A fruity and delicious breakfast, these Strawberry Pancakes have easy ingredients and a recipe the whole family will love.

Stacked Strawberry Pancakes on plates topped with syrup, powdered sugar and strawberries with coffee, milk and strawberries in background.

Breakfast is a really big part of our routine in our house. With having 4 kids, its not always an easy task.

These Strawberry Pancakes are one of our favorite go-to breakfast recipes, and they are super easy and you can make as many as you’d like.

While this recipe make a nice large batch, you absolutely can make more to feed more people, have a hungry family or just to save some for later.

Since spring is in full swing, strawberries are one of those fruits that I love to bake with. You really cannot go wrong with a strawberry recipe.

If you are a breakfast lover and a strawberry lover, then these Strawberry Pancakes are exactly what you need.

Some of our other favorite breakfast recipes that we have on our site include: Powdered Sugar Donuts, Breakfast Corn Dogs and Cinnamon Roll Muffins.

Pancakes stacked on plates with syrup being poured over pancakes.

WHY THIS RECIPE WORKS:

Minimal and on hand ingredients help these come together quickly.
You can switch up the fruit or add more to get a berry combination.
Easily double this recipe to serve more people or save for later.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

All-purpose flour
Granulated sugar
Baking powder
Salt
Buttermilk
Egg
Butter
Vanilla extract
Strawberries
Maple or berry syrup for topping, optional
Powdered sugar, for dusting, optional

Ingredients needed to make Strawberry Pancakes.

HOW TO MAKE STRAWBERRY PANCAKES, STEP BY STEP:

In a large mixing bowl combine the flour, sugar, baking powder, and salt.
In another mixing bowl or liquid measuring cup whisk together the buttermilk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients bowl and mix together with a spoon until almost combined.
Add the chopped strawberries and fold in. If the batter is slightly lumpy still that is okay.
Let the batter rest for 5 minutes while you heat a skillet or griddle over medium heat. Spray a pan with non-stick spray and pour in about 1/3 cup of the batter. You can use a spoon or the bottom of the measuring cup to help spread the batter around because it will be thick.
Cook for about 2 minutes or until the edges look cooked and the middle has bubbles coming up and popping. Flip the pancake over and cook until the second side is golden brown. Continue until all the batter is used.
Serve hot with syrup, more strawberries, and powdered sugar if desired.

Step by step photos on how to make Strawberry Pancakes.

WHAT KIND OF BUTTER SHOULD I USE?

The small amount of butter in this recipe won’t make a difference if you use salted vs unsalted.

I DON’T HAVE BUTTERMILK, WHAT CAN I DO?

Making buttermilk at home is easy! We do it all the time when don’t have any on hand. What you will want to do with this specific recipe is add vinegar or lemon juice to regular milk.

You will want to add 1 tablespoon + 1 teaspoon of the vinegar or lemon juice to the milk and stir it in. Let it sit for 5-10 minutes and then stir again and add to the recipe.

CAN I USE FROZEN STRAWBERRIES?

Frozen strawberries will not work very well in this recipe. They will melt while cooking, adding too much liquid to the batter.

WHAT CAN I TOP THESE STRAWBERRY PANCAKES WITH?

While maple syrup, butter and powdered sugar are always a great option you can switch it up.

We love adding more strawberries to the top, you can also use a strawberry flavored syrup instead of maple as well. Other fruits work as well as whipped topping.

Just have fun with them and eat and enjoy! There is no right or wrong way to top your pancakes.

Finished pancakes on stacked plates topped with strawberries, syrup and powdered sugar. Coffee, milk and strawberries behind plate.

HOW TO STORE:

Place your pancakes in an airtight container in the refrigerator where they should keep for up to 4-5 days.

These can also be frozen, let your pancakes cool fully and then place in a freezer container or bag separated by parchment paper and store in the freezer where they will keep for up to 2 months.

Let defrost in the refrigerator overnight and rewarm in the microwave.

TIPS AND TRICKS:

If you do not have buttermilk, you can make your own at home. See how to do that above.
These can be easily doubled.
Top with your favorite toppings, see some ideas above.
We do not recommend using frozen strawberries in this recipe.
These can be frozen, see above on how to do that.
Letting the batter rest before cooking allows the gluten in the flour to relax, resulting in tender pancakes.
I think the buttermilk adds a nice flavor combo with the strawberries but it makes the pancake less sweet. If you want a sweeter pancake you can swap the buttermilk for whole milk.
The small amount of butter in this recipe won’t make a difference if you use salted vs unsalted.

Fork holding up slices of the pancake taken out of the stack.

When it comes to a delicious breakfast recipe that takes little time and is full of flavor, you cannot go wrong with these Strawberry Pancakes.

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If you’ve tried these STRAWBERRY PANCAKES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Strawberry Pancakes