These strawberry pancakes make mornings feel special, no matter how busy the day ahead might be! I love how quickly they come together – perfect for when you’re craving a homemade breakfast without spending forever in the kitchen. The strawberries give each bite a burst of freshness, and with a little prep, you’re enjoying fluffy pancakes in no time.
Why You’ll Love My Strawberry Pancakes
Quick prep: Just a few minutes to mix up the batter, and you’re flipping pancakes in under 20 minutes!
Minimal ingredients: Most of the ingredients are already in your pantry—easy peasy.
Fresh strawberry flavor: Juicy strawberries add a refreshing twist that takes these pancakes to the next level.
Perfect for any occasion: Whether it’s a busy weekday breakfast or a slow Sunday brunch, these pancakes fit the bill.
The best part? You can customize them with your favorite toppings, making every plate unique!
Ingredients & Substitutions
To make these strawberry pancakes, you'll need all-purpose flour, whole milk, diced strawberries, granulated sugar, salt, baking soda, eggs, baking powder, and melted butter.
- Milk: You can swap whole milk for almond milk or oat milk for a dairy-free version.
- Sugar: Want a healthier twist? Use coconut sugar or a sugar substitute like Stevia.
- Butter: Substitute with coconut oil or margarine if you prefer dairy-free.
- Strawberries: Fresh strawberries are best, but frozen (thawed and drained) can work too, just adjust the sugar as they can be sweeter.
How to make the best strawberry pancakes
In a mixing bowl, combine the all-purpose flour, 3 tablespoon of granulated sugar, salt, baking soda, and baking powder. Mix well until all the dry ingredients are evenly incorporated.
In a separate bowl, mix the diced strawberries with the remaining granulated sugar to release their juices. Set aside for a few minutes.
Add the melted butter and eggs to the dry ingredients and mix until well combined. Gradually pour in the whole milk while stirring the batter. Mix until smooth and no lumps remain.
Gently fold the strawberry mixture into the pancake batter. Heat a skillet or griddle over medium heat. Once the skillet is hot, ladle approximately ⅓ cup of the pancake batter onto the skillet for each pancake.
Cook until bubbles form on the surface of the pancake, then flip and cook for another minute or until golden brown. Repeat the process with the remaining batter, adjusting the heat if necessary to prevent burning.
Serve the strawberry delight pancakes warm with your favourite toppings such as maple syrup, whipped cream, or additional diced strawberries.
Expert Tips
For fluffier pancakes, be careful not to overmix the batter. Stir just until the dry ingredients are incorporated; lumps are okay! Overmixing can make the pancakes tough.
When cooking the pancakes, wait until bubbles form on the surface before flipping them. This ensures the inside is cooked through without over-browning the outside.
If you’re making a big batch, keep cooked pancakes warm in a 200°F oven while you finish the rest. Stack them with a bit of parchment between layers to keep them from getting soggy.
You can add a splash of vanilla extract or a pinch of cinnamon for a little extra flavor. Want to go all out? Fold in some white chocolate chips or a handful of chopped nuts.
Serving Suggestions
These strawberry delight pancakes are delicious on their own, but if you’re looking to dress them up, try these ideas:
- With a drizzle of maple syrup: It adds sweetness and richness that pairs perfectly with the strawberries.
- Topped with whipped cream: For a light, airy finish that feels indulgent yet fresh.
- Served with extra fresh strawberries: It adds brightness and even more fruity flavor.
- Paired with crispy bacon: For a sweet-and-savory combo that’s hard to beat.
Strawberry Delight Pancakes
Ingredients
- 2 cups all-purpose flour
- 1 cup whole milk
- 1 cup strawberries diced
- ½ cup granulated sugar 8 tablespoons
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 eggs
- 1 teaspoon baking powder
- 1 tablespoon melted butter
Instructions
- In a mixing bowl, combine the all-purpose flour, 3 tablespoon of granulated sugar, salt, baking soda, and baking powder. Mix well until all the dry ingredients are evenly incorporated.
- In a separate bowl, mix the diced strawberries with the remaining granulated sugar (5tbsp) to release their juices. Set aside for a few minutes.
- Add the melted butter and eggs to the dry ingredients and mix until well combined. Gradually pour in the whole milk while stirring the batter. Mix until smooth and no lumps remain.
- Gently fold in the strawberry mixture into the pancake batter.
- Heat a skillet or griddle over medium heat. Once the skillet is hot, ladle approximately ⅓ cup of the pancake batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancake, then flip and cook for another minute or until golden brown. Repeat the process with the remaining batter, adjusting the heat if necessary to prevent burning.
- Serve the strawberry delight pancakes warm with your favourite toppings such as maple syrup, whipped cream, or additional diced strawberries.
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