There's something truly magical about waking up to warm, fluffy pancakes infused with the bright, fresh flavor of strawberries. This Strawberry Pancake Recipe takes the classic breakfast favorite up a notch with a lovely natural strawberry burst, making every bite feel like a treat.

A stack of six pink pancakes sits on a white plate on a white marbled surface covered partly by a red and white striped cloth. The pancakes are thick and fluffy with soft smooth edges. On top, bright red strawberry syrup drips down the sides, with fresh small strawberry pieces placed on the pancakes and syrup. A large swirl of white whipped cream crowns the stack, dotted with strawberry bits. In the background, a white bowl with whole strawberries, a glass of milk with a straw, and a white pitcher with a splash of strawberry sauce are softly blurred. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Strawberry Pancake Recipe
Top Tip
How to Serve Strawberry Pancake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Pancake Recipe

Why You'll Love This Recipe

I honestly fell in love with this Strawberry Pancake Recipe the first time I dusted freeze-dried strawberries into the batter—it adds so much vibrant color and flavor without extra moisture weighing things down. Trust me, these pancakes are a crowd-pleaser every time.

Natural Strawberry Flavor: Using freeze-dried strawberries gives a concentrated, intense berry taste that really shines through.
Simple Ingredients: No fancy extras needed—most are pantry staples and easy to find.
Customizable Texture: You control how thick or thin your pancakes turn out by adjusting the milk amount.
Lovely Presentation: Optional red food coloring enhances the strawberry vibe, making these pancakes fun and festive.

A stack of six pink pancakes sits in the center of a white plate, each pancake showing a soft, fluffy texture with clear edges. The top pancake is covered with a thick, shiny red strawberry sauce that drips down the sides of the stack, with small pieces of strawberries visible in the sauce. On top of the stack, there is a dollop of white whipped cream. A fork with a piece of pancake soaked in sauce and topped with whipped cream is placed near the stack on the plate's right side. In the background, there are some whole strawberries and a white cup on a white marbled surface with a red and white striped cloth underneath the plate. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Strawberry Pancake Recipe is in how the ingredients balance each other: strawberry powder for flavor, baking powder for fluffiness, and a good mix of wet ingredients to get just the right batter consistency. Here’s a quick rundown of why each element is essential.

Flat lay of a small white ceramic bowl filled with fine pink powder of freeze-dried strawberries, a small mound of white flour on a clean white ceramic plate, a small white ceramic bowl holding granulated white sugar, a tiny heap of pale beige baking powder on a white ceramic dish, a pinch of fine salt displayed neatly on a small white ceramic plate, a small white ceramic bowl containing fresh milk, a small white ceramic bowl with clear vegetable oil, one whole brown egg with a clean shell placed delicately on the marble, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Freeze-Dried Strawberries: They pack intense strawberry flavor without adding moisture, so your pancakes stay fluffy.
Flour: The base that holds everything together and provides structure.
Sugar: Just enough sweetness to enhance flavor but not overpower it.
Baking Powder: The leavening agent that makes your pancakes rise and stay light.
Salt: A pinch to balance sweetness and enhance overall taste.
Milk: Hydrates the batter; you can add more or less depending on your desired pancake thickness.
Vegetable Oil: Keeps pancakes moist and tender without making them greasy.
Egg: Binds the ingredients and adds richness.
Red Food Coloring (Optional): For that pretty pink hue which makes the pancakes look especially fun and festive.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Strawberry Pancake Recipe is—you can tweak it to suit your mood or dietary needs. Sometimes I add a splash of vanilla for warmth, or swap vegetable oil for melted coconut oil to give a subtle tropical twist. Don’t shy away from experimenting!

Strawberry-Buttermilk Variation: Using buttermilk instead of regular milk gives a tangier flavor and super tender crumb, which I adore on slow weekend mornings.
Gluten-Free Version: Substitute the flour for a gluten-free blend to make these pancakes safe for those with sensitivities—just watch the batter thickness.
Extra Fruit Mix-in: Toss in fresh blueberries or banana slices with the batter for an even fruitier stack.

Step-by-Step: How I Make Strawberry Pancake Recipe

Step 1: Prepare the Strawberry Powder

I blitz the freeze-dried strawberries in my food processor until they turn into a fine powder. This step is key—it intensifies the strawberry flavor without any added moisture, which helps keep the pancakes light and fluffy.

Step 2: Mix the Dry Ingredients

In a large bowl, I whisk together the flour, sugar, baking powder, salt, and the strawberry powder. Getting these well combined upfront ensures every bite is packed with even flavor, and the baking powder is evenly distributed for perfect rise.

