Strawberry Pancakes Recipe

These strawberry pancakes are a delightful twist on a breakfast favorite, packed with juicy strawberry slices in every bite! Perfectly fluffy and bursting with natural sweetness, they’re made with yogurt to add tenderness and a hint of tang. Whether you’re using frozen or fresh strawberries, this easy recipe will become a go-to for weekend brunch or a quick weekday breakfast treat!

One morning I was about to make my usual blueberry pancakes.  Then as I was getting the ingredients out, I realized that I was out of blueberries!  I didn’t have any frozen or fresh ones… the only berries I had were the frozen sliced STRAWBERRIES in my freezer :)  Since everyone was already expecting the pancake breakfast, I figured I’ll give the strawberries a shot.  The result was outstanding – we all loved the new strawberry pancakes!

These have tons of large strawberry pieces with intense strawberry flavor!

Why You’ll Love Strawberry Pancakes

• Bursting with Flavor: Every bite is filled with sweet, juicy strawberries, bringing a fresh and fruity twist to traditional pancakes.
• Fluffy and Tender: Made with yogurt, these pancakes have an extra-soft texture that’s incredibly satisfying.
• Easy to Make: This recipe is simple and beginner-friendly, ideal for a quick breakfast or brunch.
• Versatile Ingredients: You can use either frozen or fresh strawberries, making it adaptable to any season.
• Family Favorite: Kids and adults alike will love these strawberry pancakes, making them perfect for family breakfasts or special occasions.

Ingredients:

• 1 egg – Adds structure and fluffiness to the pancakes.
• 1 cup yogurt – Creates a soft, tender texture with a subtle tangy flavor.
• 1 tbsp vanilla – Enhances the sweetness and aroma of the pancakes.
• 2 tbsp sugar – Add just the right amount of sweetness.
• 1 cup flour – Forms the base of the batter, providing structure.
• 1 tsp baking powder – Helps the pancakes rise, making them light and fluffy.
• 1 tbsp baking soda – Reacts with the yogurt for extra lift and fluffiness.
• 1 package (12 oz.) frozen sliced strawberries (you can also use fresh strawberries) – Bursting with fruity flavor, they make each bite extra special.
• 1 tbsp oil – For frying, ensure the pancakes cook evenly and don’t stick.

For a printable card of the ingredients, check out the recipe card at the end of this article.

Kitchen Tools You Need To Make Strawberry Pancakes

• Large Non-Stick Frying Pan: For cooking the pancakes evenly and preventing sticking.
• Mixing Bowl: To combine all the ingredients into a smooth batter.
• Whisk: Helps in mixing the batter and ensuring there are no lumps.
• Measuring Cups and Spoons: For accurately measuring each ingredient.
• Large Spoon or Ladle: To scoop the batter onto the pan and shape the pancakes.

Directions:

Whisk the egg, then add yogurt, vanilla and sugar and stir until combined.  Add flour, baking powder and baking soda, and stir until combined.

Add the strawberries and stir until combined.  It will seem like there are way too many strawberries, but it’s OK the way it is :)

Heat the oil in a large non-stick frying pan over medium-high heat (I always use 2 pans on 2 burners to speed things up).  Use a large spoon to laddle pancake batter on the frying pan.  Cook for 5 minutes.

Flip the pancakes, then reduce heat to medium and cook for 10 minutes or until done.  Because the strawberries are frozen and there are a lot of them, it will take longer then usual for these pancakes to cook through.  If you are using fresh strawberries, then the pancakes will cook much quicker.

Enjoy with maple syrup!

Serving Suggestions

• Serve these strawberry pancakes with a drizzle of blueberry syrup for classic sweetness.
• Add a dollop of whipped cream or a scoop of vanilla buttercream frosting on top for extra creaminess.
• Garnish with fresh strawberries or mixed berries for a colorful and refreshing touch.
• Pair with crispy bacon or scrambled eggs for a complete breakfast spread.
• For a gourmet twist, sprinkle with powdered sugar and add a few mint leaves for garnish.

