Strawberry Pancakes

If mornings feel rushed, boring, or just a little joyless, these strawberry pancakes are the fix you didn’t know you needed.

This is the kind of breakfast that turns an ordinary day into a special one—the perfect weekend treat, cozy family breakfast, or “I deserve something good today” moment.

Soft, fluffy pancakes folded with fresh strawberries give you café-style comfort at home, without stress or complicated steps. It’s quick, reliable, and deeply satisfying—the kind of dish that makes everyone slow down and smile.

One bite tells the whole story. You get the gentle sweetness of ripe strawberries melting into the batter, balanced by warm, buttery pancake flavor.

The edges are lightly golden, the centers stay pillowy and tender, and every forkful is soft with little bursts of juicy fruit.

Topped with a drizzle of syrup and a spoon of cream or yogurt, it’s sweet, comforting, and indulgent without being heavy. Strawberries are the star here—fresh, vibrant, and naturally sweet—doing all the hard work for you.

These pancakes come together fast, even if you’re not a morning person. They’re beginner-friendly, ready in under 30 minutes, and easy to customize with toppings you already love.

Serve them fresh and warm, stack them high, and get ready—this recipe is about to become your go-to breakfast favorite.

Strawberry Pancakes Recipe

Ingredients

1 ½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup whole milk, at room temperature
1 large egg, at room temperature
2 tablespoons melted unsalted butter, plus more for cooking
1 teaspoon vanilla extract
¾ cup fresh strawberries, washed, hulled, and finely chopped
Maple syrup or honey, for serving
Whipped cream or plain cream, optional for topping

Instructions

In a large mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk well so everything is evenly mixed and there are no lumps.
In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix using a whisk or spatula just until combined. The batter should look slightly lumpy—do not overmix, as this keeps the pancakes soft and fluffy.

Fold in the chopped strawberries gently, making sure they are evenly distributed through the batter.
Heat a non-stick pan or griddle over medium heat. Lightly grease it with butter and allow it to heat properly before cooking.
Pour about ¼ cup of batter onto the hot pan for each pancake. Let the pancake cook until bubbles form on the surface and the edges look set, about 2 minutes.

Carefully flip the pancake and cook the other side for another 1–2 minutes, until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, lightly greasing the pan between batches if needed.
Serve the pancakes warm, stacked high, topped with maple syrup or honey and a spoon of whipped cream or plain cream if desired.

What Makes Strawberry Pancakes Different From Regular Pancakes?

Strawberry pancakes are special because they include real strawberries mixed into the batter, not just added on top. This changes both the flavor and texture in a good way.

You don’t just taste pancakes with fruit—you taste pancakes that are naturally sweet, juicy, and more exciting with every bite. When you add strawberries:

You get little bursts of fruity sweetness as the pancakes cook.

The pancakes stay softer inside because strawberries release moisture.
You need slightly gentler cooking so the fruit doesn’t burn before the batter cooks.

This is why strawberry pancakes feel more like a bakery-style breakfast instead of plain everyday pancakes.

Can You Use Fresh Or Frozen Strawberries For Strawberry Pancakes?

You can use both fresh and frozen strawberries, but each one behaves a little differently. Knowing the difference helps you avoid soggy or uneven pancakes.

If you use fresh strawberries:

They give the best flavor and texture.
They hold their shape better while cooking.
They release less water into the batter.

If you use frozen strawberries:

Thaw them fully before using.
Pat them very dry with paper towels.
Chop them small so they mix evenly.

Frozen strawberries work well when fresh ones are not in season, but removing extra moisture is very important so your pancakes don’t turn dense or gummy.

Why Are My Strawberry Pancakes Too Soft Or Undercooked Inside?

This usually happens because strawberries add extra moisture and sugar to the batter. If the heat is too high, the outside browns fast while the inside stays raw. To fix this:

Cook on medium to medium-low heat so the center cooks through.

Chop strawberries small so they heat evenly.
Wait for bubbles to form and the edges to look set before flipping.

Strawberry pancakes need a little more patience than plain pancakes, but slow cooking gives you fluffy centers and golden outsides.

How Do You Keep Strawberries From Sinking To The Bottom Of Pancakes?

