Light, fluffy homemade Strawberry Pancakes topped with a homemade strawberry sauce. This is an easy pancake recipe that requires pantry staples and is loaded with fresh strawberries. A stack of these pancakes is the perfect way to start the day.
I love making strawberry pancakes around strawberry season in the Spring and Summer! These fluffy pancakes are the perfect delicious treat to eat for breakfast. I used my famous homemade pancake recipe as the base, added strawberries and it was magical!
But, it’s really easy to make fluffy strawberry pancakes, and once you do, you won’t want to stop. Top them with this strawberry sauce for next level tastiness!
We make these pancakes all through the summer because they’re just so refreshingly sweet. Whip up a batch for breakfast tomorrow and let me know what you think!
Why You’ll Love Strawberry Pancakes
- It only takes 20 minutes to make a batch of these tasty pancakes. So you could even make them on a busy weekday morning!
- You can very easily double or triple this recipe so that you have more than enough pancakes for the whole family. One batch of batter makes 8 pancakes, so you can plan accordingly!
- These are great to serve when you are hosting guests. Something a little extra special for breakfast, plus they’re really pretty!
Ingredients needed for this Strawberry Pancakes Recipe
- All purpose flour – I recommend using a high quality all purpose flour for best results!
- Egg – Let your egg come to room temperature so that it will mix into the batter more easily.
- Baking powder – Baking powder will act as the rising agent for these pancakes, making them light and fluffy!
- Melted butter – If you don’t have butter, you can substitute vegetable oil, olive oil, or avocado oil. Butter will just taste the best! Let it cool before adding it to the egg.
- Milk – I recommend using whole milk, but you can use 2% or 1% milk if as well.
- Strawberries – Be sure you dice up the strawberries into really small chunks so that they spread out through the pancakes well.
- Sugar – You won’t want your pancake batter super sweet, but a little sugar will help sweeten them just a touch.
- Salt – A little salt will help balance out the flavors.
How to Make Strawberry Pancakes
Combine dry ingredients and sift them into a large mixing bowl.
In a separate bowl, beat the egg and then add 1 ¼ cups milk and melted butter to the bowl. Stir until throughly combined.
Pour the wet ingredients into the bowl of dry ingredients and mix until combined. Then, gently fold in the diced strawberries.
Heat a griddle or a skillet over medium-low heat. Melt about ½ tablespoons butter on the griddle or skillet and spread it around.
Ladle or spoon the batter onto the griddle, making 3-4 pancakes.
Once bubbles begin to form on the top of the pancakes, flip them and brown the other side.
Wipe out excess butter with paper towels, and repeat with remaining batter.
Serve pancakes while hot with butter and syrup or strawberry sauce!
What to Serve with Strawberry Pancakes
An easy dish like crescent roll breakfast casserole would pair well with these pancakes too. And, of course, breakfast is never complete without coffee and juice! Or maybe you want to have a fun little adult beverage with breakfast? These mimosas would be perfect!
Why did my pancakes cook unevenly?
If your pancakes are undercooked or overcooked in spots, you may have your heat too high. Pancakes need to be cooked over medium-low heat so that the outsides and insides will cook evenly! Don’t cook too hot though, or your pancakes will burn.
How do I make pancakes fluffy?
This recipe for pancakes with strawberries uses baking powder as a rising agent. This will help your pancakes rise and be fluffy! It is also important not to over-mix pancake batter. Over-mixing the batter can cause it your pancakes to be chewy and flat.
- Make some homemade whipped cream to put on top of a stack of fresh pancakes! It’s delicious!
- Don’t flip your pancakes too many times while they’re cooking, that can cause them to flatten. Once bubbles form, flip and cook the other side. You can flip once more after that if needed!
- These pancakes would be extra yummy with some chocolate chips added into the batter.
How To Store Leftover Pancakes
The biggest tip to storing pancakes is to make sure to cool them to room temperature before storing them in the refrigerator. If you store them when they are still hot it creates condensation on the pancakes that will make them soggy.
REFRIGERATION: After they have cooled to room temperature you can wrap them in aluminum foil or store them in an airtight container in the refrigerator. Leftover pancakes will keep in the refrigerator for up to a week.
FREEZER: Another option is to freeze any leftover pancakes. Wrap them tightly in plastic wrap then place them in a freezer-safe bag. They will keep in the freezer for up to three months.
How To Reheat Leftover Pancakes
Place pancakes on a microwavable plate, do not stack them. Microwave them for 10-15 seconds or until warmed through.
How To Freeze Pancakes
These pancakes freeze great so if you want to double the batch and freeze half for later it’s perfect. They reheat wonderfully.
We recommend a layer of parchment paper between the pancakes when you freeze them so they don’t stick together.
You could also flash freeze them on a sheet pan, too. Simply lay them out on a sheet pan (do not stack) and place them in the freezer until frozen. Then transfer them to an airtight container or bag and place back in the freezer.
How To Reheat Frozen Pancakes
You can warm frozen pancakes in the microwave for about 20 seconds. If you add more than one pancake add an additional 5-10 seconds for each pancake to reheating time.
We have been known to throw ours in the toaster to if you like them a bit crispy on the outside
I hope you love these as much as I do! They’re such a tasty treat.
More Strawberry Recipes You’ll Love
- These Strawberry Brownies are a favorite to bring to pool parties and summer potlucks!
- Wanna have a yummy boozy drink? This Strawberry Lemonade Margarita is absolutely drool-worthy!
- Strawberry Shortcake is classic. Everyone needs a good recipe for it, and this one is it!
- A fruity and refreshing dessert doesn’t get much easier than Strawberry Dump Cake.
- 1 ½ cups all-purpose flour
- 1 Tablespoon baking powder
- 2 Tablespoons sugar
- ¾ teaspoon salt
- 1 egg
- 1 ¼ cups milk
- 2 Tablespoons butter melted
- 1 cup diced strawberries
- additional butter for greasing pan about 3 Tbsp
- Combine dry ingredients and sift in a bowl.
- In another bowl beat egg until light and fluffy. Add 1 ¼ cups milk and melted butter to the bowl. Stir until combined.
- Add wet ingredients to dry ingredients and mix until moistened.Gently fold in diced strawberries.
- Heat griddle or skillet over medium-low heat. Melt about ½ Tablespoons butter in a large non-stick skillet. Ladle the batter (about ¼ cup batter) into the skillet making 3-4 pancakes. Cook pancakes until bubbles form on top. Flip and brown the other side.
- Wipe out any excess butter with paper towels. Repeat with remaining batter.