Best Strawberry Pancakes Recipe | Fluffy, Fresh & Easy Now!

There’s something wonderfully joyful about a plate of strawberry pancakes—fluffy, golden rounds dotted with sweet, juicy berries that burst with flavor in every bite. This recipe brings together the comfort of classic pancakes with the bright, sunny taste of fresh strawberries. Expect pillowy interiors, delicate edges, and just the right balance of sweetness—all ready in the time it takes your coffee to brew. Whether it’s a slow weekend breakfast or a cheerful weekday treat, these strawberry pancakes make mornings feel special.

Why These Strawberry Pancakes Belong in Your Morning

What makes these pancakes shine is their balance: a tender, airy crumb from buttermilk and leavening, and pockets of ripe strawberries that add natural sweetness and gentle tartness. They come together with simple ingredients and a few small techniques that make a big difference. Minimal effort, maximum comfort—and pancakes that feel homemade in the best way: warm, fragrant, and impossible to resist.

What You’ll Need for Strawberry Pancakes

• All-purpose flour (1 1/2 cups) — The sturdy base that gives pancakes their structure without making them tough.
• Granulated sugar (2–3 tablespoons) — Adds gentle sweetness and helps the tops and edges turn beautifully golden.
• Baking powder (2 teaspoons) — The main leavener that puffs up the batter for fluffy pancakes.
• Baking soda (1/2 teaspoon) — Works with the acidity in buttermilk to create extra lift and tenderness.
• Fine salt (1/2 teaspoon) — Balances sweetness and sharpens the flavors of strawberry and vanilla.
• Buttermilk (1 1/3 cups) — Adds tang and tenderness; its acidity helps the pancakes rise high. No buttermilk? Use milk with a tablespoon of lemon juice.
• Large egg (1) — Binds the batter and contributes richness for a soft, custardy interior.
• Melted unsalted butter or neutral oil (3 tablespoons) — Keeps the pancakes moist and tender while adding flavor.
• Vanilla extract (1 teaspoon) — Rounds out the batter with warm, aromatic sweetness.
• Fresh strawberries, diced small (1 1/2 cups) — The star ingredient; choose ripe, bright berries for the best flavor and color.
• Lemon zest (from 1/2 lemon) — A whisper of citrus to brighten the berries and lift the whole pancake.
• Butter or oil for the pan — A thin layer ensures even browning and easy flipping.
• For serving: extra strawberries, maple syrup, yogurt or whipped cream — Choose your favorite combination for a finishing flourish.
• Optional add-ins (chocolate chips or a pinch of cinnamon) — Chocolate complements strawberries; cinnamon adds cozy warmth.

How to Make Strawberry Pancakes, Step by Step

1. Prep the strawberries. Rinse, hull, and pat the strawberries completely dry. Dice into small pieces (about blueberry-sized). Dry berries prevent the batter from getting watery and help the pancakes brown evenly.
2. Whisk the dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Breaking up any clumps now means a smoother batter later.
3. Combine the wet ingredients. In a separate bowl or measuring jug, whisk buttermilk, egg, melted (cooled) butter or oil, vanilla, and lemon zest. The butter should be warm but not hot to avoid curdling the egg.
4. Bring the batter together. Pour the wet mixture into the dry. Stir gently with a spatula until just combined. A few small streaks of flour are fine. Resist the urge to overmix—that’s the secret to tender pancakes.
5. Fold in the strawberries. Sprinkle the diced berries over the batter and fold them in with as few strokes as possible. If your berries are very juicy, you can toss them with a teaspoon of flour first to reduce bleeding.
6. Let the batter rest (5–10 minutes). This short rest hydrates the flour and relaxes the gluten, leading to a fluffier texture. Use this time to preheat your skillet or griddle.
7. Heat the pan. Set a nonstick skillet or seasoned cast-iron griddle over medium heat. When a few drops of water skitter and evaporate in a couple of seconds, it’s ready. Adjust the heat as needed; moderate heat prevents burning and ensures thorough cooking.
8. Lightly grease the surface. Add a thin layer of butter or oil, then wipe the excess with a paper towel. You want just a sheen—too much fat can make the edges fry rather than brown.
9. Portion the pancakes. Scoop about 1/4 cup of batter per pancake. Space them so you have room to flip. If you kept a few strawberries aside, you can dot them on top of each pancake now for extra bursts of fruit.
10. Cook the first side. Let the pancakes cook until bubbles form on the surface and the edges look set, about 2–3 minutes. If they’re browning too quickly, lower the heat. Even, patient heat = fluffy centers.
11. Flip and finish. Slide a thin spatula underneath and flip in one confident motion. Cook the second side for 1–2 minutes, until golden and springy to the touch.
12. Keep them warm as you work. Transfer cooked pancakes to a wire rack set on a baking sheet and keep in a low oven (about 200°F/95°C) while you finish the batch. The rack prevents sogginess.
13. Serve. Stack warm pancakes and top with maple syrup, extra strawberries, and a dollop of yogurt or whipped cream. A sprinkle of lemon zest or a dusting of powdered sugar is lovely, too.
14. Store and reheat. Leftover pancakes keep in an airtight container in the fridge for up to 3 days, or freeze up to 2 months. Reheat in a toaster or oven until warmed through—this keeps them from getting rubbery.

