Strawberry Pancakes

Strawberry Pancakes with Strawberry Sauce are light, fluffy buttermilk pancakes with crispy edges and little bits of sweet strawberries cooked right in them. They are topped with a lightly sweetened strawberry sauce. This is a delightful, sweet treat for all the strawberry lovers in your life.

Fresh Strawberry Pancakes

Spring is coming, and fresh strawberries are coming to market. I love the fresh, sweet smell when I pass them at the store. There is just nothing like it!! The pancakes have little bits of strawberry in them, and the whole caboodle is topped with a glorious, lightly sweetened strawberry syrup!

Breakfast is my favorite meal of the day! If you are like me, you must try my croffles, blueberry buckle, sheet pan pancakes, and lemon blueberry bread. They are all delicious and will leave you singing a sweet song.

Ingredients for Strawberry Pancakes

You will need strawberries, sugar, and lime juice for the strawberry sauce. For the strawberry pancakes, you will need milk, white vinegar, flour, sugar, baking powder, baking soda, salt, unsalted butter, eggs, and vanilla extract.

How to Make Strawberry Pancakes

Lightly Sweetened Strawberry Sauce

First, let’s make the strawberry sauce. Add the cut strawberries to a saucepan and sprinkle with a little bit of sugar. Simmer for eight to ten minutes, stirring gently several times. Squeeze a tablespoon of lime juice into the sauce.

Made From-Scratch Strawberry Pancakes

In a large bowl, combine the milk and vinegar and let it set for about five minutes. Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Melt a couple of tablespoons of butter in the microwave. Stir the melted butter, egg, and vanilla into the milk mixture. Now, whisk the dry ingredients into the wet ingredients just until combined. Gently fold in the reserved strawberries. Resist the urge to over-mix since this can make your pancakes tough.

Heat a little canola or vegetable oil in a large skillet over medium heat. I like to use my cast-iron skillet. Pour one-quarter cup of pancake batter into the skillet. Cook until bubbles appear on the surface and the sides are brown and slightly crispy. Flip with a spatula, and cook until browned on the other side. Serve warm with the fresh strawberry sauce.

Recipe Tips for the Best Strawberry Pancakes

• Do not overmix the pancake batter, as it can make the pancakes tough.
• For optimal flavor, use fresh, ripe strawberries. You will know they are perfect when you smell them.
• Add a little bit of protein powder (preferably unflavored or vanilla) or some rolled oats to increase the protein in these pancakes.
• Top with fresh strawberry sauce, whipped cream, or warm maple syrup. 
• If you prefer a smoother strawberry sauce, blend to the desired consistency with an immersion blender.

How to Freeze Pancakes

To freeze, first cool completely. Then flash freeze by placing the pancakes on a parchment-covered baking sheet in a single layer. Place the baking sheet in the freezer on a level surface. Once the pancakes are fully frozen, please place them in a heavy-duty freezer zipper bag and freeze them for up to 3 months. This method is known as flash freezing. It makes it possible to take as few or as many pancakes as you want without them being frozen together. Reheat from frozen by placing them on a parchment-covered baking sheet and heating them in a 325-degree oven for 6-7 minutes.

What pan is best for cooking pancakes?

My favorite pan for cooking a batch of pancakes is my cast-iron skillet. I love the crispy edges that I get from that pan. However, if you prefer that your edges are not so crisp, use a non-stick skillet with just a little cooking spray. A stove-top griddle works well too!

Storage and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a single layer on a baking sheet in a 325-degree oven until warm or about 5 minutes. 

Can you substitute other fruit?

Yes, you most certainly can! For both the blackberries and the raspberries, reduce the simmering time for the sauce to about five minutes.

• Blueberries
• Apples
• Blackberries
• Raspberries

So, if you love pancakes and strawberries, these Strawberry Pancakes with Strawberry Sauce are right up your alley. Your family is going to love this sweet breakfast treat. They will sing your praises, and you can smile like a Cheshire cat!

More Strawberry Recipes

Strawberry Pancake Recipe

These made-from-scratch strawberry pancakes are perfectly light, fluffy, and crispy around the edges. Topped with fresh strawberries and a lightly sweet strawberry sauce, these homemade pancakes are a perfect weekend brunch recipe.

5 from 27 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Servings: 12 pancakes

Calories: 180kcal

Author: Beth Pierce

Ingredients

Strawberry Sauce

• 1 lb strawberries washed hulled and sliced (1/2 cup sliced extra fine set aside)
• 1/4 cup sugar
• 1 tablespoon lime juice

Strawberry Pancakes

• 1 1/2 cups milk
• 2 tablespoons white vinegar or lemon juice
• 2 cups all purpose flour
• 3 tablespoons sugar
• 2 teaspoon baking powder
• 2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter melted
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

• Combine strawberries (except for the ones reserved), 1/4 cup sugar, and lime juice in a small saucepan. Simmer over low heat for ten minutes stirring every couple of minutes. Remove from heat and allow to cool. The sauce will thicken upon cooling.
• Combine milk and vinegar in a small bowl and set aside for 5 minutes.
• Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a large mixing bowl.
• Add melted butter, egg, and vanilla to the milk mixture.
• Pour the milk mixture into the flour mixture, stirring with a whisk just until combined. Gently fold in the reserved strawberries, resisting the urge to over-mix.
• Heat a large skillet over medium heat, and coat it with cooking spray. Pour 1/4 cup of batter onto the skillet.  Cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Notes

• Do not overmix the pancake batter, as it can make the pancakes tough.
• For optimal flavor, use fresh, ripe strawberries. You will know they are perfect when you smell them.
• Add a little bit of protein powder (preferably unflavored or vanilla) or some rolled oats to increase the protein in these pancakes.
• Top with fresh strawberry sauce, whipped cream, or warm maple syrup. 
• If you prefer a smoother strawberry sauce, blend to the desired consistency with an immersion blender.

Nutrition

Calories: 180kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 373mg | Potassium: 139mg | Fiber: 1g | Sugar: 11g | Vitamin A: 211IU | Vitamin C: 23mg | Calcium: 92mg | Iron: 1mg

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