I made Strawberry Pancakes so insanely pretty and syrup-soaked you’ll have to keep scrolling to see how bad they make breakfast look.
I’m obsessed with Strawberry Pancakes and not apologizing. They dump summer into my mug before noon, all soft cake flecked with fresh strawberries and a kiss of vanilla extract.
I love the sticky mess of a good Strawberry Syrup Recipe For Pancakes dribbling down the stack, plus ridiculous toppings because yes, go big. But it’s the contrast, bright berry tang against pillowy batter that gets me every time.
I make a ridiculous amount. I eat them slow, pretend I’m fancy, then stab the top and ruin everything, and feel zero guilt.
I will fight you for the very last one.
Ingredients
- Flour gives structure and a fluffy, pillowy bite.
- Basically, baking powder makes them rise, airy and jiggly.
- Salt wakes up sweetness, balances and rounds flavors.
- Sugar adds sweetness and a tiny crunchy edge.
- Plus, milk keeps batter tender, creamy and smooth.
- Basically, egg adds protein, richness and gentle lift.
- Plus, butter brings richness, silky mouthfeel and browned flavor.
- Vanilla gives warm, cozy aroma and it’s subtle depth.
- Fresh strawberries add bright juiciness and color; keep extras for topping.
- Whipped cream brings cool, fluffy clouds on top.
- Maple syrup pours sticky, caramel-like sweetness.
- Powdered sugar adds a pretty dusting and extra sweetness.
Ingredient Quantities
- 1 1/2 cups all purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 1 tablespoon granulated sugar
- 1 1/4 cups milk (whole or 2%)
- 1 large egg, lightly beaten
- 3 tablespoons unsalted butter, melted plus more for the pan
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and sliced, plus extra for topping
- 1 cup heavy whipping cream, chilled for whipped cream (or 1 cup store bought whipped cream)
- Maple syrup, to taste (about 1/2 cup as a guide)
- Optional: powdered sugar for dusting
How to Make this
1. In a large bowl whisk together 1 1/2 cups all purpose flour, 3 1/2 teaspoons baking powder, 1 teaspoon fine salt, and 1 tablespoon granulated sugar until evenly mixed.
2. In a separate bowl combine 1 1/4 cups milk, 1 large egg (lightly beaten), 3 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract. Whisk until smooth.
3. Pour the wet mixture into the dry ingredients and stir gently until just combined. A few small lumps are okay, dont overmix or the pancakes will get tough.
4. Fold in 1 cup fresh strawberries, hulled and sliced, gently so they dont break up too much and turn the batter pink.
5. If making whipped cream, chill a mixing bowl and beaters briefly, then whip 1 cup heavy whipping cream with 1 to 2 tablespoons sugar (optional) until soft peaks form. Or use 1 cup store bought whipped cream, chilled.
6. Heat a nonstick skillet or griddle over medium heat and brush lightly with melted butter. Pour about 1/4 cup batter per pancake onto the hot surface.
7. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes, then flip and cook another 1 to 2 minutes until golden and cooked through. Adjust heat as needed so they dont burn.
8. Keep finished pancakes warm on a plate covered loosely with foil while you cook the rest. Rebutter the pan between batches if needed.
9. Stack pancakes, top with a big dollop of whipped cream, extra sliced strawberries, and drizzle maple syrup to taste (about 1/2 cup as a guide). Dust lightly with powdered sugar if you like.
10. Serve immediately, maybe do a little happy dance around the kitchen before you dig in.
Equipment Needed
1. Large mixing bowl for the dry ingredients
2. Medium bowl for the wet ingredients
3. Whisk (or fork) to blend things smooth
4. Measuring cups and spoons (1/4 cup, 1 cup, teaspoons)
5. Rubber spatula or wooden spoon for gentle folding
6. Chef’s knife and cutting board to hull and slice strawberries
7. 1/4-cup scoop or ladle to portion batter
8. Nonstick skillet or griddle plus a pastry brush or paper towel to butter it
9. Electric mixer or chilled bowl and hand whisk for whipped cream (or a chilled container if using store whipped cream)
10. Plate or baking sheet and foil to keep pancakes warm while you finish the batch
FAQ
Strawberry Pancakes • Dance Around The Kitchen Recipe Substitutions and Variations
- All purpose flour → Whole wheat pastry flour or 1:1 gluten free baking mix. Whole wheat pastry gives nuttier flavor and a bit more fiber, use same amount but the pancakes will be a touch denser. If using gluten free mix, make sure it contains xanthan gum or they might fall apart.
- Milk (whole or 2%) → Unsweetened almond milk or oat milk. Use same volume. Almond milk is lighter, oat milk gives creamier texture, both work fine if you want dairy free.
