Strawberry Pancakes
If you love cozy breakfast ideas that feel like a hug on a plate, these strawberry pancakes are perfect.
They are fluffy, airy, and ready in under 20 minutes, making them great for busy mornings.
They are also ideal for lazy weekends, a special brunch (we love them for Mother’s Day), or just because.
This recipe is simple, delicious, and guaranteed to make your day berry sweet.
Ingredients
Here’s everything you need to make these delicious brunch pancakes:
- 2 cups all-purpose flour
- 1 cup whole milk
- 1 cup diced strawberries
- ½ cup granulated sugar (8 tbsp)
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 1 tbsp melted butter
How to Make Strawberry Pancakes
- In a mixing bowl, mix the diced strawberries with 5 tablespoons of sugar. Let them sit for a few minutes, so they release their natural juices.
- In a separate bowl, combine the flour, the remaining three tablespoons of sugar, salt, baking soda, and baking powder. Stir until everything is evenly mixed.
- Add the melted butter and eggs to the dry ingredients. Slowly pour in the milk while stirring, making sure to mix until smooth. Be careful not to overmix!
- Gently add the strawberries (and their juices) into the batter, stirring just enough to combine.
- Heat a skillet or griddle over medium heat. Once hot, ladle about 1/3 cup of batter for each pancake onto the skillet.
- Cook until bubbles appear on the surface, then flip and cook for another minute or until golden brown. Repeat until all the batter is used.
- Serve your strawberry pancakes warm with your favorite toppings, such as maple syrup, whipped cream, or extra strawberries.
Tips for the Best Strawberry Pancakes
- Don’t overmix the batter: Stir just until combined to keep the pancakes light and fluffy.
- Let the batter rest: Letting it sit for a few minutes can help create fluffier pancakes.
- Use fresh strawberries: They taste the best and give the pancakes a naturally sweet flavor.
- Adjust the heat if needed: Medium heat is best for even cooking without burning.
- Try different toppings: Maple syrup, powdered sugar, whipped cream, chocolate chips, a drizzle of honey, chopped almonds or pecans, Greek yogurt and granola.
These strawberry pancakes are the perfect way to start your day with something sweet and special.
You can store them in an airtight container in the fridge for up to 3 days and reheat them in a toaster or skillet.
They are the perfect recipe for a cozy breakfast at home or a fun brunch with friends.
So grab your ingredients and get flipping!
And don’t forget to share your pancake creations. I’d love to hear how you top yours!
Strawberry Pancakes
Ingredients
- 2 cups all-purpose flour
- 1 cup whole milk
- 1 cup diced strawberries
- ½ cup granulated sugar (8 tbsp)
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 1 tbsp melted butter
Instructions
- In a mixing bowl, mix the diced strawberries with 5 tablespoons of sugar. Let them sit for a few minutes, so they release their natural juices.
- In a separate bowl, combine the flour, the remaining three tablespoons of sugar, salt, baking soda, and baking powder. Stir until everything is evenly mixed.
- Add the melted butter and eggs to the dry ingredients. Slowly pour in the milk while stirring, making sure to mix until smooth. Be careful not to overmix!
- Gently add the strawberries (and their juices) into the batter, stirring just enough to combine.
- Heat a skillet or griddle over medium heat. Once hot, ladle about 1/3 cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface, then flip and cook for another minute or until golden brown. Repeat until all the batter is used.
- Serve your strawberry pancakes warm with your favorite toppings, such as maple syrup, whipped cream, or extra strawberries.
