Strawberry Pancakes

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Strawberry Pancakes are a special treat, especially when they’re made with a traditional buttery batter and fresh strawberries mixed in. These fruity pancakes are so easy to make and you don’t need any fancy ingredients; just some strawberries, staple pantry items, a bowl and pan to cook them in!

The strawberry pancake batter is simple and has the best flavor. It’s the perfect base for add in’s and cooks up with delicious, crispy edges.

What ingredients do you need for strawberry pancakes?

• Dry ingredients: flour, sugar, baking powder, and salt.
• Wet ingredients: egg, milk, vanilla, and melted butter.
• Strawberries: I love cooking the berries into the batter and having some extra served on top.

How to make strawberry pancakes

These strawberry pancakes only require one bowl or one blender to whip up. So they’re super simple.

Make strawberry pancake batter

1. Whisk the egg in a bowl until well blended.
2. Then, whisk in the melted butter, milk, and vanilla.
3. In a separate bowl, combine the dry ingredients before adding to the wet mixture.
4. Mix together until combined and allow the batter to rest for about 10 minutes.
5. Add in the chopped strawberries.
6. Fold them in and prepare to cook on a griddle.

Cook pancakes on a griddle

• Heat a pan and coat with non-stick cooking spray. Ladle the batter into even sized pancakes and cook until the are puffed on top and golden brown on the bottom.
• Flip the pancakes and continue to cook until done.

Serve with lots of strawberries, maple syrup and any other toppings you’d like.

Tips for making strawberry pancakes

• Add more flour if batter is too thin. These make the best crispy edged pancakes, but if you like your batter a little thicker, stir in 1-2 more tablespoons of flour.
• Use a measuring cup. Scoop the batter with a cup to get equal sized pancakes that cook around the same time.
• Be patient when cooking the pancakes. You want to watch for the edges starting to brown lightly and then you can flip the pancakes. Another test is to see if you can easily slide a spatula under the pancakes, they’re ready for flipping.

Frequently asked questions

More pancake recipes:

• Healthy Pumpkin Pancakes
• Chocolate Protein Pancakes
• Sweet Potato Pancakes
• Lemon Ricotta Pancakes
• Pink Pancakes (made with beets)
• Banana Pancake Dippers
• Oat Flour Pancakes
• 3 Ingredient Pancakes

If you’ve tried this healthy-ish feel good Strawberry Pancakes recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

This recipe for strawberry pancakes was originally published on April 18, 2019 and has recently been updated from a flourless recipe to a classic strawberry pancake recipe. Please take a look at the notes in the recipe card for the flourless strawberry pancake recipe. It has been updated with new photos and step-by-step images to help make the recipe better.

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Review

Strawberry Pancakes

These fresh strawberry pancakes are easy to make, and you can use everyday pantry items you likely already have on hand! Just throw in some diced strawberries!

5 from 8 votes

Author Yumna Jawad

Servings 4 servings

Course Breakfast

Calories 247

Prep Time 5 minutes mins

Cook Time 6 minutes mins

Total Time 21 minutes mins

Ingredients

  

1x2x3x

• ▢ 1 cup all-purpose flour
• ▢ 1 tablespoon granulated sugar
• ▢ 1 tablespoon baking powder
• ▢ ¼ teaspoon salt
• ▢ 1 large egg
• ▢ 1 cup milk
• ▢ 1 teaspoon vanilla extract
• ▢ 2 tablespoons unsalted butter melted
• ▢ 1 cup small diced strawberries
• ▢ Nonstick cooking spray for greasing the pan
• ▢ Butter maple syrup, and strawberries, for serving

Instructions

• In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
• In another larger bowl, whisk the egg until blended. Whisk in the milk, melted butter and vanilla, then fold in the dry mixture until well combined. Let the batter rest for 10 minutes
• Fold the strawberries into the pancake batter.
• Heat a large nonstick pan or griddle over medium heat. Spray with nonstick cooking spray.
• Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes.
• Serve with fresh strawberries and maple syrup, as desired.

Equipment

Measuring Cups and Spoons

Mixing Bowl Set

Square Griddle

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

* Please note the nutrition label does not include any toppings.

 

 

Original Flourless Strawberry Pancakes Recipe

1 cup rolled oats
¼ unsweetened almond milk
½ cup mashed banana or 2 bananas
1 tablespoon apple cider vinegar
1 tablespoon baking powder
½ teaspoon cinnamon
½ cup strawberries plus more for serving
Maple syrup for serving

Instructions

1. In a blender, add the rolled oats and blend until the oats become flour-like. Remove the oat flour from the blender and set aside.
2. Add the almond milk, bananas and apple cider vinegar to the blender, and blend until the mixture is smooth with no big lumps.
3. Transfer the oat flour to the blender. Then add baking powder, cinnamon, strawberries and pulse a few times to combine, being careful not to over blend.
4. Heat a nonstick griddle over medium-low heat. Spray with coconut oil cooking spray or leave the pan dry.
5. Pour ⅓ cup of the batter into the hot griddle. Place the sliced strawberries on top. Cook for 3-4 minutes, until the edges firm up and you can slide spatula under the pancake. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter. Makes 4 pancakes.

Nutrition

Serving: 2pancakes, Calories: 247kcal, Carbohydrates: 34g, Protein: 7g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 69mg, Sodium: 506mg, Potassium: 201mg, Fiber: 2g, Sugar: 8g, Vitamin A: 346IU, Vitamin C: 21mg, Calcium: 271mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

Course: Breakfast