Tips For Success

• Choose the Right Strawberries: If you’re using frozen strawberries, let them thaw slightly and drain any excess liquid to avoid making the batter too runny. Fresh strawberries will work just as well and cook faster.
• Don’t Overmix the Batter: Mix the ingredients just until combined to keep the pancakes light and fluffy. Overmixing can lead to denser pancakes.
• Cook on Medium Heat: Start on medium-high heat to get a nice golden exterior, but reduce to medium heat once you flip the pancakes. This ensures they cook through without burning, especially with the added moisture from the strawberries.
• Use a Non-Stick Pan: This helps prevent sticking and allows you to use minimal oil, giving the pancakes a perfect golden crust.
• Adjust Cooking Time for Fresh vs. Frozen Strawberries: Pancakes with fresh strawberries will cook a bit faster than those with frozen ones. Keep an eye on the cooking time and adjust as needed to avoid undercooking.

Variations And Substitutions

• Use Different Berries: Substitute strawberries with blueberries, raspberries, or blackberries for a new flavor twist. You can also mix different berries for a colorful, mixed berry pancake.
• Make it Dairy-Free: Swap the yogurt with a dairy-free yogurt alternative, such as almond or coconut yogurt, to make the recipe dairy-free. Be sure to use plant-based oil for frying as well.
• Add Chocolate Chips: For a bit of indulgence, add a handful of chocolate chips to the batter along with the strawberries. This gives a delicious chocolate-strawberry flavor combination that kids will love.
• Add Lemon Zest: For a refreshing hint of citrus, add a teaspoon of lemon zest to the batter. Lemon complements strawberries beautifully and adds a bright, fresh flavor.
• Make it Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour to make these pancakes gluten-free. Make sure to check that all other ingredients, like baking powder, are also gluten-free if needed.

Storage and Reheating

• Refrigerating: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Place a piece of parchment paper between each pancake to prevent sticking.
• Freezing: For longer storage, freeze the pancakes by laying them on a baking sheet until solid, then transfer to a freezer-safe bag. They’ll keep well in the freezer for up to 2 months.
• Reheating: To reheat, simply place the pancakes in a toaster or reheat in a non-stick pan over low heat until warmed through. For frozen pancakes, either thaw them overnight in the fridge or pop them straight into the toaster for a quick breakfast.

Frequently Asked Questions

Can I use fresh strawberries instead of frozen ones?

Yes, fresh strawberries work wonderfully in this recipe! Fresh berries cook faster than frozen ones, so you may need to adjust the cooking time slightly. Just chop them into small pieces and add them to the batter as directed.

How can I make these pancakes healthier?

To make these pancakes healthier, you can reduce the sugar or use a natural sweetener like honey or maple syrup. Additionally, try substituting whole wheat flour for half of the all-purpose flour to add more fiber, or use Greek yogurt for extra protein.

What can I use instead of yogurt?

If you don’t have yogurt on hand, you can substitute with buttermilk or sour cream. For a dairy-free option, use any plant-based yogurt, like almond or coconut yogurt.

Why are my pancakes sticking to the pan?

If your pancakes are sticking, ensure you’re using a non-stick pan and that it’s properly heated before adding the batter. Adding a bit of oil before each batch can also help prevent sticking.

Can I prepare the batter ahead of time?

It’s best to make the batter fresh, as baking soda and baking powder start working immediately once mixed with wet ingredients. However, you can prepare the dry and wet ingredients separately the night before, then combine them in the morning for quicker preparation.

Other Easy Strawberry Recipes

Strawberry Pineapple Breakfast Smoothie: This refreshing smoothie blends strawberries and pineapple for a fruity, energizing start to your morning.

Easy Strawberry Cake Cookies: Made with cake mix and fresh strawberries, these soft cookies are a quick and delightful treat for any occasion.

Christmas Strawberry Santas: These adorable strawberry Santas make a festive and healthy holiday snack that’s fun to assemble.

Fresh Spinach Strawberry Salad with Feta: A vibrant salad combining sweet strawberries, creamy feta, and fresh spinach, perfect for a light meal or side dish.

Vegan Strawberry Banana Oatmeal Bars (Gluten-Free): These chewy, fruit-filled oatmeal bars are a wholesome, vegan-friendly snack or breakfast option.

Fresh Strawberry Loaf Cake Recipe: This simple strawberry loaf cake is bursting with juicy strawberries and is perfect for dessert or a snack.

Homemade Strawberry Yogurt Smoothie: This creamy, homemade strawberry yogurt smoothie is a delicious way to enjoy fresh fruit and protein in one glass.

More Pancake Recipes

• Low-Carb Blueberry Keto Pancakes
• Protein-Packed Cottage Cheese Pancakes
• Zucchini Pancakes for a Healthy Breakfast