These Strawberry Pancakes are my weekend go-to when I want something cozy. They’re light, golden, and full of sweet strawberries. A little honey in the batter makes them extra special.
Why This Recipe Works
These Strawberry Pancakes take me back to slow Sunday mornings when I’d treat the family to something extra special. Here’s why you’ll fall for them too:
- Loaded with Fresh Berries: The batter is packed with diced strawberries so every bite is juicy and sweet. It’s the same fresh berry burst I love in my Strawberry Cinnamon Rolls.
- Soft and Fluffy Texture: Thanks to the perfect balance of milk, eggs, and baking powder, these pancakes cook up light and tender. It’s that same irresistible fluffiness you get in my Sour Dough Pancakes.
- A Hint of Honey: The honey in the batter gives a gentle sweetness that pairs beautifully with strawberries, much like the subtle flavor in my Honey Vanilla Panna Cotta.
- Perfect for Brunch: Stack them high, top with extra berries and warm syrup, and you’ve got a show-stopping brunch dish. They’re always a hit, just like my Summer Berry Crostata.
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Ingredients
- All-Purpose Flour – Creates the tender structure that holds the pancakes together while staying soft and fluffy.
- Milk – Adds moisture to the batter and helps keep the pancakes light and creamy inside.
- Eggs – Bind everything together and give the pancakes a delicate lift.
- Melted Butter – Adds richness and a subtle buttery flavor that makes each bite melt in your mouth.
- Baking Powder – Gives the pancakes their airy rise so they’re thick and fluffy instead of flat.
- Fresh Strawberries – Folded into the batter, they add sweet, juicy bursts of fruit in every bite.
- Honey – Naturally sweetens the pancakes and pairs beautifully with the strawberries for a warm, floral note.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Make the Batter: In a large bowl, mix together flour, milk, eggs, melted butter, baking powder, diced strawberries, honey, and salt.
- Stir Lightly: Gently stir with a whisk or spatula just until combined—it’s fine if the batter is a little lumpy.
- Heat the Pan: Warm a large skillet or griddle over medium-low heat and melt a bit of butter to coat.
- Cook the Pancakes: Pour about ⅓ cup of batter per pancake into the pan, cooking 2–3 at a time.
- Flip and Finish: Cook until bubbles form on top, then flip and continue until golden and fully set in the center.
- Top and Serve: Stack the pancakes high, then garnish with fresh strawberries and drizzle with your favorite syrup.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Berry Options: Try using blueberries, raspberries, or chopped peaches in place of the strawberries. Pick whatever fruit looks best at the market.
- Milk Choices: Any milk works here. Use whole, low-fat, almond, or oat milk depending on what you have or your dietary needs.
- Sweeteners: Swap the honey for maple syrup or agave. Regular granulated sugar also works if that’s all you have.
- Flavor Add-Ins: A splash of vanilla extract or a little lemon zest in the batter gives these pancakes extra brightness.
What to Serve with Strawberry Pancakes
Toppings
- Keep it classic with a pat of soft butter, a drizzle of warm maple syrup, and a handful of fresh strawberries.
- For a little extra flair, add a dollop of homemade whipped cream or a spoonful of vanilla Greek yogurt to make the pancakes feel like a special brunch treat.
Sides & Pairings
- These pancakes shine next to something savory. Try serving them with Eggs Benedict Toasts or Spring Frittata for a salty balance.
- If you want to keep things light, a simple bowl of mixed berry fruit salad adds more fresh flavor and a nice pop of color on the plate.
Drinks
- Round out your strawberry pancake breakfast with a glass of fresh-squeezed orange juice or a creamy iced latte.
- For weekend brunch, a Mandarin & Strawberry Prosecco Sangria is a bright and festive choice that highlights the berries in the pancakes.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries will work. Just thaw them first and pat them dry with a paper towel to remove excess moisture. This helps keep the batter from getting too thin or watery.
Is there a way to make these pancakes a little sweeter?
Absolutely. You can add an extra tablespoon of honey to the batter or sprinkle a little sugar over the tops of the pancakes while they cook. A drizzle of maple syrup or a dusting of powdered sugar at the end also adds more sweetness.
What’s the best pan temperature for cooking these pancakes?
Medium-low heat is ideal. This allows the pancakes to cook through without burning on the outside. If the pancakes are browning too quickly, lower the heat slightly and give them more time to cook in the center.
How do I store leftover Strawberry Pancakes?
Let the pancakes cool completely, then stack them with a piece of parchment or wax paper between each one. Store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months and reheat in a toaster or warm skillet.
Not seeing your question here? Ask in the comments section and I’ll do my best to answer!
More Breakfast Recipes You’ll Enjoy
- Cinnamon & Sugar Doughnuts – These Cinnamon & Sugar Doughnuts are my favorite treat when I’m craving something warm, fluffy, and perfectly sweet.
- Buttermilk Pumpkin Pancakes – These Buttermilk Pumpkin Pancakes are my go-to for a cozy fall breakfast that’s light, tender, and full of pumpkin spice flavor.
- Chicken & Buttermilk Waffles – This Chicken & Buttermilk Waffles recipe is my favorite sweet and savory brunch that always hits the spot.
- Bread Pudding French Toast – This Bread Pudding French Toast is my favorite way to use up extra bread and turn it into a rich, custardy morning indulgence.
Purchase Books by Danielle Kartes of Rustic Joyful Food from these booksellers:
Strawberry Pancakes
These Strawberry Pancakes are my weekend go-to when I want something cozy. They’re light, golden, and full of sweet strawberries. A little honey in the batter makes them extra special.
Ingredients
- 2 cups all-purpose flour
- 1½ cups milk
- 2 eggs
- 2 tablespoons melted butter
- 2 teaspoons baking powder
- 1 cup strawberries finely diced
- 2 tablespoons honey
- ¼ teaspoon kosher salt
- butter for the pan
- 1 cup strawberries diced, for garnish
- syrup of your choice
Instructions
- In a large mixing bowl, combine the flour, milk, eggs, melted butter, baking powder, diced strawberries, honey, and salt. Gently stir the batter until just combined—it’s okay if it’s a little lumpy.
- Heat a large skillet or griddle over medium-low heat and melt a teaspoon of butter. Pour about ⅓ cup of batter per pancake into the pan, fitting 2–3 pancakes at a time.
- Cook until small bubbles form on the surface, then flip and continue cooking until both sides are golden brown and the center is fully set.
- Repeat with the remaining batter, adding more butter to the pan as needed. Serve warm with fresh strawberries and your favorite syrup.
Notes
- Let your batter rest for 5 to 10 minutes before cooking. This helps the flour fully hydrate and gives you lighter, fluffier pancakes.
- Keep your skillet at medium-low heat so the pancakes cook through without burning on the outside. If they brown too quickly, lower the heat slightly.
- Gently fold the diced strawberries into the batter at the end to avoid crushing them. This keeps little bursts of juicy fruit in every bite.
- Use a thin layer of butter for each batch to get crispy edges without making the pancakes greasy. Wipe the pan lightly with a paper towel if needed.
- Top with extra fresh strawberries right before serving for bright flavor and a pretty presentation. A drizzle of honey can also bring out the natural sweetness.
- If making a large batch, keep cooked pancakes warm in a low oven (around 200°F) while you finish the rest. This way, everyone can sit down together and enjoy them hot.