Step 3: Add the Wet Ingredients

Now, I create a little well in the center of the dry mix and drop in the milk, vegetable oil, and the egg. A quick tip? If you like thinner pancakes, add a bit more milk a little at a time—makes flipping easier and pancakes lighter. I sometimes add a drop or two of red food coloring here, just for a pretty blush-pink touch.

Step 4: Mix Until Smooth

Using a whisk, I gently mix everything together until the batter is smooth with no lumps. Don’t overmix—it’s tempting, but too much stirring can make the pancakes tough. I stop as soon as it looks evenly combined.

Step 5: Cook the Pancakes

I heat a greased griddle or non-stick pan over medium heat. Using a ¼ cup measuring cup, I scoop the batter onto the pan. I watch for bubbles on the surface—that’s when you know it’s time to flip. Then, another couple of minutes until both sides are golden brown. Patience here pays off to get that ideal fluffy edge and tender center.

Step 6: Serve & Enjoy!

I serve mine with a generous dollop of whipped cream, fresh sliced strawberries, and a drizzle of either maple syrup or strawberry syrup for an extra berry kick. Eating right away is best, but I’ll share storage tips below if you want to get ahead.

Top Tip

From making this Strawberry Pancake Recipe dozens of times, I’ve learned a few tricks that really make the process easier and the results consistently delicious. These tips save time and help avoid common pitfalls in pancake-making.

Use Room Temperature Ingredients: The milk and egg mix better this way, giving you a smoother batter and more even cooking.
Don’t Overmix the Batter: A few lumps are okay—overmixing develops gluten, which can make pancakes chewy instead of tender.
Test Your Griddle Temperature: Drop a small splash of batter first; if it sizzles gently and forms bubbles in about 2 minutes, you’re ready.
Flip Only Once: Resist flipping multiple times—this helps pancakes cook through evenly and stay fluffy.

How to Serve Strawberry Pancake Recipe

Garnishes

I usually top these pancakes with a cloud of whipped cream and extra fresh strawberries sliced on top—it adds freshness and a creamy contrast. Occasionally, I sprinkle a little powdered sugar or a handful of crushed nuts for texture. It's all about what you enjoy most!

Side Dishes

This Strawberry Pancake Recipe pairs beautifully with crispy bacon or breakfast sausage if you like a savory contrast. A simple side smoothie or freshly squeezed orange juice rounds out the meal perfectly, making it brunch-worthy anytime.

Creative Ways to Present

For a special occasion, I’ve layered these pancakes in a tall tower, alternating layers of strawberries and cream to turn them into a show-stopping shortcake-inspired stack. You can even drizzle chocolate syrup or sprinkle edible flowers for an elegant touch at weekend brunches or celebrations.

Make Ahead and Storage

Storing Leftovers

I usually stack leftover pancakes between parchment paper and store them in an airtight container in the fridge. They keep well for up to 5 days and make for a quick breakfast or snack that just needs reheating.

Freezing

Freezing is a lifesaver for busy mornings! I separate pancakes with parchment paper and freeze them flat in a Ziplock bag. When you want a pancake fix, just pop a few in the toaster or microwave straight from the freezer.

Reheating

To bring frozen or refrigerated pancakes back to life, I prefer reheating them in a toaster oven or skillet—it keeps the edges crispy and prevents sogginess, unlike the microwave alone. A quick flip midway ensures they warm evenly.

Frequently Asked Questions:

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries add moisture and can change the batter’s consistency, making your pancakes less fluffy. Freeze-dried strawberries are best because they provide intense flavor without extra liquid.

How do I make the pancakes more colorful without food coloring?

You can skip the food coloring and rely on the natural pinkish tint from the freeze-dried strawberry powder. For a brighter color, add a little extra strawberry powder or top with bright fresh berries and syrup.

Can I make this recipe vegan?

To make it vegan, substitute the egg with a flax or chia egg and use your preferred plant-based milk and oil. Keep in mind the texture might be slightly different, but still delicious!

What’s the best topping for strawberry pancakes?

I love topping with freshly whipped cream and additional fresh strawberries for a fresh burst. Maple syrup or a strawberry-flavored syrup also work perfectly to complement the flavors. You can even try cream cheese frosting for a special twist.

Final Thoughts

This Strawberry Pancake Recipe has become a little weekend ritual for me—sometimes sharing the joy with friends or family, other times just indulging myself with a stack and a good book. It’s simple, bursting with real strawberry flavor, and perfect for both cozy mornings and celebratory brunches. I hope you give it a try and find it as delightful and comforting as I do.