Here's your next weekend breakfast-win: strawberry pancakes! They're light, fluffy, with sweet pops of strawberry in every mouthful. Whether it's a lazy Saturday morning or a surprise treat for the littlies, these pancakes bring joy (and berry goodness) to the table. If you love warm, fruity pancakes, you'll also adore my Banana Pikelets and Apple Crumble Muffins for snack or brunch inspirations.
These strawberry pancakes are a twist on the classic pancake, with small diced berries folded in so you get bursts of juicy flavour in each bite. Because strawberries contain water, we'll use a few tricks (smaller dice, lightly tossing in flour, and a rest time) so the pancakes don't turn soggy or fall apart.
If you like pancakes with blueberry or banana bits, these are a perfect template (see Variations section below). For another fun twist, check out my Blueberry Muffins or Strawberry & Yoghurt Loaf for berry ideas beyond pancakes.
Why You're Going To Love This Recipe
- Bursting with fresh, juicy strawberries in every bite - the ultimate weekend brunch or easy lunch box snack.
- One-bowl + minimal mess - perfect when you're juggling toddlers, cats, or both!
- Make ahead or freeze - either batter or cooked pancakes, we've got you covered.
- Thermomix & conventional friendly - choose your own adventure
- Kid-friendly, but grown-ups love them too - serve simply or with decadent toppings... these are sure to become a fave with the whole family.
Jump to:
Pancake Ingredients
With a punnet of sweet, fresh strawberries on hand, I'm sure you'll already have everything else you need for these easy homemade strawberry pancakes!
- Baking powder & bicarb soda - these work together to give lift; make sure they're fresh (under ~6 months) or your pancakes will be flat.
- Strawberries - finely dice (½ to 1 cm pieces). If pieces are too big, they may make the batter too wet or cause tearing. Save some for serving.
Variations
- Gluten-free version - replace plain flour with a good 1:1 gluten-free pancake blend (test a small batch first). Use an extra teaspoon of milk if the batter is too thick.
- Mixed berry version - swap half (or all) strawberries for blueberries, raspberries or blackberries (adjust for wetter berries).
- Banana & strawberry combo - fold in half a very ripe mashed banana with the strawberries for extra natural sweetness.
- Lower-sugar version - reduce sugar by ½ or omit entirely if you plan to serve with sweet toppings (such as honey, syrup, or berry compote).
Need To Substitute An Ingredient?
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How To Make Strawberry Pancakes
Here's how to make delicious strawberry pancakes that are light, fluffy, and bursting with juicy berry flavour - the kind of pancakes that make everyone linger at the breakfast table just a little longer. 🍓
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
- Melt the butter in a small saucepan or a large bowl in the microwave (on 50% power in short bursts) and let it cool slightly.
- Add the dry ingredients (flour, sugar, baking powder, bicarb soda, salt), along with the milk and vanilla extract to the melted butter.
- Whisk the batter mixture until smooth and no lumps remain.
- Fold in diced strawberries gently - "fold", don't stir vigorously. If strawberries are juicy, you can toss them with ½ teaspoon of flour first so they don't bleed too much into the batter.
- Rest the batter - if time allows, let the batter sit for 10 minutes (this allows the flour to absorb the liquid more, which gives a better texture).
- Heat the pan & cook - use a non-stick frying pan/large skillet, over low to medium heat. Melt a little butter, then pour about ¼ cup of batter per pancake. Cook until small bubbles form and the edges of the pancakes look set (about 1-2 minutes), then gently flip and cook for another 1 minute or until golden brown. Wipe the pan between batches with a paper towel, and add more butter each time. Serve with the remaining sliced strawberries.
Recipe Tips
- Always use fresh, active baking powder/bicarbonate soda - expired ones = flat pancakes.
- Dice strawberries small (½-1 cm) to prevent "wet spots."
- Resting the batter is magic - it does improve texture and is the secret to a perfectly fluffy pancake.
- Cook on low to medium - too hot = browned outside, raw inside.
- Wipe your pan between batches - butter and leftover strawberry bits can burn.
- Place cooked pancakes on a heated tray in a low-temperature oven while cooking the remaining pancakes, if you want to serve them all at once.
- Serve the pancakes on their own or with cream cheese, honey, homemade strawberry syrup, maple syrup or a squeeze of lemon juice over the tops of the pancakes.
- Storage / Freezing:
- Batter - store in an airtight container or ziplock bag in the fridge for 2-3 days, or freeze for up to 2 months.
