There's something utterly delightful about waking up to the sweet aroma of fresh berries sizzling on a griddle. This Strawberry Pancakes Recipe is my go-to when I want to treat myself and guests to something both comforting and a little special—fluffy pancakes bursting with real strawberry flavor that’s just fun to eat.

A tall stack of five pink pancakes sits on a white plate on a white marbled surface. The pancakes are soft and thick, with a smooth texture and even edges. Red strawberry syrup and small chopped strawberry pieces pour and scatter over the top pancake and drip down the sides to the plate. A large swirl of white whipped cream is placed on the top, with small pieces of strawberries embedded in the cream. In the background, there is a white bowl filled with whole strawberries and a white glass of milk with a white straw. 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’ve made plenty of fruit pancake recipes, but this one stands out because it uses freeze-dried strawberries ground into a powder, which packs an intense berry punch without adding extra moisture. Plus, the pancakes come out fluffy, colorful, and utterly delicious every time.

Easy Berry Flavor Boost: Using freeze-dried strawberries is a genius shortcut that infuses deep strawberry flavor without sogginess.
Fluffy & Light: The baking powder and perfect wet-to-dry balance guarantee tender pancakes you’ll want to flip again and again.
Customizable Color & Sweetness: A touch of red food coloring is optional, but it’s a fun way to brighten your breakfast plate.
Simple Prep: You only need one bowl and a handful of pantry staples, making this welcome on busy or lazy mornings alike.

A stack of six pink pancakes sits on a white plate, each layer soft and thick. The pancakes are covered with bright red strawberry sauce that drips down the sides, mixed with small pieces of fresh strawberries. On top of the stack is a dollop of white whipped cream. A silver fork with a piece of pancake, sauce, and whipped cream on it is shown in the foreground. The background has a white marbled texture and a red and white striped cloth is under the plate. A blurred white cup can be seen in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Strawberry Pancakes Recipe plays a key role in balancing flavor, texture, and color. Here’s a quick rundown to help you understand why they’re essential and how to pick the best versions.

Flat lay of a small pile of freeze-dried strawberries, a small mound of white flour, a small heap of granulated sugar, a small white ceramic bowl with baking powder, a pinch of salt beside it, a small white ceramic bowl filled with milk, a small white ceramic bowl containing vegetable oil, a single whole uncracked brown egg placed neatly, all arranged symmetrically 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 give the strawberries an intense flavor punch without watering down the batter like fresh berries can.
Flour: All-purpose flour works perfectly for structure while keeping the pancakes soft.
Sugar: Adds just the right sweetness to complement the natural tartness of the strawberries.
Baking Powder: This leavens the batter, making those pancakes fluffy and light.
Salt: Just a pinch to balance the sweetness and enhance flavor overall.
Milk: It hydrates the dry ingredients and ensures a smooth batter; a bit more milk makes thinner pancakes if that’s your thing.
Vegetable Oil: Keeps the pancakes moist and tender without weighing them down.
Egg: Binds together the ingredients and adds richness.
Red Food Coloring (Optional): A little fun touch for brighter, pink-hued pancakes that wow the eye.

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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 this basic Strawberry Pancakes Recipe lends itself to fun twists, whether I’m feeling indulgent or need to keep things simple. You’ll enjoy trying a few variations yourself!

Variation: I once swapped the vegetable oil for melted butter for an even richer flavor—totally worth it on a lazy weekend.
Dairy-Free: Using almond or oat milk works like a charm if you want to keep this vegan or avoid dairy.
Extra Berry Boost: Tossing a handful of fresh strawberries into the batter just before cooking adds a juicy surprise in every bite.
Spiced Up: Adding a pinch of cinnamon or vanilla extract gives the pancakes subtle warmth and complexity.

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

Step 1: Powder Your Strawberries

Start by tossing the freeze-dried strawberries into a food processor or blender. Pulse them until you get a fine, rosy powder. This is your secret berry booster—don’t skip this step because it’s what truly flavors the whole batch.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, salt, and your freshly ground strawberry powder. The strawberry bits blend right in, creating a lovely pink speckled flour base.

