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If you like your pancakes perfectly fluffy and loaded with mix-ins, you’re going to flip for these strawberry pancakes! My family loves this recipe for lazy weekends and when I have time to double a batch, I keep the extras in the freezer for effortless weekday breakfasts.
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Pin RecipeThese fluffy strawberry pancakes are one of my favorite breakfast recipes to make in June when fresh berries are in season! They’ve got a light texture, with juicy pockets of berries, and ever-so-slightly crisp edges. And because they’re made with buttermilk, they’re tender and have just a slight bit of tang to balance the sweetness of the berries.
Once your batter is ready to go, it’s super simple to cook perfect, golden pancakes, one after another. You can even make the entire strawberry pancake recipe at once if you have a stovetop griddle (a kitchen tool I highly recommend for those with big families!).
Why You’ll Love These Strawberry Pancakes
- Easy to Make – If you’ve made Fluffy Homemade Pancakes in the past, this recipe really is no different, aside from the strawberries!
- The Lightest, Fluffiest Texture – These are THICK, perfectly fluffy pancakes guaranteed to please!
- Bright Berry Flavor – The strawberries add a pop of color and sweetness that takes ordinary pancakes to the next level.
Ingredients You’ll Need
Aside from the berries, the ingredient list for this strawberry pancake recipe is typical of any pancake recipe!
- 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
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.
- 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.
- Add mix-ins like chocolate chips, chopped nuts, or coconut flakes for even more taste and texture.
Step-by-Step Instructions
1. Whisk
In a medium sized bowl, whisk together the flour, sugar, baking powder, and salt.
2. Finish the Batter
Add the melted butter, buttermilk, vanilla, and egg to the bowl and whisk to make a smooth, thick batter.
3. Rest
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.
4. Add the Berries
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.
5. Add Batter to Pan
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.
6. Cook
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.
Kasey’s Kitchen Tips
- Let the batter rest. Whether I’m making Pumpkin Pancakes, Oatmeal Pancakes, or Chocolate Chip Pancakes, I always let my pancake batter sit for a little bit before pouring it into the hot skillet. Resting the batter makes it thicker, which means fluffier pancakes!
- Adjust the stove temperature as needed. Do you ever notice how your first batch of waffles tends to be pale, and the last batch is more likely to be blackened on the outside and gooey on the inside? It’s because the pan continues to get hotter as you cook! When you notice the exteriors are starting to get dark before the insides are set, turn the heat down a bit.
- Keep them warm. If you’re making a large batch of strawberry pancakes, transfer the cooked pancakes to a sheet pan. Then, pop them in an oven heated to 200ºF. This keeps them warm while you finish the rest of the batch. That way, no one is left with cold, soggy pancakes
How to Store
Store leftover strawberry pancakes in an airtight container in the refrigerator for 3 to 4 days, or freeze them for up to 3 months.
Reheat your pancakes in the toaster oven at 300ºF for about 2 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.
Serving Suggestions
These strawberry pancakes are incredible on their own, but is it REALLY a pancake breakfast if you’re not adding a drizzle of maple syrup on top?! Or if you’re not a traditionalist, serve them warm with honey butter, strawberry jam, nut butter, or even a dollop of whipped cream!
From My Family to Yours
These strawberry pancakes are a summer tradition in my home and my kids are always sure to leave no leftovers behind! I know you will love them too.
What’s your favorite kind of pancake? Leave it in the comments—or tag me @kasey_allthingsmamma on Instagram. I’d love to hear from you!
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.
I have made this recipe a few times and they are the best fruit pancakes I have ever had. Perfect balance of sweetness and I love the fresh berries. I’m going to try making them with frozen berries once strawberry season is over!
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.