There’s nothing quite like a stack of fresh pancakes on a weekend morning—and these strawberry pancakes make it feel like something a little more special. With sweet, juicy strawberries folded right into the batter, each bite delivers fruit-filled comfort with soft, golden edges and a fluffy center.
You don’t need anything fancy here. These come together in just 20 minutes and use basic ingredients you probably already have in the kitchen. The addition of strawberries not only adds flavor, but their natural juice gives the pancakes a little extra softness that takes them up a notch.
This recipe is designed for simplicity. You won’t need to pre-cook fruit, soak anything, or dirty multiple bowls just to make breakfast. It’s all about quick prep, easy cleanup, and maximum flavor.
Fresh Strawberries Make a Big Difference
What sets this recipe apart is the way the strawberries are handled. Instead of tossing them into the batter raw, they’re first mixed with sugar to help release their juices. This quick step brings out a syrupy texture that blends beautifully into the batter.
It also helps keep the fruit from drying out or sinking to the bottom of each pancake. Mixing the strawberries in after the batter is already smooth gives you a better distribution and avoids overmixing, which can lead to tough pancakes.
This technique works well with other fruits too, especially if you want to try seasonal variations or different berry combinations.
What to Eat with Strawberry Pancakes
These pancakes are satisfying on their own, but you can build out a full breakfast by adding just a few simple sides.
- Maple syrup or honey drizzle
- Whipped cream or vanilla Greek yogurt
- A side of scrambled eggs or sausage links
- Extra fresh berries or banana slices
- A sprinkle of powdered sugar
If you’re serving a crowd, consider setting up a pancake topping bar so everyone can add their favorites.
Storage and Reheating Tips
Once cooled, leftover pancakes should be stored in an airtight container in the fridge. They’ll stay fresh for up to three days. To reheat, use a nonstick skillet over low heat to bring them back to life without drying them out.
For longer storage, freeze them in a single layer on a tray, then transfer to a sealed bag. Reheat from frozen in a toaster or low oven until warmed through. Microwaving works in a pinch but can soften the edges.
Easy to Make, Easy to Adapt
This recipe is solid as-is, but it’s also easy to adjust depending on what you have on hand. Swap the milk, change the flour, add a touch of vanilla or almond extract, or experiment with mix-ins like mini chocolate chips.
It’s the kind of pancake you’ll want to make again and again—not just for the flavor, but because it fits into real life.
Strawberry Pancakes Recipes
Ingredients
- 2 cups all purpose flour
- 1 cup whole milk
- 1 cup diced strawberries
- ½ cup granulated sugar divided
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1 tablespoon melted butter
Instructions
- In a mixing bowl, combine flour, 3 tablespoons sugar, salt, baking soda, and baking powder. Stir to evenly distribute.
- In a separate bowl, mix diced strawberries with the remaining 5 tablespoons sugar. Let sit to release juices.
- Add melted butter and eggs to the dry mixture. Begin stirring, then slowly add in the milk while mixing until smooth.
- Gently fold in the strawberries, including any juices.
- Preheat a skillet or griddle over medium heat.
- Pour about 1/3 cup batter onto the skillet for each pancake. Cook until bubbles form, flip, and cook until golden on both sides.
- Serve warm with desired toppings like whipped cream, maple syrup, or extra strawberries.