Fluffy Strawberry Pancakes – Light, Tender, and Packed With Fresh Flavor
These pancakes are the kind you look forward to all week: soft, airy, and dotted with juicy strawberries. They cook up tall and tender, with a slight crisp on the edges and a warm vanilla scent. You don’t need special equipment or hard-to-find ingredients—just a few simple tricks and a bowl.
Whether you’re cooking for a lazy weekend or a quick weekday treat, this recipe delivers consistent results. Top them simply with maple syrup or go all out with a cloud of whipped cream and extra berries.
Fluffy Strawberry Pancakes - Light, Tender, and Packed With Fresh Flavor
Ingredients
Method
- Prep the strawberries. Rinse, dry, and dice the strawberries into small pieces.Pat them dry with a paper towel to reduce excess moisture. Set aside.
- Mix dry ingredients. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined. This helps distribute leavening evenly.
- Mix wet ingredients. In a separate bowl, whisk the egg, buttermilk, melted butter, vanilla, and lemon zest until smooth.Make sure the butter is warm, not hot, so it doesn’t scramble the egg.
- Combine gently. Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. A few small lumps are fine. Do not overmix or the pancakes will be tough.
- Fold in strawberries. Sprinkle the diced strawberries over the batter and fold them in lightly.If the berries are extra juicy, dust them with a teaspoon of flour before folding to prevent bleeding.
- Rest the batter. Let the batter sit for 5–8 minutes. This allows the flour to hydrate and the leaveners to activate, creating a fluffier rise.
- Heat the pan. Warm a nonstick skillet or griddle over medium heat. Lightly coat with butter or neutral oil.You’re ready when a drop of water dances across the surface.
- Cook the pancakes. Scoop 1/4 cup of batter per pancake onto the pan. Cook until bubbles form on top and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes, until golden and cooked through.
- Adjust heat as needed. If pancakes brown too fast, lower the heat.Wipe the pan and add a little fresh butter between batches for that crisp edge and rich flavor.
- Serve warm. Stack the pancakes and top with extra strawberries, a pat of butter, and warm maple syrup. Add whipped cream or a spoonful of yogurt for a creamy finish.
What Makes This Special
These pancakes are fluffy for a reason. A blend of buttermilk and baking powder gives the batter a boost, while a gentle hand keeps the texture light.
Fresh strawberries are folded in at the end so they stay juicy and bright, not mushy. You’ll also use a touch of vanilla and lemon zest for flavor that tastes like summer, even in winter. Best of all, this batter comes together in minutes and cooks evenly on any nonstick pan or griddle.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 large egg, room temperature if possible
- 1 1/4 cups (300 ml) buttermilk (see variation if you don’t have buttermilk)
- 2 tablespoons unsalted butter, melted (plus more for the pan)
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest (optional but recommended)
- 1 1/4 cups fresh strawberries, diced (plus extra slices for serving)
- Maple syrup, for serving
- Whipped cream or yogurt (optional)
Step-by-Step Instructions
- Prep the strawberries. Rinse, dry, and dice the strawberries into small pieces.Pat them dry with a paper towel to reduce excess moisture. Set aside.
- Mix dry ingredients. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined. This helps distribute leavening evenly.
- Mix wet ingredients. In a separate bowl, whisk the egg, buttermilk, melted butter, vanilla, and lemon zest until smooth.Make sure the butter is warm, not hot, so it doesn’t scramble the egg.
- Combine gently. Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. A few small lumps are fine. Do not overmix or the pancakes will be tough.
- Fold in strawberries. Sprinkle the diced strawberries over the batter and fold them in lightly.If the berries are extra juicy, dust them with a teaspoon of flour before folding to prevent bleeding.
- Rest the batter. Let the batter sit for 5–8 minutes. This allows the flour to hydrate and the leaveners to activate, creating a fluffier rise.
- Heat the pan. Warm a nonstick skillet or griddle over medium heat. Lightly coat with butter or neutral oil.You’re ready when a drop of water dances across the surface.
- Cook the pancakes. Scoop 1/4 cup of batter per pancake onto the pan. Cook until bubbles form on top and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes, until golden and cooked through.
- Adjust heat as needed. If pancakes brown too fast, lower the heat.Wipe the pan and add a little fresh butter between batches for that crisp edge and rich flavor.
