If your weekends aren’t starting with something utterly comforting, you’re doing it wrong! Seriously, the smell of breakfast cooking is just the best way to wake up. I spent years messing around with lumpy batters that ended up flat, sad disks. But wow, have I cracked the code now! These are my absolute easiest and fluffiest Strawberry Pancakes recipe—they come together faster than you can argue about whose turn it is to do the dishes. I finally nailed the perfect slightly thick batter consistency after about the fifth try, and let me tell you, it makes all the difference!

Why You Will Love These Fluffy Strawberry Pancakes

I promise you, this recipe becomes an instant classic once you try it. Life is too short for fussy breakfasts, and these deliver big results with almost zero effort. Here’s why folks (especially my kids) always ask for this version:

They are unbelievably fluffy—seriously, lift one up, it has some air in it!
So quick! You only need about 25 minutes total, perfect for a sleepy Saturday morning.
The fresh berries cook right inside the batter, giving you sweet fruit in every mouthful.
The cleanup is minimal—just a couple of bowls. You can find more tips on general good baking here: baking tips!

Essential Ingredients for Perfect Strawberry Pancakes

You don’t need a massive shopping list for a breakfast this amazing. I keep most of this stuff on hand at all times, which is why these Strawberry Pancakes are my go-to when craving something special but needing speed. Measuring is important here, especially for the leavening, trust me on that!

1 1/2 cups all-purpose flour – make sure it’s accurately spooned!
3 1/2 teaspoons baking powder – this is the secret to the height!
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk – if you want to try a tangier version, check out some buttermilk swaps!
1 large egg, room temperature if you can manage it
3 tablespoons butter, melted and allowed to cool just slightly
1 cup fresh strawberries, hulled and thinly sliced

Ingredient Notes and Substitutions for Strawberry Pancakes

A few quick notes on making sure those ingredients sing! Always use fresh strawberries here; if they are slightly chilled, that’s fine, but don’t use them rock-solid frozen—it cools the batter down too fast. A little splash of vanilla extract when mixing the wet ingredients, as noted in my recipe card, is a game-changer for background flavor. It just deepens everything up nicely without tasting like vanilla!

Equipment Needed for Making Strawberry Pancakes

You don’t want to be scrambling for a spatula when the batter is ready, right? That’s how you end up with sad, lukewarm pancakes on the plate! Luckily, this recipe keeps the equipment list super short, which means less washing up later. We aren’t making a fancy layered cake here; we are making breakfast!

Two medium or large mixing bowls—one for the dry stuff and one for the wet.
A wire whisk for combining the liquids smoothly.
A rubber spatula for gently folding in those berries at the end.
A reliable griddle or a heavy-bottomed frying pan. Don’t skimp on heating this up correctly!
A ladle or 1/4 cup measure to portion out the batter evenly onto the hot surface.

Step-by-Step Instructions for Easy Strawberry Pancakes

This is where the magic happens, and it’s so straightforward! First things first, get your griddle or pan heating up over medium-high heat right now. Don’t wait until the batter is ready because that’s when you can’t keep track of time. These Strawberry Pancakes shine because they are mixed quickly but with care. We’re aiming for light and airy, not tough little hockey pucks, so pay attention to how you mix!

Mixing the Batter for Light and Fluffy Strawberry Pancakes

Start by whisking all your dry ingredients together in the big bowl—flour, baking powder, salt, and sugar. Get them really combined so the raising agent is evenly spread out. In the separate bowl, whisk the milk, egg, and that melted butter until they look happy together. Now, pour the wet stuff into the dry stuff. You need to mix this until it’s *just* combined. I mean it! Stop stirring the second you don’t see streaks of dry flour anymore. Overmixing builds gluten, which we absolutely do not want here.

Griddling Your Perfect Strawberry Pancakes

Once the batter is barely mixed, gently fold in those beautiful sliced strawberries. Remember, if you find the batter seems a touch too thick when you go to scoop it, just whisk in an extra tablespoon of milk until it flows nicely off the spoon. Pour about 1/4 cup of batter onto your hot, oiled griddle for medium-sized pancakes. You’ll know it’s time to flip them when those little bubbles start popping on the surface and staying open instead of closing back up. Flip quickly, and cook until they flash golden brown underneath. That’s it! Serve them piping hot.

Tips for Success When Making Strawberry Pancakes

Even the simplest recipe can go sideways if you rush the heat! The biggest rookie mistake I see people make is not letting the pan get hot enough. If you pour the batter and it starts sizzling aggressively but then immediately cools the surface down, your pancakes will spread out into thin, sad circles instead of rising up tall. Aim for a steady medium-high heat.

I also learned the hard way that you should never, ever stir the batter once you’ve added the fruit. I once had a batch where I thought, “Oh, I missed a bit of flour,” and I stirred it gently right before scooping. Horror! The edges got thick and chewy, and the centers were just soggy mush. It was a total pancake disaster!

