If there’s a better way to start the day than these fluffy strawberry pancakes, I don’t know what it is.
Each golden stack is studded with juicy strawberry pieces and crowned with a homemade strawberry sauce.
Together, they turn breakfast into something truly special.
Whether you’re treating yourself or sharing with loved ones, these pretty-in-pink pancakes are guaranteed to brighten your day.
Why You’ll Love These Strawberry Pancakes
Naturally Sweet: With fresh berries and a hint of vanilla, they’re naturally sweet without being overly sugary.
Golden & Fluffy: A perfect balance of buttermilk and baking powder creates a light, airy texture that melts in your mouth.
Easy to Make: Simple ingredients and minimal prep make this recipe approachable for any skill level.
Customizable Toppings: I adore the strawberry sauce, but you can top these with whipped cream, Greek yogurt, or even chocolate chips.
Ingredients
- Fresh Strawberries: Add natural sweetness and bright bursts of flavor to the pancakes and sauce.
- All-Purpose Flour: Creates the basic structure of the pancakes.
- Baking Powder: Helps the batter rise during cooking.
- Granulated Sugar: Adds sweetness to both pancakes and sauce.
- Salt: Enhances all flavors and balances the sweetness.
- Buttermilk: Provides tanginess and helps create tender pancakes.
- Egg: Binds the ingredients together and provides structure.
- Butter: Adds richness and helps create crispy edges.
- Vanilla Extract: Adds warmth and depth to both pancakes and sauce.
- Strawberry Sauce: A combination of fresh strawberries, sugar, lemon juice, cornstarch, and vanilla creates a sweet-tart sauce that’s both flavorful and visually appealing.
How to Make Strawberry Pancakes
Making these pancakes from scratch is surprisingly easy, and the extra effort is so worth it for the amazing flavors and textures.
The combination of the light, tender pancakes with the sweet, juicy strawberry sauce is simply irresistible.
Here are the steps:
1. COMBINE the strawberries, sugar, lemon juice, and water in the saucepan over medium heat until the fruit is soft.
2. STIR in the cornstarch mixture until the sauce thickens. Then, remove the pot from the heat and stir in the vanilla extract. Set aside to cool.
3. WHISK the wet and dry ingredients in separate bowls before gently stirring them together. A few lumps are okay.
4. REST the batter for 10 minutes.
5. HULL and dice the strawberries, then spread them on paper towels to dry slightly. Stir them into the batter just before cooking.
6. WARM a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
7. POUR about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, flip, and cook for another 1-2 minutes.
8. SERVE the pancakes with warm strawberry sauce and whipped cream if desired. Enjoy!
Tips For the Best Strawberry Pancakes
Homemade strawberry pancakes are a terrific way to start your day on a sweet and indulgent note.
Just check out these tips, and they’ll be perfect:
- Use fresh strawberries. They have the best taste and texture. But if you have to use frozen, I suggest only using them in the sauce. Even if you thaw them first, they’ll make the pancakes soggy.
- Don’t overmix the batter. Stir the batter by hand until just combined. A few lumps in the batter are perfectly fine.
- Rest the batter. About 10 minutes is enough for the flour to hydrate fully, making the pancakes more tender and fluffy.
- Fold the strawberries gently. Add them just before cooking so the juices don’t seep into the batter. And be gentle, or they’ll turn to mush.
- No buttermilk? Use whole milk with a splash of lemon juice. Let it sit for 5 minutes before use.
- Control the heat carefully. Cook the pancakes over medium heat, and be sure to preheat the griddle fully. If you crank up the heat, the pancakes will burn on the edges and be raw inside.
How to Store
The beauty of this recipe is that you can make double and easily store the pancakes and sauce for later.
Here’s how:
To Store: Store the pancakes and sauce in separate airtight containers. Place parchment or wax paper between the pancakes so they don’t stick, and refrigerate for 2-3 days. The sauce will keep for 1-2 weeks.
To Freeze: Flash freeze completely cooled pancakes until solid. Store in a freezer bag with wax paper between each layer for up to 2 months. Freeze the sauce in an airtight container with space for expansion for 2-3 months.
To Reheat: Thaw the sauce in the fridge overnight. Reheat on low in a small saucepan. Warm the pancakes from the fridge in the microwave for 30-60 seconds. Or put frozen pancakes in the toaster oven.
More Delicious Pancakes You’ll Love
Cinnamon Roll Pancakes
Sheet Pan Pancakes
Pecan Pancakes
Pumpkin Spice Pancakes
Strawberry Pancakes
16
servings20
minutes15
minutes108
kcalLight and fluffy strawberry pancakes bursting with fresh berries and a hint of vanilla are perfect for a cozy breakfast treat everyone will love!
Ingredients
- For the Strawberry Sauce
1 pound fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon water
1 teaspoon cornstarch mixed with 1 tablespoon water
1/2 teaspoon vanilla extract
- For the Pancakes
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 1/4 cups buttermilk
1 large egg
3 tablespoons melted butter
1 teaspoon vanilla extract
1 cup fresh strawberries
Instructions
- Make the Sauce: In a small saucepan over medium heat, combine the strawberries, sugar, lemon juice, and water. Stir and cook for 5-7 minutes, until the strawberries release their juices and soften.
- Stir in the cornstarch mixture and continue cooking for 1-2 minutes, until it reaches a syrupy consistency. Remove from the heat and stir in the vanilla extract. Set aside to cool.
- Make the Pancakes: In a large mixing bowl, whisk the flour, sugar, baking powder, and salt. In a separate medium bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing – a few lumps are okay. Set aside to rest for 10 minutes.
- While the batter rests, hull and dice the strawberries. Spread them over paper towels to dry slightly, then fold them into the batter just before cooking.
- Warm a non-stick skillet or griddle over medium heat and grease lightly with butter or cooking spray.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes until golden brown and fully cooked through.
- Serve the pancakes with the warm strawberry sauce and whipped cream, if desired. Enjoy!
Notes
- Use fresh, ripe strawberries for the best flavor in both the sauce and pancakes.
- Let the batter rest before cooking to allow the flour to hydrate, resulting in more tender pancakes.
