There’s something about the scent of fresh strawberries mingling with warm, fluffy pancakes that just fills the kitchen with happiness. This Strawberry Pancake Recipe isn’t just any breakfast—it’s a little celebration of bright flavors and cozy mornings that I promise you’ll want to make over and over.

A tall stack of five pink pancakes sits on a white plate on a white marbled surface. The pancakes are soft and thick, with a smooth texture and even edges. Red strawberry syrup and small chopped strawberry pieces pour and scatter over the top pancake and drip down the sides to the plate. A large swirl of white whipped cream is placed on the top, with small pieces of strawberries embedded in the cream. In the background, there is a white bowl filled with whole strawberries and a white glass of milk with a white straw. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Strawberry Pancake Recipe
Top Tip
How to Serve Strawberry Pancake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Pancake Recipe

Why You'll Love This Recipe

This strawberry pancake recipe holds a special place in my heart—not only because it’s delicious, but because it’s simple enough for a relaxed weekend morning yet impressive enough for brunch with friends. The freeze-dried strawberries add a natural, concentrated berry flavor without extra moisture, making the pancakes perfectly tender and bursting with fruitiness.

Vibrant Flavor Boost: Using freeze-dried strawberries gives a natural, intense strawberry flavor without sogginess.
Easy to Whip Up: Minimal prep with straightforward ingredients means you can have these on the griddle in no time.
Customizable Look & Taste: Adding red food coloring is optional but makes the pancakes pop for a festive twist.
Perfect for Any Occasion: From a cozy family breakfast to a celebratory brunch, these pancakes bring smiles every time.

A stack of six pink pancakes sits on a white plate, each layer soft and thick. The pancakes are covered with bright red strawberry sauce that drips down the sides, mixed with small pieces of fresh strawberries. On top of the stack is a dollop of white whipped cream. A silver fork with a piece of pancake, sauce, and whipped cream on it is shown in the foreground. The background has a white marbled texture and a red and white striped cloth is under the plate. A blurred white cup can be seen in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients come together like old friends who just get along perfectly. Flour gives structure, sugar balances tartness, and baking powder makes sure your pancakes rise light and fluffy. The magic star here is the freeze-dried strawberries powder, which packs the punch of fresh strawberries without watering down the batter.

Flat lay of a small pile of freeze-dried strawberries, a small mound of white flour, a small heap of granulated sugar, a small white ceramic bowl with baking powder, a pinch of salt beside it, a small white ceramic bowl filled with milk, a small white ceramic bowl containing vegetable oil, a single whole uncracked brown egg placed neatly, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Freeze-Dried Strawberries: Grinding these into powder intensifies strawberry flavor and keeps the batter from getting watery.
Flour: Provides the base and structure needed for fluffy, tender pancakes.
Sugar: Adds just the right hint of sweetness without overpowering the strawberry notes.
Baking Powder: The rising agent that makes every bite light and airy.
Salt: Enhances the flavors and balances the sweetness.
Milk: Brings moisture and helps the batter mix smoothly; add more for thinner pancakes.
Vegetable Oil: Keeps pancakes moist and tender without heaviness.
Egg: Adds richness and helps bind everything together.
Red Food Coloring (optional): For that festive pink touch that makes the pancakes extra fun, especially for special occasions.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this strawberry pancake recipe is how easy it is to tweak it to your taste or day’s mood. I sometimes add a pinch of cinnamon or vanilla extract for extra warmth, but you could also swap the vegetable oil for melted butter to deepen the flavor.

Variation: I love tossing in a handful of fresh chopped strawberries to the batter for little juicy pockets inside. It’s like strawberry heaven with every bite!
Dairy-Free: You can swap the milk for almond or oat milk and use a neutral oil to make the recipe dairy-free without losing that fluffy texture.
Gluten-Free: Try a gluten-free flour blend if you want to keep pancakes light but need to avoid gluten.
Extra Berry Boost: For an extra fruity kick, sprinkle freeze-dried strawberry bits on top while cooking—just be gentle flipping!

