strawberry pancakes with quick strawberry compote

Strawberry Pancakes are ultra fluffy and buttery soft. They’re filled with fresh strawberries, a hint of cinnamon, and topped with a luscious 10-minute strawberry compote. Perfect for a brunch that feels luxurious, or an easy breakfast for dinner!

this recipe

Why you’ll love these Strawberry Pancakes:

• Packed with Strawberries – Strawberries are added to each pancake as they cook, and luscious homemade strawberry sauce drenches the top of the stack. Every bite is packed with juicy strawberries!
• Ultra Fluffy Strawberry Pancakes – My recipe is super simple, but it produces incredibly fluffy, moist pancakes.
• Easy Recipe – These delicious strawberry pancakes are sure to be a hit for brunch, or breakfast for dinner!

Ingredient Overview:

As always, the full recipe with measurements & directions can be found at the bottom of this post.

• All-purpose flour – Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour. I sometimes swap 1/2 cup of all-purpose flour for white whole wheat flour.
• Butter – I always use salted butter for the best flavor, but feel free to use unsalted butter if you prefer.
• Buttermilk – Buttermilk makes these pancakes extra fluffy! See substitution below.
• Strawberries – Use fresh or frozen strawberries. Do not thaw if using frozen.

Recipe Variations:

• Buttermilk – Buttermilk adds extra lift to these pancakes, but you can use regular 2% milk in a pinch, or make a homemade sub using 1 tbsp lemon juice or white vinegar and milk. Full details in the recipe card notes. (I’m not sure if whole milk would work but I *think* it would be ok.)
• Dairy-free – Try using your favorite trusted dairy-free products in this recipe.
• Gluten-free – I have not tested a gluten-free version of this recipe.
• Strawberries – If you’re in a time crunch, you can skip the strawberry compote topping and simply add the strawberries into the pancakes.
• Other Fruits – Try these with my Blueberry Sauce, Strawberry Rhubarb Sauce, or Cherry Compote as a fun pairing to the strawberries.

How to Make Strawberry Pancakes:

Step 1: Make Strawberry Compote. Cook strawberries, sugar, and a little corn starch and water together in a saucepan. Stir in a bit of lemon juice, lemon zest, and vanilla extract. Let cool while you make the pancakes.

Step 2: Mix Wet Ingredients. In a large bowl, melt the butter, then whisk the buttermilk and egg into the melted butter.

Step 3: Add Dry Ingredients. Gently stir in the dry ingredients – flour, salt, baking powder, a pinch of sugar, and cinnamon. A lumpy batter is what we want here, so don’t over mix.

Step 4: Cook Pancakes. Heat a griddle to 350 degrees F, or use a large skillet over medium heat. (A griddle can cook more pancakes at once, so it’s my preference!) Spray with nonstick cooking spray, then add about 1/3 cup of batter for each pancake.

Add a few strawberry pieces to each pancake. Flip after 1-2 minutes, once the pancakes are puffy and golden. Cook 1-2 minutes on the other side until golden, and no wet batter patches are visible at the edges.

Serving + Storing:

Serve pancakes piping hot with butter, our gorgeous strawberry compote, and finish by pouring a little maple syrup over the top of the pancakes. The whole family will love these homemade strawberry pancakes!

They’re the perfect way to use summer strawberries from the market or from berry picking. Store leftover cooled pancakes in an airtight container in the fridge for 3-4 days, or in the freezer for 1-2 months. See freezing tips below.

Expert Success Tips:

• Don’t Over Mix – Lumpy pancake batter is a good thing – it helps keep the pancakes fluffy and tall. So, mix the dry ingredients in until just combined, leaving the lumps in tact.
• Keep Pancakes Warm – Keep cooked pancakes warm on a baking sheet in an oven set to “warm” or covered with foil on the counter while you cook the rest.
• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.

FAQs:

Special Tools:

• Griddle – I highly recommend using a griddle to cook your pancakes. It cooks more evenly and you can make more at once than in a large nonstick skillet, reducing the time between making the batter and eating the pancakes. Heh. This is the griddle we use and love (affiliate link)!

More Pancake Recipes to Love:

• Fluffy Pumpkin Pancakes
• Zucchini Bread Pancakes
• Favorite Blueberry Pancakes
• Flourless Protein Pancakes
• Cinnamon Apple Waffles

More Strawberry Recipes to Try:

• Strawberries & Cream Scones
• Classic Strawberry Cheesecake
• Strawberry Rhubarb Galette
• Homemade Strawberry Shortcakes

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