Add Preferred SourceStrawberry Pancakes are one of those breakfasts that instantly make the morning feel a little brighter. They’re soft, fluffy, and packed with fresh strawberry flavor, with just enough sweetness to feel special without going over the top, and they’re a tasty change from bananas or apples which are also popular pancake picks.
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I like making these when I want something a little more fun than plain pancakes but not complicated. The batter stays simple and dependable, and the strawberries add that fresh, juicy bite that makes each stack feel just a little extra. They cook up light and fluffy, with those golden edges that make pancakes hard to resist.
These are perfect for spring and summer mornings, weekend brunch, or anytime you want breakfast to feel a little more special. Serve them hot with butter and syrup, or pile on extra strawberries if you really want to lean into that fresh, fruity flavor.
These pancakes are best made with fresh strawberries. Frozen berries will be too wet for your pancakes and they may not cook properly.
History
Pancakes themselves go back thousands of years, but fruit-filled versions like strawberry pancakes started showing up more intentionally in the late 1800s to early 1900s, especially in North America and Europe, as baking powder made lighter, fluffier pancakes easier to produce at home. By the 1920s and 1930s, cookbooks and community recipes were already including berry-studded pancakes, but they really took off mid-20th century as home refrigeration improved and strawberries became more widely distributed.
Ingredients
- All-purpose flour – Just scoop the flour and level it off without tapping it.
- Granulated sugar – Adds a little sweetness and helps the pancakes brown nicely.
- Baking powder – Make sure it’s fresh, or the pancakes won’t rise properly.
- Baking soda – Works with the buttermilk to give the pancakes extra lift and a tender texture.
- Table salt – I use kosher salt. If using kosher salt, increase to ¾ teaspoon.
- Egg – Extra large works without adjustment.
- Buttermilk – Use real buttermilk. If you don’t have buttermilk, you can combine 3/4 cup sour cream or Greek yogurt with enough milk to measure 2 full cups.
- Butter – Salted or unsalted both work. Let it cool slightly before adding so it doesn’t cook the egg.
- Vanilla extract – I cook almost entirely with artificial vanilla extract; you have my permission to use the cheap stuff.
- Strawberries – Fresh strawberries work best. Dice them small; I use a vegetable chopper to make quick work of the chopping. Don’t use frozen strawberries; they’ll bleed into the batter and make the pancakes soggy.
How To Make Strawberry Pancakes
Scroll down for the full recipe card with exact measurements and printable instructions.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate bowl or a large measuring cup, whisk together the egg, buttermilk, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a whisk or silicone spatula until the batter is mostly smooth. A few small lumps are perfectly fine, so do not keep mixing until it is completely silky or the pancakes can turn out tough.
Let the batter rest uncovered for 15 minutes. This gives the flour time to hydrate and helps the pancakes cook up fluffier. In the meantime, you can get your skillet ready.
Heat a large nonstick skillet over medium heat or preheat a griddle to 350°F. Lightly grease the surface with butter or oil. An electric griddle is especially handy here if you want to cook several pancakes at once and keep the heat steady. I love cooking these on my Blackstone Griddle.
Gently fold the diced strawberries into the rested batter just before cooking so they stay intact and do not break down too much.
Scoop the batter onto the hot surface in 1/4 cup portions. A trigger-style cookie scoop or a measuring cup makes it easier to portion evenly.
Cook the pancakes for 1 to 2 minutes, until bubbles form on the surface and the bottoms are golden brown. Flip and cook for another 1 to 2 minutes, until the second side is browned and the centers are cooked through. Serve right away, or keep the pancakes warm in a low oven while you finish the rest of the batch.
Chef Jenn’s Recipe Notes
- Do not overmix the batter. A few lumps are what you want for tender pancakes.
- Letting the batter rest really helps with texture, so it is worth the extra 15 minutes.
- Dice the strawberries fairly small, so they spread through the batter evenly and do not make the pancakes awkward to flip. I use a vegetable chopper to make even-sized dice.
Make It A Meal
Serve your Strawberry Pancakes with butter, maple syrup, and extra sliced strawberries for an easy breakfast everyone will love. They are also great with scrambled eggs, Grandma’s Baked Western Omelet, bacon, or breakfast sausage if you want a fuller brunch spread. For a fun finish, add a dollop of whipped cream or a spoonful of strawberry jam on top.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer until firm, then transfer them to a freezer-safe bag or container for up to 2 months. Reheat in the toaster, oven, or microwave.
Frequently Asked Questions
Most of the time it’s from overmixing or skipping the rest time. I always stop mixing while the batter still looks a little lumpy, then let it sit so the flour hydrates and the leavening can do its job. That rest is what gives you that light, tender lift.
It comes down to size and timing. Dice them small and fold them in right before cooking. If they sit too long in the batter, they release juice and thin it out, which leads to uneven cooking.
Your heat is too high. Pancakes need steady, moderate heat so the inside cooks through before the outside gets too dark. I keep my griddle right around that middle zone and adjust as needed between batches.
Not ideal. The leavening starts working as soon as the batter is mixed, so if it sits too long, you lose that lift. If you need to prep ahead, mix the dry and wet ingredients separately and combine them right before cooking.
Buttermilk Strawberry Pancake Recipe
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 large egg
- 2 cups buttermilk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract optional
- 1 cup diced strawberries
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl or large measuring cup, whisk together the egg, buttermilk, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until mostly smooth. A few small lumps are fine.
- Let the batter rest uncovered for 15 minutes, then gently fold in the diced strawberries.
- Heat a skillet over medium heat or preheat a griddle to 350°F. Lightly grease with butter or oil.
- Scoop the batter onto the hot surface in 1/4 cup portions.
- Cook until bubbles form, and the bottoms are browned, about 1 to 2 minutes.
- Flip and cook until the second side is browned, another 1 to 2 minutes.
- Serve immediately or keep warm in a low oven.
Notes
Chef Jenn’s Recipe Notes
- Preheat your oven to about 200-F or as low as it goes to keep the pancakes warm until they’re all cooked.
- I love these pancakes as a part of a larger brunch, or just serve them as they are with syrup.
- You can easily double or triple this recipe.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.