The solution? I let the rest of the batter sit untouched for two minutes before pouring the next ladle. That brief resting time allowed the baking powder to start working its magic without being disturbed again. It salvaged the remaining batch beautifully. Sometimes you just need to trust the chemistry and walk away! If you need more general tricks for making your baking better overall, I highly recommend looking at these general baking tips.

A little secret for heat consistency, especially if you’re using a huge batch of batter: let the berries drain slightly on a paper towel before folding them in. Too much excess water from the berries can cool down the batter locally, leading to uneven cooking. You want surface tension to hold shape when it hits that hot griddle!

Serving Suggestions for Your Homemade Strawberry Pancakes

Okay, you’ve made the perfect stack of Strawberry Pancakes—now what? The presentation matters, right? While they are genuinely delicious on their own, a little topping takes them to the next level for family breakfast. My go-to is always a small pat of melting butter and a genuine maple syrup drizzle.

But if you’re feeling fancy, try a dollop of lightly sweetened whipped cream right on top, maybe with an extra slice of fresh strawberry for garnish. A simple dusting of powdered sugar also looks super elegant! Some folks even sneak a few strips of crispy bacon on the side—the salty crunch balances the sweet fruit perfectly.

Storage and Reheating Strawberry Pancakes

Don’t let leftovers go to waste! If you manage to have any leftover Strawberry Pancakes—which is rare in my house—storage is easy. Cool them completely first, then layer them between sheets of parchment paper inside an airtight container. You can keep them in the fridge for about three days.

When you want to enjoy them again, skip the microwave if you can! The best way to reheat them and bring back that fluffiness is either in a toaster oven or a regular oven set to 350 degrees for just a few minutes. This dries the exterior just enough to crisp it up again without making them tough!

Frequently Asked Questions About Strawberry Pancakes

I always get so many questions when I post these pictures on my social media—it seems everyone loves a good breakfast query! It proves you all out there are serious about avoiding flat, rubbery pancakes. Here are the things I hear most often about adjustments and common problems when making these easy breakfast treats.

Can I use frozen strawberries instead of fresh in these Strawberry Pancakes?

You absolutely can, but you have to give them a little TLC first! Don’t throw rock-solid frozen berries into the batter—they’ll cool down your mix instantly. I usually run the frozen berries under cool water just until the frost melts off, pat them dry, and then gently fold them in. It works just fine!

How can I make these pancakes vegan?

Swapping things out is easy if you need a vegan option! For the milk, use your favorite plant-based milk—oat or soy works best for texture. You can swap the egg 1:1 with a flax egg (one tablespoon of ground flaxseed mixed with three tablespoons of water, let it sit for five minutes to gel up). The rest of the ingredients are already good to go!

If you’re looking for more general tips on mastering pancake batter without eggs, I found a great link that breaks down all those complicated factors right over here: pancake making tips.

Why are my pancakes spreading out too thin?

This is almost always a heat issue! It means your griddle wasn’t hot enough when the batter hit it. The batter needs to seize up instantly to hold its shape and rise tall. Heat the pan properly over medium-high, splash a drop of water on it to check—if it sizzles and evaporates fast, you’re ready to go!

Estimated Nutritional Information for Strawberry Pancakes

Look, I’m a cook, not a nutritionist, so take these numbers with a grain of salt—or maybe a spoonful of maple syrup!

This information below is just an estimate based on the standard ingredients listed in the recipe, assuming you make about four servings, meaning two pancakes per person. I always tell people that adding extra syrup or butter on top is where the real variation happens, so factor that in if you’re eating a massive stack!

Based on a serving size of 2 pancakes, here is a general breakdown:

Calories: 300
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 60mg
Sodium: 450mg
Total Carbohydrates: 45g
Dietary Fiber: 2g
Sugars: 12g
Protein: 9g

The nutritional content really depends on the size of your egg and the type of milk you use, of course. If you end up making more or fewer servings, you’ll obviously need to adjust these figures accordingly. Enjoy your treat!

Simple Strawberry Pancakes

Author: freddyrecipes.com
Total Time: 25 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A straightforward recipe for fluffy pancakes with fresh strawberries.

Ingredients

Scale

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1 cup fresh strawberries, sliced

Instructions

Mix flour, baking powder, salt, and sugar in a large bowl.
Whisk milk, egg, and melted butter in a separate bowl.
Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the sliced strawberries.
Heat a lightly oiled griddle or frying pan over medium-high heat.
Pour batter onto the griddle to form pancakes of your desired size.
Cook until bubbles appear on the surface, then flip and cook until golden brown.
Serve immediately.

Notes

For extra flavor, add a splash of vanilla extract to the wet ingredients.
If the batter seems too thick, add milk one tablespoon at a time until the desired consistency is reached.

Prep Time: 10 min
Cook Time: 15 min
Category: Breakfast
Method: Griddling
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 300
Sugar: 12
Sodium: 450
Fat: 10
Saturated Fat: 6
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 45
Fiber: 2
Protein: 9
Cholesterol: 60

Keywords: strawberry pancakes, breakfast, easy pancakes, fresh fruit