If you’re looking for a quick, easy breakfast (or even dessert!) that tastes like a little bite of summer, these Strawberry Pancakes are perfect.

They come together fast, are super family-friendly, and everyone will be asking for seconds.

🛒 Ingredients

Flour – The base of your pancakes. I usually stick with all-purpose, but whole wheat works if you want a nuttier taste.
Strawberries – Fresh or frozen, they bring that sweet, juicy pop. Dice them small so every bite has a strawberry.
Sugar – Just enough to sweeten both the batter and the strawberries. You can swap brown sugar for a deeper flavor.
Milk – Whole milk makes them rich, but any milk works, even oat or almond.
Eggs – They keep the pancakes light and fluffy.
Butter – Melted for that soft, tender texture. You can use oil if you prefer, but butter gives the best flavor.
If you like more fruity breakfast recipes, try blueberry cream cheese bread, pumpkin banana muffins or apple bread next.

👩‍🍳 You'll find the complete list of ingredients below the recipe card.

🥣 How To Make Strawberry Pancakes

Mix the dry ingredients: In a mixing bowl, combine the flour, 3 tablespoon sugar, salt, baking soda, and baking powder. Stir well until everything is evenly mixed.
Prep the strawberries: Toss the diced strawberries with the remaining 5 tablespoon sugar and let them sit for a few minutes to release their juices.
Combine wet ingredients: Add melted butter and eggs to the dry mix and stir until combined. Gradually pour in the milk while stirring to make a smooth batter.

Fold in strawberries: Gently mix in the strawberry mixture so you don’t crush them.
Heat the skillet: Warm a pan or griddle over medium heat.
Cook the pancakes: Ladle about ⅓ cup of batter per pancake onto the hot skillet. Wait for bubbles to form on top, then flip and cook another minute until golden. Adjust the heat if needed.
Serve warm: Stack pancakes, drizzle with maple syrup, add whipped cream or extra strawberries if you like.

Rita's Tip

Fold the strawberries in gently so they don’t break up and turn your batter pink.

📋 Tips

Don’t overmix the batter or your pancakes will be tough.
Let the strawberries sit with sugar a few minutes for juicier bites.
Use a non-stick skillet if you want easier flipping.
Adjust the heat carefully; too hot and the pancakes burn before cooking through.
Butter adds flavor, oil works too, but don’t skip it entirely.
Measure the flour carefully; too much makes the pancakes heavy.
Let your eggs and milk come to room temperature for fluffier pancakes.
Stack them right away or cover lightly to keep warm.
Maple syrup is classic, but honey or yogurt are tasty too.

👨‍🍳 Equipment I Love For This

Non-Stick Griddle or Skillet - A good non-stick surface makes flipping pancakes effortless! A flat griddle gives you room to cook several at once, which is a lifesaver on busy mornings (trust me, it is a life changer!). This small electric griddle is also fantastic for restaurant like uniform pancakes.
Large Mixing Bowls - You’ll want one bowl for dry ingredients and one for wet. A sturdy, lightweight set keeps everything mess-free and organized.
Silicone Spatula - Soft silicone helps fold the strawberries in gently without crushing them — and it’s perfect for scraping every bit of batter from the bowl.
Measuring Cups & Spoons - Pancakes are all about balance. Accurate measurements help keep your batter light and fluffy every time.
Ladle or Batter Dispenser - Using the same amount of batter for each pancake helps them cook evenly and look picture-perfect.
Sharp Paring Knife - For dicing strawberries into small, even pieces. The smaller the pieces, the more evenly they spread through the batter.

🍱 Storage Instructions

🍱To Store. Keep pancakes in an airtight container in the fridge for up to 3 days.
🥶Freezing. Stack pancakes with parchment in between and freeze up to 2 months.
🔥To Reheat. Microwave or toast them for 30–60 seconds until warm.

What To Serve With Strawberry Pancakes

More Breakfast Recipes You'll Like

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📖Recipe

Strawberry Pancakes

Fluffy Strawberry Pancakes that are quick, healthy, and easy to make. Perfect for busy mornings or a family-friendly breakfast.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast

Servings pancakes

Calories 343 kcal

Ingredients

Instructions

Mix the dry ingredients: In a mixing bowl, combine the all-purpose flour, 3 tablespoon of granulated sugar, salt, baking soda, and baking powder. Mix well until all the dry ingredients are evenly incorporated.
2 cups all-purpose flour, ½ cup granulated sugar, ½ teaspoon salt, ½ teaspoon baking soda, 1 teaspoon baking powder
Prep the strawberries: In a separate bowl, mix the diced strawberries with the remaining granulated sugar (5tbsp) to release their juices. Set aside for a few minutes.
1 cup diced strawberries
Combine wet ingredients: Add the melted butter and eggs to the dry ingredients and mix until well combined. Gradually pour in the whole milk while stirring the batter. Mix until smooth and no lumps remain.
2 eggs, 1 tablespoon melted butter, 1 cup whole milk
Fold in strawberries: Gently fold in the strawberry mixture into the pancake batter.
Heat the skillet: Heat a skillet or griddle over medium heat.
Cook the pancakes: Once the skillet is hot, ladle approximately ⅓ cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake, then flip and cook for another minute or until golden brown. Repeat with the remaining batter, adjusting the heat if necessary.
Serve warm: Serve the Strawberry Delight Pancakes warm with your favourite toppings such as maple syrup, whipped cream, or additional diced strawberries.

Nutrition

Calories: 343kcalCarbohydrates: 63gProtein: 9gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 77mgSodium: 490mgPotassium: 196mgFiber: 2gSugar: 24gVitamin A: 248IUVitamin C: 17mgCalcium: 130mgIron: 3mg

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