Name: Strawberry Pancakes (Fluffy Recipe)
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Ingredients: 1 1/2 cups all-purpose flour; 1 tablespoon baking powder (aluminum free); Pinch salt; 2 tablespoons sugar; 1 1/4 cups milk; 1 egg; 3 tablespoons melted butter (or neutral oil); 2 teaspoons vanilla; 1 cup strawberries (diced small)

Recipe

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An easy recipe for homemade strawberry pancakes that always hits the spot!

Make your breakfast epic with a fluffy stack of strawberry pancakes where you’ll find sweet berry tidbits in every bite.

Front view of a fluffy stack of strawberry pancakes topped with more diced strawberries and a light drizzle of pancake syrup

Homemade Strawberry Pancakes

I took my famous pancake recipe and added plenty of diced berries right into the batter. The result is an incredible stack of fluffy strawberry pancakes that are as good as they look. I also included a short video (hi, it’s me!) so your pancakes turn out great.

overhead view of ingredients needed to make this easy strawberry pancakes recipe.

What You Need

All-purpose flour is the base of the recipe, plus a little sugar to sweeten the batter, baking powder to give it a fluffy texture, and a pinch of salt. Then, you’ll add milk (dairy or non-dairy), melted butter (or a neutral oil) for moisture, an egg to bind the batter, and vanilla (optional) for flavor. You can use fresh or thawed frozen strawberries to make these pancakes.

two image collage of strawberry pancake batter. On left is the batter with diced strawberries on top and on the right, the batter mixed.

How to Cut Strawberries for Pancakes

I like to dice the strawberries into small pieces, so they fold easily into the batter. This way, I get a juicy piece in every bite of pancake. If using frozen, thaw them slightly, then dice.

Two image collage of strawberry pancakes. On left, cooking on the griddle on the first side, on the right, after flipping.

Adding Strawberries to the Batter

The berries are added right before cooking the pancakes. First, you'll mix the dry ingredients in a bowl, then add the wet ingredients, and gently combine them into a thick batter, which is essential for a fluffy stack. You’ll gently fold them in, with a rubber spatula, just enough to coat them in batter, which helps keep them from burning.

Fluffy stack of strawberry pancakes on a white plate. A slice has been cut and is poked on a fork to show the fluffy texture. The image has more pancakes in the background and more strawberries.

More ways to enjoy strawberries for Breakfast

Love berries? Me too. Make strawberry syrup from scratch in 10 minutes, strawberry sheet-pan pancakes, or these strawberry muffins.

Strawberry Pancakes (Fluffy Recipe)

Servings: 4

Prep Time: 8

Cook Time: 10

Total Time: 18

An easy recipe for homemade strawberry pancakes that always hits the spot!

5 from 42 votes

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Watch how it’s made:

Ingredients

1 ½ cups all-purpose flour
1 tablespoon baking powder, aluminum free
Pinch salt
2 tablespoons sugar
1 ¼ cups milk
1 egg
3 tablespoons melted butter, or neutral oil
2 teaspoons vanilla
1 cup strawberries, diced small

Instructions

Wash and dice the strawberries into small pieces. If using frozen strawberries, thaw them first by running them under water or using the defrost setting of your microwave. Dice them, and drain the liquid out completely before adding them to the batter.

Make the pancake batter:

In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the middle by pushing the ingredients to the sides, then pour in the milk, egg, butter, and vanilla. Use a fork to whisk the egg, right in the bowl, then mix it with the other liquid ingredients. Mix from the outside of the bowl in to incporate everything into a thick batter.
Add the strawberries to the bowl and gently fold them into the batter with a rubber spatula.

Cook the pancakes:

Heat a large non-stick pan over medium heat. Once hot, grease it with butter, oil, or spray. Immediately, pour ¼ cup of batter onto the greased pan. I usually use the back of the scoop to gently spread the batter.
Cook the pancakes for about 2 minutes, until the edges look defined and bubbles form. Flip the pancakes over and cook for another minute to two on the other side. Remove from the pan onto a plate and cover them with a kitchen towel or keep them warm in the oven on a sheet pan, at 200F while you cook the rest.

Serve & store:

Build your stack, top with butter, syrup, and more fresh berries if desired.
Refrigerate leftover pancakes in an airtight container for up to 3 days. Or, freeze them flat, then transfer them into a zip bag and keep them frozen for up to 3 months. Warm them up in the microwave for 30 seconds to 1 minute to enjoy.

Notes

Consistency Tips: The best visual is always the quick video above.

If your batter is too thick, you likely added too much flour into the cup during measuring (or omitted the butter). Add 2 more tablespoons of milk to thin it, then mix gently.
If your batter is too runny, add 1 to 2 tablespoons more flour, mix gently, and wait 5 minutes before cooking.
If your pancakes are flat, your baking powder is no longer active (gone bad). This ingredient cannot be omitted. It usually only lasts about 9-12 months after opening.