These strawberry pancakes are extra fluffy with golden edges and packed with juicy berries in every bite. They’re an easy, delicious breakfast that comes together quickly. Top with whipped cream, extra berries, and maple or strawberry syrup for a perfect strawberry-filled morning.
Strawberry Pancakes Recipe
If you want to change up your usual pancake routine, these strawberry pancakes are a perfect choice. They’re light and tender with golden edges, ideal for stacking, and studded with sweet strawberries. Finish them with whipped cream and syrup for an impressive breakfast or even a dessert.
For extra strawberry flavor, serve with strawberry sauce. 
When strawberries are in season I like to use them wherever I can, so this time I folded the berries right into the batter instead of simply topping the pancakes. The result is tender, berry-filled pancakes that are surprisingly simple to make.
The method is straightforward:
- Chop the strawberries into small pieces.
- Combine the milk and vinegar to make a quick buttermilk substitute.
- Whisk the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- Whisk the wet ingredients: milk-vinegar mixture, vanilla, melted butter, and eggs.
- Gently fold the wet mixture into the dry ingredients, then fold in the strawberries.
- Spoon 1/4 cup batter onto a hot, greased griddle or frying pan.
- Cook 2–3 minutes until small bubbles appear on the surface, then flip and cook until both sides are golden.
If you don’t have buttermilk, mixing milk with a tablespoon of vinegar creates a quick substitute that helps make the pancakes tender, fluffy, and slightly tangy. If you do have buttermilk on hand, use it instead of the milk-vinegar mix.
Tips for the best pancakes:
- You can use fresh or frozen strawberries. If using frozen berries, toss them in 2 teaspoons of flour before folding into the batter so they don’t bleed into the batter.
- Bring milk and eggs to room temperature before starting. Warm the milk briefly in the microwave and place eggs in warm water for a few minutes to take the chill off.
- Stir the batter gently; a few lumps are fine and help keep pancakes tender.
- To keep finished pancakes warm, preheat the oven to 200°F and set a wire rack over a baking sheet. Place cooked pancakes on the rack while you finish the batch.
These fluffy strawberry pancakes deliver everything you want: light interior, crisp golden edges, and plenty of fruit in every stack. Make them for a special weekend breakfast or as a sweet treat any time. And don’t forget the whipped cream!
If you love strawberries, try other strawberry recipes for variety and inspiration.
Strawberry Pancakes
Ingredients
- 1 tbsp vinegar
- 1 3/4 cup milk
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 cup unsalted butter, melted
- 1 1/2 cups chopped strawberries*
Instructions
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Mix the vinegar and milk in a measuring cup and let it sit briefly.
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In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt.
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In another bowl whisk the eggs, vanilla, melted butter, and the milk-vinegar mixture.
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Gently fold the wet ingredients into the dry ingredients, then fold in the chopped strawberries.
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Heat a griddle to 350°F or set a frying pan to medium and grease it with oil or cooking spray.
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Pour 1/4 cup batter per pancake onto the hot surface. Cook 2–3 minutes until bubbles form, flip, and cook until golden on both sides.
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Repeat with the remaining batter and serve warm.
Notes
*If using frozen berries, toss them with 2 teaspoons of flour and do not thaw before adding to the batter.
**Pancakes are best served right away. Store leftovers in the refrigerator for a few days in a sealed bag or freeze and reheat in a toaster.