Strawberry Pancakes
intro
Fluffy, golden buttermilk pancakes studded with juicy fresh strawberries, served with whipped cream and maple syrup for a cozy, sweet breakfast treat.
Ingredients
Steps
Mix dry batter base
In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon fine table salt for 30 seconds until fully combined, with no visible clumps of leavening remaining.
Whisk wet ingredients
In a separate medium mixing bowl, whisk 2 room-temperature large eggs until smooth, then stir in 1 ¼ cups low-fat buttermilk, 3 tablespoons cooled melted unsalted butter, and 1 teaspoon pure vanilla extract, mixing for 20 seconds until uniform, with no streaks of raw egg visible.
Combine batter and berries
Pour the wet ingredient mixture into the dry ingredient bowl, and use a rubber spatula to gently fold for 10-12 strokes only—small lumps in the batter are normal and desirable, do not overmix. Pat 1.5 cups of diced strawberries dry with a paper towel, then gently fold them into the batter in 2 quick strokes to distribute evenly.
Preheat cooking surface
Heat a non-stick griddle or large skillet over medium-low heat (325°F / 160°C) for 3 minutes, then lightly grease the surface with ½ teaspoon of butter, wiping off excess with a paper towel to prevent burnt butter spots on cooked pancakes.
Cook pancake batches
Pour ¼ cup of batter per pancake onto the preheated griddle, leaving 2 inches of space between each pancake to allow for spreading. Cook for 2-3 minutes, until small bubbles form and pop across the top surface and the edges look set and matte, then flip with a thin spatula and cook for an additional 1.5-2 minutes on the second side, until golden brown and cooked through to an internal temperature of 200°F / 93°C. Repeat with remaining batter, greasing the griddle lightly between batches as needed.
Plate and top servings
Stack 2 cooked pancakes per serving across 4 plates, top each stack with 2 tablespoons of sliced fresh strawberries, 2 tablespoons of whipped heavy cream, and 1 tablespoon of pure maple syrup. Serve immediately while pancakes are warm.
Tips
2.Avoid overmixing the pancake batter—overmixing develops wheat gluten, leading to tough, dense pancakes instead of light, fluffy ones; small, pea-sized lumps in the batter are ideal.
3.Keep finished pancakes warm on a wire rack set over a baking sheet in a 200°F (95°C) oven while cooking remaining batches, rather than stacking them directly on a plate, which traps steam and makes pancakes soggy.
OMG these were SO good! Made them for Saturday morning breakfast with my 3 kids and they begged for seconds before they even finished their first stack. The fresh strawberry bits inside were perfectly sweet, no soggy pancake mess at all! Total game changer for our weekend rotation.
Super easy recipe even for a guy who burns toast half the time! Cook time was spot on 25 minutes, pancakes came out fluffy every single batch. Topped mine with extra strawberry syrup and whipped cream, chef’s kiss.
Made a double batch on Sunday to reheat for quick weekday breakfasts, and they hold up perfectly! 30 seconds in the microwave and they taste just as fresh as the day I made them. The fresh strawberry flavor doesn’t get weird or artificial at all, which is such a win.
Made these for my friend’s potluck brunch last weekend and people were asking me for the recipe before I even set the platter down! Only thing I changed was adding a tiny bit of lemon zest to the batter, it paired so well with the strawberries.
Told my kids we were having ‘berry good pancakes’ for dinner and they rolled their eyes, but then they ate three stacks each. 10/10, will make again, even if my jokes are still unappreciated.
Wait, has anyone tried making these with a 1:1 gluten free flour blend? I have a wheat allergy and have been craving strawberry pancakes so bad, don’t want to waste ingredients if it doesn’t turn out!
Made these in my tiny dorm kitchen with just a mini griddle and they came out perfect! Ingredients are super basic, no fancy stuff required, and my roommate stole half the batch as soon as they were done. 10/10 would make again even with my limited setup.
These were good, but I felt like they needed a little extra sugar in the batter for my taste. The strawberries were sweet, but I prefer my pancakes a little more dessert-y. Next time I’ll add a tablespoon more granulated sugar.
Swapped the regular milk for oat milk and used half whole wheat flour to make them a little more filling for post-gym breakfasts, and they were still so fluffy! The fresh strawberries add the perfect amount of natural sweetness so I didn’t even need syrup.
Help! My pancakes came out flat and dense instead of fluffy, did I overmix the batter? I stirred it until there were zero lumps because I thought that’s what you were supposed to do 😭
I’ve been making pancakes for my grandkids for 40 years, and this recipe is the best one I’ve tried in ages! The fresh strawberries make it feel so special, and they were light as a feather. Served them with a dollop of sour cream like my mom used to, it was a hit.
Made these for my daughter’s 7th birthday breakfast, she asked for strawberry pancakes and these did not disappoint! I added a few pink sprinkles to the batter for fun and she thought it was the best thing ever.
Has anyone tried adding other berries to this? I have a bunch of blueberries and raspberries in my fridge that are about to go bad, wondering if I can toss those in too!
Made these on my cast iron skillet over the campfire last weekend while we were tailgating, and they were a massive hit. Cooked up fast, didn’t burn even with the wonky campfire heat, everyone asked for seconds.
I am not a morning person at all, but these were so easy to throw together I didn’t even need to drink my coffee first to get them right. Fluffy, sweet, full of strawberry flavor, and zero stress. Exactly what a lazy Sunday breakfast should be.
Wait, do you have to use fresh strawberries? I only have frozen ones right now, will that work or will they make the pancakes soggy?
Took these to my office potluck this week and they were gone in 10 minutes! People were hovering by the platter waiting for the last piece. The fluff factor is no joke, they’re so light even with the strawberry pieces in them.
My twin 4 year olds are the pickiest eaters on the planet, and they both ate two full pancakes without complaining! They kept pointing out the pink strawberry bits and saying it was ‘fairy food’. This recipe is going into our permanent weekly rotation, thank you!