- Unsalted butter → Neutral oil (canola or vegetable) or melted coconut oil. Use about 2 1/2 tablespoons oil for 3 tablespoons butter. Coconut adds a slight coconut taste so skip if you dont want that flavor.
- Heavy whipping cream (for whipped cream) → Greek yogurt or chilled canned coconut cream. For yogurt, spoonful on top gives tangy richness and less fat. For coconut cream, chill the can, scoop the solid part and whip it like cream for a dairy free topping.
Pro Tips
1) Let batter rest 5 to 10 minutes before cooking so the flour hydrates and the baking powder gets working, you’ll get fluffier pancakes and fewer flat ones. If it looks too thick after resting, stir in a tablespoon or two of milk.
2) Keep strawberries chunky, not mushy. Toss the sliced berries lightly in a tablespoon of flour before folding them in. That helps them stay suspended in the batter and prevents everything from turning pink.
3) Use medium heat and test with a tiny drop of batter first. If the drop browns too fast, lower the heat, if it barely bubbles after a minute raise it. Consistent temp is the biggest trick to even, golden pancakes.
4) For best whipped cream texture, chill the bowl and beaters, and stop whipping at soft peaks if you’ll fold it or dollop it right away. Overwhipping makes grainy, butter like cream, and nobody wants that.
Strawberry Pancakes • Dance Around The Kitchen Recipe
I made Strawberry Pancakes so insanely pretty and syrup-soaked you’ll have to keep scrolling to see how bad they make breakfast look.
8
servings
318
kcal
Equipment: 1. Large mixing bowl for the dry ingredients
2. Medium bowl for the wet ingredients
3. Whisk (or fork) to blend things smooth
4. Measuring cups and spoons (1/4 cup, 1 cup, teaspoons)
5. Rubber spatula or wooden spoon for gentle folding
6. Chef’s knife and cutting board to hull and slice strawberries
7. 1/4-cup scoop or ladle to portion batter
8. Nonstick skillet or griddle plus a pastry brush or paper towel to butter it
9. Electric mixer or chilled bowl and hand whisk for whipped cream (or a chilled container if using store whipped cream)
10. Plate or baking sheet and foil to keep pancakes warm while you finish the batch
Ingredients
-
1 1/2 cups all purpose flour
-
3 1/2 teaspoons baking powder
-
1 teaspoon fine salt
-
1 tablespoon granulated sugar
-
1 1/4 cups milk (whole or 2%)
-
1 large egg, lightly beaten
-
3 tablespoons unsalted butter, melted plus more for the pan
-
1 teaspoon vanilla extract
-
1 cup fresh strawberries, hulled and sliced, plus extra for topping
-
1 cup heavy whipping cream, chilled for whipped cream (or 1 cup store bought whipped cream)
-
Maple syrup, to taste (about 1/2 cup as a guide)
-
Optional: powdered sugar for dusting
Directions
- In a large bowl whisk together 1 1/2 cups all purpose flour, 3 1/2 teaspoons baking powder, 1 teaspoon fine salt, and 1 tablespoon granulated sugar until evenly mixed.
- In a separate bowl combine 1 1/4 cups milk, 1 large egg (lightly beaten), 3 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract. Whisk until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. A few small lumps are okay, dont overmix or the pancakes will get tough.
- Fold in 1 cup fresh strawberries, hulled and sliced, gently so they dont break up too much and turn the batter pink.
- If making whipped cream, chill a mixing bowl and beaters briefly, then whip 1 cup heavy whipping cream with 1 to 2 tablespoons sugar (optional) until soft peaks form. Or use 1 cup store bought whipped cream, chilled.
- Heat a nonstick skillet or griddle over medium heat and brush lightly with melted butter. Pour about 1/4 cup batter per pancake onto the hot surface.
- Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes, then flip and cook another 1 to 2 minutes until golden and cooked through. Adjust heat as needed so they dont burn.
- Keep finished pancakes warm on a plate covered loosely with foil while you cook the rest. Rebutter the pan between batches if needed.
- Stack pancakes, top with a big dollop of whipped cream, extra sliced strawberries, and drizzle maple syrup to taste (about 1/2 cup as a guide). Dust lightly with powdered sugar if you like.
- Serve immediately, maybe do a little happy dance around the kitchen before you dig in.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 142.5g
- Total number of serves: 8
- Calories: 318kcal
- Fat: 17.4g
- Saturated Fat: 10g
- Trans Fat: 0.2g
- Polyunsaturated: 0.8g
- Monounsaturated: 7.1g
- Cholesterol: 68mg
- Sodium: 564mg
- Potassium: 191mg
- Carbohydrates: 35.1g
- Fiber: 1g
- Sugar: 17.8g
- Protein: 5.1g
- Vitamin A: 150IU
- Vitamin C: 11mg
- Calcium: 88.5mg
- Iron: 1.2mg
