These homemade strawberry pancakes are a delightful and simple way to start the day. Made with fresh strawberries and everyday pantry ingredients, they turn out fluffy, buttery, and naturally sweet. This family-friendly recipe is easy enough for busy mornings and special enough for weekend brunch.
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If you’ve never made pancakes from scratch, you’ll be pleasantly surprised how quick and rewarding it is. The pancakes have crisp edges and a soft, tender interior studded with juicy strawberries.
Homemade pancakes
- These pancakes are quicker to make than you might think—about 30 minutes from start to plate.
- The base recipe is versatile: add as many or as few strawberries to each pancake as you like.
- Perfect for kids’ breakfasts, snacks, or packed in a lunch box for school.
With just a few steps and common ingredients you’ll have a stack of warm strawberry pancakes everyone will enjoy.
Ingredients you’ll need
Note: Full measurements and printable instructions appear in the recipe card below.
Ingredient notes
- Buttermilk: Produces the thickest, fluffiest pancakes. If you don’t have buttermilk, stir 2 1/4 teaspoons lemon juice into 3/4 cup milk and let it sit for a few minutes.
- Butter: Adds rich flavor; you can substitute oil if needed.
- All-purpose flour is recommended for the lightest texture.
- Use just 3 tablespoons of sugar to keep sweetness balanced with the fresh berries.
- Baking powder and baking soda help the pancakes rise and become airy.
- An egg binds the batter and improves structure.
- Vanilla and a pinch of salt round out the flavor.
- Use about 1 cup diced fresh strawberries for the batter.
Before you begin: essential tools
- Mixing bowls (various sizes)
- Whisk
- Nonstick skillet or griddle
Step by step: instructions
Note: This is a summary. Detailed steps and exact measurements are in the recipe card below.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Melt the butter, then add it to the wet ingredients (buttermilk or milk + lemon juice, egg, and vanilla).
- Pour the wet ingredients into the dry mix and whisk gently until just combined; do not overmix.
- Heat a nonstick skillet or griddle over medium-low heat and brush with a little melted butter or oil.
- Pour about 1/3 cup batter per pancake. Scatter diced strawberries over the batter while it’s in the pan.
- Cook until the top looks set (about 1–2 minutes), then flip and cook another 1–2 minutes until golden.
Pro tip: Lower the heat slightly between batches so the skillet cools and the pancakes brown evenly without burning.
Adaptable recipe – make it your own!
- Stir chocolate chips into the batter for a sweeter treat.
- Add lemon zest to brighten the flavor.
- Mix in other fruit such as blueberries, bananas, or diced peaches.
More strawberry recipes
- Try strawberry-rhubarb bars, strawberry shortcake, or no-bake strawberry cheesecake cups when berries are in season.
My notes
- Lightly butter the skillet for a golden crust, or use oil or nonstick spray.
- Cooking time will vary by stovetop. I usually cook 1½ minutes per side over medium heat.
- Adjust heat as needed so pancakes cook through without over-browning.
- Gently mix the batter; over-mixing yields dense pancakes instead of fluffy ones.
Storage and reheating
Refrigerate: Once cooled, store pancakes in an airtight container for up to 3 days.
Freeze: Wrap pancakes individually or in a stack in plastic wrap and place in a freezer-safe bag for 1–2 months.
Reheat: Warm in the microwave or in a skillet. For microwave reheating, wrap pancakes in a damp paper towel to keep them moist.
Perfect pairings: what to serve with
- Top pancakes with whipped cream, extra strawberries, butter, strawberry coulis, or maple syrup.
- Serve with bacon or sausage, or pair with a breakfast casserole for a brunch spread.
- Enjoy alongside orange juice, milk tea, or a strong coffee.
Make Ahead
- Batter can be mixed ahead and refrigerated for up to two days.
- Dice strawberries and store in the fridge for 1–2 days until ready to use.
Your questions answered: FAQs
Place the diced strawberries on top of the batter after pouring it into the pan. This lets you control how many berries go into each pancake.
If pancakes are stored before fully cooling, condensation can make them soggy. Cool pancakes on a wire rack before refrigerating or freezing.
Yes. Thaw and drain them first, then dice and use as directed.
Related recipes
- Explore other breakfast favorites like brioche French toast casserole, cinnamon bread pudding, or a creamy fruit salad.
These pancakes are extra fluffy, lightly sweet, and a lovely way to start a morning. Leave a comment to tell how you like yours—I’d love to hear.
If you tried this recipe, please rate it. Thank you.
Strawberry Pancakes
Ingredients
- ¾ cup + 2 Tablespoons buttermilk
- 2 Tablespoons unsalted butter, plus more for brushing
- 1 cup all-purpose flour
- 3 Tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 large egg
- ½ teaspoon vanilla extract
- A pinch of salt
- 1 cup fresh strawberries, hulled and diced
Instructions
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Melt the butter and set aside.
- Add the melted butter, buttermilk, egg, and vanilla to the dry ingredients.
- Whisk until just combined; small lumps are fine.
- Heat a nonstick pan over medium-low heat and brush with a little butter.
- Pour about ⅓ cup batter per pancake and top with diced strawberries.
- Cook until the top is set (1–2 minutes), flip, and cook another 1–2 minutes until golden.
- Serve warm with your favorite syrup or toppings.
Notes
- See the nutrition disclaimer for details.
Nutrition (per pancake)
Carbohydrates: 26 g |
Protein: 5 g |
Fat: 6 g