A light and fluffy pancake packed with fresh strawberries! These delicious Strawberry Pancakes are the perfect special occasion (or any occasion!) breakfast.
Why You Are Going To LOVE These Strawberry Pancakes
We love to top our pancakes with fruit. Blueberries, bananas, peaches.. you name it. It’s the perfect way to sweeten up your breakfast with natural sugars and boost the nutritional value of this sometimes less-than-healthy breakfast option. But our very favorite fruit topping is strawberries. I decided to make my go-to pancake recipe even better by dicing up some the strawberries and adding it directly to the pancake batter. And they turned out delicious!! Soft, fluffy, with sweet and tangy pieces of strawberries sprinkled in every bite. They look and feel festive, but are easy enough to make it into your regular pancake rotation.
I don’t think there is a substitute for fresh strawberries, but if you can’t get them, frozen strawberries would work in a pinch. Make sure to thaw and drain them before dicing them, or you’ll end up with too much extra liquid in your batter.
Ingredients for Strawberry Pancakes:
- Flour– you can use regular all-purpose flour, whole wheat flour, or a combination of both! We think a mix of the two creates the best taste and texture for light and fluffy pancakes.
- Baking Powder– it is essential to use fresh baking powder in your baking. This leavening agent is responsible for creating the pockets of air that will create a light and fluffy texture.
- Sugar– adds sweetness and creates a softer, less rubbery texture by slowing the development of the gluten in the pancakes.
- Brown Sugar– a bit of brown sugar brings a depth of color and flavor from the molasses.
- Cinnamon– cinnamon elevates the flavor profile of our Strawberry Pancakes.
- Salt– we used kosher salt, which enhances the flavor without making them taste salty.
- Whole Milk– for this recipe we used whole milk; however, low-fat or skim can be used.
- Eggs– we used large eggs for this recipe, but you can use whatever you have on hand. They add lightness and structure to the pancakes.
- Unsalted Butter– you can use salted butter, but you might want to scale back on the salt if so. The butter adds a rich flavor and tenderness to your pancakes.
- Vanilla Extract– use pure vanilla extract whenever you can! However, imitation will work in a pinch.
- Strawberries– fresh strawberries work best in this recipe. If you need to turn to frozen berries, make sure you thaw and drain the strawberries before using to avoid adding too much moisture to the batter.
How to Make Strawberry Pancakes
- Whisk together dry ingredients in a medium sized bowl.
- Put the milk, eggs, melted butter, and vanilla extract in a separate larger bowl, whisk together until well blended.
- Add the dry ingredients to the wet ingredients; stir just until combined. There will still be some lumps!
- Allow the batter to rest for 10-15 minutes.
- Chop strawberries and toss with 1/4 cup flour. Gently fold the strawberries into the batter after it has rested.
- Heat a griddle or skillet over medium heat. Pour batter onto hot skillet; allow to cook for about 4-5 minutes, flipping after the first side is golden brown.
- Serve with strawberry syrup, fresh strawberries, fresh whipped cream, or maple syrup. Yum!
What is the Trick to Making Fluffy Pancakes?
Fresh baking powder and a thick batter are our tricks for super fluffy pancakes! The batter should drip off your spoon in clumps. If it pours easily, your batter is too thin and will result in flat pancakes. And make sure you don’t over mix! Stir just until the dry ingredients are incorporated. There will still be clumps of flour- that’s okay! If you stir too much you’ll end up with a tough pancake.
Pro Tip: Allowing your batter to rest enables the gluten in the flour to relax and the starchy grains to expand, resulting in a light and fluffy pancake.
Looking for some more delicious pancake recipes? Check out some of our favorites!
In a medium mixing bowl, whisk together 2 1/2 cups flour, baking powder, sugar, brown sugar, cinnamon, and salt.
In a separate large bowl, thoroughly whisk together milk, eggs, melted butter and vanilla extract.
Add the dry ingredients to the bowl of the wet ingredients. Stir just until the batter comes together. There should still be a few lumps. Let the batter rest for 10-15 minutes.
Meanwhile, chop the strawberries. Toss them with the remaining 1/4 cup of flour until coated. Gently fold the strawberries into the batter after it has finished resting.
Heat a skillet or griddle over medium heat. Pour batter by 1/4 cup fulls onto hot skillet. Cook until bubbly, then flip and cook an additional minute until cooked through and golden.
Serve with fresh whipped cream, chopped strawberries, or strawberry syrup. Enjoy!
Calories: 286kcal | Carbohydrates: 47g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 315mg | Potassium: 395mg | Fiber: 4g | Sugar: 16g | Vitamin A: 294IU | Vitamin C: 102mg | Calcium: 173mg | Iron: 3mg
I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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