These homemade Strawberry Pancakes are filed with fresh sweet strawberries. They're topped with a drizzle of homemade strawberry sauce and a heaping helping of whipped cream. These pancakes will take you from breakfast and brunch to dessert.

Easy Strawberry Pancakes Recipe

This recipe for Strawberry Pancakes are like strawberry shortcake in pancake form. How do you make them? First, use a whisk to sift together all purpose flour with baking powder, baking soda, salt and sugar. In a separate bowl whisk together eggs, buttermilk, melted butter and vanilla. Add the wet ingredients to the dry ingredients then fold in chopped strawberries. After frying, top them with strawberry syrup or homemade strawberry sauce and whipped cream just before serving. They're irresistible!

How to Make the BEST Strawberry Pancakes

Ingredients you'll need to homemade Strawberry Pancakes: 1 cup cubed strawberries, all purpose flour, granulated sugar, baking powder, baking soda, salt, buttermilk, melted butter, large eggs and vanilla extract. You'll also need butter or vegetable oil for frying. You'll also need whipped cream and strawberry syrup for serving. (If not making the strawberry sauce.)
To make the optional Strawberry Sauce you'll need: 3 cups diced strawberries, granulated sugar, lemon juice, cornstarch and cold water.
Kitchen tools you'll need: Medium bowl, small bowl, measuring cups and spoons, large 12 inch skillet or griddle, strawberry huller, sharp knife and cutting board, whisk and stainless steel spatula.
To make your own buttermilk: 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.
If you're in a time crunch, you can serve these pancakes with strawberry syrup purchased from the grocery store. Your favorite brand will do.
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.
You can fry pancakes using vegetable oil or butter. You can even use a combination of the two. The milk solids in the butter can burn if the heat is too high so don't walk away.
Should you prefer the strawberry sauce, it can be made one day in advance and then dolloped over the warm pancakes for serving.
You can store these Strawberry Pancakes in an airtight container in the refrigerator for up to 4 days. Reheat in an air fryer, in a non stick skillet over medium heat or in the microwave.
You can freeze these pancakes for up to 2 months. Cool completely, then wrap and freeze.

More Pancakes Recipes to Make

The family will love these decadent Banana 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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Strawberry Pancakes

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Dessert

Cuisine: American

Keyword: strawberry-pancake-recipe, strawberry-pancakes

Servings: 12 servings (may vary)

Calories: 227kcal

Ingredients

2 ½ cups all purpose flour
⅓ cup granulated sugar
2 ½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups buttermilk (well shaken)
4 tablespoon salted butter melted
2 large eggs
1 teaspoon vanilla extract
1 cup hulled and diced strawberries (¼-1/3 inch cubes)
Strawberry Sauce (Optional)
3 cups hulled diced strawberries divided use
½ cup granulated sugar
3 tablespoon fresh lemon juice
1 tablespoon cornstarch (plus additional as needed)
1 tablespoon cold water
whipped cream and strawberry syrup for serving (If not making strawberry sauce
vegetable oil or butter for frying

Instructions

To make Pancakes: In a large bowl use a whisk to sift together flour, sugar, baking powder, baking soda and salt.
In a separate medium bowl whisk together buttermilk, melted butter, eggs and vanilla. Fold strawberries into the batter until evenly distributed.
Drizzle a cast iron skillet or griddle with oil or brush with melted butter, heat to medium-high. Divide the pancake batter using a ¼ cup measuring cup or ice cream scoop.
Cook in batches for 2 minutes per side or until crisp and golden. Remove to a platter and keep warm. (Add more oil or butter to the pan between batches.)
Serve immediately dusted with powdered sugar and drizzled with strawberry sauce or strawberry syrup topped with whipped cream.
To make Strawberry Sauce: In a small heavy bottomed saucepan cook 2 cups strawberries, sugar and lemon juice. Bring to a boil, then lower the heat to medium and simmer for 5 minutes to allow the strawberries to break down. Roughly mash with fork, some chunks will remain. Dissolve 1 tablespoon cornstarch in 1 tablespoon cold water until completely dissolved. Whisk into saucepan. (Repeat, if desired. Sauce will continue to thicken as it cools.) Remove from heat, add reserved diced strawberries, mixing well. Let cool completely then transfer to a mason jar or airtight container. Store chilled for up to one week.

Notes

Nutritional Data includes optional Strawberry Sauce. Data is provided as a courtesy and should be considered an estimate only.

Nutrition

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