Homemade Strawberry Pancake Recipe
These homemade strawberry pancakes are soft, fluffy, and naturally pink from fresh strawberries, so you don’t have to worry about food dyes in your sweet breakfast!
Mixing diced fresh strawberries right into the batter gives them a light, fruity flavor and a fun pop of color. They’re a great pancake recipe for spring, Valentine’s Day, or Mother’s Day. Or, just a weekend breakfast that feels a little extra.
My kids really love the pretty color of these. They also request them with added chocolate chips, and they’re not wrong. Top them with butter, maple syrup, or even more fresh strawberries.
Let’s make pancakes!
Ingredients
Steps to make Strawberry Delight Pancakes
1. Mix together the all-purpose flour, 3 tbsp of granulated sugar, salt, baking soda, and baking powder until they are evenly incorporated
2. In a separate bowl, toss together diced strawberries with the remaining granulated sugar (5 tbsp) to release their juices. Set aside for a few minutes.
3. 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.
4. Gently fold in the strawberry mixture into the pancake batter.
5. Heat a skillet or griddle over medium heat. Once the skillet is hot, add butter to grease and spoon on the pancake batter onto the skillet (approximately 1/3 cup for each pancake).
6. Cook until bubbles form on the surface of the pancake, then flip and cook for another minute or until golden brown.
7. Repeat the process with the remaining batter, adjusting the heat and adding more butter if necessary
8. Top the pancakes with maple syrup, whipped cream, or more fresh strawberries
Homemade Strawberry Pancakes
These fluffy strawberry pancakes are bursting with fresh berries and sweet flavor!
Ingredients
- 2 cups all-purpose flour
- 1 cup whole milk
- 1 cup diced strawberries
- 8 tablespoons granulated sugar (divided)
- ½ tsp salt
- ½ tsp baking soda
- 2 eggs
- 1 tsp baking powder
- 1 tablespoon melted butter
Instructions
- Combine the all-purpose flour, 3 tbsp of granulated sugar, salt, baking soda, and baking powder, mixing until evenly incorporated.
- In a separate bowl, mix the diced strawberries with the remaining granulated sugar (5 tbsp) to release their juices. Set aside for a few minutes.
- 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.
- Gently fold in the strawberry mixture into the pancake batter.
- Heat a skillet or griddle over medium heat. Once the skillet is hot, add butter to grease the pan and spoon on pancake batter onto the skillet (approximately 1/3 cup 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 the process with the remaining batter, adjusting the heat or adding more butter if needed.
- Top with maple syrup, whipped cream, or more fresh strawberries.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 438Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 107mgSodium: 656mgCarbohydrates: 80gFiber: 3gSugar: 31gProtein: 12g
