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Strawberry pancakes combine fluffy pancakes with sweet fresh strawberries for a breakfast that the entire family will love.

strawberry pancakes on plate with halved strawberries

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Weekend mornings were practically made for fluffy pancakes, and while there are countless flavor combinations to explore, there’s something undeniably special about classic strawberry pancakes.

These pancakes are light, fluffy, and filled with juicy strawberries. The sweetness of the strawberries complements the rich, buttery pancakes perfectly. They are also easy to whip up and make any breakfast feel like a special occasion.

You might also want to try these Apple Butter Pancakes and Mason Jar Pancakes too!

Why I love this recipe

These pancakes remind me of childhood mornings when my grandma would whip up a batch. The scent of strawberries and butter wafting through the kitchen. It’s pure magic.

Ingredients

all-purpose flour
whole milk
strawberries
granulated sugar
salt
baking soda
eggs
baking powder
unsalted butter

Step by step

Dice the strawberries. In a small bowl, mix the diced strawberries with the 5 tablespoons of granulated sugar to release their juices. Set aside for a few minutes.
In a large bowl, whisk together all-purpose flour, remaining 3 tablespoons of the granulated sugar, salt, baking soda, and baking powder. Mix well until all the dry ingredients are evenly incorporated.
Add the melted butter and eggs to the dry ingredients and mix until well combined. Gradually pour in the milk while stirring the batter. Stir until just combined.
Gently fold in the strawberry mixture into the pancake batter.

pouring strawberry pancakes batter on griddle

Heat a skillet or griddle over medium heat. Once the skillet is hot, ladle approximately 1/3 cup of the pancake batter onto the skillet for each pancake.
Cook until bubbles form on the surface of the pancake, then flip and cook for another minute or until golden brown. Repeat the process with the remaining batter, adjusting the heat if necessary to prevent burning.
Serve warm with your favorite toppings such as maple syrup, whipped cream, or additional diced strawberries.

Tips for Best Results

Always use fresh, ripe strawberries for the best flavor.
Cook pancakes on medium heat to ensure they’re cooked through without burning.
Mix the batter until just combined to keep the pancakes light and fluffy.
Let the batter sit for a few minutes before cooking to ensure even cooking.

Variations

for a decadent twist, sprinkle chocolate chips into the batter
swap strawberries with other fresh berries like blueberries for a different flavor
fold in some chopped nuts like almonds or walnuts for extra crunch
a dash of cinnamon can add a warm, spicy note

Serving suggestions

Serve them with a dollop of whipped cream, a drizzle of maple syrup, or even a sprinkle of powdered sugar. Fresh fruits like bananas or blueberries can add an extra layer of flavor.

If you’re feeling indulgent, a side of crispy bacon or sausage links can provide a savory contrast, or serve them up with a ground beef hash brown casserole or bacon breakfast casserole when feeding a crowd.

Storage

Store the pancakes in an airtight container in the fridge, and they’ll be good for up to 3 days.

To reheat, microwave for a minute or warm them up in the oven at 350°F until they’re nice and hot.

These pancakes also freeze well. Freeze in a single layer on a plate or baking sheet, then transfer to a freezer bag for up to 3 months.

If you try this recipe please comment and rate it below, I love hearing from you!