mixer
• Nonstick skillet or griddle
• Measuring cups and spoons
• Spatula

🛒 Ingredients

Dry Ingredients

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt

Wet Ingredients

• 1 large egg
• 1 cup milk (plus 2 tablespoons if needed)
• 2 tablespoons melted butter (plus more for cooking)
• 1 teaspoon vanilla extract

Add-Ins

• 1 cup chopped fresh strawberries (plus more for topping)

👩‍🍳 Directions

Step 1: Prepare the Batter

In a medium bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, whisk egg, milk, melted butter, and vanilla until smooth.

Pour wet ingredients into dry ingredients and stir just until combined — a few small lumps are fine.
Fold in the chopped strawberries gently to avoid overmixing.

💡 Pro Tip: Don’t overmix the batter — this keeps your pancakes fluffy and tender.

Step 2: Cook the Pancakes

Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter.

Pour about ¼ cup of batter per pancake onto the hot surface. Cook until bubbles form on top and the edges look set, about 2–3 minutes.
Flip and cook another 1–2 minutes, until golden brown.

Repeat with remaining batter, adding more butter as needed.

Step 3: Serve Warm

Stack your pancakes high, top with fresh strawberries, drizzle with maple syrup, and finish with a dusting of powdered sugar or whipped cream for the ultimate morning treat.

🍽️ Servings & Timing

• Servings: 3–4 (about 10 pancakes)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

🧊 Storage & Reheating

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Layer pancakes with parchment paper and freeze for up to 2 months.
• Reheat: Warm in a toaster, oven, or skillet — they’ll taste freshly made.

🥄 Variations

1. Chocolate Chip Strawberry Pancakes: Add ¼ cup mini chocolate chips.
2. Whole Wheat Strawberry Pancakes: Use half all-purpose and half whole wheat flour.
3. Buttermilk Version: Replace milk with buttermilk for extra tang.
4. Strawberry Banana Pancakes: Add ½ mashed banana for natural sweetness.
5. Vegan Pancakes: Use plant-based milk and flax egg substitute.
6. Lemon Strawberry Pancakes: Add 1 teaspoon lemon zest to the batter.
7. Strawberry Cheesecake Pancakes: Top with cream cheese frosting drizzle.
8. Protein Pancakes: Add 1 scoop vanilla protein powder and adjust milk.
9. Gluten-Free Pancakes: Substitute with a 1:1 gluten-free flour blend.
10. Stuffed Strawberry Pancakes: Spread cream cheese or Nutella between two pancakes.

❓ 10 FAQs

1. Can I use frozen strawberries?
   Yes — thaw and pat dry before adding to the batter.
2. Can I make the batter ahead?
   Yes — refrigerate for up to 24 hours; stir before using.
3. Why are my pancakes dense?
   Overmixing or old baking powder can cause this. Mix lightly for fluffiness.
4. Can I make them dairy-free?
   Yes — use almond milk and coconut oil instead of butter.
5. How do I keep pancakes warm while cooking?
   Keep them in a 200°F (95°C) oven on a baking sheet.
6. Can I double the recipe?
   Definitely — just mix in two batches to avoid overmixing.
7. Can I use pancake mix instead?
   Sure! Add fresh strawberries and a dash of vanilla to elevate it.
8. Can I use strawberry syrup instead of maple?
   Absolutely — it enhances the berry flavor even more.
9. Can I add yogurt to the batter?
   Yes — ¼ cup Greek yogurt makes them extra tender.
10. Can I make them in a waffle maker?
    Yes — the batter works perfectly as strawberry waffles too!

🏁 Conclusion

These Strawberry Pancakes are the perfect mix of fresh, fluffy, and fruity — a delightful twist on a breakfast favorite. Each bite bursts with juicy strawberries and light vanilla sweetness, creating the kind of comfort food that feels indulgent yet simple.

Whether it’s breakfast in bed, a weekend brunch, or a sweet start to your day, this recipe delivers warm, melt-in-your-mouth perfection every single time.

