There’s something so comforting about waking up to a warm stack of homemade pancakes with a fruity twist. This Strawberry Pancakes Recipe brings that fresh, bright flavor straight to your breakfast table—plus, the subtle strawberry powder adds a lovely color and taste throughout. It’s really the kind of morning treat that feels special without much fuss.

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 Pancakes Recipe
Top Tip
How to Serve Strawberry Pancakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Pancakes Recipe

Why You'll Love This Recipe

I remember the first time I made these strawberry pancakes. The aroma filled the kitchen with that sweet, fruity scent that immediately lifts your spirits. It’s a fresh twist on a classic, and once you try them, you’ll see why they’ve become a weekend favorite for me and my family.

Simple Ingredients: You only need pantry staples and one unique addition—freeze-dried strawberries—to make them shine.
Vibrant Flavor and Color: Strawberry powder adds natural pink hues and a subtle fruity tang without watering down the batter.
Quick and Easy: From mixing to flipping, this recipe only takes about 20 minutes, making it perfect for both lazy mornings and brunch guests.
Versatile Toppings: Whipped cream, fresh berries, syrup—you can customize it any way you like for that perfect finishing touch.

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

This recipe strikes a beautiful balance between traditional pancake ingredients and a special strawberry twist. The freeze-dried strawberries bring an intense flavor without adding extra moisture, so your pancakes stay fluffy and light.

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: These crush into a powder that infuses strawberry flavor and color naturally, without sogginess.
Flour: The base for structure, allowing the pancakes to rise beautifully with baking powder.
Sugar: Adds just the right touch of sweetness to complement the strawberries.
Baking Powder: Your secret weapon for fluffy, airy pancakes that puff up perfectly.
Salt: Enhances all the other flavors and balances the sweetness.
Milk: Moistens the batter so the pancakes cook up tender and soft; adjust for your preferred batter thickness.
Vegetable Oil: Keeps pancakes moist and adds slight richness without overpowering flavors.
Egg: Helps bind everything together and contributes to fluffiness.
Red Food Coloring (Optional): For those who want a brighter pink hue, but the strawberry powder alone adds a nice tint.

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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

One of the best parts about this Strawberry Pancakes Recipe is how easy it is to tweak based on what you have or what you’re craving. I often play around with different mix-ins or toppings to keep breakfast exciting.

Variation: I sometimes add a handful of fresh strawberries folded gently into the batter for extra bursts of juicy sweetness—it’s a small change but makes mornings even more special.
Dietary tweak: Use almond milk instead of cow’s milk for a dairy-free option without sacrificing creaminess.
Color boost: If you want your pancakes to look extra festive, a few drops of red food coloring brighten the pink tones even more, especially for a weekend brunch party.

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

Step 1: Transform Freeze-Dried Strawberries into Magic Dust

Start by pulsing the freeze-dried strawberries in a food processor until they’re a fine powder. This step is crucial because it ensures even distribution of strawberry flavor throughout the batter instead of clumpy bits. If you don’t have a processor, crushing the strawberries inside a sealed plastic bag with a rolling pin works in a pinch.

Step 2: Mix Dry Ingredients for the Perfect Base

In a large bowl, combine the flour, sugar, baking powder, salt, and that lovely strawberry powder you just made. Stir everything together—this even mixing ensures your pancakes will rise evenly and taste great every time.

Step 3: Make a Well and Add the Wet Ingredients

Create a little well in the center of the dry mixture and add your milk, vegetable oil, and egg. Whisk gently to combine, adding more milk if you'd like thinner pancakes. If you're going for more color, stir in a few drops of red food coloring now.

Step 4: Cook on a Hot Griddle Until Golden Perfection

Heat a greased griddle or nonstick pan over medium heat. Use a ¼ cup to pour the batter onto the griddle. Watch for bubbles forming on the surface—that's your signal to flip. Cook the other side until it’s a beautiful golden brown. These pancakes cook quickly, so don’t walk away!

