Strawberry Pancakes – Culinary Hill

These Strawberry Pancakes are light, fluffy, and bursting with fresh strawberry flavor. Make these fun and fruity pancakes for lazy weekends, festive brunches, and any time you need a sweet pick-me-up.

When you already have a superior go-to Homemade Pancake recipe, making Strawberry Pancakes is a breeze! Just stir fresh, sweet strawberries into your batter bowl and fire up the griddle.

If your strawberries taste a little tart (as they sometimes do), this is a great way to put them to use. With a drizzle of syrup or a dollop of whipped cream, that tart berry flavor will be a welcome contrast.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy.
• Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.

Step-by-step instructions

1. In a medium bowl, whisk together the dry ingredients: flour, baking powder, salt and sugar. Make a well in the center for the wet ingredients and pour in the milk, egg and melted butter; stir until smooth. Gently fold in the strawberries.

2. Heat a griddle or frying pan on the stove top over medium heat, greasing if desired. Ladle or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.

3. When bubbles start to form on the first side, carefully flip and brown the second side.

4. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup or whipped cream.

Recipe tips and variations

• Yield: This recipe makes about four servings, 2 (4-inch) Strawberry Pancakes each, depending on how big you like you flapjacks. Feel free to multiply the recipe as desired; it doubles and triples beautifully.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Arrange cooled pancakes in a single layer, not touching, on a small baking sheet or plate. Freeze until the pancakes are frozen individually, then transfer to a freezer-safe bag. Freeze up to 3 months. Thaw in the refrigerator or reheat in the microwave from frozen.
• Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
• Keep them warm: To keep pancakes warm while you’re preparing them, or to store them for an imminent brunch, preheat the oven to 200 degrees. Set a rack over a baking sheet and place in the oven, then transfer cooked pancakes to the rack until serving time.
• Strawberry sauce: My homemade strawberry sauce for cheesecake is excellent on pancakes and waffles, too!
• Classic Homemade Pancakes: For standard white-flour pancakes better than anything you’d get at the diner, try my beloved Homemade Pancake Recipe. It’s ready in 20 minutes or less, and they are so good! Definitely a family and reader favorite.
• Lemon Ricotta Pancakes: These luscious pancakes are lemon-scented, light as air, and make every day a little sunnier. Make them as-is, or add blueberries for the best breakfast ever.
• Vegan Pancakes: For a hearty plant-based breakfast, try my Vegan Pancakes made with oat milk, flax seeds, and coconut oil.
• Healthy Pancake Recipe: If you’re looking for wholesome breakfast ideas, keep a batch of homemade Healthy Pancake Mix in the pantry. Whenever the mood strikes, mix up batter for as few as 3 to 4 pancakes at a time. It’s ideal for busy school mornings and will keep the kids full until lunch time.
• Blueberry Pancakes: These fluffy homemade pancakes are filled heaps of blueberries – fresh or frozen! They remind me of the epic pancakes from the Cracker Barrel restaurant.
• Pumpkin Pancakes: These pumpkin-spiced pancakes taste as good as pumpkin muffins, loaves, and lattes.
• Oatmeal Pancakes: These homemade pancakes are easy, hearty, and naturally gluten-free. Make the batter in a blender rolled oats blended right in.