Strawberries sink because they are heavy and wet. A simple trick helps keep them spread evenly throughout the pancakes. Before adding strawberries:

Toss them lightly with a small spoon of flour.
Fold them gently into the batter at the very end.

The light coating of flour helps the strawberries “grab” onto the batter so every pancake gets fruit instead of just the bottom layer.

Can You Make Strawberry Pancake Batter Ahead Of Time?

It’s better not to fully mix the batter too far ahead because baking powder starts working right away. If you wait too long, your pancakes may not rise well. If you need to prep early:

Mix the dry ingredients and store them in a bowl.
Mix the wet ingredients in a separate container.
Combine them just before cooking.

This way, you save time but still get fluffy strawberry pancakes instead of flat ones.

How Do You Store Leftover Strawberry Pancakes?

You can safely store leftover strawberry pancakes and enjoy them later if you store them the right way. Let the pancakes cool fully before storing so they don’t trap steam. For short-term storage:

Refrigerator: place pancakes in an airtight container with parchment paper between layers and store for up to 3 days.

Cooling and separating them properly keeps them from sticking together or becoming soggy.

Can You Freeze Strawberry Pancakes?

Yes, strawberry pancakes freeze very well and are great for busy mornings. Freezing them correctly helps them keep their texture and flavor.

Before freezing:

Let pancakes cool completely.
Place them in a single layer on a tray and freeze briefly.

For long-term storage:

Freezer: transfer frozen pancakes to a freezer-safe bag or container and store for up to 2 months.

Freezing them flat first prevents them from sticking together and makes reheating easier.

How Do You Reheat Strawberry Pancakes Without Drying Them Out?

Reheating gently is the key because pancakes can dry out if overheated. The best method depends on how many pancakes you are warming. For best results:

Microwave: cover pancakes with a damp paper towel and heat in short bursts.
Pan: warm on low heat with a small amount of butter and cover with a lid.

Oven: wrap pancakes loosely in foil and warm at low heat.

Adding moisture and using low heat keeps the pancakes soft instead of rubbery.

Can You Make Strawberry Pancakes Healthier?

You can easily adjust strawberry pancakes to fit your needs without losing flavor. Small swaps make a big difference. Some simple ideas include:

Use whole wheat flour for more fiber.
Reduce sugar slightly since strawberries add natural sweetness.
Serve with fruit or yogurt instead of heavy toppings.

These changes keep the pancakes comforting while making them more balanced for everyday breakfasts.

Why Do Strawberry Pancakes Sometimes Stick To The Pan?

Strawberries contain natural sugars that caramelize quickly, which can cause sticking if the pan is too hot or not greased enough. To prevent sticking:

Use a non-stick pan or well-seasoned griddle.
Lightly grease the pan before each batch.
Keep heat at medium instead of high.

A properly heated and greased pan makes flipping easy and keeps the pancakes intact.

hinamunawar

Strawberry Pancakes

Soft, fluffy pancakes filled with fresh strawberries and lightly sweetened for a comforting homemade breakfast.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Breakfast

Cuisine: American

Calories: 310

Ingredients Method

Ingredients

1 ½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup whole milk at room temperature
1 large egg at room temperature
2 tablespoons melted unsalted butter plus more for cooking
1 teaspoon vanilla extract
¾ cup fresh strawberries washed, hulled, and finely chopped
Maple syrup or honey for serving
Whipped cream or plain cream optional for topping

Method

In a large mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk well so everything is evenly mixed and there are no lumps.
In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix using a whisk or spatula just until combined. The batter should look slightly lumpy—do not overmix, as this keeps the pancakes soft and fluffy.

Fold in the chopped strawberries gently, making sure they are evenly distributed through the batter.
Heat a non-stick pan or griddle over medium heat. Lightly grease it with butter and allow it to heat properly before cooking.
Pour about ¼ cup of batter onto the hot pan for each pancake. Let the pancake cook until bubbles form on the surface and the edges look set, about 2 minutes.

Carefully flip the pancake and cook the other side for another 1–2 minutes, until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, lightly greasing the pan between batches if needed.
Serve the pancakes warm, stacked high, topped with maple syrup or honey and a spoon of whipped cream or plain cream if desired.