These fresh Strawberry Pancakes are so easy to make and sure to be a hit at the breakfast table.
Fluffy buttermilk pancakes are packed with sweet, juicy strawberries for a breakfast you’ll want on repeat. Make a double batch for quick breakfasts all week long!
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I struggled to make homemade pancakes for a long time, and now I have mastered the art of a golden fluffy pancake. I love this recipe because it uses standard pantry ingredients brightened by fresh strawberries.
Ingredients
- Flour: This strawberry pancake recipe uses all-purpose flour.
- Sugar
- Baking Powder & Soda: Ensure your baking powder and baking soda are not expired for the fluffiest pancakes!
- Salt
- Buttermilk: If you do not have buttermilk on hand, you can make your own! Add 1 tablespoon of lemon juice or vinegar to a 1 cup measuring cup and top up with milk. Allow to set for 5 minutes.
- Egg: Use a large room temperature egg.
- Butter: Use unsalted butter. If using salted, skip the added salt in the dry ingredients.
- Vanilla
- Strawberries: You will need 1 cup of chopped strawberries. I have not tried these with frozen chopped or sliced strawberries, but it would likely work just fine!
Strawberry Swap: You can swap the strawberries in this pancake recipe for the fruit of your choice. Try adding banana slices or swapping for blackberries, blueberries, or raspberries.
You will also need mixing bowls and a non-stick skillet.
How to Make Strawberry Pancakes
- Mix together dry ingredients and wet ingredients in separate bowls.
- Mix the wet ingredients into the dry and stir until just combined. Rest for 10 minutes.
- Gently add in strawberries.
- Cook pancakes!
Don’t forget to top with butter, maple syrup, and some whipped cream!
Tips for the Perfect Pancake
Allow the batter to rest for 10 minutes! This gives lighter, fluffier pancakes.
Do not overmix the pancake batter.
Cook the first side until bubbling and golden around the edges. Flip the pancake and cook until golden brown underneath. Do not overcook!
More Breakfast Ideas
Peach Pancakes – yogurt pancakes with caramelized peaches
Easy Baked Oatmeal – perfect for meal prep
Quinoa Breakfast Bake – nutritious and delicious!
Strawberry Pancakes
Equipment
- mixing bowls
- griddle
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter melted
- 1½ teaspoons vanilla extract
- 1 cup fresh strawberries hulled and diced
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix, a few lumps are okay. Let the batter rest for 10 minutes.
- Gently fold in the diced strawberries into the batter.
- Heat a non-stick skillet over medium heat.
- Pour about ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancake and the edges start to brown, about 2-3 minutes.
- Flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
- Repeat with the remaining batter.
Notes
So delicious! Perfect Sunday morning breakfast.
I am so glad you enjoyed these pancakes Samantha!