Strawberry Pancakes

These homemade Strawberry Pancakes are packed with juicy, sweet strawberries and topped with a rich homemade strawberry sauce. A generous swirl of whipped cream completes the dish, making these pancakes perfect for everything from breakfast to brunch, and even dessert!

Ingredients to Make Strawberry Pancakes Recipe

This recipe for Strawberry Pancakes is like strawberry shortcake in pancake form. What could possibly be wrong with that?! They’re a bonafide treat whenever I serve them. Ingredients you’ll need to make fresh Strawberry Pancakes: (Scroll down for full printable recipe card.)

• Strawberries – Fresh strawberries give the pancakes their signature flavor.
• Flour – All purpose flour forms the base of the pancake batter.
• Sugar – Granulated sugar for sweetness.
• Leavening – Baking powder, baking soda and salt give lift to the batter.
• Liquid – Buttermilk for moisture.
• Butter – Melted salted or unsalted butter adds richness to the flavor.
• Whole Eggs – Large eggs stablize the batter.
• Flavoring – Pure vanilla extract adds sweet floral notes.
• Oil – You’ll also need butter or vegetable oil for frying.
• Serve – You’ll also need whipped cream and strawberry syrup for serving. (If not making the strawberry sauce.)
• Strawberry Sauce – Strawberries, granulated sugar, lemon juice, cornstarch and cold water.

How to Make the BEST Strawberry Pancakes Recipe

• Sift Dry Ingredients – Whisk to sift together flour, sugar, baking powder, baking soda and salt.
• Combine Wet Ingredients – Whisk together buttermilk, melted butter, eggs and vanilla. Fold strawberries into the batter until evenly distributed.
• Heat and Prepare Skillet – Drizzle a cast iron skillet or griddle with oil or brush with melted butter, heat to medium-high.
• Divide the Pancake Batter – Divide the pancake batter using a ¼ cup measuring cup or ice cream scoop.
• Cook – Fry pancakes in batches per the recipe until crispy around the edges and golden brown.
• Serve – Serve immediately dusted with powdered sugar and drizzled with strawberry sauce or strawberry syrup topped with whipped cream.
• Make the Strawberry Sauce – Cook strawberries, sugar and lemon juice, simmer for 5 minutes to allow the strawberries to break down. Mash with fork, some chunks will remain.
• Thicken the Sauce – Dissolve cornstarch in cold water until completely dissolved. Whisk into saucepan.
• Add Fresh Berries – Add reserved strawberries, stir to combine. Let cool completely if making in advance or use immediately drizzled over hot pancakes.

Kitchen Equipment to Make Strawberry Pancakes

• Large frying pan or griddle.
• Large bowl and one medium bowl for making the pancake batter.
• Measuring cups and spoons.
• Strawberry huller and a sharp knife and chopping board for prepping the strawberries.
• A large whisk for making the pancake batter.
• Turning spatula for flipping the pancakes.

Recipe Variations and Substitutions

• Buttermilk Substitution – To each 1 cup of whole milk add 1 tablespoon of fresh lemon juice or white distilled vinegar. Let stand for 5 minutes, then stir and proceed with the recipe as written.
• Yogurt – You could replace the buttermilk with plain greek yogurt.
• Toppings – If you’re in a time crunch, you can serve these pancakes with strawberry syrup or maple syrup.
• Alternate Fruit – You can adapt this recipe using blueberries, blackberries or raspberries.
• Use Fresh Strawberries – Choose fresh strawberries that aren’t bruised or mouldy. Bruised berries begin to break down rather quickly and mould means they’re not fresh. Choose bright red fresh strawberries.
• Butter or Oil – You can fry pancakes using vegetable oil or butter. Olive oil won’t work here. You can also use a combination of the two. Do watch while the pancakes are cooking, as the milk solids in the butter can burn if the heat is too high, so don’t walk away.

Storage and Leftovers

• Oven – You can keep these pancakes warm in the oven until serving. Place them onto a sheet pan and into a 200°F oven.
• Strawberry Sauce – The strawberry sauce can be made one day in advance and then dolloped over the warm pancakes for serving. You can serve it at room temperature. cold or warmed slightly in the microwave.
• Leftovers – Store leftover Strawberry Pancakes in an airtight container in the refrigerator for up to 4 days.
• Reheating – Reheat in an air fryer, in a nonstick skillet over medium heat or in the microwave.
• Freezer – You can freeze these pancakes for make-ahead meals. Cool them completely, then place onto a baking sheet in a single layer and flash freeze. Once frozen, wrap in freezer wrap and aluminum foil and freeze for up to 2 months. You can thaw them in the fridge or reheat from frozen.
  

More Pancakes Recipes to Make

• The family will love these decadent Banana Pecan Pancakes.
• These little Mini Pancakes are silver dollar size.
• Blueberry Buttermilk Pancakes are filled with sweet plump blueberries.
• These Snickerdoodle Pancakes are drizzled with a warm vanilla bean sauce.
• Pumpkin Pancakes with Maple Butter will make the perfect addition to your fall breakfast menu.
• Say “I love you” with a stack of Red Velvet Pancakes.
• The kiddos will flip for these Oatmeal Chocolate Chip Pancakes.
• Fluffy Rhubarb Pancakes from LoveFoodies.

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• Cast Iron Griddle
• Mixing Bowls
• Strawberry Huller
• Turning Spatula