Oh, these strawberry pancakes! If I’m being completely honest, there are days when the thought of a regular stack of pancakes just doesn’t cut it. I crave something a little more vibrant, a little more special. That’s where these beauties come in. They’re not just pancakes; they’re like little pockets of sunshine and summer joy, all wrapped up in fluffy goodness. I remember the first time I made them for a weekend brunch, and my family literally devoured them before I could even grab a second fork. They have this wonderful, subtle sweetness from the fresh strawberries that just sings, and the texture? Divine. They’re surprisingly light, not dense and heavy like some pancakes can be. It’s a little bit like a cake and a little bit like your favorite diner classic, all rolled into one perfect bite. If you’re anything like me and adore a good strawberry dessert but sometimes want something a bit more casual, these strawberry pancakes are going to be your new best friend. Trust me on this one!
What are strawberry pancakes?
So, what exactly are these “strawberry pancakes” I’m raving about? Think of them as your classic, beloved fluffy pancakes, but with a magical twist. Instead of just serving them with a side of strawberries, we’re actually infusing the batter itself with real, juicy strawberries. And to make them extra special, there’s a gorgeous, slightly tart strawberry swirl running through them, creating little bursts of intense strawberry flavor in every bite. It’s essentially a celebration of all things strawberry, baked right into your morning (or afternoon!) treat. It’s not overly complicated; it’s just a really thoughtful way to elevate a familiar favorite. It’s the kind of dish that feels a little fancy, but honestly, it comes together with the same ease as your go-to weeknight pasta.
Why you’ll love this recipe?
I love strawberry pancakes. I know you will too. I love them. I love them too. I love them too. I love them too.flavor is out of this world. It’s not just a sweet pancake; it’s a bright, fresh, and wonderfully fruity pancake thanks to those beautiful strawberries. The subtle tartness from the fresh berries cuts through the richness, making them perfectly balanced. You get these delightful little pockets of concentrated strawberry flavor from the swirl, and the batter itself has a whisper of berry goodness. Then there’s the simplicity. Seriously, once you try this, you’ll wonder why you ever thought making a special pancake was a big deal. It uses ingredients you probably already have, and the steps are straightforward. I’ve even made this when I’ve been a bit groggy in the morning, and it still turns out spectacularly. It’s also incredibly cost-efficient. Fresh strawberries can sometimes feel like a splurge, but when you consider how much flavor and joy they bring to a whole batch of pancakes, it’s a really worthwhile investment. Plus, you can often find them on sale! What I love most about this recipe, though, is its versatility. While they are absolute stars on their own, they also play so well with other things. Serve them warm with a dollop of Whipped Cream, a drizzle of maple syrup, or even a sprinkle of powdered sugar. They’re just as good for a lazy weekend breakfast as they are for a slightly more elegant brunch spread. If you enjoyed my Lemon Ricotta Pancakes, you’ll love the light texture here, but with that irresistible strawberry punch. This recipe just has a way of making any day feel a little bit more special.
How do I make strawberry pancakes?
Quick Overview
Making these gorgeous strawberry pancakes is easier than you might think! We’ll start by creating a luscious strawberry purée for our swirl and then whip up a light, fluffy pancake batter. The magic happens when we gently swirl the purée into the batter before cooking. The result is a beautiful, marbleized pancake bursting with fresh strawberry flavor. It’s a simple process that yields incredibly impressive results, perfect for impressing family and friends or just treating yourself.
Ingredients
For the Main Batter:
This is your classic pancake base, but with a couple of little secrets to make it extra tender and delicious. I always use fresh, ripe strawberries for the best flavor and color. If your strawberries aren’t super sweet, don’t worry, the sugar in the batter will help balance it out. Using buttermilk here really makes a difference in the fluffiness – it reacts with the baking soda to create those amazing little air pockets. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for about 5-10 minutes. It works like a charm! For the flour, all-purpose is perfect, and I always sift it to ensure no lumps sneak into my batter.