Strawberry Pancakes – Fluffy, Sweet & Bursting with Fresh Berry Flavor

Start your morning on a bright, cheerful note with these Strawberry Pancakes — fluffy, golden pancakes filled with juicy fresh strawberries and a hint of vanilla sweetness. Light, airy, and perfectly tender, each bite feels like a taste of summer sunshine. These pancakes are simple to make yet special enough for brunch gatherings or lazy weekend mornings. Top them with more strawberries, a drizzle of maple syrup, or a cloud of whipped cream, and you’ve got a stack that rivals any café breakfast.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 3 Servings

Ingredients Equipment Method Notes

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Ingredients

  

Dry Ingredients

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt

Wet Ingredients

• 1 large egg
• 1 cup milk plus 2 tablespoons if needed
• 2 tablespoons melted butter plus more for cooking
• 1 teaspoon vanilla extract
• Add-Ins
• 1 cup chopped fresh strawberries plus more for topping

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Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Mixing bowls
• Whisk or hand mixer
• Nonstick skillet or griddle
• Measuring cups and spoons
• Spatula

Method

 

Step 1: Prepare the Batter

1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, whisk egg, milk, melted butter, and vanilla until smooth.
3. Pour wet ingredients into dry ingredients and stir just until combined — a few small lumps are fine.
4. Fold in the chopped strawberries gently to avoid overmixing.
5. 💡 Pro Tip: Don’t overmix the batter — this keeps your pancakes fluffy and tender.

Step 2: Cook the Pancakes

1. Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter.
2. Pour about ¼ cup of batter per pancake onto the hot surface. Cook until bubbles form on top and the edges look set, about 2–3 minutes.
3. Flip and cook another 1–2 minutes, until golden brown.
4. Repeat with remaining batter, adding more butter as needed.

Step 3: Serve Warm

1. Stack your pancakes high, top with fresh strawberries, drizzle with maple syrup, and finish with a dusting of powdered sugar or whipped cream for the ultimate morning treat.

Notes

🧊 Storage & Reheating

Refrigerate: Store in an airtight container for up to 3 days.

Freeze: Layer pancakes with parchment paper and freeze for up to 2 months.

Reheat: Warm in a toaster, oven, or skillet — they’ll taste freshly made.

🥄 Variations

Chocolate Chip Strawberry Pancakes: Add ¼ cup mini chocolate chips.

Whole Wheat Strawberry Pancakes: Use half all-purpose and half whole wheat flour.

Buttermilk Version: Replace milk with buttermilk for extra tang.

Strawberry Banana Pancakes: Add ½ mashed banana for natural sweetness.

Vegan Pancakes: Use plant-based milk and flax egg substitute.

Lemon Strawberry Pancakes: Add 1 teaspoon lemon zest to the batter.

Strawberry Cheesecake Pancakes: Top with cream cheese frosting drizzle.

Protein Pancakes: Add 1 scoop vanilla protein powder and adjust milk.

Gluten-Free Pancakes: Substitute with a 1:1 gluten-free flour blend.

Stuffed Strawberry Pancakes: Spread cream cheese or Nutella between two pancakes.

❓ 10 FAQs

Can I use frozen strawberries?
Yes — thaw and pat dry before adding to the batter.

Can I make the batter ahead?
Yes — refrigerate for up to 24 hours; stir before using.

Why are my pancakes dense?
Overmixing or old baking powder can cause this. Mix lightly for fluffiness.

Can I make them dairy-free?
Yes — use almond milk and coconut oil instead of butter.

How do I keep pancakes warm while cooking?
Keep them in a 200°F (95°C) oven on a baking sheet.

Can I double the recipe?
Definitely — just mix in two batches to avoid overmixing.

Can I use pancake mix instead?
Sure! Add fresh strawberries and a dash of vanilla to elevate it.

Can I use strawberry syrup instead of maple?
Absolutely — it enhances the berry flavor even more.

Can I add yogurt to the batter?
Yes — ¼ cup Greek yogurt makes them extra tender.

Can I make them in a waffle maker?
Yes — the batter works perfectly as strawberry waffles too!

🏁 Conclusion

These Strawberry Pancakes are the perfect mix of fresh, fluffy, and fruity — a delightful twist on a breakfast favorite. Each bite bursts with juicy strawberries and light vanilla sweetness, creating the kind of comfort food that feels indulgent yet simple.

Whether it’s breakfast in bed, a weekend brunch, or a sweet start to your day, this recipe delivers warm, melt-in-your-mouth perfection every single time.