These strawberry pancakes are extra fluffy with golden edges and filled with juicy berries in every bite. They’re a delicious, easy, breakfast recipe that comes together in no time. Then top with whipped cream, more berries, and maple syrup or strawberry syrup for perfect strawberry-filled breakfast.
Strawberry Pancakes Recipe
If you’re looking for the perfect recipe to switch up your regular pancake routine – then these strawberry pancakes are just the thing. They’re fluffy and tender, have deliciously golden edges, are perfect for stacking, and filled with juicy strawberries. Then when they’re covered in whipped cream and maple syrup – you’ve got yourself a pretty dynamite breakfast.
Or top them with strawberry sauce for extra strawberry goodness.
When strawberry season rolls around, I’m always looking for more ways to incorporate strawberries into the kitchen – and into my belly. So instead of making buttermilk pancakes for brunch this past weekend, I decided to put the berries into the pancake batter instead. Resulting in these delish strawberry filled pancakes.
The recipe itself is super straightforward.
- Chop the strawberries into small pieces.
- Mix together the milk and vinegar.
- Whisk together the flour, sugar, baking powder, baking soda and salt.
- Whisk together the milk, vinegar, vanilla extract, melted butter and egg.
- Gently fold the wet ingredients into the dry ingredients, then fold in the strawberries.
- Pour 1/4 cup batter onto a hot, greased griddle or frying pan.
- Cook for about 2-3 minutes until you see little air bubbles starting to form on the uncooked side – then flip and continue cooking until both sides are golden.
With the combo of milk and vinegar, we’re actually making our own buttermilk substitute. Buttermilk is so perfect in pancakes because it makes the pancakes extra tender and fluffy, and gives that delicious hint of tang to the flavor. But since I realize that most people don’t always have it in the kitchen – I decided to include this substitute instead. If you have buttermilk on hand – feel free to leave out the vinegar and use it instead of regular milk.
Now for some pancake making tips.
- Feel free to use fresh or frozen berries in this recipe. If using frozen – you’ don’t need to thaw the berries. Toss them in 2 tsp of flour before folding them into the batter.
- When making pancakes – be sure that the milk and eggs are at room temperature before getting started. You can warm up the milk in the microwave in short 10 second bursts. Place the eggs in a bowl of warm water for 5 minutes to bring them to room temperature
- Gently fold the wet ingredients and dry ingredients together. Having lumps in your batter is totally ok.
- To keep pancakes warm as you make the entire batch, preheat the oven to 200F degrees and place a wire rack on top of a baking sheet. After making the first batch of pancakes place them on the baking sheet and put them in the oven to keep warm.
These fluffy strawberry pancakes are everything you could want in a pancake recipe – fluffy, golden, super stackable, and the perfect way to start your morning. So make a batch for breakfast or dessert. And don’t forget the whipped cream!
If you love strawberries, make sure to try these other favorites too:
- 1 tbsp vinegar
- 1 3/4 cup milk
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 cup unsalted butter , melted
- 1 1/2 cups chopped strawberries*
Mix together the vinegar and milk in a measuring cup.
In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl whisk together the eggs, vanilla extract, melted butter, and the mixture of milk and vinegar.
Gently wet ingredients into the flour mixture. Then fold in the chopped berries.
Heat a griddle to 350F or frying pan to medium. Grease with oil or cooking spray.
Once hot, pour 1/4 cup of batter onto the griddle/frying pan per pancake. Cook for 2-3 minutes or until you see a few air bubbles forming, then flip and continue to cook until golden brown.
Repeat with the rest of the pancake batter.
*If using frozen berries, toss in 2 teaspoons of flour first. Do not thaw the berries.
**Pancakes are best served immediately after making. Leftovers can be stored in the fridge for a few days in a Ziploc bag, or frozen and warmed up in the toaster.