Easy Strawberry Pancakes Recipe
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Start your morning right with a stack of strawberry pancakes. These are not just any pancakes; they’re packed with fresh, juicy strawberries and a hint of sweetness that makes each bite irresistible. Whether you top them with syrup, whipped cream, or more strawberries, you’re in for a treat that will brighten up your morning.
I love how there’s real crowd appeal to these pancakes; even the pickiest of eaters love them. You can whip them up in 20 minutes, making them great for any day of the week, but they are also special enough for the holidays and always make an appearance in our house for Mother’s Day, Valentine’s Day, and the Fourth of July.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Strawberry Pancakes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
In next to no time, you’ll be enjoying your pancakes, and here’s how you make them.
Prepare the Dry Ingredients
In a mixing bowl, combine the all-purpose flour, 3 tablespoons of granulated sugar, salt, baking soda, and baking powder. Mix well until all the dry ingredients are evenly incorporated.
Sweeten the Strawberries
In a separate bowl, mix the diced strawberries with the remaining 5 tablespoons of granulated sugar to release their juices. Set aside for a few minutes.
Tip: Fresh strawberries will give your pancakes the best flavor and texture.
Mix Wet Ingredients
Add the melted butter and eggs to the dry ingredients and mix until well combined. Gradually pour in the whole milk while stirring the batter. Mix until smooth and no lumps remain.
Tip: Mix just until combined to keep the pancakes light and fluffy.
Combine and Fold
Gently fold the strawberry mixture into the pancake batter, ensuring the strawberries are evenly distributed.
Cook the Pancakes
Heat a skillet or griddle over medium heat. Once the skillet is hot, ladle approximately ⅓ cup of the pancake batter onto the skillet for each pancake.
Tip: Make sure your skillet is fully heated before adding the batter to get a nice golden crust on the pancakes.
Flip and Finish
Cook until bubbles form on the surface of the pancake, then flip and cook for another minute or until golden brown. Repeat the process with the remaining batter, adjusting the heat if necessary to prevent burning.
Serve and Enjoy
Serve the Strawberry Pancakes warm with your favorite toppings such as maple syrup, whipped cream, or additional diced strawberries.
Enjoy your delicious homemade strawberry pancakes!
Ingredients
- 2 cups all-purpose flour
- 1 cup whole milk
- 1 cup diced strawberries
- ½ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 eggs
- 1 teaspoon baking powder
- 1 tablespoon melted butter
Instructions
- In a mixing bowl, combine the all-purpose flour, 3 tablespoons of granulated sugar, salt, baking soda, and baking powder. Mix well until all the dry ingredients are evenly incorporated.2 cups all-purpose flour, ½ cup granulated sugar, ½ teaspoon salt, ½ teaspoon baking soda, 1 teaspoon baking powder
- In a separate bowl, mix the diced strawberries with the remaining granulated sugar (5 tablespoons) to release their juices. Set aside for a few minutes.1 cup diced strawberries
- Add the melted butter and eggs to the dry ingredients and mix until well combined. Gradually pour in the whole milk while stirring the batter. Mix until smooth and no lumps remain.2 eggs, 1 tablespoon melted butter, 1 cup whole milk
- Gently fold in the strawberry mixture into the pancake batter.
- Heat a skillet or griddle over medium heat. Once the skillet is hot, ladle approximately ⅓ cup of the pancake batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancake, then flip and cook for another minute or until golden brown. Repeat the process with the remaining batter, adjusting the heat if necessary to prevent burning.
- Serve the Strawberry Pancakes warm with your favorite toppings such as maple syrup, whipped cream, or additional diced strawberries.
Notes
- Ingredient Quality: Fresh, ripe strawberries make a big difference in flavor. If strawberries aren’t in season, frozen ones work, too, so thaw and drain them first.
- Milk Alternatives: Feel free to swap out whole milk with almond milk, soy milk, or oat milk if you prefer a dairy-free option.
- Sweetness Level: Adjust the sugar to suit your taste. You can also try honey or maple syrup in the batter for a different kind of sweetness.
- Preheat the Skillet: Make sure your skillet or griddle is hot before you start. This helps you get that nice, even golden-brown color on your pancakes.
- Mixing Technique: When mixing the wet and dry ingredients, be gentle. Overmixing can make your pancakes tough. Stir just until everything is combined.
- Batter Consistency: If your batter seems too thick, add a bit more milk. If it’s too thin, add a little more flour until it looks right.
- Cooking Temperature: Keep the heat at medium. Too high, and your pancakes might cook too fast on the outside while staying raw inside.
- Bubbling Indicator: Flip your pancakes when you see bubbles forming on the surface, and the edges look set. This ensures they’re cooked through.
Nutrition
Recipe Notes and Expert Tips
- Ingredient Quality: Fresh, ripe strawberries make a big difference in flavor. If strawberries aren’t in season, frozen ones work, too, so thaw and drain them first.
- Milk Alternatives: Feel free to swap out whole milk with almond milk, soy milk, or oat milk if you prefer a dairy-free option.
- Sweetness Level: Adjust the sugar to suit your taste. You can also try honey or maple syrup in the batter for a different kind of sweetness.
- Preheat the Skillet: Make sure your skillet or griddle is hot before you start. This helps you get that nice, even golden-brown color on your pancakes.
- Mixing Technique: When mixing the wet and dry ingredients, be gentle. Overmixing can make your pancakes tough. Stir just until everything is combined.
- Batter Consistency: If your batter seems too thick, add a bit more milk. If it’s too thin, add a little more flour until it looks right.
- Cooking Temperature: Keep the heat at medium. Too high, and your pancakes might cook too fast on the outside while staying raw inside.
- Bubbling Indicator: Flip your pancakes when you see bubbles forming on the surface and the edges look set. This ensures they’re cooked through.
How to store Strawberry Pancakes
To keep your leftover strawberry pancakes fresh and delicious, here’s what you need to do:
- Refrigeration: Place your pancakes in an airtight container and store them in the fridge. They’ll stay good for up to 3 days. This makes it easy to grab a quick breakfast or snack.
- Freezing: For longer storage, layer the pancakes between sheets of parchment paper and place them in a freezer-safe bag. They’ll keep well for about a month. This way, you can enjoy a taste of your homemade pancakes anytime.
- Reheating: When you’re ready to eat, simply pop them in the toaster or warm them in a skillet over medium heat. They’ll taste almost as good as fresh, making your mornings a bit easier and more enjoyable.
What to Serve With Strawberry Pancakes
When I serve strawberry pancakes at home, they usually start with just strawberries, but then everyone loves to add their favorite fruits: blueberries, raspberries, or even a fresh fruit salad. You can even drizzle homemade strawberry topping on them for a delicious finale! You can go with whatever you love.
Extra toppings that are also popular are dollops of whipped cream or yogurt, a drizzle of maple syrup, or a scattering of chopped nuts or crunchy granola.
More Easy Breakfast Recipes for You to Try at Home
Looking for more ideas to start your day off on the right note? Here are some of my favorite breakfast recipes.