Timing and Prep at a Glance

• Prep time: About 15 minutes (washing, dicing berries, and whipping up the batter).
• Batter rest: 5–10 minutes for best texture.
• Cook time: 15–20 minutes for a full batch (depends on skillet size and heat).
• Total time: Approximately 35–40 minutes from start to serving.
• When it’s ready: Pancakes should be golden on both sides, lightly springy when pressed, and steaming hot inside with tender strawberry bits.

These pancakes are best enjoyed fresh off the griddle, but thanks to their sturdy-yet-tender crumb, they reheat beautifully. If you plan to serve a crowd, keep finished pancakes warm in the oven and bring them all to the table at once for a big, happy reveal.

Handy Tips for Pancake Perfection

• Measure flour accurately. Lightly spoon flour into your cup and level it off, or use a scale. Too much flour leads to dense pancakes.
• Mind the moisture in your berries. Dry strawberries thoroughly and dice them small. Very juicy berries can be tossed in a teaspoon of flour to minimize bleeding.
• Watch your heat. Medium is usually perfect. If pancakes are pale and taking forever, bump the heat up slightly. If they’re browning too fast, dial it down.
• Don’t overmix the batter. Stir just until the dry bits disappear. A few lumps are normal and actually good for tenderness.
• Give the batter a brief rest. Five to ten minutes lets the flour hydrate and the bubbles stabilize, leading to fluffier pancakes.
• Use the right pan. A nonstick skillet is easy and forgiving; cast iron gives excellent browning. Either way, a thin sheen of fat is all you need.
• Know when to flip. Look for bubbles that pop and leave small holes, and edges that look dry. Flip once—multiple flips can deflate them.
• Customize the texture. If the batter feels too thick, add a splash of milk; if too thin, gently fold in a spoonful of flour. Aim for a scoopable, slow-pouring consistency.
• No buttermilk? Make a quick substitute: add 1 tablespoon lemon juice or white vinegar to a measuring cup, then fill to 1 1/3 cups with milk. Let stand 5 minutes.
• Dietary tweaks. For gluten-free pancakes, use a 1:1 gluten-free baking flour blend and add an extra splash of milk if needed. For dairy-free, use almond or oat milk and swap butter for neutral oil or dairy-free butter.
• Flavor boosts. A pinch of cinnamon or cardamom complements strawberries. For a dessert-leaning pancake, sprinkle a few chocolate chips on top before flipping.
• Serving ideas. Warm a quick strawberry compote (strawberries, a little sugar, and lemon juice) for a glossy topping. Greek yogurt adds tang and protein, balancing the sweetness.

Nutrition at a Glance

These values are approximate and will vary based on your ingredients and portion sizes. Calculated for about 5 servings (2 pancakes each, roughly 10 pancakes total):

• Calories: ~280 per serving
• Protein: ~6 g
• Total Carbohydrates: ~40 g
• Dietary Fiber: ~2 g
• Total Sugars: ~14 g
• Total Fat: ~10 g
• Saturated Fat: ~5 g
• Sodium: ~360 mg

If you add toppings like whipped cream or swap in chocolate chips, the numbers will shift a bit. For a lighter plate, try yogurt and fresh berries in place of syrup, or use a modest drizzle of warm maple.

Your Strawberry Pancake Questions, Answered

Can I use frozen strawberries instead of fresh?

Yes. Dice them while still frozen and fold them gently into the batter. Do not thaw first—thawing releases extra liquid that can make the batter runny and streaky. If your frozen berries are especially icy, toss with a teaspoon of flour before mixing in.

Can I make the batter ahead of time?

For the best rise, it’s ideal to mix the wet and dry ingredients right before cooking. You can prep the dry ingredients in a bowl and the wet ingredients in a jug up to a day ahead; store both covered in the fridge. Combine and fold in strawberries just before the pan heats for the fluffiest results.

How do I keep pancakes warm without getting soggy?

Place cooked pancakes on a wire rack set over a baking sheet in a low oven (about 200°F/95°C). The rack allows air to circulate so the bottoms stay lightly crisp, not steamy.

A Sweet Note to Wrap Up

There’s a kind of everyday magic in turning simple ingredients into something that brings people to the table with smiles. Strawberry pancakes do exactly that—comforting, bright, and just indulgent enough to feel special. With gentle heat, a light hand on the whisk, and berries that taste like sunshine, you’ll have a stack that’s everything breakfast should be: warm, welcoming, and made to share. Enjoy each bite, and don’t forget to linger for an extra minute or two at the table—the best part of breakfast is often the conversation that comes with it.