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 3/4 cups buttermilk (or homemade substitute)
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
For the Filling:
This is where the intense strawberry flavor comes from. You want to use really ripe strawberries for this part; they’ll blend up more easily and give you the most vibrant color and taste. Sometimes, I’ll even toss in a few frozen strawberries if I’m out of fresh ones, they work just fine! A tiny squeeze of lemon juice here really brightens up the strawberry flavor, making it pop against the sweet pancake batter. And a little bit of cornstarch helps to thicken it up slightly so it swirls beautifully without making the pancakes soggy.
- 1 1/2 cups fresh strawberries, hulled and quartered
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
For the Glaze:
This glaze is totally optional, but oh my goodness, it takes these pancakes to a whole new level. It’s a simple mixture of powdered sugar, a little bit of milk or strawberry juice, and a hint of vanilla. You can adjust the consistency to your liking – I like mine to be pourable but not too thin. If you want an even more intense strawberry flavor, you can substitute some of the milk with the liquid from the strawberry filling. It adds a beautiful pink hue and a delightful tangy sweetness.
- 1 cup powdered sugar
- 2-3 tablespoons milk (or reserved strawberry liquid)
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your griddle or a large non-stick skillet heating up over medium heat. You want it to be nice and hot, but not smoking. A little trick I learned is to flick a few drops of water onto the surface – if they sizzle and evaporate immediately, you’re good to go. If you’re using a cast-iron skillet, make sure it’s thoroughly preheated. For cooking the pancakes, I like to lightly grease the pan with a tiny bit of butter or cooking spray. Just enough to prevent sticking, you don’t want to drown them. This step is crucial for getting those perfect golden-brown edges and ensuring they don’t stick.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Give it a good whisking to make sure everything is evenly distributed. This is super important for making sure your leavening agents (baking powder and soda) work their magic evenly throughout the batter, giving you consistently fluffy pancakes. I always like to give it a good minute or two of whisking, just to make sure there are no little pockets of baking soda or salt hiding anywhere. A well-mixed dry base is key to a perfect pancake texture.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the eggs until they’re lightly beaten. Then, pour in the buttermilk, melted butter (make sure it’s cooled slightly so it doesn’t scramble the eggs!), and vanilla extract. Whisk it all together until it’s well combined. You’ll notice the mixture might look a little lumpy from the melted butter, and that’s totally fine. The key here is to just incorporate everything smoothly. Don’t over-whisk; just get it to a nice, uniform consistency.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Here’s the most important part: mix until *just* combined. Seriously, stop as soon as you don’t see any dry flour streaks. A few lumps in the batter are absolutely okay, even desirable! Overmixing develops the gluten in the flour, which can lead to tough, rubbery pancakes. We want tender, fluffy pancakes, so gentle mixing is your best friend here. Think of it as folding rather than vigorous stirring. It should look a bit thick and a little lumpy – that’s exactly what you want.
Step 5: Prepare Filling
While your pancake batter rests for a few minutes (which also helps with fluffiness!), let’s get the strawberry swirl ready. In a small blender or food processor, combine the quartered strawberries, sugar, lemon juice, and cornstarch. Blend until you have a smooth purée. If it’s a little thick, you can add a teaspoon of water or strawberry juice to thin it out. You want it to be thick enough to swirl, not runny. Taste it – if your strawberries are a bit tart, you might want to add another pinch of sugar. This purée is going to give you those beautiful bursts of intense strawberry flavor.
Step 6: Layer & Swirl
Now for the fun part! Ladle about 1/4 cup of your pancake batter onto the preheated griddle for each pancake. Once the edges look set and you see a few bubbles forming on the surface (this usually takes about 2-3 minutes), spoon about a tablespoon of the strawberry purée onto the uncooked top of each pancake. Then, using a toothpick or the tip of a knife, gently swirl the purée into the batter. You don’t need to over-swirl; just a few gentle passes will create beautiful marbleized patterns. Don’t worry if it’s not perfect; rustic swirls look charming!
Step 7: Bake
Cook the pancakes for another 2-3 minutes on the first side, or until you see bubbles popping on the surface and the edges look golden brown. Carefully flip them over with a spatula and cook for an additional 1-2 minutes, until the second side is also golden brown and the pancake is cooked through. The best way to tell if they’re done is to gently press the center – it should spring back slightly. If you’re making a big batch, you can keep cooked pancakes warm on a baking sheet in a low oven (around 200°F or 90°C).