Step-by-Step: How I Make Strawberry Pancake Recipe

Step 1: Powder the Strawberries

Pop the freeze-dried strawberries into your food processor or blender. Pulse them until you get a fine, even powder—this is key for making sure the strawberry flavor disperses evenly throughout the batter without clumps or sogginess.

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together the flour, sugar, baking powder, and salt. Then toss in your strawberry powder and mix everything until it looks like a pretty pink flour blend. This helps build that strawberry buzz right from the start!

Step 3: Combine Wet Ingredients

Make a well in the center of your dry mixture, then add the milk, vegetable oil, and egg. If you love a bit of flair, this is the moment to add a splash of red food coloring—just a few drops go a long way!

Step 4: Whisk Until Smooth

Use a whisk to gently combine the wet and dry ingredients until smooth. Don’t overmix—small lumps are totally fine and help keep your pancakes tender. If your batter feels too thick, add a little more milk to get it flowing nicely off your scoop.

Step 5: Cook to Perfection

Heat a griddle or non-stick pan over medium-high heat and grease lightly. Using a ¼ cup measuring cup, pour the batter onto the hot surface. Wait until bubbles appear on top and the edges start to look set—then flip carefully. Cook the other side until golden and delicious.

Step 6: Serve and Enjoy!

Stack your pancakes high and top them with whipped cream, fresh strawberries, and syrup—maple or strawberry works beautifully here. Serve immediately for the best experience, or store leftovers for later enjoyment.

Top Tip

After making this strawberry pancake recipe countless times, I’ve learned a few tricks that make all the difference. Trust me—these tips will have your pancakes turning out picture-perfect every time, whether it’s a leisurely Sunday or a busy breakfast rush.

Freeze-Dried Strawberry Powder: Make sure to pulse the strawberries until very fine. Larger pieces can make the batter uneven and cause pockets that don’t cook through.
Don’t Overmix: Give the batter a few gentle stirs and then stop—overmixing can make pancakes tough instead of fluffy.
Keep Your Griddle Hot, But Not Too Hot: A moderate medium-high heat lets the pancakes develop golden edges without burning before the inside cooks.
Test Pancake: Always cook a small test pancake first. It helps you adjust the heat or batter thickness before making a full batch.

How to Serve Strawberry Pancake Recipe

strawberry pancakes - Serving Suggestion

Garnishes

For garnishes, I’m a sucker for fresh strawberries and a generous dollop of whipped cream—it adds freshness and creamy balance to the fruity pancakes. Sometimes, I drizzle a bit of strawberry syrup alongside classic maple syrup for double the strawberry goodness and a touch of extra sweetness.

Side Dishes

I often pair these pancakes with crispy bacon or a simple fruit salad for contrast—sweet, savory, and vibrant all on one plate. A chilled glass of freshly squeezed orange juice or coffee always completes the breakfast vibe around my kitchen table.

Creative Ways to Present

For special occasions, I like to stack the pancakes into a “cake” layered with mascarpone and strawberry jam between each pancake. Then I top the whole thing with a cascade of fresh berries and edible flowers—it’s a showstopper that tastes as good as it looks!

Make Ahead and Storage

Storing Leftovers

I find that storing leftover pancakes in an airtight container in the fridge works well for up to 5 days. To keep them from drying out, I place a damp paper towel on top before sealing—it keeps them moist and ready to warm up.

Freezing

Freezing these pancakes is a lifesaver on busy mornings. I cool them completely, then stack them with parchment paper in between and toss into a Ziploc bag. They freeze beautifully and reheat nearly as good as fresh.

Reheating

I reheat frozen pancakes in the toaster or on a warm griddle for a few minutes, flipping gently to warm both sides evenly. Avoid the microwave if you can—it tends to make them a little rubbery. Toaster or stovetop keeps the texture perfect.

Frequently Asked Questions:

Can I use fresh strawberries instead of freeze-dried?

Using fresh strawberries directly in the batter adds moisture, which can make the pancakes dense or soggy. Freeze-dried strawberries give concentrated flavor without extra liquid. If you want to use fresh strawberries, try adding them on top after cooking or folding just a small amount in to prevent batter from becoming too wet.

What’s the best way to make these pancakes fluffier?

Making sure you don’t overmix the batter is key to fluffiness—small lumps are okay. