Make delicious strawberry pancakes on a whim! Delectably moist and fluffy, with the perfect strawberry sweetness, you’ll want to come back to this recipe again and again!
We recently went to a local U-pick farm and brought home way more fresh strawberries than we knew what to do with.
We washed as many as we could eat with our natural produce wash and ate as many as our bellies would hold, but I realized we needed a plan for the 11 pounds of strawberries otherwise they’d go bad – fast.
The next day when I asked the kids what they’d like for breakfast, it was the perfect storm of “life.”
They were hungry. We had a huge box of strawberries sitting on the counter. The kids love pancakes. Naturally, they put two and two together and asked for strawberry pancakes.
So, we made them – on a whim!
Simple. Straightforward. Delicious! You’ll want to make these strawberry pancakes too!
STRAWBERRY PANCAKES RECIPE
This homemade strawberry pancakes recipe is ready in just a few minutes and the kids can even help mix them up!
They’re also:
- Versatile. Make pancakes with whatever fruit you have in your cupboard. Or whatever combination of flours and sweeteners you have in the pantry. I have a bunch of substitution options below.
- Frugal. Because you can use up whatever’s in your pantry to make these, they’re a perfect frugal breakfast.
- Kid-approved. Sweet and fluffy, your kids will be clamoring for more!
EASY STRAWBERRY PANCAKE RECIPE INGREDIENTS
Here’s what you need to make this strawberry pancake recipe:
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HOW TO MAKE STRAWBERRY PANCAKES
Step 1. In a large bowl, stir together all the dry ingredients: flour, baking powder, and salt.
Step 2. In another bowl, whisk together all the wet ingredients: milk, eggs, melted butter, vanilla extract, and honey.
Step 3. Add the dry ingredients to the wet and stir until just combined. Fold in the diced strawberries. The batter will be thick. You can thin the batter with 1-2 tablespoons of milk if desired.
Step 4. Preheat a griddle or large skillet over medium heat. Pour ¼ cup pancake batter onto the cooking surface and cook until bubbly on top and the edges are brown, approximately 2-4 minutes. Flip and continue to cook for 2-3 more minutes.
Let any leftover pancakes cool completely before storing in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months. I recommend flash-freezing pancakes in a single layer on a baking sheet before transferring them to a resealable freezer bag, so they don’t stick together in one big clump.
TO SERVE FRESH STRAWBERRY PANCAKES
Light fluffy strawberry pancakes are deliciously sweet on their own, although we always top pancakes with butter and maple syrup.
Choose your favorite yummy toppings, like:
Pair your strawberry pancakes with one of these sides for a delicious breakfast:
PANCAKE WITH STRAWBERRY RECIPE TIPS
I mentioned before, but this is a very versatile pancake with strawberry recipe. Here are a few ideas to get you started on customizing these strawberry pancakes to create your own family’s favorite breakfast!
- Flour: All-purpose flour would definitely work instead of whole wheat flour. I haven’t tried gluten-free flour here, but I bet a gluten-free all-purpose flour would make some yummy gluten free strawberry pancakes.
- Milk and Butter: Substitute buttermilk, kefir, or even yogurt. You may have to add an additional tablespoon or two if you use yogurt. You can also use a dairy-free substitute like almond milk and replace the butter with melted coconut oil.
- Honey: I understand if your budget is too tight for honey, so both granulated sugar and brown sugar will work, although try reducing them by half at first to see if you can get away with using less. If you’re using granulated sugar, add it to the dry ingredients instead of the wet. Maple syrup would also be a delicious sweetener.
- Strawberries: Any fruit would work, really. Sliced bananas, chopped apples, blueberries, diced mango, chopped peaches, flaked coconut…just use whatever you have! You can even skip the fruit if you don’t have any on hand. These pancakes are delicious either way!
- In a crunch for time? Try making this strawberry pancake recipe in a sheet pan in the oven! Yes, it really works!
STRAWBERRY PANCAKES RECIPE FAQS
Can you use frozen strawberries for pancakes?
Yes, but thaw and drain them first so that they don’t prevent the surrounding pancake batter from cooking all the way through.
Can you make strawberry pancakes with Bisquick?
You probably could, but this recipe is already simple and delicious! If you’re looking for a Bisquick pancake recipe, mix up a batch of Homemade Bisquick, which is much better for you, and try the pancakes in that post.
Why did my strawberry pancakes cook unevenly?
Make sure you’re cooking over a medium heat. Any higher and they’ll burn on the outside and be undercooked in the middle. Also, make sure to chop your strawberries into fairly small pieces so that you don’t end up with large bits that stick out from the pancakes as they cook.
MORE YUMMY PANCAKE RECIPES
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Strawberry Pancakes
Make delicious strawberry pancakes on a whim! Delectably moist and fluffy, with the perfect strawberry sweetness, you’ll want to come back to this recipe again and again!
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 4 1x
- Category: Breakfast
- Method: Stove top
- Cuisine: American
Instructions
- In a large bowl, stir together all the dry ingredients. In another bowl, stir together all the wet ingredients. Add dry ingredients to the wet and stir until just combined. Fold in the strawberries. The batter will be thick. You can thin the batter with 1-2 tablespoons of milk if desired.
- Preheat a griddle or large frying pan “over medium heat”. Pour ¼ cup pancake batter onto the cooking surface and cook until bubbly on top and the edges are brown, approx 2-4 minutes. Flip and continue to cook for 2-3 more minutes.
- Serve with healthy butter and your choice of honey, maple syrup, or Homemade Whipped Cream.
Notes
You have plenty of substitution options for this pancake recipe!
- Flour: All-purpose flour would definitely work instead of whole wheat flour. I haven’t tried gluten-free flour here, but I bet a gluten-free all-purpose flour would make some yummy gluten free strawberry pancakes.
- Milk and Butter: Substitute buttermilk, kefir, or even yogurt. You may have to add an additional tablespoon or two if you use yogurt. You can also use a dairy-free substitute like almond milk and replace the butter with melted coconut oil.
- Honey: I understand if your budget is too tight for honey, so both granulated sugar and brown sugar will work, although try reducing them by half at first to see if you can get away with using less. If you’re using granulated sugar, add it to the dry ingredients instead of the wet. Maple syrup would also be a delicious sweetener.
- Strawberries: Any fruit would work, really. Sliced bananas, chopped apples, blueberries, diced mango, chopped peaches, flaked coconut…just use whatever you have! You can even skip the fruit if you don’t have any on hand. These pancakes are delicious either way!
- In a crunch for time? Try making this strawberry pancake recipe in a sheet pan in the oven! Yes, it really works!
