If there’s one breakfast that never fails to brighten up my morning, it’s a stack of Strawberry Pancakes, warm, fluffy, and bursting with real fruit in every bite. There’s just something about the way those juicy strawberries soften slightly on the griddle and melt into the batter. It’s simple, comforting, and honestly kind of magical.
I’ve tried a lot of fruit pancakes in my kitchen, but this recipe quickly became a favorite. The balance of sweet, tangy strawberries with the soft, tender texture of the pancakes hits every time.
If you’ve got strawberries on hand and a few minutes to spare, this might just become your go-to pancake recipe too.
Why You’ll Love These Strawberry Pancakes
No mixer, no drama, no special tools
Two bowls, one whisk, one pan. That’s it. You don’t need to be a pro baker to pull this off, just a hungry human with a love for carbs and strawberries.
Kid-approved, adult-obsessed
These pancakes are a guaranteed crowd-pleaser, from picky little eaters to grownups who “don’t usually do breakfast.”
They bring people together
There’s something quietly magical about placing a warm plate of homemade Strawberry Pancakes on the table. No big speech, no fuss, just that moment when someone takes a bite, smiles, and knows they’re loved.
The Ingredients You’ll Need
- All-purpose flour – Keeps the pancakes fluffy but sturdy enough to hold those juicy strawberry bits.
- Granulated sugar – Adds just the right touch of sweetness, nothing too crazy.
- Salt – Even the slightest sprinkle can awaken every taste.
- Baking powder – Gives your pancakes that nice little lift.
- Baking soda – Works with the buttermilk to keep things light and tender.
- Buttermilk – Adds a bit of tang and makes the pancakes super soft.
- Eggs – Help everything come together and add richness.
- Vegetable oil – Locks in moisture while giving the pancakes a beautiful golden hue.
- Fresh strawberries – The real star! Juicy, flavorful, and decadently delicious from start to finish.
- Vanilla extract – Adds cozy, warm flavor in the background.
- Butter & strawberry compote (for serving) – Totally optional, but they take things to the next level.
How to Make Strawberry Pancakes, My Way
Step 1: Prep your dry crew
Grab your largest bowl and whisk together the flour, sugar, salt, baking powder, and baking soda. Whisk it all together like you mean it, this is the foundation of pancake greatness. Put it aside for now.
Step 2: Mix the creamy stuff
Now in a smaller bowl, whisk your buttermilk, eggs, vegetable oil, and that little splash of vanilla extract.
It should look smooth and a bit dreamy, this is your pancake batter’s soul.
Step 3: Marry the wet and dry
Form a tender dip in the center of the dry blend, ready to receive the wet mixture with care.
Fold in the majority of your sliced strawberries, reserving a few for a stunning final touch.
Now, here’s the golden rule: fold gently with a spatula, just until everything looks like it belongs together but don’t freak out if it’s still a bit lumpy. Overmixing is the enemy of fluff!
Step 4: The secret pause
If possible, give the batter a 15-minute rest in the fridge to enhance the texture. It’s like a mini pancake power nap that helps the flavors marry and makes the texture extra soft. Short on time? No problem, they’ll turn out just as tasty.
Step 5: Let’s get cooking
Heat your skillet or griddle on medium, you want it hot enough to sizzle but not so hot that your pancakes burn. Lightly grease it with a bit of oil or butter (or spray if you prefer).
Pour in about ¼ cup of batter for each pancake, then gently nestle a few strawberry slices on top. Watching those strawberries soften and caramelize? Pure joy.
Step 6: Watch for bubbles, then flip
When you see bubbles popping on top and the edges start looking set, it’s time to flip. Don’t rush, let the underside get that perfect golden-brown color.
Step 7: Keep warm and pile high
Once cooked, move those fluffy beauties onto your plate. Stack them up nice and tall when you’re ready to serve, slather with butter, and don’t hold back on your favorite syrup or strawberry compote.
Avoid These Pancake Fails
Overmixing the batter
It’s tempting to make the batter perfectly smooth, but don’t! A slightly lumpy batter means soft, cloud-like pancakes every time. Stir gently and stop as soon as the ingredients come together.
