Name: Strawberry Pancakes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¼ cup granulated sugar; ½ teaspoon salt; 1 teaspoon baking powder; ½ teaspoon baking soda; 2 cups buttermilk; 2 large eggs; 4 tablespoons vegetable oil; 1½ cups sliced strawberries (divided); Strawberry sauce; Butter

Print Recipe· 3.9 from 15 reviews

There is something truly magical about waking up to a stack of fluffy, sweet pancakes bursting with fresh fruit, and that’s exactly what this Strawberry Pancakes Recipe delivers. Each bite brings together tender, buttery pancakes dotted with juicy strawberry slices, creating a perfect harmony of flavors and textures that make breakfast feel like a special occasion. Whether you’re feeding a crowd or just treating yourself, these pancakes are simple enough to whip up on a weekday yet impressive enough for lazy weekend brunches. Get ready to fill your kitchen with the warm aroma of golden pancakes and the bright, fresh taste of strawberries that will have everyone asking for seconds.

Ingredients You’ll Need

A close-up view of a stack of round, golden-brown pancakes on a white marbled surface, each pancake showing embedded slices of bright red strawberries on their top surface with a slightly bubbly texture. The pancakes have a soft, fluffy look with spots of deeper browning, and whole fresh strawberries with green tops are scattered around the pancakes, adding vibrant color contrast. The arrangement fills the frame warmly and naturally, photo taken with an iphone --ar 4:5 --v 7

Gathering these straightforward, pantry-friendly ingredients is all it takes to create wonderfully fluffy pancakes with fresh strawberry bursts. Each component plays an important role, whether adding sweetness, lift, moisture, or that irresistible fruit flair.

2 cups all-purpose flour: Provides the essential structure for soft, tender pancakes.
¼ cup granulated sugar: Adds gentle sweetness that balances the strawberries.
½ teaspoon salt: Enhances all the other flavors, making every bite pop.
1 teaspoon baking powder: A leavening agent that helps the pancakes rise beautifully.
½ teaspoon baking soda: Works with buttermilk to create a light, fluffy texture.
2 cups buttermilk: Provides tanginess and keeps the pancakes moist.
2 large eggs: Bind the ingredients together while adding richness.
4 tablespoons vegetable oil: Adds moisture and tenderness without overpowering.
1½ cups sliced strawberries: Fresh fruit that infuses natural sweetness and bursts of flavor.
Butter for serving: To melt over warm pancakes, bringing richness.
Strawberry sauce for serving: Optional but highly recommended for extra fruity goodness.

How to Make Strawberry Pancakes Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together the flour, sugar, salt, baking powder, and baking soda in a large bowl. This ensures an even distribution of leavening agents and seasonings, which is key to getting those fluffy pancakes with a lovely rise every time.

Step 2: Combine the Wet Ingredients

In a separate smaller bowl, whisk the buttermilk, eggs, and vegetable oil until well blended. The buttermilk’s acidity works wonders with the baking soda to give your pancakes that tender crumb with just the right tang.

Step 3: Bring It All Together with Strawberries

Create a well in the dry ingredients and pour in the wet mixture along with 1 cup of the sliced strawberries. Gently fold everything using a rubber spatula until just combined—you want lumps here! Overmixing can toughen the batter, so patience is key. The chunks of fresh strawberry will add juicy pops throughout.

Step 4: Let the Batter Rest

Pop the batter into the refrigerator for about 20 minutes. This resting period allows the baking powder and soda to activate fully, creating bubbles across the batter’s surface that signal your pancakes will be light and airy.

Step 5: Prepare to Cook

Preheat your oven or warming drawer to 200°F and line a baking sheet with parchment paper. This step keeps your cooked pancakes warm and perfectly moist while you finish the batch — a small detail that makes a big difference.

Step 6: Cook the Pancakes

Heat a griddle or skillet to medium heat (around 350°F) and spray with a nonstick cooking spray. Ladle ¼ cup of batter per pancake onto the hot surface, tossing a few more strawberry slices on top. Once the tops bubble and the bottoms have turned an inviting golden brown, flip them to cook the other side. Repeat until all the batter is used up.

How to Serve Strawberry Pancakes Recipe

Strawberry Pancakes Recipe - Recipe Image

Garnishes

The best way to dress up these pancakes is with a pat of butter slowly melting on top and a generous drizzle of strawberry sauce for extra fruity flair. Fresh extra strawberries scattered over the stack add a pop of color and brightness that looks almost too good to eat.

Side Dishes

Although these pancakes are a dish all on their own, pairing them with crispy bacon, turkey sausage, or a handful of fresh fruit balances the meal perfectly. A dollop of whipped cream or a scoop of vanilla yogurt can also add a creamy contrast that’s simply delicious.

Creative Ways to Present

Try stacking the pancakes with layers of strawberry slices and whipped cream between each one for a show-stopping tower. Serving in a large platter with a variety of fresh berries on the side is another beautiful presentation idea that’s perfect for sharing with family or guests.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover strawberry pancakes tightly in plastic wrap or place them in an airtight container to keep them fresh for up to 2 days in the refrigerator. Make sure they have cooled completely before storing to avoid sogginess.

Freezing

For longer storage, freeze leftover pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months and are ready to warm up whenever those pancake cravings hit.

Reheating

Reheat pancakes by gently warming them in a toaster or oven at 300°F for about 10 minutes. This keeps them fluffy and prevents drying out, maintaining that fresh-from-the-griddle taste almost like the first time.

FAQs

Can I use frozen strawberries for this recipe?

Fresh strawberries are ideal for maintaining texture and flavor, but frozen berries can work in a pinch. Just thaw and drain them well first to prevent the batter from becoming too watery.

What if I don’t have buttermilk?

No worries! You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 2 cups of milk and letting it sit for 5 minutes before use. This mimics the tangy acidity but ensures the pancakes stay tender.

How do I keep the pancakes from sticking to the pan?

Using a nonstick spray or lightly brushing the skillet with oil before each batch will help prevent sticking. Make sure the pan is properly heated before adding batter.

Can I make these pancakes gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for best results. Texture and flavor will stay just as delightful.

How can I make these pancakes fluffier?

Be careful not to overmix the batter and allow it to rest in the fridge before cooking. Also, ensure your baking powder and soda are fresh to maximize their leavening power.

Final Thoughts

This Strawberry Pancakes Recipe has a special way of turning an ordinary morning into a delightful experience that feels cozy and celebratory all at once. With simple ingredients and easy steps, you get pancakes bursting with fresh strawberries and tender, fluffy batter that everyone will love. I hope you try this recipe soon and enjoy making memories one delicious bite at a time!