Step 8: Cool & Glaze
Once your strawberry pancakes are cooked, transfer them to a plate. If you’re using the glaze, whisk together the powdered sugar, 2 tablespoons of milk (or strawberry liquid), and vanilla extract in a small bowl until smooth. Add more liquid, a teaspoon at a time, if you want a thinner glaze. Drizzle this over the warm pancakes. The warmth helps the glaze melt slightly and create a beautiful finish. I like to do this just before serving so the glaze stays nice and glossy.
Step 9: Slice & Serve
These strawberry pancakes are best served immediately while they’re warm and fluffy. You can stack them high, add a dollop of Whipped Cream, a scattering of fresh berries, and a good drizzle of maple syrup. Or, keep it simple and let the strawberry flavor shine on its own. If you happen to have any leftovers (which is rare in my house!), they are still delicious reheated. Enjoy every single bite!
What to Serve It With
These strawberry pancakes are so wonderfully versatile, they can truly be the star of any meal. For Breakfast: They are, of course, absolutely divine with a strong cup of coffee or a creamy latte. A simple sprinkle of powdered sugar is often all they need to feel complete. I love serving them with a side of crispy bacon or some fresh fruit salad to balance out the sweetness. Presentation-wise, a neat stack with a light dusting of sugar looks elegant enough for a special morning but is still super casual. For Brunch: If you’re hosting a brunch, these pancakes are a guaranteed crowd-pleaser. Pair them with some bubbly mimosas or a refreshing fruit-infused water. For a more sophisticated feel, I like to add a dollop of crème fraîche or a few extra fresh berries on top of the glaze. They also pair beautifully with a quiche or a savory breakfast casserole, offering a sweet contrast. As Dessert: Don’t underestimate these as a dessert! A warm stack drizzled with the glaze and perhaps a scoop of vanilla bean Ice Cream? Heaven. They’re perfect for when you want something sweet after dinner but don’t want to go through the effort of baking a full cake. Complementary flavors like a light chocolate sauce or a berry coulis work wonderfully. For Cozy Snacks: Sometimes, you just need a little treat to brighten your day. These pancakes are perfect for that. Enjoy a single, beautifully glazed pancake with a warm mug of tea on a rainy afternoon. It’s the ultimate comfort food, French toast-style, but with that unmistakable strawberry goodness.
Top Tips for Perfecting Your Strawberry Pancakes
Over the years, I’ve tinkered with this recipe quite a bit, and a few little things I’ve learned can really elevate your strawberry pancake game. Zucchini Prep: Wait, did I say zucchini? Oh, goodness, my mind must be on another recipe! For these strawberry pancakes, the “prep” is really about the strawberries themselves. Make sure they’re ripe and juicy for the best flavor and color. If you’re using frozen strawberries for the filling, let them thaw slightly and drain off some of the excess liquid before blending to avoid making your purée too watery. Mixing Advice: I cannot stress enough how important it is NOT to overmix the batter. A few lumps are good! Overmixing develops the gluten, making your pancakes tough. Mix just until the dry ingredients are incorporated. It’s better to have a little bit of dry flour than to end up with dense pancakes. I always stop mixing the second I don’t see any more dry flour. Swirl Customization: Don’t be afraid to get creative with the swirl! You don’t need to make perfect spirals. Just a few gentle passes with a toothpick or the back of a spoon will create beautiful, natural-looking patterns. If you want more intense color, you can mash some of the strawberries slightly before blending the purée. Also, make sure the purée isn’t too thin, or it will just sink into the batter. Ingredient Swaps: I’ve experimented with different types of flour, and while all-purpose is my go-to for classic fluffiness, a 1-to-1 gluten-free baking blend usually works well if you need to make them gluten-free (see FAQ!). For the buttermilk, as I mentioned, the milk-and-acid substitute is a lifesaver. I’ve also tried using Greek Yogurt mixed with milk, and it adds a lovely tanginess and richness. For the sweetener, you can try maple syrup in the batter, but it can sometimes affect the texture, so I usually stick to granulated sugar for the batter and use maple syrup for serving. Baking Tips: The heat of your griddle is crucial. Too high, and the outside will burn before the inside cooks. Too low, and they won’t get that lovely golden-brown color. Medium heat is usually perfect. Watch for those bubbles to appear on the surface; that’s your cue to flip. If you’re making a large batch, keeping the cooked pancakes in a warm oven (around 200°F/90°C) on a baking sheet is a great way to serve everyone at once. Glaze Variations: The glaze is really the cherry on top, but it’s optional! If you prefer something lighter, a simple dusting of powdered sugar is lovely. You can also use a bit of strawberry jam thinned with a tiny bit of water instead of the purée for the swirl if you’re in a real pinch. For the glaze, if you find it too thick, add milk a teaspoon at a time until it reaches your desired pouring consistency. If it’s too thin, add more powdered sugar. Experimenting with lemon zest in the glaze can also add a wonderful bright note.
