This perfect Strawberry Pancake Recipe is a simple and delicious breakfast recipe of buttermilk pancakes loaded with fresh strawberries and topped with Strawberry Sauce!
If you love fruit-studded pancakes, you may also enjoy these classic Blueberry Pancakes!
Anyone who loves strawberries will go head over heels for these berry-studded pancakes! Strawberry pancakes are an easy, sweet, and yummy breakfast recipe perfect for special occasions and weekends!
One of my favorite things about this breakfast dish is having lots of fun with toppings. Sure, regular maple syrup works, but my citrusy Strawberry Sauce will give you even more berry goodness.
But even if you eat ‘em plain, this Strawberry Pancakes Recipe is a definite crowd-pleaser on a Saturday morning!
- Flour – The base of this fluffy pancake recipe. You could use gluten-free one-for-one flour and you can also use whole wheat flour in this recipe.
- Granulated sugar – Just a few tablespoons for a bit of sweetness!
- Baking powder & baking soda – These help the pancakes rise so they’re nice and fluffy.
- Buttermilk – This will make your pancakes extra soft and delicious. (No buttermilk? See how to make a substitute, under FAQ below.)
- Eggs and vegetable oil – To bind it all together.
- Sliced strawberries – The star ingredient!
How To Make Strawberry Pancakes:
- Whisk: In a large bowl, whisk the dry ingredients together. In a medium bowl, whisk the wet ingredients together.
- Mix: Add the wet ingredients to the dry ingredients and mix just until combined. Fold in the strawberries.
- Chill: Place the batter in the refrigerator to chill for about 20 minutes until the top is nice and bubbly. See the photo below as an example.
- Preheat: It’s important to preheat your griddle to around 350 degrees F or skillet over medium heat before adding the batter. Use nonstick spray, vegetable oil, or melted butter on the griddle or skillet so that pancakes don’t stick.
- Cook: Add the pancake batter onto the griddle or skillet using a 1/4 cup measuring cup. Wait until there are bubbles forming all over the top of the pancake before flipping and cook until golden brown.
Preheat your warming drawer or oven to 200 degrees F and line a baking sheet with parchment paper. Place cooked pancakes on the pan in the oven to keep from getting soggy while you cook up the rest of the batter.
Frequently Asked Questions
What can I use as a buttermilk substitute?
Simply mix 1 cup of 2% or whole milk with 1 tablespoon of lemon juice or white vinegar. Whisk to combine.
Are you supposed to put eggs in pancakes?
Yep, they hold them together!
What is the secret to fluffy pancakes?
There are a few! This strawberry pancakes recipe calls for baking powder and baking soda to help the pancakes rise. The buttermilk also helps break down the gluten, which results in a tender texture.
Another pro secret for making buttermilk pancakes is not to overbeat the batter. Mix until it’s just combined but still lumpy, otherwise, you’ll get tough pancakes!
Can you use frozen strawberries?
I’m sure you can, but I wouldn’t recommend it. They will give off too much excess moisture and since they are so cold, the batter around they will have a hard time cooking and fluffing up. Stick with fresh for the best texture and flavor.
Can you freeze strawberry pancakes?
Yes, once cooked, allow them to cool. Place them on a single layer on a sheet pan and put them in the freezer. Once frozen, transfer the pancakes to a freezer bag and squeeze out any excess air. Bake or microwave to enjoy from frozen.
More Pancake Recipes:
- Harry Potter Butterbeer Pancakes – One of my most popular recipes!
- Cream Cheese Pancakes – Ridiculously rich and delicious.
- Lemon Ricotta Pancakes – A fresh, unexpected combination of flavors.
- Eggnog Pancakes – A favorite for the holidays.
- Best Homemade Buttermilk Pancakes – A classic staple for every pancake lover!
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- In a large mixing bowl, whisk together flour, sugar, salt, baking powder, and baking soda and set aside.
- In a small bowl, whisk together the buttermilk, eggs, and oil.
- Create a well in the center of the dry ingredients and add the wet ingredients and 1 cup of the sliced strawberries, mixing with a rubber spatula just until combined. The batter will be lumpy. Do not to overbeat the batter. Mix until it’s just combined but still lumpy, otherwise, you’ll get tough pancakes!
- Place the batter in the refrigerator for 20 minutes until bubbles start to form all over the top.
- Preheat the oven or your warming drawer to 200°F and line a baking sheet with parchment paper. This will be used to put any cooked pancakes on so they don't get cold and soggy while you're cooking up the rest of the batter.
- Heat a griddle to 350°F or a large skillet over medium heat and spray with nonstick spray.
- Add ¼ cup of the pancake batter to the griddle or pan to make each pancake. Add a few additional slices of strawberries to the pancakes. Once the tops are all bubbly and the bottoms are golden brown, flip the pancakes and cook until done. Repeat until the batter is gone.
- Buttermilk Substitute: Simply mix 1 cup of 2% or whole milk with 1 tablespoon of lemon juice or white vinegar. Whisk to combine.
- Can I use frozen strawberries? I wouldn’t recommend it. They will give off too much excess moisture and since they are so cold, the batter around they will have a hard time cooking and fluffing up. Stick with fresh for the best texture and flavor.
- How to freeze: Once cooked, allow them to cool and place them on a single layer on a sheet pan and put in the freezer. Once frozen, transfer the pancakes to a freezer bag and squeeze out any excess air. Bake or microwave to enjoy from frozen.
- Nutritional information is an estimate based on a total of 16 pancakes and does not include toppings.
Recipe adapted from Food Network.