Quick, golden, and juicy with sweet strawberries melting right into the batter—these easy strawberry pancakes bring together fresh strawberries, vanilla, buttermilk, and a touch of lemon in the coziest, most tempting way. Fluffy, fruity, with a drizzle of warm strawberry sauce? Yes please.
There’s something wonderfully laid back about a warm stack of pancakes on a quiet morning (or let’s be honest, dinnertime when you’re rebelling against actual meal planning). These are soft, a little custardy in the middle, with sun-kissed strawberry bits folded right in. While they’re cooking, the kitchen smells like strawberry jam met a buttery cloud. I like mine with a little swirl of whipped cream and coffee on the side, but hey—no pressure. Whether it’s a weekend brunch vibe or a dessert-in-disguise kind of situation, these have your back.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Easy Strawberry Pancakes
These aren’t just any strawberry pancakes. They’re tender in the middle, crisped just enough at the edges, with real fruit flavor in every bite.
- Ridiculously simple to make: You toss a few basics in a bowl, whisk, and you’re practically done.
- Sauce that feels extra without being high-maintenance: The homemade strawberry syrup takes 10 minutes tops and smells like pie.
- Fruit-forward but not soggy: The fold-in strawberries stay perky and sweet thanks to a quick dry on paper towels (sounds fussy, but it works).
- Customizable for days: Want chocolate chips in there? Go for it. A little lemon zest in the batter? Fancy.
- Leftovers reheat like a dream: Pop them in the toaster, and it’s like pancake déjà vu (the good kind).
- Let’s not forget the texture: Fluffy with just enough chew to keep things interesting.
Ingredient Notes
Nothing too bougie going on here—just reliable, real ingredients doing their best work.
- Fresh strawberries: These go into the sauce and the pancakes. Using fresh makes the flavor brighter and keeps them from getting mushy.
- Granulated sugar: Just enough to sweeten the sauce and batter without making it cloying. Let the berries shine.
- Lemon juice: This perks up the strawberry sauce and keeps it from feeling one-note.
- Cornstarch: Helps thicken the sauce so it hugs each pancake instead of running all over your plate.
- All-purpose flour: Classic pantry player. Gives structure and keeps the texture light.
- Buttermilk: Tangy and rich, it reacts with baking powder to puff everything up just right. No buttermilk? Try a DIY version with milk and a splash of vinegar.
- Large egg: Adds moisture and binding power. If you need help cracking or separating it, here’s how to separate an egg without turning your kitchen into a crime scene.
- Butter: Go with melted and cooled so it doesn’t scramble the egg. Adds richness and that “Saturday morning” aroma.
- Vanilla extract: The cozy background note you didn’t know you needed. Enhances everything.
How To Make This Easy Strawberry Pancakes
Once you’ve got everything lined up, it all comes together with chill, low-key energy. Maybe put on a mellow playlist. Or at least keep the coffee nearby.
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Make the saucy strawberries: Combine the sliced strawberries, sugar, lemon juice, and water in a small saucepan and cook over medium heat for 5–7 minutes. They’ll start to go jammy and soft and make your kitchen smell like strawberry shortcake dreams. Stir in your cornstarch slurry (that’s just cornstarch and a bit of water) and let it bubble for another 1–2 minutes until thickened. Set aside to cool—try not to spoon it directly into your mouth (no judgment if you do).
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Whisk the dry stuff: In a large mixing bowl, stir together the flour, sugar, baking powder, and salt. Just give them a friendly mix to evenly distribute the leavening so you don’t get those surprise salty clumps or bland bites.
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Mix the wet ingredients: In a separate bowl, whisk your buttermilk, egg, melted butter, and vanilla. It’ll smell nostalgic and wholesome—like you’re starting something good.
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Combine wet and dry: Pour the wet mixture into the dry and stir just until combined. Don’t overmix here—some lumps are your friend. Smooth batter = rubbery pancakes, and that’s not our vibe.
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Prep the strawberries for folding: Dice the remaining strawberries and blot them gently with paper towels. This helps stop them from watering down the batter (soggy pancakes are not invited today). Gently fold them in once the batter has rested for 10 minutes.
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Cook the pancakes: Heat a buttered nonstick skillet or griddle over medium. Once hot, scoop about 1/4 cup of batter for each pancake. When you see bubbles popping through and the edges look matte and set, flip gently. Cook another 1–2 minutes until golden and toasty.
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Serve and swoon: Stack those pancakes, drizzle warm strawberry sauce over them, and top with whatever makes your heart sing—whipped cream, extra berries, or maybe a little powdered sugar snow.
Storage Options
If you somehow don’t inhale all of these in one go, don’t worry, they store pretty well. Let the cooked pancakes cool completely (this is key so they don’t steam themselves soggy in the fridge). Stack them with a square of parchment between each one and pop them into an airtight container.
They’ll keep in the fridge for around three days. To reheat, toss a few into the toaster for crisp edges, or microwave them if you’re embracing a soft, pillowy texture.
As for freezing, they’re totally game. Once cooled, freeze the pancakes in a single layer on a baking sheet until firm, then transfer to a freezer bag. They’ll be good for about two months. Reheat from frozen in the toaster or oven—definitely worth the extra two minutes.
