Soft, fluffy, and lightly sweet, these strawberry pancakes come together in just minutes with simple pantry staples and fresh diced strawberries folded right into the batter. They cook up quick, making them perfect for easy weekend mornings or a special weekday breakfast.
Simple, comforting, and downright hard to resist, just like my Banana Chocolate Chip Pancakes!
Jump to:
What Makes These Strawberry Pancakes Special
Fresh strawberries in every bite - Finely diced strawberries melt right into the batter, giving you sweet, juicy flavor without weighing the pancakes down.
Simple pantry ingredients - Nothing fancy here. Just everyday staples you probably already have on hand.
Light, fluffy texture - The batter comes together quick and cooks up soft and tender, not dense or heavy.
Ready in minutes - From bowl to plate fast, making these perfect for lazy mornings or last-minute breakfast cravings.
Naturally sweet - The strawberries add just enough sweetness so you don't need a lot of sugar or toppings (though butter and syrup never hurt)
Ingredient Photo with Notes
These simple ingredients work together to create fluffy homemade strawberry pancakes with just the right balance of sweetness and fresh strawberry flavor.
- All-Purpose Flour: The base of the batter, giving these strawberry pancakes their soft, fluffy structure.
Swap: You can use white whole wheat flour for a slightly heartier pancake. - Baking Powder: Helps the pancakes rise and keeps them light instead of flat or dense.
Tip: Make sure it's fresh; old baking powder won't give you that fluffy lift. - Granulated Sugar: Adds a touch of sweetness and helps the pancakes brown nicely on the griddle.
Swap: Light brown sugar works too and adds a hint of caramel flavor. - Vegetable Oil: Keeps the pancakes tender and moist without making them heavy.
Swap: Melted butter or melted coconut oil can be used for extra flavor. - Whole Milk: Creates a smooth batter and adds richness for a better texture and flavor.
Swap: 2% milk works fine, or use half milk and half water in a pinch. - Finely Diced Strawberries: Fresh strawberries folded into the batter add natural sweetness and little bursts of strawberry flavor in every bite.
Swap: Frozen strawberries can be used; just thaw, drain well, and dice so the batter doesn't get watery.
These pancakes are perfect for a Valentine's Day breakfast! Add these Chocolate Dipped Strawberries to the menu as well!
Recipe Variations
- Add 1 teaspoon vanilla extract to the batter for a warmer, bakery-style flavor.
- Stir in 1-2 teaspoons fresh lemon zest to brighten up the strawberries just a bit.
- Replace ¼ cup of the milk with half-and-half or heavy cream for extra richness.
- Fold in a handful of mini chocolate chips along with the strawberries for a fun, dessert-style pancake.
- Add ¼ teaspoon ground cinnamon for a cozy flavor that works especially well for brunch.
How to Make Strawberry Pancakes
Step 1. Whisk flour, sugar, and baking powder.
Step 2. Blend in oil and milk.
Step 3. Fold in chopped strawberries.
Step 4. Scoop batter by ⅓ cup into pan, skillet, or griddle. Cook 1-2 mins per side.
Serving Suggestions (with a twist)
These Strawberry Pancakes are perfect just the way they are! But if you want to fancy them up for a special occasion, here are my top tips:
- Top with a dollop of whipped cream or Greek yogurt and a few extra sliced strawberries.
- Skip the syrup and drizzle warm pancakes with melted butter and a little honey for a Southern-style touch.
- For amazing dessert style pancakes, serve with vanilla ice cream or sweetened whipped cream and crushed vanilla wafers on top.
- Add these pancakes to a breakfast board with bacon, sausage, fresh fruit, and small bowls of syrup for guests.
- Add a few mini chocolate chips on top while cooking and serve with extra strawberries on the side.
Best Pans for Pancakes
The pan you use really matters for pancakes. Here's the scoop so your strawberry pancakes come out golden, fluffy, and cooked just right (available now on Amazon):
- Cast Iron Skillet: This is my top pick, hands down. Cast-iron heats evenly and holds its heat really well, giving you a nice, golden-brown crust without burning.
- Nonstick Griddle or Skillet: Easy and forgiving; great if you're worried about sticking or don't want to fuss with lots of oil. A good nonstick surface means you can use less fat and still flip with confidence.
- Electric Griddle: Perfect if you're feeding a crowd or want consistent results every time. You can set the exact temp so every pancake comes out the same, and you've got plenty of room to cook multiple at once.
- Pans to Avoid: Thin aluminum pans without nonstick. They heat unevenly and can scorch outsides while leaving middles underdone.
Recipe FAQs
Yes! Get the unsweetened strawberries. Thaw them first, drain well, and dice before adding to the batter to avoid excess moisture.
It's best to cook the pancakes right after mixing, but you can prep the strawberries and dry ingredients ahead to save time.
The strawberries may be too large or the heat too high. Finely dice the berries and cook over medium heat.
Store cooled pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
More Delicious Breakfast Recipes
Recipe
Easy Strawberry Pancakes
Equipment
- mixing bowl
- whisk
- measuring cup(s)
- pan, skillet, or griddle
- spatula
Ingredients
- 2 cups all purpose flour
- 2 tablespoon baking powder
- ¼ cup granulated sugar
- ¼ cup vegetable oil
- 1-¾ cups whole milk
- 1 cup finely diced strawberries plus more for garnish, if desired
Instructions
- Start by whisking together the flour, baking powder, and sugar in a bowl.
- Add in the oil and milk and stir well.
- Fold in the diced strawberries.
- Spray your pan, skillet, or griddle with non-stick cooking spray and heat to just under 400F. Pour a scant ⅓ cup of batter per pancake onto the hot surface and cook until the batter starts to bubble and the edges are dry, approximately 1-2 minutes per side, or until you see bubbles on the top of the pancake.
- Flip and continue to cook for another minute or 2, or until the bottom of the pancake is starting to turn a golden color, then remove from the pan and repeat until there is no more batter. Enjoy with more strawberries on top and your favorite syrup!
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Comments
No Comments