Storing and Reheating Tips
These strawberry pancakes are usually gobbled up the moment they’re made, but life happens, and sometimes you have leftovers! If you find yourself with extra deliciousness, here’s how to store and reheat them to keep them tasting almost as good as fresh. Room Temperature: If you know you’ll be eating the leftovers within a few hours, you can leave them on a plate loosely covered with a clean kitchen towel at room temperature. They tend to stay a little softer this way. However, for longer storage, refrigeration is definitely best. Refrigerator Storage: Once cooled, stack your pancakes with parchment paper or wax paper between them to prevent sticking. Place them in an airtight container or a heavy-duty zip-top bag. They should stay fresh in the refrigerator for about 2-3 days. The parchment paper really helps keep them from becoming a sticky, gooey mess when you want to reheat them. Freezer Instructions: For longer storage, freezing is the way to go! Again, cool them completely, then place parchment paper between each pancake. Wrap them tightly in plastic wrap, then place them in a freezer-safe zip-top bag or an airtight container. They’ll keep well in the freezer for up to 2 months. When you’re ready to enjoy them, you can either thaw them overnight in the refrigerator or pop them straight into the toaster or oven. Glaze Timing Advice: If you plan to store your pancakes, I recommend storing the glaze separately. Add the glaze just before serving after reheating. If you glaze them before storing, especially in the fridge, the glaze can become sticky and gummy. So, keep that lovely glaze handy and add it fresh when you’re ready to eat!
Frequently Asked Questions
Final Thoughts
I truly hope you give these strawberry pancakes a try. They’re more than just a recipe to me; they’re a little piece of joy that I love sharing. The way the fresh strawberries infuse the batter and create those beautiful swirls is just magical, and the resulting pancakes are fluffy, tender, and bursting with flavor. They’re proof that sometimes, the most delightful treats come from simple, fresh ingredients prepared with a little bit of love. If you enjoyed making these and are looking for other fruity delights, you might also love my Blueberry Scones or my Raspberry Almond Cake. They both have that same fresh, vibrant feel. I can’t wait to hear how yours turn out, and I’d be thrilled if you’d leave a comment below or share a photo of your beautiful strawberry pancakes! Happy baking, and enjoy every delicious bite!
Strawberry Pancakes
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- pinch salt optional
- 1 cup buttermilk plus an additional 1-3 tablespoons if needed
- 1 large egg
- 2 tablespoons canola or vegetable oil
- 0.5 teaspoon vanilla extract
Add-ins
- 1 cup chopped strawberries roughly chopped, plus additional for garnishing
- 0.33 cup sprinkles divided
Instructions
Preparation Steps
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt (if using). Set aside.
- In a large measuring cup or bowl, whisk together the buttermilk, egg, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a lumpy batter is desired. The batter will be quite thick. If it seems too thick, add an additional 1 to 3 tablespoons of buttermilk.
- Heat a large non-stick skillet over medium-low to medium heat and spray with cooking spray.
- Using a 1/4 cup measure, scoop batter onto the hot skillet to form pancakes. Cook about 3 minutes per side, or until golden brown and cooked through. Sprinkle about a dozen strawberry pieces onto each pancake while cooking the first side.
- Just before flipping each pancake, generously sprinkle with sprinkles (about 2 tablespoons per pancake). Carefully flip and cook the second side for about 3 minutes, until golden.
- Repeat with the remaining batter. Serve immediately with your favorite toppings.
