Perfect Breakfast Strawberry Pancakes

Disclaimer: Our editors have used AI to create or enhance parts of this article. All content has been fact-checked by our team to ensure accuracy.

I never thought much about pancakes until my daughter asked for pink ones on her birthday. Growing up, pancakes meant a box mix and maybe some chocolate chips if we were feeling fancy. My first attempt at strawberry pancakes was… well, let’s just say they were more brown than pink.

That’s because I was going about it all wrong – trying to cook fresh strawberries right in the batter made everything soggy and weird. Turns out, the trick is using pureed strawberries and folding them in gently. Now these pink breakfast treats have become our Saturday morning tradition, and they’re actually pretty simple to make.

Choose the Right Strawberries

Fresh strawberries are your best bet for these pancakes, but frozen ones can work in a pinch – just make sure to thaw and drain them well to avoid extra moisture in your batter.

When shopping for fresh strawberries, look for ones that are bright red all the way through with no white or green patches, and avoid any that show signs of mushiness or mold.

For the best flavor, try to get local strawberries during peak season (usually late spring to early summer in most areas), as they’ll be sweeter and juicier than off-season berries.

Before adding them to your pancake batter, give them a good wash, remove the stems, and cut them into small, even pieces so they distribute nicely throughout your pancakes.

Ingredient Alternatives

These pancakes are pretty forgiving when it comes to substitutions. Here are some swaps you can try:

• Plain flour: You can use whole wheat flour for a nuttier taste (though pancakes might be slightly denser), or self-rising flour – just remember to skip the baking powder if you do. For gluten-free options, try a 1:1 gluten-free flour blend.
• Milk: Any milk works here! Try almond, oat, or soy milk for dairy-free options. Buttermilk makes extra fluffy pancakes – if using it, add ¼ teaspoon baking soda to the dry ingredients.
• Butter: Swap with neutral oil like canola or coconut oil. If using coconut oil, make sure other ingredients are at room temperature to prevent solidifying.
• Egg: For egg-free pancakes, use a mashed banana or 3 tablespoons of applesauce – though your pancakes might be a bit denser.
• Strawberries: Any berry works great here – try blueberries, raspberries, or blackberries. You can even use frozen berries – just don’t thaw them first, add them frozen to prevent color bleeding.
• Vanilla essence: Can skip it or replace with almond extract (use half the amount) or a bit of cinnamon for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake when making strawberry pancakes is overmixing the batter – a few lumps are actually good, as too much stirring will develop gluten and make your pancakes tough instead of fluffy.

Another common error is adding cold ingredients straight from the fridge – letting your milk, egg, and butter come to room temperature first helps create a smoother batter and more even cooking.

To get that perfect golden-brown color, watch your heat carefully – starting with a medium-hot pan and adjusting down if needed prevents burning, while a drop of water should dance and sizzle when the pan is ready.

For the juiciest results, avoid cutting your strawberries too small or adding them directly to the batter – instead, gently press the fruit pieces into each pancake right after pouring the batter onto the griddle, which keeps them from getting soggy or releasing too much moisture.

What to Serve With Strawberry Pancakes?

These sweet strawberry pancakes are perfect for breakfast or brunch, and there are so many tasty ways to dress them up! A drizzle of pure maple syrup is always a winner, but you can also try a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling indulgent. I love serving these with extra fresh strawberries on the side, along with other berries like blueberries or raspberries for variety. For a complete breakfast spread, add some crispy bacon or breakfast sausage on the side – the salty meat creates a nice balance with the sweet pancakes.

Store, Freeze & Make Ahead

Keep Fresh: Got leftover strawberry pancakes? Pop them in an airtight container with wax paper between each pancake to prevent sticking. They’ll stay good in the fridge for up to 3 days. The fresh strawberries might make them a bit softer over time, but they’re still yummy!

Freeze: These pancakes are perfect for batch cooking! Let them cool completely, then place them in a freezer bag with wax paper between each pancake. They’ll keep in the freezer for up to 2 months. It’s like having a ready-made breakfast waiting for you!

Warm Up: When you’re ready to eat your stored pancakes, pop them in the microwave for 20-30 seconds, or warm them up in a toaster. If they’re frozen, no need to thaw first – just heat them a bit longer. Add fresh strawberries and maple syrup on top for that just-made taste!

Make Ahead: Want to prep the night before? Mix your dry ingredients in one bowl and wet ingredients (except strawberries) in another, then store them separately in the fridge. In the morning, just combine them and fold in fresh strawberries for quick, fresh pancakes!

 

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 20-25 g
• Fat: 40-45 g
• Carbohydrates: 100-110 g

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tsp granulated sugar
• 3 tsp baking powder
• 1/4 to 1/2 tsp salt
• 3 tbsp unsalted butter
• 1 1/4 cups milk
• 2 tsp vanilla extract
• 1 large egg
• 1 cup chopped fresh strawberries

Step 1: Combine the Dry Ingredients

• 1 1/2 cups all-purpose flour
• 3 tsp granulated sugar
• 3 tsp baking powder
• 1/4 to 1/2 tsp salt

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

This ensures your dry ingredients are evenly distributed, which helps the pancakes rise consistently.

Step 2: Prepare the Wet Ingredients

• 3 tbsp unsalted butter
• 1 1/4 cups milk
• 2 tsp vanilla extract
• 1 large egg

Melt the unsalted butter in a microwave-proof jug or bowl that’s large enough to hold all the wet ingredients.

Once melted, whisk in the milk, vanilla extract, and egg until the mixture is smooth and uniform.

Step 3: Mix the Batter and Let it Rest

• wet ingredient mixture from Step 2
• dry ingredient mixture from Step 1

Pour the wet ingredient mixture from Step 2 into the bowl of dry ingredients from Step 1.

Whisk gently until just combined; a few lumps in the batter are perfectly fine.

Let the batter rest for 10 minutes—resting helps the flour hydrate and results in fluffier pancakes.

I always give my pancake batter this short rest; it really makes a difference in texture!

Step 4: Prepare and Add the Strawberries

• 1 cup chopped fresh strawberries

While the pancake batter is resting, dice the fresh strawberries into 1cm cubes (remember to remove the leaves!).

Once the batter has rested, gently fold the diced strawberries into the batter, ensuring they’re distributed evenly throughout.

Step 5: Cook the Pancakes

• pancake batter with strawberries from Step 4

Heat a nonstick pan over medium heat.

Lightly coat the surface with a little butter or oil (I like using a pastry brush to get an even, thin layer).

Scoop 1/4 cup of the batter onto the hot pan for each pancake; expect imperfect circles because of the strawberry chunks, but that’s part of their charm!

Cook until small bubbles form and burst on the surface.

Flip each pancake and cook briefly until the second side is golden and the center is set.

You should be able to fit about four pancakes per batch, depending on pan size.