Strawberry Pancakes
Homemade strawberry pancakes are the perfect way to start your day with a burst of fresh strawberry flavor. These easy pancakes are fluffy, golden brown, and loaded with juicy chopped strawberries in every bite. Topped with a sweet homemade strawberry sauce, this special treat is perfect for Valentine’s Day, a weekend breakfast table, or just because!
Servings: 8 - 10 pancakes
Ingredients
Pancakes
- 1 ½ cups (212g) all-purpose flour
- 2-3 Tablespoons granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups whole milk
- 3 Tablespoons salted butter melted
- 1 Tablespoon pure vanilla extract
- 1 large egg
- 1 ½ cups diced strawberries (210g)
Strawberry Compote
- 1 pound fresh or frozen strawberries (do not thaw if using frozen)
- ⅓ cup granulated sugar
- 3 Tablespoons water divided
- 1 teaspoon fresh lemon juice
- 1 Tablespoon cornstarch
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.1 ½ cups (212g) all-purpose flour, 2-3 Tablespoons granulated sugar, 3 teaspoons baking powder, ½ teaspoon salt
- In another bowl, whisk together the egg, milk, butter, and vanilla.1 ¼ cups whole milk, 3 Tablespoons salted butter, 1 Tablespoon pure vanilla extract, 1 large egg
- Add the wet ingredients to the dry ingredients. Stir just until combined. It's okay if there are lumps in the batter. Let the batter rest for 10 minutes.
- Heat a griddle or large skillet over medium-high heat. Add a drizzle of olive or melt a little butter. Stir the strawberries into the pancake batter, then drop ⅓ cup scoops of batter onto the griddle. Cook for 2-3 minutes on one side until bubbles start to appear on top. Flip with a spatula then cook for another 2 minutes on the other side until cooked through and golden brown. Keep warm in a warm oven until ready to serve while cooking the rest of the batter.1 ½ cups diced strawberries
- In a medium pot, add the strawberries, granulated sugar, 1 Tablespoon of the water, and lemon juice. Heat over medium heat until the berries start to soften. I like to mash them with a potato masher but leave chunks of strawberry. Once the berries have released their juices and softened a bit, combine the remaining 2 Tablespoons of water and cornstarch in a small bowl. Drizzle this into the strawberry sauce and cook until slightly thickened and no longer cloudy. Remove from heat and stir in the vanilla extract. Cool before serving warm or cold over the pancakes.1 pound fresh or frozen strawberries, ⅓ cup granulated sugar, 3 Tablespoons water, 1 Tablespoon cornstarch, 1 teaspoon pure vanilla extract, 1 teaspoon fresh lemon juice
Notes
Storage & Make Ahead
- Store: Keep leftover pancakes in an airtight container in the fridge for up to three days. Stack them with a sheet of paper towel between each to prevent sticking.
- Freeze: Place cooked pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag for up to three months. This makes them easy to grab and reheat anytime.
- Reheat: Warm pancakes in a toaster oven, on a non-stick skillet over medium-low heat, or in the microwave with a damp paper towel to keep them soft.
- Make Ahead: Prepare the pancake batter the night before and store it in the fridge. Give it a quick stir in the morning before cooking for an easy breakfast recipe that’s ready in minutes.
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