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Strawberry Pancakes

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These easy, fluffy strawberry pancakes are packed with juicy strawberries and come together in about 20 minutes. Perfect for busy mornings, weekend brunches, or whenever you want a kid-friendly breakfast treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons (8g) baking powder
  • 1/2 teaspoon (2g) baking soda
  • 1/4 teaspoon (1g) salt
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice or vinegar, rested 5 minutes)
  • 1 large egg, at room temperature
  • 2 tablespoons (28g) unsalted butter, melted and slightly cooled (or oil)
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (150g) fresh strawberries, hulled and diced small
  • Optional: mini chocolate chips, lemon zest, or cinnamon

Instructions

  1. Rinse, hull, and dice the strawberries into small pieces (about pea-sized). Set aside on a paper towel to absorb extra moisture.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
  4. Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or whisk until just combined; the batter should be a bit lumpy.
  5. Sprinkle the diced strawberries evenly over the batter and gently fold them in with a spatula, being careful not to crush them.
  6. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Test readiness by flicking a drop of water on the surface—it should sizzle and evaporate quickly.
  7. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
  8. Transfer cooked pancakes to a plate and cover lightly with foil or keep warm in a 200°F (95°C) oven while finishing the batch.
  9. Serve pancakes stacked with extra strawberries, maple syrup, or whipped cream. Enjoy while warm!

Notes

For extra fluffy pancakes, let the batter rest for 5 minutes before cooking. Don’t overmix the batter—lumps are fine. Pat strawberries dry to prevent soggy pancakes. Use a griddle for batch cooking or keep pancakes warm in the oven. Variations include gluten-free, dairy-free, or adding chocolate chips or lemon zest.

Nutrition

Keywords: strawberry pancakes, fluffy pancakes, kid-friendly breakfast, easy pancakes, brunch, fruit pancakes, buttermilk pancakes, homemade pancakes

Find it online: https://norasfoods.com/strawberry-pancakes-recipe-easy-fluffy-and-kid-friendly-breakfast/