Step 3: Add the Wet Ingredients

Make a well in the center of your dry mix. Pour in the milk, vegetable oil, and egg. If you want those vibrant pink pancakes, add a few drops of red food coloring now. Whisk everything together gently until smooth but don’t overmix—lumps are okay and help keep things tender.

Step 4: Cook to Perfection

Heat a greased griddle or nonstick pan over medium heat. Use a ¼ cup to scoop your batter onto the hot surface. Wait patiently until you see bubbles pop on top and the edges start to set—this usually takes 2 to 3 minutes. Flip carefully and cook until the other side is golden brown, about another minute or so.

Step 5: Serve and Enjoy

Plate your pancakes immediately with whipped cream, fresh slices of strawberries, and syrup—maple or strawberry syrup, both are fabulous choices. These pancakes taste best fresh but I’ll share storage tips if you want to save some for later.

Top Tip

From my kitchen to yours, I've learned that the key to perfect strawberry pancakes is controlling the batter consistency and cooking temperature. Here are a few tidbits I've found super helpful over the years.

Freeze-Dried Advantage: I always grind the freeze-dried strawberries finely to avoid gritty texture—they dissolve beautifully when mixed evenly.
Don’t Overmix: Lumps in your batter mean tender pancakes—mix just until dry ingredients are moistened.
Heat Is Crucial: Medium heat works best for even cooking inside out; too hot burns the outside before the center sets.
Flip Once: Resist the urge to flip repeatedly—waiting for bubbles tells you exactly when it’s time.

How to Serve Strawberry Pancakes Recipe

Strawberry Pancakes - Serving Suggestion

Garnishes

I love piling on real whipped cream and fresh strawberry slices on top. Sometimes a drizzle of strawberry syrup adds a natural sweetness, but maple syrup is a classic that balances the fruitiness so well. A sprinkle of powdered sugar can also add a touch of sweetness and eye appeal.

Side Dishes

For sides, crispy bacon or breakfast sausage adds savory contrast to the sweet pancakes. Fresh fruit salad or a dollop of Greek yogurt work beautifully too when you want something lighter. I even enjoy a hot cup of coffee or a fruity tea alongside.

Creative Ways to Present

I once layered these pancakes with mascarpone and a strawberry compote for a special brunch—it looked stunning stacked with alternating colors and textures. Using cookie cutters to make fun shapes is also a hit with kids, especially when the pancakes are pink and inviting.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the pancakes cool completely and then stack them separated by parchment paper in an airtight container. Stored in the fridge, they keep well for up to 5 days without losing their softness.

Freezing

Freezing is a lifesaver! I pop cooled pancakes into Ziploc bags with parchment layers and freeze flat. When mornings get hectic, pulling out a few frozen pancakes to toast is pure magic and still tastes fresh.

Reheating

To reheat, I prefer the toaster or a quick warm-up on a skillet over low heat to keep the pancakes fluffy. Microwaving works too but sometimes leads to a rubbery texture, so I save that for when I'm in a real rush.

Frequently Asked Questions:

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries add moisture, which can make the batter too wet. If you want to add fresh berries, fold them in gently at the end, but keep the freeze-dried powder for that signature flavor boost.

Is red food coloring necessary?

Not at all! The red food coloring is purely optional and just for visual appeal. The freeze-dried strawberries already give the batter a beautiful pink hue that intensifies when cooked.

How can I make these pancakes dairy-free?

Swap the milk for any plant-based milk like almond, soy, or oat milk, and use vegetable oil as called for. These substitutions work wonderfully without sacrificing texture or flavor.

Can I make the batter ahead of time?

I don’t recommend making the batter too far in advance because the baking powder loses effectiveness if left too long. However, you can prepare the dry mix beforehand and add wet ingredients just before cooking.

Final Thoughts

This Strawberry Pancakes Recipe is truly one of those simple joys that brighten any morning with its vibrant flavor and cheer. I hope you enjoy making it as much as I do—and that it becomes your happy breakfast tradition when you want something a little extra special. Trust me, once you try these, regular pancakes might just feel a bit plain!