Strawberry Pancakes

Fluffy, golden, and bursting with juicy bits of fresh strawberries—these homemade strawberry pancakes are everything I love about slow mornings. They’re soft and light, made from pantry staples, and always a hit whether you’re whipping them up for breakfast or sneaking a couple into a lunchbox. Sweet, fruity, and comforting, these pancakes are a little reminder that simple joys are often the best.

Why You’ll Love These Strawberry Pancakes

These pancakes are one of those little things that make mornings feel extra special. Here’s why they work so well:

• The texture is perfectly light and fluffy—no dense or soggy middles here.
• You likely already have everything in your kitchen to make them. No fancy ingredients needed.
• Adding strawberries gives them a fresh twist that makes them feel like a treat, especially great for birthdays, special weekends, or just a cheerful start to the day.

What You’ll Need

This recipe sticks to basics and lets the strawberries shine. Here’s what you’ll need:

• Flour – Plain all-purpose flour keeps things soft.
• Baking Powder – The secret to all that fluff.
• Sugar – Just enough to sweeten the batter.
• Salt – A pinch balances the flavor.
• Butter – For richness and a lovely golden edge.
• Milk – I usually go with full-fat for best results.
• Vanilla Essence – Adds warmth to the flavor.
• Egg – Binds everything together.
• Strawberries – Diced into small pieces, they melt slightly in the batter and create lovely bursts of flavor.

Step-by-Step: How to Make Strawberry Pancakes

Make the Batter

1. Start by whisking together your dry ingredients: flour, baking powder, sugar, and a pinch of salt.
2. Melt the butter in a jug or bowl that’s big enough to hold your wet ingredients—less mess that way!
3. Whisk the melted butter with the egg, vanilla, and milk until smooth.
4. Pour the wet mixture into the dry ingredients and gently whisk to combine. Don’t stress over a few lumps.
5. Let the batter rest for 10 minutes. This step helps the pancakes turn out tender and fluffy.
6. While waiting, hull and dice the strawberries into small cubes (about 1 cm pieces).
7. Gently fold the chopped strawberries into your rested batter.

Cook the Pancakes

1. Heat a nonstick pan over medium heat. A flat-bottom pan works best to help your pancakes cook evenly.
2. Lightly grease the surface with a touch of butter or oil. I use a pastry brush for a thin, even coating.
3. Scoop ¼ cup of batter onto the pan. The strawberries will make the shapes a bit rustic—not perfect circles, but perfectly tasty.
4. When bubbles start to form and pop on the surface, it’s time to flip. The edges will start to look set.
5. Cook the other side for another minute or so. You’ll see the pancake puff slightly and turn golden underneath.

Tips to Get Them Just Right

• Use fresh baking powder. Old baking powder is often the reason pancakes fall flat—literally.
• Let the batter rest. Even 10 minutes makes a difference in fluffiness.
• Don’t overmix. A few lumps are totally fine and actually help make softer pancakes.
• Switch it up. Not a strawberry day? Try blueberries, peaches, or even a few chocolate chips.

How to Serve

Serve your strawberry pancakes stacked high with a generous drizzle of maple syrup, a dollop of whipped cream, or even a handful of extra fresh berries on top. They’re also delicious plain, especially for kids who want to eat them by hand.

Storing Leftovers

Have extra pancakes? Here’s how to keep them fresh:

• Fridge: Store in an airtight container for up to 3 days. Reheat in a toaster or warm skillet.
• Freezer: Freeze them in a single layer first, then stack with parchment in between and store in a zip-top bag. Reheat straight from frozen.

Frequently Asked Questions

Can I make the batter ahead of time?
Yes! You can prepare the batter (without strawberries) the night before and keep it in the fridge. Just fold in the strawberries in the morning before cooking.

Can I use frozen strawberries?
Fresh is best for texture, but you can use frozen. Just chop them while still frozen and toss in a little flour before folding into the batter to prevent them from sinking or watering down the mix.

What’s the best way to get fluffy pancakes?
Don’t skip the resting time and make sure your baking powder is active. Also, don’t press down on the pancakes while they’re cooking—let them rise naturally.

Try other recipes:

• Fluffy American Pancakes
• Diner Style Pancakes
• Perfectly Crispy Pancakes