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Close up photo of a stack of strawberry pancake covered in strawberry sauce.
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5 from 1 vote

Strawberry Pancakes

Strawberry Pancakes are an easy, sweet, and delicious breakfast recipe loaded with fresh strawberries and topped with Strawberry Sauce.
Prep Time10 mins
Cook Time15 mins
Chill Time20 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 16 pancakes
Calories: 130kcal



  • 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.


Calories: 130kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 147mg | Potassium: 111mg | Fiber: 1g | Sugar: 5g | Vitamin A: 79IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 1mg