If you are looking for a delightful way to brighten up your breakfast or brunch table, this Strawberry Pancakes Recipe is absolutely a must-try. Imagine fluffy, tender pancakes layered with fresh, juicy strawberries baked right into the batter, creating bursts of natural sweetness with every bite. This recipe strikes the perfect balance between classic pancakes and a fruity twist, making it an instant favorite for weekend mornings and special occasions alike. With simple ingredients and a straightforward method, these pancakes bring a pop of color and flavor that feel like a little celebration on your plate.
Ingredients You’ll Need
Each ingredient in this Strawberry Pancakes Recipe is simple yet essential, coming together to create that perfect harmony of texture, taste, and color. From the fluffy base of all-purpose flour and buttermilk to the freshness of the strawberries, every component plays a special role in making these pancakes irresistible.
- 2 cups all-purpose flour: The sturdy foundation that provides structure and a tender crumb for your pancakes.
- 2 tablespoons sugar: Adds just the right amount of sweetness to balance the flavors.
- 2 teaspoons baking powder: Helps the pancakes rise beautifully, resulting in a light and fluffy texture.
- 2 teaspoons baking soda: Works with the buttermilk to leaven and tenderize the batter.
- ½ teaspoon kosher salt: Enhances the overall flavor by balancing the sweetness.
- 2½ cups store-bought buttermilk: Brings tanginess, moisture, and reacts with the leavening agents for perfect fluffiness.
- 2 eggs: Bind the ingredients together and add richness.
- ¼ cup butter (melted): Provides buttery richness and moisture to the batter.
- 16 ounces fresh strawberries (about 2 cups chopped very small): The star ingredient that delivers natural sweetness, freshness, and vibrant pops of red throughout.
- Vegetable or coconut oil for the pan: Keeps the pancakes from sticking and adds a subtle flavor.
- Butter, maple syrup, whipped cream, sliced strawberries: Optional toppings that elevate your pancakes to a decadent treat.
How to Make Strawberry Pancakes Recipe
Step 1: Prepare the Dry and Wet Mixtures
Start by whisking together the flour, sugar, baking powder, baking soda, and kosher salt in a large bowl. This dry mixture sets the foundation for light, fluffy pancakes. In a separate bowl, combine the buttermilk and eggs before whisking in the melted butter. Then, pour the wet ingredients into the dry and whisk briefly to combine. Letting the batter rest while your griddle heats up is a clever trick to achieve the best texture.
Step 2: Fold in the Strawberries
Don’t stress about making the batter perfectly smooth—some lumps are perfectly okay and help keep the pancakes tender. Gently stir in the finely chopped fresh strawberries at this point so they’re evenly distributed but still intact, infusing the pancakes with wonderful bursts of juicy sweetness as they cook.
Step 3: Heat and Oil Your Pan
Preheat a flat-bottom nonstick skillet or electric griddle over medium heat. Make sure to oil it generously; this not only prevents sticking but also gives those pancakes a gorgeous golden crust. Using about a tablespoon of oil ensures every pancake cooks beautifully and slides right off when they are ready to flip.
Step 4: Cook the Pancakes
Pour about ⅓ cup of batter onto the heated pan for each pancake. As they cook, you’ll notice bubbles forming on the surface and the edges setting—these are your cues that it’s time to flip. After flipping, let the other side cook until golden brown. The process takes only a few minutes, delivering warm, fluffy pancakes studded with fresh strawberry pieces.
How to Serve Strawberry Pancakes Recipe
Garnishes
The perfect garnishes can take this Strawberry Pancakes Recipe to the next level. Consider a pat of butter melting on top for creaminess, a drizzle of pure maple syrup to add that comforting sweetness, dollops of whipped cream for an indulgent touch, and a few extra sliced strawberries for color and freshness.
Side Dishes
For a truly satisfying meal, pair these pancakes with crispy bacon or turkey sausage for a savory contrast. Fresh fruit salad or a glass of freshly squeezed orange juice complements the vibrant flavors and makes your breakfast feel complete.
Creative Ways to Present
If you want to impress your guests, try stacking the pancakes in a tall tower layered with whipped cream and sliced strawberries between each pancake. Alternatively, serve them on a wooden board with small bowls of different toppings, encouraging everyone to customize their own. Presentation matters just as much as taste here!
