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strawberry pancakes

Strawberry Pancakes: The Complete Guide to Fluffy, Fruity Breakfast Perfection

Fluffy, tender pancakes studded with fresh strawberry pieces and topped with sliced berries create the ultimate breakfast treat. This recipe delivers restaurant-quality results with simple ingredients and foolproof techniques perfect for any morning you want something special.

  • Total Time: 30 minutes
  • Yield: 12 medium pancakes

Ingredients

Dry Ingredients:

  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients:

  • 2 large eggs
  • 1¾ cups buttermilk
  • ¼ cup melted butter (cooled slightly)
  • 1 teaspoon pure vanilla extract

Fruit:

  • 1½ cups fresh strawberries, divided (1 cup diced, ½ cup sliced)

For Cooking:

  • Butter or neutral oil for greasing

Instructions

  • Prepare strawberries: Wash, hull, and pat strawberries completely dry. Dice 1 cup into small ¼-inch pieces. Slice remaining ½ cup for topping. Set aside.
  • Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt for 30 seconds until well combined and lump-free.
  • Combine wet ingredients: In a separate medium bowl, whisk eggs until beaten. Add buttermilk, melted butter, and vanilla extract, whisking until smoothly blended.
  • Create batter: Pour wet ingredients into dry ingredients. Using a spatula or wooden spoon, fold together gently with broad strokes until just combined. Batter should be lumpy—do not overmix. A few flour streaks are fine.
  • Add strawberries: Gently fold diced strawberries into batter with a few broad strokes, being careful not to overmix or crush berries.
  • Rest batter: Let batter rest at room temperature for 10 minutes while you preheat your cooking surface. Batter will thicken slightly during this time.
  • Preheat griddle: Heat griddle or large non-stick skillet over medium heat. Test temperature by sprinkling water droplets—they should sizzle and evaporate in 2-3 seconds.
  • Cook pancakes: Lightly grease cooking surface. Pour ¼ cup batter for each pancake. Cook for 2½-3 minutes until bubbles form across surface and edges appear set. Flip once and cook 1½-2 minutes on second side until cooked through and springy to touch.
  • Keep warm: Transfer cooked pancakes to plate in 200°F oven while cooking remaining batches. Re-grease pan lightly between batches as needed.
  • Serve: Top warm pancakes with sliced strawberries, maple syrup, and additional toppings as desired. Serve immediately.

Notes

  • Pat strawberries very dry after washing to prevent excess moisture in batter.
  • For more intense strawberry flavor, add ½ teaspoon almond extract to wet ingredients or zest of 1 lemon to dry ingredients.
  • Toss diced strawberries in 1 tablespoon flour before adding to batter to prevent sinking.
  • Pancakes freeze beautifully for up to 3 months with parchment paper between each one.
  • If using frozen strawberries, thaw completely, drain well, pat dry, and reduce buttermilk by 2-3 tablespoons.
  • Batter should be thick but pourable—add 1-2 tablespoons more buttermilk if too thick.
  • Medium heat is crucial—these pancakes burn easily due to fruit and sugar content.
  • Don’t press down on pancakes while cooking; this deflates air pockets.
  • Author: Emy Hayer
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Desserts
  • Method: Griddle, Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourrecipesguide.com/2026/01/10/strawberry-pancakes-recipe/