- Leftover pancakes in fridge - 2 days max in an airtight container.
- Cooked pancakes can be frozen flat (in a single layer) for up to 1 month. Defrost in the fridge, then reheat in the oven or microwave (covered).
Strawberry Pancake FAQs
Absolutely! Store it in a sealed container in the fridge for up to 3 days ahead. Stir gently before cooking (it may thicken).
Fresh strawberries are my preference for their ultimate sweetness and texture; however, you can use frozen strawberries (thawed, drained, and patted dry), although the texture may be slightly wetter.
Dice the strawberries into small pieces, toss them in a little flour, let the batter rest, cook over moderate heat, and don't overload the pan.
Yes - simply multiply or divide ingredients proportionally (be mindful of baking powder/bicarbonate soda ratios when scaling small batches).
Allow to thaw in the fridge first, then reheat in the oven or microwave.
Preheat the oven to 170 degrees Celsius, then place the pancakes onto a flat baking tray until reheated through.
More Berry Recipes
If you love fruity, feel-good recipes, I've got plenty more where these came from - try my Blueberry Muffins, Strawberry Cheesecake Slice (no-bake), or Strawberry Banana Muffins with Yoghurt for even more berry-licious inspiration! 🍓🫐
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Strawberry Pancakes
Ingredients
- 60 g butter salted or unsalted
- 300 g (2 cups) plain flour
- 60 g (⅓ cup) caster sugar
- 4 teaspoon baking powder
- ¼ teaspoon bi-carbonate soda
- ½ teaspoon salt
- 420 g (1⅔ cups) milk full cream (not light)
- 2 teaspoon vanilla extract
- 1 egg room temperature
- 125 g (1 cup) chopped strawberries plus extra to serve
Instructions
Conventional Method
- Melt the butter in the microwave or on the stovetop.
- Add the remaining ingredients (except for the chopped strawberries) and whisk until the batter is smooth.
- Add the strawberries and stir to combine.If time allows, let the batter sit for 10 minutes (this allows the flour to absorb the liquid more, which gives a better texture).
- Heat a non-stick frying pan over low to medium heat. Melt a small amount of butter over the frying pan surface.
- Pour ¼ cup of the pancake batter into the centre of the frying pan. Cook until bubbles start to form and the base of the pancake is lightly golden. Carefully flip over and cook on the other side.
- Wipe the frying pan out with paper towel. Add a small amount of butter to melt and repeat by cooking the remaining pancakes one at a time (depending on the size of your frying pan, you may be able to cook several at a time).
- Serve immediately with extra strawberries.
Thermomix Method
- Place the butter into the Thermomix bowl. Melt for 2 minutes, 80 degrees, Speed 2 (or until melted).
- Add the remaining ingredients (except for the strawberries) and mix for 15 seconds, Speed 4. Scrape down the sides of the bowl and repeat until combined.Note: the batter will be very thick and creamy at this stage. Stir the chopped strawberries through with the spatula.If time allows, let the batter sit for 10 minutes (this allows the flour to absorb the liquid more, which gives a better texture).
- Heat a non-stick frying pan over low to medium heat. Melt a small amount of butter over the frying pan surface.
- Pour ¼ cup of the pancake batter into the centre of the frying pan. Cook until bubbles start to form and the base of the pancake is lightly golden. Carefully flip over and cook on the other side.
- Wipe the frying pan out with paper towel. Add a small amount of butter to melt and repeat by cooking the remaining pancakes one at a time (depending on the size of your frying pan, you may be able to cook several at a time).
- Serve immediately with extra strawberries.
Notes
- Always use fresh, active baking powder / bicarbonate soda - expired ones = flat pancakes.
- Dice strawberries small (½-1 cm) to prevent "wet spots."
- If time allows, resting the batter does improves texture.
- Cook on low to medium - too hot = browned outside, raw inside.
- Wipe your pan between batches - butter and leftover strawberry bits can burn.
- Place cooked pancakes on a heated tray in a low temp oven whilst cooking remaining pancakes, if you want to serve all at once.
- Batter - can be prepared ahead. Store in an airtight container or zip bag for 2-3 days in the fridge, or freeze for up to 2 months.
- Leftover pancakes - store in fridge, 2 days max in an airtight container.
- Cooked pancakes - freeze flat (single layer) for up to 1 month. Defrost in fridge, reheat on a tray in oven, or microwave (covered).
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