The sauce? Keep it in a jar in the fridge for up to five days. You can even freeze it in small portions and defrost as needed. It thickens in the fridge, so just warm it up with a splash of water to loosen it again.
Variations and Substitutions
Got a mood? These pancakes can match it. Here are some ideas to riff on without starting from scratch.
- Blueberries instead of strawberries: If your freezer’s full of blueberries (hi, mine too), the swap’s easy. Dice them less if they’re big, and follow all the same steps.
- Greek yogurt instead of buttermilk: Adds tang and protein, though you’ll want to thin it out a little with milk to keep the batter pourable.
- Almond extract instead of vanilla: Just a few drops brings out the fruitiness in a totally different way. A little more sophisticated brunch vibe.
- Chocolate chips folded in: Fold in a small handful of mini chips along with the strawberries for a dessert-y twist. Or maybe dark chocolate for balance?
- Make it gluten-free: Use your favorite GF all-purpose blend. Just don’t skip the resting time—it helps the batter hydrate for better texture.
What to Serve with Easy Strawberry Pancakes
Let’s build a little morning spread, shall we? These pancakes are the star, but they play well with others.
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For contrast, think savory. A soft scrambled egg and salty bacon situation hits all the right notes. Toss some peppery arugula with olive oil and lemon if you’re feeling vaguely healthy.
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Want to go full-on brunch-tastic? A pretty platter of sliced citrus, melon, or berries keeps things light. Bonus: you don’t really need to cook it.
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Coffee, obviously. But if you’re into brunch drinks, you could mix up something bright like a grapefruit mimosa… or make it fancy with a twist of rosemary.
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For something unexpected but satisfying, sneak in a few bacon basil cornbread muffins. The sweet-savory combo kind of makes the pancakes even better, if that’s allowed.
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If you’re going full cozy brunch feast, you could absolutely pair these with leftover Mississippi pot roast on the side. Bit indulgent? Sure. But very worth it.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, but thaw them first and drain off any excess liquid. Frozen strawberries tend to release a lot of water, which can water down both the sauce and the batter. If using them for the fold-in part, pat them dry really well with paper towels so they don’t make the batter too wet.
What’s the best way to keep pancakes warm for serving?
Pop them on a baking sheet in a 200°F oven while you cook the rest. Lay them in a single layer so they don’t steam themselves into limp sadness. You can also loosely tent them with foil, but don’t cover them too tight or they lose that tiny bit of crispness on the edges.
Why is my pancake batter lumpy? Is that bad?
Great news—it’s actually a good sign. Lumps mean you didn’t overmix, which helps keep your pancakes light and tender. Smooth batter tends to mean tough, chewy pancakes. So embrace the lumps, just make sure there aren’t dry flour pockets hiding in there.
Can I make the pancake batter the night before?
You can, but it’s not ideal. The baking powder in the batter starts reacting as soon as it’s mixed, so your pancakes may not rise as much if you let it sit too long. If you’re planning ahead, mix the dry and wet ingredients separately and combine them in the morning.
Easy Strawberry Pancakes
Ingredients
Strawberry Sauce
- 1 1/2 cups (210 g) fresh strawberries sliced
- 2 tbsp (25 g) granulated sugar
- 2 tsp (10 ml) lemon juice fresh
- 2 tbsp (30 ml) water
- 1 tsp (3 g) cornstarch mixed with 1 tbsp water
Pancakes
- 1 1/4 cups (160 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) salt
- 1 cup (240 ml) buttermilk well-shaken
- 1 large egg
- 3 tbsp (42 g) unsalted butter melted and cooled
- 1 tsp (5 ml) vanilla extract
- 3/4 cup (105 g) fresh strawberries diced, for folding into batter
- Additional butter for greasing the skillet
- Whipped cream, extra berries, or powdered sugar for serving (optional)
Equipment
- Nonstick Skillet or Griddle
- Mixing bowls
- Small Saucepan
- Whisk
- Measuring cups and spoons
Instructions
- Make the strawberry sauce: In a small saucepan, combine sliced strawberries, sugar, lemon juice, and water. Cook over medium heat, stirring, for 5–7 minutes until soft, jammy, and fragrant. Stir in the cornstarch slurry (cornstarch mixed with 1 tbsp water) and let bubble for 1–2 more minutes until thickened. Set aside to cool.
- Mix dry ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk to blend evenly.
- Mix wet ingredients: In another bowl, whisk together buttermilk, egg, melted butter, and vanilla until smooth.
- Combine wet and dry: Pour wet mixture into dry ingredients and gently stir just until combined—don't overmix; a few lumps are fine.
- Prep strawberries and fold in: Dice the remaining strawberries and gently blot them with paper towels. Let the batter rest 10 minutes, then gently fold in the strawberries.
- Cook pancakes: Heat a nonstick skillet or griddle over medium and grease with butter. Pour about 1/4 cup of batter for each pancake. Cook until bubbles appear and edges look set, then flip and cook 1–2 more minutes until golden.
- Serve: Stack pancakes, spoon warm strawberry sauce over, and top with whipped cream, extra berries, or powdered sugar if desired.
