Name: Strawberry Pancakes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder (Double acting); 1 teaspoon baking soda; ½ teaspoon salt; 2 cups buttermilk; 2 large eggs (Room temp.); 2 tablespoons butter (Unsalted. Melted and cooled.); 2 tablespoons granulated sugar; 1 cup strawberries (Diced. You can use fresh or frozen. Thaw them first if using frozen.)

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These strawberry pancakes are light, airy and bursting with delicious fresh strawberry flavor. Top them with our easy homemade strawberry compote for the perfect summer breakfast!

Closeup of a stack of strawberry pancakes topped with whipped cream, strawberry compote and powdered sugar — Our easy strawberry compote is the perfect strawberry topping for pancakes!

These wonderful, healthy strawberry pancakes are a great way to take advantage of fresh strawberries in the summer. Not summer where you are? No problem! They are equally delicious using frozen strawberries. Just make sure to thaw them first. Serve them with whipped cream, sliced strawberries, and our easy 15-minute strawberry compote for a beautiful breakfast treat!

This recipe is featured in our lineup of easy sweet breakfast recipes. Check them out!

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Reasons to Love This Recipe
🍓 Ingredients
📝 Instructions
🥣 Equipment
💭 Tips
💡 Variations
🥞 Related Recipes
📖 Recipe
💬 Comments

Reasons to Love This Recipe

It's easy. You literally add everything to a non-reactive saucepan and cook on the stovetop for a few minutes.
It's simple in that it uses only 3 ingredients.
It's quick. Fifteen minutes max is all you need to make this delicious, fruity compote.
It's versatile. As mentioned above, this compote will take you from breakfast to dessert.
It can be made ahead. You can easily make this ahead and store it as instructed below.
It makes enough to share with a hungry crowd. This recipe makes two cups, easily enough to please a crowd. It's great for Mother's Day, holidays, and and other special occasions like Valentine's Day.

🍓 Ingredients

2 cups all-purpose flour.
1 tablespoon baking powder. Double acting.
1 teaspoon baking soda. This is a leavening agent which reacts with the buttermilk to make these pancakes rise.
½ teaspoon salt. Enhances flavor.
2 cups buttermilk. We really love to use buttermilk for light and fluffy pancakes. If you don't have buttermilk on hand, you can substitute two cups of regular, nut, or coconut milk. Then add two tablespoons of white vinegar or lemon juice to your wet ingredients.
2 large eggs. Room temp.
2 tablespoons unsalted butter. Melted and cooled. This added fat makes for tender pancakes. We use butter for added flavor.
2 tablespoons granulated sugar. You can omit this, if you'd like, for a lower carb and healthier version. Although these pancakes are pretty healthy on their own.
1 cup strawberries. Diced. You can use fresh or frozen. Thaw them first if using frozen.

📝 Instructions

Dry ingredients in a mesh strainer over a glass bowl — **Step 1.** In a large bowl, combine together flour, baking powder, baking soda, sugar, and salt. Set aside.

Overhead view of wet ingredients in a blender — **Step 2.** Add buttermilk, eggs, and butter to a blender and blend for about 1 minute.
Alternatively, you can add the ingredients to a medium bowl and beat with an electric mixer or wire whisk for about 1 minute.

Wet ingredients being poured into dry ingredients — **Step 3.** Pour wet ingredients into dry and stir until combined. Do not over mix.

Overhead view of batter in a glass bowl — Set batter aside and allow to rest for 5-10 minutes. The bubbles in the mixture indicate that the baking soda is working. Allowing the batter to rest will help the gluten in the batter to relax. Taking this step helps to promote tender pancakes. We don't want them to be tough and chewy.

Step 4. Meanwhile, spray a griddle or large flat-bottomed skillet with cooking spray or add about 1 tablespoon of butter. Heat over medium heat.

Step 5. Ladle ¼ cup of batter onto cooking surface. Repeat until there is no more room on the cooking surface.

Strawberry pancakes cooking on a griddle — **Step 6.** Scatter strawberries over the surface of uncooked sides of pancakes.

Overhead view of pancakes cooking on a griddle — **Step 7.** Cook until bubbles form and pop on the surface of the pancakes, about 4-5 minutes.

Step 8. Use a non-stick wide spatula, or spray spatula with cooking spray and swiftly turn pancakes over. Cook for another 4-5 minutes.

Step 9. Remove pancakes to a plate and repeat with remaining batter.

Looking for more information about making pancakes? Visit our complete guide for making homemade pancakes from scratch, including detailed ingredient information, step-by-step instructions and more!

🥣 Equipment

Large bowl.
Medium bowl. We are recommending this for your wet ingredients if you do not want to use the blender method. Not needed if using a blender.
Blender. To blend the wet ingredients.
Griddle. We have linked to the one we use and love. You can use a large flat-bottomed skillet instead (linked below).
Large skillet. Use if you do not have a griddle.
Wide non-stick spatula. A wide spatula works best.

💭 Tips

To store leftovers, place a square of wax paper between pancakes, then seal the stack in a freezer bag. They will keep in the freezer for up to 2 months. Reheat in the toaster or microwave.
Don't make the pancakes too large. They should not be more than 4.5-5 inches in diameter. If they're larger than that, they will be difficult to flip.
The perfect pancake flip is an acquired skill. To make things easier, start with a wide non-stick spatula. If you don't have a non-stick spatula, cooking spray is your friend. Spray the spatula before flipping the pancake. A wide spatula is a must. In one swift motion, slide the spatula under the pancake and quickly turn it back onto the griddle. It takes practice, but you will master the perfect pancake flip in no time!

Stack of strawberry pancakes topped with whipped cream and strawberry compote on a white plate

💡 Variations

Banana Strawberry Pancakes. Add two very ripe bananas to the blender with your wet ingredients. If you are using the bowl/electric mixer method, chop up the bananas first. Place them in the bowl and beat with an electric mixer until they are thoroughly broken down. Then add the buttermilk, melted butter, and eggs. Beat for 1 minute. Proceed with the recipe as written.
Strawberry Protein Pancakes. Replace the eggs with 6 tablespoons of almond butter.
Chocolate Chip Strawberry Pancakes. Add ½ to 1 cup of semisweet chocolate chips. Sprinkle them over the tops of uncooked sides of pancakes along with the strawberries.

Homemade Syrups

Skip the preservatives and make one of these delicious homemade syrups instead!

Pancakes

More easy, delicious pancakes to make and love. 😍

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Comments

Preston Pennell says
April 23, 2021 at 3:50 pm
Glad I tried this recipe. The way the strawberries are mixed in really makes these pancakes taste great.
Thank you for sharing this one.
I will make it again.
- Sandra says
  April 24, 2021 at 7:40 am
  Thank you! I'm glad you enjoyed the pancakes. 🙂

Strawberry Pancakes