- Serve warm. Stack the pancakes and top with extra strawberries, a pat of butter, and warm maple syrup. Add whipped cream or a spoonful of yogurt for a creamy finish.
Storage Instructions
- Refrigerate: Cool pancakes completely, then store in an airtight container for up to 3 days. Separate layers with parchment to prevent sticking.
- Freeze: Place pancakes on a baking sheet in a single layer and freeze until solid.Transfer to a freezer bag for up to 2 months. Press out excess air.
- Reheat: Toast in a toaster or warm in a 300°F (150°C) oven for 8–10 minutes. For a quick option, microwave for 20–30 seconds, then finish in a dry pan to restore crisp edges.
- Leftover batter: Best cooked fresh.If needed, refrigerate for up to 12 hours. Stir gently before using; the rise may be slightly reduced.
Health Benefits
- Strawberries are nutrient-dense. They offer vitamin C, manganese, and antioxidants that support immune health and collagen production.
- Balanced carbs and protein. The egg and buttermilk provide protein to help balance the carbohydrates in the batter, keeping energy steady.
- Portion control made easy. Smaller pancakes (1/4 cup batter) help manage serving sizes while still feeling satisfying.
- Option to lighten. Swap part of the flour for white whole wheat, and use yogurt instead of whipped cream to add probiotics and cut sugar.
Pitfalls to Watch Out For
- Overmixing the batter. This develops gluten and leads to dense pancakes. Stir just until you don’t see dry streaks.
- Pan too hot. The outsides will burn before the centers cook.Medium heat is your friend; adjust between batches.
- Too-wet berries. Excess moisture can make gummy spots. Pat the strawberries dry and consider a light dusting of flour before folding in.
- Flipping too early. Wait for bubbles to appear across the surface and for edges to look set. A gentle, confident flip keeps the shape intact.
- Skipping the rest. Even a short 5–8 minute rest makes pancakes lighter and taller.
Recipe Variations
- Lemon Poppy Seed Strawberry: Add 1 tablespoon poppy seeds and increase lemon zest to 2 teaspoons for bright, fragrant pancakes.
- Chocolate Chip Strawberry: Fold in 1/3 cup mini chocolate chips with the berries.The mini size melts more evenly.
- Whole Wheat Boost: Use 1 cup all-purpose flour and 1/2 cup white whole wheat flour. Add 1–2 tablespoons extra buttermilk if the batter feels thick.
- Dairy-Free: Replace buttermilk with 1 1/4 cups almond milk plus 1 tablespoon lemon juice or vinegar. Use melted coconut oil instead of butter.
- No Buttermilk on Hand: Mix 1 1/4 cups milk with 1 tablespoon lemon juice or vinegar.Let sit 5 minutes before using.
- Jam Swirl: Drop small spoonfuls of strawberry jam onto each pancake before flipping for a sweet ribbon through the center.
FAQ
How do I keep pancakes warm while I finish the batch?
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven. Don’t cover them, or they’ll steam and lose their crisp edges.
Can I use frozen strawberries?
Yes, but keep them frozen until you fold them in. Dice if large, and dust lightly with flour.
Add 1–2 extra minutes of cooking time if needed.
Why are my pancakes flat?
Check that your baking powder is fresh, don’t overmix, and let the batter rest. Also, measure flour correctly—fluff, spoon into the cup, and level.
How do I get perfect browning?
Use medium heat and a light film of butter or oil. Preheat the pan fully, and avoid crowding so steam can escape and edges can crisp.
Can I make the batter the night before?
It’s best fresh, but you can mix the dry and wet ingredients separately and combine them in the morning.
If you must mix ahead, expect a slightly smaller rise.
What should the batter look like?
It should be thick but pourable—like heavy cream that’s been slightly thickened. If it’s too thick, add a splash of buttermilk; if too thin, sprinkle in a teaspoon of flour.
Do I need to grease a nonstick pan?
A light coating of butter or oil improves browning and flavor. Wipe out excess with a paper towel to prevent frying or greasy edges.
In Conclusion
Fluffy Strawberry Pancakes are simple to make and hard to forget.
With fresh berries, gentle mixing, and a few smart tips, you get tall, tender stacks every time. Keep this recipe handy for weekends, birthdays, or any morning that needs a little brightness. Serve warm, share generously, and enjoy every bite.
