These easy Strawberry Pancakes are fluffy, sweet, and perfectly flavored with fresh berries. They are going to be the best strawberry pancakes you have ever tried!
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Pin RecipeFluffy Strawberry Pancake Recipe
I can actually say from experience that these fruity strawberry pancakes are the absolute best. I’ve made my fair share of strawberry pancakes. I have made dozens of pancake batters, trying to find the absolute best recipe for strawberry pancakes. Lots of pancakes turned out too dense, others were not fruity enough, and some recipes took way too long to make.
Finally, I created my own strawberry pancake recipe, and it definitely checks all the boxes. The pancakes are fluffy on the inside with slightly crispy edges. There are plenty of fresh strawberries packed into every bite, and the sweet berries are complemented by a slight buttermilk tang. They’re truly amazing!
Making homemade strawberry pancakes is also not as hard as you may think. It seems like a gourmet breakfast, but it only takes about five minutes to whip up. I do like to let my pancake batter sit for a little bit before pouring it into the hot skillet.
Resting the batter will make the batter thicker and bake into tender, soft pancakes. I think this step is important! So, while your batter sits, go have a morning cup of coffee, or watch the sunrise as you wait. Enjoy the downtime!
Once your pancake batter is ready to go, it is super simple to cook perfect, golden brown pancakes, one after another. You can even cook the entire recipe at once if you have a stovetop griddle (a kitchen tool I highly recommend for those with big families!).
Serve your pancakes warm while the berries are sweet and soft. Add some butter to the top, maybe some maple syrup or even whipped cream to make them picture-perfect. And you probably should take a picture—they are worth remembering!
(Can’t get enough pancake recipes? Try my Pumpkin Pancakes (With Bisquick!), Oatmeal Pancakes, or Chocolate Chip Pancakes next!)
Recipe Ingredients
To print: see recipe card below
- 1 1/2 cups flour – All-purpose flour forms the base of the batter.
- 1 1/2 tablespoons sugar
- 1 tablespoon baking powder – Make sure it’s fresh!
- 1/2 teaspoon salt
- 3 tablespoons melted butter – I recommend using unsalted butter for the best results.
- 1 cup buttermilk – Use store-bought or homemade buttermilk!
- 1 teaspoon vanilla
- 1 egg – I usually use extra large eggs, which add the right amount of moisture to the batter.
- 1 cup chopped strawberries – Fresh strawberries work best. I like to cut the strawberries into small, ½ inch pieces so that there are berries throughout the pancakes.
- Vegetable oil
Variations
- Replace the vegetable oil with olive oil, canola oil, or coconut oil. I like coconut oil as it gives the strawberry pancakes a slightly tropical taste.
- Use gluten-free baking flour to make gluten-free strawberry pancakes. Be sure to double-check your baking powder to make sure it is also gluten-free.
- Swap the vanilla extract for almond extract to make almond berry pancakes.
- If you need to use frozen strawberries rather than fresh, be sure to mix them into the batter while still frozen. Thawed berries will make the pancake batter a little runny and also turn it pink. Frozen, chopped strawberries will mix into the batter nicely, and they will heat right up in the hot frying pan.
- Replace the strawberries with blueberries, blackberries, or pieces of banana.
- Add mix-ins like chocolate chips, chopped nuts, or coconut flakes for even more taste and texture.
Directions for How to Make Strawberry Pancakes
- Whisk the dry ingredients: Add the flour, sugar, baking powder, and salt to a medium-sized bowl, and whisk them together.
- Add the wet ingredients: Whisk the buttermilk and vanilla into the dry ingredients until the batter is smooth and thick. Then, let the batter rest for about ten minutes to allow the dry ingredients to soak up a little moisture. This will help make the pancakes thick and fluffy.
- Add the berries: Gently fold the chopped strawberries into the batter, mixing just once or twice to incorporate the berries without turning the batter pink.
- Cook the pancakes: Heat a medium skillet with a little vegetable oil over medium heat. Once the oil is hot, add about ½ cup of pancake batter to the skillet, and cook for about three minutes. Once the pancake batter is bubbling, flip the pancake, and cook for another two minutes.
- Repeat: Transfer the cooked pancake to a plate, and grease the skillet again. Repeat the cooking process until all the batter is used.
Quick Tip
Follow the instructions step by step, and don’t skip the resting time for the batter! Let them rest for at least ten minutes. It is essential for pancakes with a light, fluffy texture. During that time, the batter activates, forming bubbles, which helps to make super fluffy and light pancakes.
Serving Suggestions
Of course, these strawberry pancakes are incredible on their own. However, I love to drizzle a little maple syrup on top of the pancakes. Or, serve them warm with butter, strawberry jam, nut butter, or even a dollop of whipped cream!
How to Store
Store leftovers in a gallon-sized freezer bag in the fridge for up to three to four days.
Reheat your pancakes in the toaster oven at 300 degrees Fahrenheit for about two minutes. This will make the edges crispy once again and reheat the middle of the pancakes perfectly! Or, warm leftovers in the microwave in 30-second increments.
Quick Tip
If you’re making a large batch, transfer cooked pancakes to a sheet pan. Then, store them in an oven heated to 300 degrees Fahrenheit. This keeps them warm while you finish the rest of the batch. That way, no one is left with cold, soggy pancakes!
FAQs
Once your pancake batter is ready, you can stir in your favorite fruit right before you are ready to cook the pancakes. Stir the batter just a few times, incorporating the fruit evenly but not mushing the fragile berries. Cook the pancakes as you usually would, and enjoy!
If you are cutting open your pancakes to find them raw in the middle, chances are your pan is too hot. If the pan is too hot, the pancakes will start to burn on the outside before they can fully cook. Turn down the heat on your pan, and the pancakes should cook evenly.
Yes! You can replace the buttermilk in this recipe with whole milk. You can also try measuring the whole milk into a small bowl and stirring in one teaspoon of white vinegar. This will turn the whole milk into homemade buttermilk and give the pancakes a tangy, delicious flavor.
Don’t get disgruntled if your first pancake is a flop. The heat on the pan is never distributed evenly when the batter first hits the pan, so the first pancake never looks great. Keep an even temperature on the pan, and keep going to get that picture-perfect strawberry pancake.
Strawberry Pancakes
Equipment
- 1 Mixing bowl
- 1 Skillet
Ingredients
- 1 ½ cups flour
- 1 ½ Tablespoons sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 3 Tablespoons melted butter
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup chopped strawberries
- vegetable oil
Instructions
- In a medium sized bowl, whisk together the flour, sugar, baking powder, and salt.1 ½ cups flour, 1 ½ Tablespoons sugar, 1 Tablespoon baking powder, ½ teaspoon salt
- Add the melted butter, buttermilk, vanilla, and egg to the bowl and whisk to make a smooth, thick batter.3 Tablespoons melted butter, 1 cup buttermilk, 1 teaspoon vanilla extract, 1 egg
- Let the batter sit for about 10 minutes to rest. Resting the batter will allow the flour to absorb some of the liquids, making the flour more tender. This will give you fluffier, softer pancakes.
- Stir in the chopped strawberries. Just one or two stirs will do, you don’t want to over mix or the batter will start to turn pink.1 cup chopped strawberries
- Brush about a teaspoon of vegetable oil across the bottom of a medium sized skillet and heat over medium heat.vegetable oil
- Scoop ½ cup of the strawberry pancake batter into the skillet to form a pancake.
- Cook the strawberry pancake for about 3 minutes. You will start to see small bubbles pop up across the top of the pancake. When you see the bubbles burst, it is time to flip the pancake.
- Cook the pancake for another 2 minutes. Then, remove it from the pan and enjoy while warm!
- Repeat the cooking process with the remaining pancake batter.
Notes
- You can cook multiple pancakes at once if you have a large, flat top griddle or extra large pan. Scoop one pancake into the pan, wait about 15 seconds for it to spread and then scoop the next portion of the batter into the pan. Try to leave about 1 inch of space between the pancakes.
- Keep the pancakes warm in a 200 degree oven while you cook all the batter. This will let you serve them all at once.
Nutrition
Did you make this Strawberry Pancakes recipe? Be sure to let us know how it turned out and leave a rating and comment.
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They were so good and since we did not have buttermilk or cane sugar we used regular milk and brown sugar instead and they were delicious we would definitely use this recipe again.