Strawberry Pancakes Recipe

Bursting with juicy berries and a pillowy soft texture, these Strawberry Pancakes are sheer morning magic! If you love a sunny breakfast that’s as beautiful as it is delicious, this recipe will quickly become your go-to for weekend brunches, special occasions, or any day you want to treat yourself.

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Ingredients You’ll Need

Every ingredient in this recipe has a starring role: from the creamy melted butter to the juicy strawberries, each one brings something special to these Strawberry Pancakes. You probably have most of these cozy breakfast essentials in your pantry already!

• Plain flour: The classic base for fluffy pancakes—choose all-purpose for the best soft crumb.
• Sugar: Just a touch for gentle sweetness that lets the strawberries shine.
• Baking powder: The secret to airy, tall pancakes that never feel dense or heavy.
• Salt: The magic pinch that enhances the flavors and balances the sweetness.
• Butter: Melted for rich flavor and tender texture—makes these pancakes melt in your mouth.
• Milk: Use whole or 2% for a velvety batter that blends beautifully with the other ingredients.
• Vanilla essence: Brings out the natural sweetness of strawberries and adds warm, comforting aroma.
• Egg: Essential for binding the batter, adding structure, and a touch of richness.
• Strawberries: Fresh, diced berries create pockets of juicy flavor throughout every bite—choose ripe, fragrant ones for best results!

Variations

One of the best things about Strawberry Pancakes is how easily you can give them your own twist. Experimenting with mix-ins, toppings, and flours lets you create the pancake breakfast of your dreams—get creative and make them just right for you!

• Gluten-Free: Substitute your favorite gluten-free all-purpose flour blend for a deliciously allergy-friendly stack—just be sure to check your baking powder too.
• Dairy-Free: Use plant milk (like almond or oat) and switch to melted coconut oil or vegan butter for a stack everyone can enjoy.
• Other Berries: Swap out (or add in) blueberries or raspberries for a lovely burst of color and flavor.
• Chocolate-Chip Strawberry Pancakes: Sprinkle in some mini chocolate chips for a true treat—kids especially go wild for this combo!

How to Make Strawberry Pancakes

Step 1: Whisk the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, sugar, and salt until they’re evenly combined. This step creates a smooth base so every single pancake rises up soft and fluffy.

Step 2: Melt the Butter and Mix Wet Ingredients

In a microwave-safe jug or mixing bowl, melt the butter until barely liquid—don’t let it get too hot. Whisk in the egg, vanilla essence, and milk right into the jug for easy cleanup. This butter-vanilla concoction is where the pancakes get their irresistible flavor!

Step 3: Combine Wet and Dry Mixtures

Pour your wet ingredients over the dry. Gently whisk together until just combined—it’s perfectly fine if you see a few small lumps. Overmixing creates tough pancakes, so just give it a quick blend until everything comes together.

Step 4: Rest the Batter

Set the bowl aside and let the batter rest for about 10 minutes. This pause gives the flour time to fully hydrate and the pancakes to puff up extra tall when they hit the pan.

Step 5: Prepare and Fold in the Strawberries

While you wait, hull and dice your strawberries into 1cm cubes. Gently fold them into the rested batter, making sure they’re well distributed but not crushed—every pancake should get plenty of fruity bursts!

Step 6: Cook the Pancakes

Heat a nonstick pan or griddle over medium heat and brush with a thin layer of butter or oil. Using a quarter cup per pancake, scoop batter onto the pan (don’t worry if they’re slightly misshapen—the strawberry chunks make them charmingly rustic!). Cook until little bubbles appear and pop, then flip and cook the other side until golden and cooked through. Repeat with the remaining batter, adjusting heat as needed to avoid burning.

How to Serve Strawberry Pancakes

Garnishes

Go all out with a topper of extra sliced strawberries, a cloud of freshly whipped cream, a drizzle of maple syrup, or even a dusting of powdered sugar. If you love a little crunch, try toasted almonds or pistachios for a flavorful finish.

Side Dishes

Round out your breakfast with crispy bacon, herby breakfast sausages, or soft scrambled eggs. For a lighter touch, a tangy Greek yogurt parfait or a glass of fresh-squeezed orange juice complements the Strawberry Pancakes beautifully.

Creative Ways to Present

For a brunch showstopper, stack the pancakes high and layer with whipped cream and berries between each pancake—or cut them into mini “silver dollar” sizes for a cute, kid-friendly platter. You can even skewer them with fresh fruit for pancake kabobs at parties!

Make Ahead and Storage

Storing Leftovers

Got extra pancakes? Let them cool fully, then stack with parchment paper between each layer and store in an airtight container in the fridge for up to 3 days. They’ll stay moist and flavorful, ready for a speedy breakfast or snack!

Freezing

Strawberry Pancakes freeze like a dream. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag with layers of parchment. They’ll keep well for up to 2 months—perfect for making mornings easy and special on demand.

Reheating

To revive them just like fresh, warm gently in a toaster, on a dry skillet, or in the microwave for quick weekday mornings. Add your favorite toppings and the Strawberry Pancakes will be as cozy as the day you made them!

FAQs

Final Thoughts

There’s something utterly joyful about a stack of warm, homemade Strawberry Pancakes on the table—the kind of simple luxury that brightens any morning. Give this recipe a try and let those sweet, juicy berries and golden, fluffy cakes work their breakfast magic. You deserve it!

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