Cooking pancakes on too high heat
Medium heat is your best friend here. Too hot and the pancakes will burn on the outside while staying raw inside. Too low and they’ll dry out and get rubbery. Find that sweet spot where pancakes sizzle gently but cook evenly.
Pressing down on the pancakes while cooking
Some folks think flattening pancakes makes them cook faster, don’t do it! You’ll squeeze out the fluff and end up with sad, dense pancakes. Let them puff up naturally; patience is the secret ingredient here.
Other Topping Ideas to Try
- Honeyed Greek Yogurt, a creamy, tangy dollop that pairs perfectly with strawberries
- Toasted Almond Slivers, add a satisfying crunch and a nutty twist
- Lemon Zest & Maple Syrup, Adds a burst of citrus zest that lifts the sweetness beautifully.
- Mascarpone & Fresh Mint, indulgent, creamy, and refreshing all at once
How to Store Your Strawberry Pancakes
Refrigerate in an airtight container, Keeps them fresh for up to 3 days, perfect for quick breakfasts on busy mornings.
Freeze for longer storage, Layer pancakes with parchment paper in a freezer-safe bag; they’ll keep for up to 2 months without freezer burn.
Reheat with care, Use a toaster or warm skillet to revive their fluffiness instead of the microwave, which can make them rubbery.
FAQs
Can I swap fresh strawberries for frozen in this recipe?
Absolutely! Just thaw and drain them well before folding into the batter. Frozen berries hold a bit more water, so draining helps prevent soggy pancakes. They’ll still add that lovely fruity flavor and color you’re craving.
Can I make the batter ahead of time?
Go ahead and prep the batter ahead of time, a quick morning stir is all it needs before hitting the pan. Keep in mind the baking soda might lose some oomph over time, so your pancakes might be a bit less fluffy but still delicious.
Can I swap vegetable oil for something else?
Totally! You can use melted butter or even a mild-flavored oil like avocado oil. Butter adds a nice richness, while other oils keep it light, just make sure it’s a neutral flavor so it doesn’t overpower the strawberries.
Can I add other fruits to the batter?
Definitely! Blueberries, raspberries, or even small chunks of peaches work beautifully. Just be mindful not to overload the batter or it might get too wet, making cooking tricky.
More Strawberry Recipes
Quick & Fluffy Strawberry Pancakes: Your New Go-To Recipe
Ingredients
- 1¾ cups of all-purpose flour spooned and leveled
- ½ teaspoon fine salt
- ¼ cup granulated sugar
- ½ teaspoon baking soda
- 1¼ teaspoons baking powder
- 2 large eggs at room temperature
- 4 tablespoons vegetable oil or any neutral oil you prefer
- 2 cups buttermilk well shaken
- ½ teaspoon vanilla extract
- 1½ cups fresh strawberries thinly sliced
Instructions
- Start by mixing the flour, sugar, salt, baking powder, and baking soda in a large bowl. Give it a good whisk to combine, then set it aside.
- In another bowl, whisk together the buttermilk, eggs, vegetable oil, and vanilla until smooth and creamy.
- Make a well in the dry mix and pour in the wet ingredients. Fold in most of the sliced strawberries gently, don’t worry if the batter is a little lumpy. Overmixing will make your pancakes tough.
- If you can, let the batter rest in the fridge for 15 minutes to help flavors meld and make the pancakes extra tender. No worries if you skip this step, they’ll still taste great.
- Heat a greased skillet over medium heat. Pour about a quarter cup of batter for each pancake and top with a few strawberry slices.
- Allow bubbles to form and the sides to solidify, then turn it over and cook until it’s golden and done.
- Stack your pancakes, add butter, syrup, or strawberry compote, and enjoy the deliciousness!
Notes
- Don’t crank the heat too high. Medium heat cooks pancakes evenly without burning the outside while leaving the inside raw.
- Go easy on the strawberries in the batter, too many can make it heavy and soggy.
- keep cooked pancakes warm by stacking them on a plate covered loosely with foil so they stay soft and ready to enjoy.
