Strawberry Pancakes Recipe

There’s just something magical about a lazy weekend brunch filled with light, fluffy Strawberry Pancakes. Each tender bite is bursting with juicy strawberries—and whether you drizzle them with maple syrup or a dollop of whipped cream, these pancakes are guaranteed to make mornings memorable. Let’s dive in and make your kitchen smell like absolute heaven!

Ingredients You’ll Need

For the best Strawberry Pancakes, you don’t need anything fancy—just a handful of everyday ingredients with a few juicy extras. Each component is essential to creating those dreamy, fluffy pancakes everyone will swoon over!

• Plain flour: The foundation for fluffy pancakes with a tender crumb.
• Sugar: Just enough to bring a gentle sweetness and highlight the strawberries.
• Baking powder: This makes your pancakes rise tall and light—don’t skip it!
• Salt: Balances the flavors and keeps the sweetness from tasting flat.
• Butter: Melted butter adds rich flavor and perfect moisture—use unsalted for control.
• Milk: Makes the batter smooth and ensures a soft, melt-in-the-mouth texture.
• Vanilla essence: A splash brings warmth and depth that pairs beautifully with strawberries.
• Egg: Provides structure and helps the pancakes hold their fluffiness.
• Fresh strawberries: The star of the show! Dice them small so they bake evenly into every pancake.

Variations

One of the joys of homemade pancakes is how adaptable they are. Feel free to experiment with these simple twists to make your Strawberry Pancakes suit your taste or pantry staples!

• Gluten-Free Option: Swap the plain flour for your favorite 1:1 gluten-free flour blend—no one will know the difference.
• Dairy-Free Delight: Use almond or oat milk and melt coconut oil instead of butter for a rich, non-dairy treat.
• Chocolate Chip Strawberry Pancakes: Stir a handful of chocolate chips into the batter for little pockets of gooey chocolate.
• Lemon Zest Addition: Add the zest of half a lemon for a bright, citrusy pop that complements the strawberries beautifully.

How to Make Strawberry Pancakes

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, sugar, and salt until everything is well distributed. This ensures your pancakes rise evenly and every bite is perfectly seasoned.

Step 2: Combine the Wet Ingredients

Melt the butter, then whisk it together with the milk, vanilla essence, and egg in a separate jug or bowl. Doing this separately makes it easier to blend everything smoothly without overmixing the batter later.

Step 3: Make the Batter

Pour the wet ingredients into the bowl of dry ingredients. Whisk gently until just combined—a few lumps are totally normal! This keeps your Strawberry Pancakes light and fluffy.

Step 4: Rest the Batter

Let the batter rest for about 10 minutes. This simple step lets the flour hydrate fully, resulting in the softest pancakes ever and giving you time to dice the strawberries.

Step 5: Add the Strawberries

While the batter is resting, hull and dice the strawberries into roughly 1cm cubes. Gently fold them into the rested batter with a spatula, being careful not to crush the pieces or overmix—the goal is even distribution!

Step 6: Cook the Pancakes

Preheat a pan over medium heat and brush a little butter or oil across the surface for the perfect golden crust. Scoop 1/4 cup of batter per pancake onto the hot pan (don’t worry if they’re not perfectly round; the strawberry bits add character!). Cook until bubbles form and burst on the surface, then flip and finish cooking the other side. Repeat with remaining batter.

How to Serve Strawberry Pancakes

Garnishes

For the most irresistible presentation, add a few more fresh strawberry slices over the top and finish with a cascade of real maple syrup. A light dusting of powdered sugar or a dollop of whipped cream takes these pancakes over the top—go wild with a sprinkle of chopped nuts or a drizzle of vanilla yogurt if you like!

Side Dishes

These Strawberry Pancakes are wonderful solo, but they pair beautifully with crispy bacon, scrambled eggs, or a simple fruit salad. For a brunch spread, serve alongside freshly squeezed orange juice or creamy hot chocolate for those extra cozy vibes.

Creative Ways to Present

Stack your pancakes high and speckle them with strawberries, building a tower worthy of a celebration! Or, use smaller cookie cutters to make pancake “coins” perfect for little hands, mini brunch boards, or even pancake skewers—kids absolutely adore them.

Make Ahead and Storage

Storing Leftovers

Extra Strawberry Pancakes can be cooled completely, stacked with a piece of parchment between each, and stored in an airtight container or zip-top bag in the refrigerator for up to three days. They’ll taste just as delicious for a quick weekday breakfast!

Freezing

If you want to save pancakes for later, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag. They’ll keep for up to two months and are perfect for grabbing any time you need a berry-filled treat with zero fuss.

Reheating

For the best texture, reheat Strawberry Pancakes in a toaster, skillet, or low oven until warmed through—this preserves their fluffiness and crisp edges. If you’re in a hurry, the microwave works too, but don’t overdo it or they may get chewy.

FAQs

Final Thoughts

There’s something special about gathering around the table with a stack of warm Strawberry Pancakes, each bite laced with sweet-tart berries and pure comfort. I hope this recipe brightens your mornings and inspires you to treat yourself and your loved ones—because, let’s be honest, these pancakes are too good not to share!

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