Strawberry Fluffy Pancakes

Strawberry pancakes are light and fluffy with the perfect amount of sweet berries. Easy to make, and a great weekend brunch idea. You can top them with butter, maple syrup, powdered sugar or whipped cream.

Strawberry Pancakes

These pancakes couldn’t be easier to make! The base pancake recipe is my go-to for all pancake flavors, including these chocolate chip pancakes. It creates the perfect light and fluffy pancake that can be topped with almost anything.

These can be whipped up pretty fast. First, the dry ingredients and wet ingredients are mixed separately and then combined. It’s important not to overmix the batter, and let it have a few lumps – this will create the perfect fluffiness.

Lastly, chopped strawberries are folded into the batter. Now the pancakes are ready to be cooked on your heated pan and turned into golden brown deliciousness!

Recipe Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 Tbsp granulated sugar
• 1 ½ cups milk
• ¼ cup melted butter - let cool for a few minutes before using
• 2 eggs
• 1 tsp vanilla extract
• 1 cup diced fresh strawberries - chopped really small for best results (frozen will work too)

Equipment Needed

• Electric griddle or frying pan on stove
• Mixing bowls
• Spatula
• Measuring cups - this is a magnetic set that sticks together in the drawer to keep things more organized.

How To Make Strawberry Pancakes

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1:  In a large bowl, mix together 2 cups all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.

STEP 2: In a separate medium bowl, add the 1 ½ cups milk, ¼ cup melted butter (it should be cooled to room temperature), 2 eggs, and 1 teaspoon vanilla extract. Beat together using a whisk.

STEP 3: Pour the wet ingredients into the dry ingredients bowl. Mix together until combined. It’s okay if there are some lumps in the batter.

STEP 4: Fold in 1 cup diced strawberries to the batter using a spatula.

STEP 5: Heat a frying pan or electric griddle over medium-high heat. Spray it with non-stick cooking spray.

STEP 6: Scoop ½ cup of pancake batter onto the pan (you can also use ⅓ cup for smaller pancakes). Cook until small bubbles appear on the surface, then flip over. Cook until pancakes are golden brown, then remove from heat and add to a plate.

STEP 7: Repeat with the rest of the batter until all pancakes are made. Serve pancakes with butter, pure maple syrup or whipped cream.

How To Store Leftovers

• Refrigerate – Store in an airtight container or plastic bag in the fridge up to 5 days.
• To Freeze –  Once pancakes are completely cooled, place them in a good quality freezer bag and seal tightly removing as much air as possible. These pancakes can be stored in the freezer for up to 3 months if sealed well.
• To Reheat – Wrap pancakes in paper towel and reheat in the microwave for 30 seconds or until warmed through.