Step 5: Serve Immediately with Your Favorite Toppings

Stack ‘em high and add a generous dollop of whipped cream, a handful of fresh strawberries, and your preferred syrup—maple or strawberry both work beautifully here. Dig in while they’re warm and enjoy the fun, fruity flavor with every bite.

Top Tip

From my experience making strawberry pancakes, a few small details really make a difference to get them just right. These tips helped me nail the perfect texture, flavor, and appearance every time.

Strawberry Powder Texture: Make sure your freeze-dried strawberries are finely powdered so the flavor integrates well without gritty bits.
Don’t Overmix: Stir the batter until just combined; overmixing leads to tougher pancakes instead of fluffy ones.
Temperature Control: Cook on medium heat—too hot and pancakes brown too fast outside but remain raw inside.
Test First Pancake: The first pancake often acts as your ‘test’—adjust heat or batter thickness accordingly afterward.

How to Serve Strawberry Pancakes Recipe

strawberry pancakes - Serving Suggestion

Garnishes

My go-to garnish is always fresh strawberries paired with lightly sweetened whipped cream. It turns every bite into a strawberry celebration! Sometimes I sprinkle a little powdered sugar or add a drizzle of strawberry syrup on top for extra flair. The visual appeal also amps up the fun factor if you’re serving friends or family.

Side Dishes

To round out the meal, I like to serve crispy bacon or turkey sausage alongside these pancakes—the salty-savory balance pairs so well. Fresh fruit salad or a yogurt parfait are great lighter sides too when I’m aiming for a refreshing brunch.

Creative Ways to Present

For birthdays or special weekend brunches, I’ve layered these pancakes with cream cheese frosting and fresh strawberry slices between each layer to create a sort of cake. It’s a delightful surprise and perfect for celebrations. You can also shape the pancakes using cookie cutters for fun designs kids love!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers (rare in my house!), store them in an airtight container in the fridge for up to five days. To keep their texture, I separate the pancakes with parchment paper so they don’t stick together.

Freezing

Freezing is a game-changer for busy mornings. I layer pancakes with wax or parchment paper in freezer-safe Ziploc bags. When I want to eat them, I just pop a few in the toaster or microwave for a quick, satisfying breakfast that tastes almost freshly made.

Reheating

My favorite way to reheat the leftovers is in a toaster oven or under a broiler for a few minutes—this keeps the outside crisp while warming the inside nicely. If you’re in a rush, the microwave works too; just watch out not to overdo it or the pancakes can get rubbery.

Frequently Asked Questions:

Can I use fresh strawberries instead of freeze-dried for this Strawberry Pancakes Recipe?

Fresh strawberries add extra moisture that can throw off the batter consistency, so it’s best to stick with freeze-dried for the strawberry powder. However, you can add chopped fresh strawberries gently folded in after preparing the batter if you want extra fruit bursts.

How do I make my strawberry pancakes fluffier?

Be careful not to overmix the batter; stir until just combined. Also, make sure your baking powder is fresh and cook the pancakes on medium heat so they have time to rise and cook through without burning.

Can I make this recipe vegan or gluten-free?

To make this recipe vegan, substitute the egg with a flax or chia egg and use a plant-based milk. For gluten-free, swap the all-purpose flour with a gluten-free blend, but baking powder should be double-checked to ensure it’s gluten-free. Adjust liquid amounts as needed for consistency.

What toppings pair best with strawberry pancakes?

Classic choices like whipped cream and maple syrup are fantastic, but you can also get creative by adding fresh strawberries, yogurt, a drizzle of strawberry sauce, or even a sprinkle of toasted nuts for added texture.

Final Thoughts

This Strawberry Pancakes Recipe is one of those joyfully simple breakfasts that’s just a little more special than your everyday flapjacks. It brings bright, fresh flavor together with ease and always makes for a happy start to my day. I hope you enjoy making (and eating) them as much as I do—and who knows, they might just become your new favorite too!