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!
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!
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 buter 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.
- 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.
How to Make this Strawberry Pancake Recipe Step-by-Step:
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: Stir in 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 to medium high 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 to the hot griddle. Add a few strawberry pieces to each pancake. Flip after 1-2 minutes, once the pancakes are puffy and golden underneath (lift the corner with your flipper to check). Cook 1-2 minutes on the other side until golden, and no wet batter patches are visible at the edges.
Serving + Storing this Recipe:
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. You can even serve ’em up as a romantic Valentine’s Day brunch!
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.
Yes! Let them cool completely, then freeze on a lined sheet pan in a single layer to avoid sticking, then transfer to a freezer safe container or freezer bag. Freeze for 1-2 months. Heat up a serving of pancakes on a plate in the microwave – they’ll thaw perfectly as they heat. I don’t recommend thawing the pancakes in the fridge – just reheat in the oven or microwave from frozen.
Sure – try fresh berries like blueberries, raspberries, or blackberries in place of the strawberries if desired. Or, even try a mix! If you want to try apples, I’d recommend sautéing them first with a pinch of sugar and spice (directions for this are in my apple crumb cake recipe) since apples are so much more firm – they wouldn’t soften very much during the short cook time.
- 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 – See FAQ above about other fruit options! You could also use my Blueberry Sauce, Strawberry Rhubarb Sauce, Cherry Compote, or Peach Pie Filling and add the accompanying fruit to the pancakes in the same way.
- 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:
More Strawberry Recipes to Try:
- Strawberries & Cream Scones
- Classic Strawberry Cheesecake
- Strawberry Rhubarb Galette
- Homemade Strawberry Shortcakes
Did you make this recipe? Snap a photo and leave a comment!
Double Strawberry Pancakes
For the Strawberry Compote
- 1 lb fresh or frozen strawberries if frozen, do not thaw
- 1/3 cup granulated sugar
- 3 tbsp water
- 1 tbsp corn starch
- 1 tsp vanilla extract
- pinch of lemon zest
- splash of lemon juice
For the Pancakes
- 3 tbsp salted butter, melted
- 1 large egg
- 1 cup buttermilk See sub below
- 1 and 1/2 cups all-purpose flour 195 grams
- 1/2 tsp salt
- 3 tsp baking powder
- 2 tbsp granulated sugar
- 1/2 tsp cinnamon
- 1 and 1/2 cups strawberries, quartered 210 grams
- maple syrup
- strawberry compote
- Make the Strawberry Compote: Stir together the cornstarch and water in a small bowl, making sure the cornstarch is fully dissolved. Add this and remaining sauce ingredients to a pot on the stove over medium heat. Stir, and bring the mixture to a simmer. Once simmering, cook for 5 minutes, stirring constantly. Remove from heat and allow to cool.You can cool the sauce quickly by pouring it into a shallow bowl or pie plate and placing in the fridge for 20-30 minutes.Store in the fridge in an airtight container until ready to use. This keeps for 1 to 1 and 1/2 weeks in the fridge.
- Make the Batter: Melt butter in a medium mixing bowl, then whisk in the egg and milk. Stir in the dry ingredients until just combined. We WANT lumpy batter, here! Get out a griddle (heat at 350 degrees) or a large skillet (heat on the stove over medium to medium- high heat).
- Cook Pancakes: Once your griddle or pan is heated, grease it well using butter or nonstick spray. Pour the batter onto the griddle using a 1/4 cup or a 1/3 cup (for slightly larger pancakes) measuring cup, using the back of the cup to spread the batter out a bit, since it is thick. Place a few strawberry pieces on each pancake. Once the pancakes are a little puffy and the underside is golden, flip the pancakes! (This will only take a 1-2 minutes, so don't walk away!) Check the underside by lifting the edge with your flipper.Tips: Spraying your flipper with nonstick spray makes flipping pancakes easier (I also use a second spatula to scoot the pancake onto the first one for flipping). If your pancakes are getting darker than you'd like, turn down the heat a bit. Pancakes are done when both sides are golden brown, and no wet batter spots are visible around the edges.
- Serve & Store: Serve + Store: Serve warm with the strawberry compote, and lots of butter & maple syrup! Store leftover pancakes in a ziploc bag in the fridge for up to 2 days. Leftover pancakes can also be frozen, in a ziploc bag, for 1-2 months. Reheat by popping them in the toaster or microwaving as if you were heating them up – they'll defrost nicely.