Strawberry Pancakes

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Strawberry season means it's time to add fresh berries to just about everything, especially pancakes. These strawberry pancakes are light, fluffy, and filled with bits of juicy strawberries in every bite.

These pancakes are perfect for a weekend breakfast or a lazy summer brunch. If you've got fresh strawberries on hand, this is the recipe to make!

Pancakes with strawberries

I've made my fair share of pancakes. When my kids were young, I made pancakes for them all the time. We always had pancakes on the weekends, and often I'd make them on one weekday too. Pancakes were an absolute must whenever we had breakfast for dinner.

When I was a kid, we ate a lot of pancakes, too. For every Mother's Day and other special occasions, my dad would always make stacks of pancakes topped with fresh strawberries and a sprinkling of powdered sugar.

These strawberry pancakes are a version of my dad's pancakes, but instead of adding fresh strawberries after the pancakes are cooked, the strawberries are added right into the batter. Of course, you can also add sliced strawberries to the stack of pancakes, and you'll have twice the strawberries.

Serve up a stack of these tasty pancakes with oven-baked breakfast sausages.

Ingredients for strawberry pancakes

Small bowls filled with flour, butter, sugar, along with other ingredients for making pancakes.

Strawberries - Look for juicy, ripe, fresh strawberries.
Flour - Use all-purpose flour. Be certain to use the fluff and scoop method when measuring your flour.
Milk - Any type of milk works in this recipe. I usually use whole milk or 2% milk.
Eggs - Use two fresh eggs.
Butter - Add regular, salted butter to the batter.
Sugar - Granulated sugar is used to sweeten the pancakes.
Baking Powder - Makes the pancakes rise while cooking.
Salt - Helps balance the flavors.

Making strawberry pancakes

Whipped eggs in a glass bowl with a whisk.

Whisk eggs until very frothy.
Stir in sugar, butter, and milk.

Combine flour, baking powder, and salt. Then add to the wet ingredients.
Stir until combined.

Pancake batter dripping of a red spatula.

The batter should be thick and may have a few lumps. This is okay.
Allow the batter to rest for 5 minutes. This helps the flour hydrate, which makes fluffier pancakes.

Adding chopped strawberries to pancake batter.

Fold in diced strawberries.

A pancake cooking on a cast iron griddle.

Ladle a ¼ cup of batter onto a lightly greased hot skillet.
When there are plenty of bubbles on the surface, flip the pancake.

A strawberry pancake cooking on a griddle.

Cook until the pancake is fully cooked and no longer has any wet batter in the center.
Repeat with the remaining batter.

Pancake making tips

Don't overmix the batter - Stir just until the dry ingredients are moistened. A few lumps are okay.
Preheat the pan - Your skillet or griddle should be hot before adding the batter. Test by adding a drop of water to the pan. If the water skitters away and evaporates quickly, the pan is ready. If the pan is smoking, it is too hot.
Adjust the heat while cooking - I often need to adjust my burner while cooking pancakes. If the pancakes are browning too quickly and the center isn't fully cooked, reduce your heat slightly.
Flip when bubbles form - Wait until you see bubbles on the surface of the pancake before flipping.
Only flip once - Pancakes are best when they are flipped just once.

Frequently asked questions

Can I freeze strawberry pancakes?

Yes, these pancakes freeze well. Place cooked pancakes on a baking rack and allow them to fully cool. Once cool, place in a single layer in a freezer-safe bag.
To use, remove the frozen pancakes from the freezer and allow them to thaw. Heat in the microwave or in a toaster.