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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I can actually say from experience that these fruity 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 really are truly amazing.
Fluffy Strawberry Pancake Recipe
Making homemade strawberry pancakes is also not as hard as you may think. It seems like a gourmet breakfast, but it actually only takes about 5 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!). Eat these strawberry pancakes right away, while the berries inside are warm 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!
Ingredients for Strawberry Pancakes
See recipe card below this post for ingredient quantities and full instructions.
- Baking powder
- Melted butter – I like to use unsalted butter for this recipe since there is already salt added in the batter. You don’t want the pancakes to taste too salty!
- Vanilla – Use real vanilla extract rather than imitation vanilla. The flavor is much stronger when you opt for the real thing!
- Eggs – I usually use extra large eggs, which add the right amount of moisture to the batter.
- Strawberries – Fresh strawberries work best. I like to cut the strawberries into small, ½ inch pieces so that there are berries all throughout the pancake.
- Vegetable oil
- 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.
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 10 minutes to allow the dry ingredients to soak up a little moisture. This will help make the pancakes thick and fluffy.
- Add the berries: Stir 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. 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 2 minutes. The strawberry pancake is then ready to enjoy! Cook the remaining batter until it’s all baked into golden brown, beautiful pancakes.
How to Store Strawberry Pancakes
If you happen to have leftover strawberry pancakes, I recommend placing them in a gallon-sized zippered freezer bag and keeping them in the fridge. They will stay fresh for about 3-4 days. To reheat the pancakes, you can take them out of the bag and pop them into the toaster oven to reheat at 300ºF for about 2 minutes. This will make the edges crispy once again and also reheat the middle of the pancakes perfectly.
You can also pop them into the microwave, reheating in 30-second increments. Once the strawberry pancakes are hot, they are ready to enjoy!
Don’t skip the resting time for the batter! This is essential for pancakes with a light, fluffy texture.
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 then enjoy!
If you are making pancakes with a pancake mix, try stirring in some freshly chopped strawberries or any of your favorite fruits. You can also add vanilla extract, almond extract or some chocolate chips to give your pancake mix extra flavor.
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 1 teaspoon of white vinegar. This will turn the whole milk into homemade buttermilk and give the pancakes a tangy, delicious flavor.
- 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
- In a medium sized bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the melted butter, buttermilk, vanilla and egg to the bowl and whisk to make a smooth, thick batter.
- 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.
- Brush about a teaspoon of vegetable oil across the bottom of a medium sized skillet and heat over medium heat.
- 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.
- 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.