Breakfast • Valentine Brunch

Strawberry Pancakes

Name: Strawberry Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 cup all-purpose flour; 2 tbsp granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp fine salt; 1 cup buttermilk, at room temperature; 1 large egg, plus 1/2 tsp vanilla extract; 2 tbsp unsalted butter, melted, plus more for the pan; 1 cup fresh strawberries, hulled and sliced, plus more for serving

Fluffy buttermilk pancakes with fresh strawberries folded into the batter and spooned over the top for two.

Updated: Nov 9, 2026

⏱ 25 mintotal

2servings

420 kcalper serving

Easylevel

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Why you'll like it

Ready in about 25 min.
Serves 2 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

This Strawberry Pancakes recipe takes 25 min and makes 2 servings. The batter is a standard buttermilk pancake mix of flour, baking powder, baking soda, egg, and melted butter, with sliced strawberries folded in at the end so they stay in pieces instead of turning the batter pink and wet.

Helpful guides

Instructions

Step 1

Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. Mixing the leaveners into the flour first keeps them from clumping when the wet ingredients go in.

Step 2

Whisk the buttermilk, egg, vanilla, and melted butter in a second bowl until smooth, then pour it over the dry ingredients. Let the melted butter cool slightly first, since hot butter can cook the egg.

Step 3

Fold with a spatula just until the flour disappears, about 15 strokes, and leave the lumps. A lumpy batter makes a tender pancake, while a smooth one has been worked enough to turn chewy.

Step 4

Let the batter rest 5 minutes while a skillet heats over medium-low, then fold in the sliced strawberries. The rest thickens the batter so the fruit stays suspended.

Step 5

Butter the pan lightly and ladle about 1/4 cup of batter per pancake, spreading the berries so each portion gets some. Cook 2 to 3 minutes, until bubbles break across the surface and the edges look dry.

Step 6

Flip once and cook 1 to 2 minutes more, until the center springs back, then keep the finished pancakes warm on a rack in a 200 degrees F oven.

Troubleshooting — fixes, not repeats

If the pancakes spread too thin, the batter was overmixed or the buttermilk was warm. Rest the batter the full 5 minutes and keep the buttermilk cold until it is whisked in.
If the berries scorch or stick, the pan was too hot. Cook over medium-low and wipe the pan between batches.
If the pancakes taste flat, the baking soda or baking powder is old. A fresh can gives the lift and browning this batter needs.
If the pancakes are pale and dense, the pan never came up to heat or the batter sat too long before cooking.

Make it your way

Spicier version: Whole wheat pastry flour can replace half of the all-purpose flour.
For a non-dairy version, use 1 cup of oat milk soured with 1 tablespoon of lemon juice in place of the buttermilk, and a plant butter for the pan.
Add 1/2 teaspoon of ground cinnamon or a teaspoon of orange zest to the dry ingredients.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat in a 350 degrees F oven for 5 to 6 minutes, or in a toaster, which brings back a crisp edge.

Freeze cooled pancakes in a single layer, then bag them up to 2 months.

FAQ

Can I use frozen strawberries?
Yes, but thaw and drain them first, and pat them dry before folding them in. Excess liquid thins the batter and makes the pancakes spread and steam.

Why are my pancakes flat?
Old leaveners, overmixing, or a batter that sat too long are the usual causes. Check the dates on the baking powder and baking soda, and cook within 20 minutes of mixing.

Can I make the batter ahead?
Mix the dry ingredients the night before and keep them covered, then add the wet ingredients in the morning. A fully mixed batter loses lift after about 30 minutes.