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Strawberry Pancakes Recipe, store them in an airtight container in the refrigerator for up to two days. To keep them from drying out, separate each pancake with parchment paper.
Freezing
These pancakes freeze beautifully, making them a great make-ahead option. Lay cooled pancakes flat on a baking sheet in a single layer and freeze until solid. Then stack and wrap them tightly in foil or place in a freezer bag for up to two months.
Reheating
Reheat pancakes gently in a toaster, oven, or microwave. Toasted pancakes regain a slight crispness, while oven heating keeps them warm and fluffy. Add fresh strawberries and syrup after reheating for the best experience.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries are ideal for the best texture and flavor, you can use frozen strawberries. Just be sure to thaw and drain them well before adding to avoid extra moisture in the batter.
Is buttermilk necessary for this recipe?
Buttermilk is key to achieving that light, tender crumb and slight tang in the pancakes. If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar, but the flavor may differ slightly.
How can I make the pancakes fluffier?
To get extra fluffy pancakes, avoid overmixing the batter and allow it to rest briefly before cooking. This resting period helps the baking powder and baking soda activate fully, giving you that perfect rise.
What oil is best for cooking these pancakes?
Vegetable oil is a great neutral choice, but coconut oil adds a lovely subtle flavor that pairs wonderfully with strawberries. Just be sure to oil your pan generously for an even golden crust.
Can I double the recipe for a larger crowd?
Absolutely! This Strawberry Pancakes Recipe scales up easily. Just keep an eye on cooking times since more pancakes may require multiple batches, but the flavor and texture stay just as delightful.
Final Thoughts
There is something truly magical about making and sharing this Strawberry Pancakes Recipe. Whether it’s a slow weekend morning, a festive brunch, or simply a moment you want to savor, these pancakes bring warmth, joy, and a burst of fresh flavor in every bite. Go ahead, gather your ingredients, and whip up a stack—you’ll be smiling by the very first forkful.
Print
Strawberry Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 16 pancakes (4-inch size)
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
These Strawberry Pancakes are a delightful breakfast treat featuring a fluffy, thick batter studded with fresh, chopped strawberries. Cooked on a skillet or griddle until golden brown, they are delicious served warm with butter, maple syrup, whipped cream, and extra sliced strawberries.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- 2½ cups store-bought buttermilk
- 2 eggs
- ¼ cup butter, melted
Fruit
- 16 ounces fresh strawberries (about 2 cups chopped very small)
For Cooking and Serving
- Vegetable or coconut oil for the pan
- Butter (for serving)
- Maple syrup (for serving)
- Whipped cream (for serving)
- Sliced strawberries (for serving)
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, sugar, baking powder, baking soda, and kosher salt in a large bowl and set aside. This creates an even base for your pancake batter.
- Add Wet Ingredients: In a separate bowl, add the buttermilk and eggs, whisk to combine, then pour in the melted butter. Whisk everything together until just combined. Let the batter rest while you heat your cooking surface.
- Incorporate Strawberries: Gently stir the chopped fresh strawberries into the thick batter, careful not to overmix to preserve some lumps for a tender texture.
- Heat the Cooking Surface: Preheat a flat-bottom nonstick skillet or electric griddle over medium heat. Generously oil the surface with about a tablespoon of vegetable or coconut oil to prevent sticking.
- Cook the Pancakes: Pour approximately ⅓ cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the bottoms turn light golden brown, about 2 to 3 minutes.
- Flip and Finish Cooking: Carefully flip each pancake and cook the other side until golden brown, about another 2 minutes.
- Serve Warm: Serve the pancakes warm topped with butter, maple syrup, whipped cream, and additional sliced strawberries for a delicious breakfast experience.
Notes
- Do not overmix the batter; lumps are fine and help keep the pancakes tender.
- Using fresh, ripe strawberries enhances the flavor and moisture of the pancakes.
- Letting the batter rest briefly allows the baking agents to activate fully for fluffier pancakes.
- Adjust heat as needed to avoid burning the pancakes before the middle is cooked through.
- Vegetable or coconut oil works well for frying, but butter can be used for a richer flavor.
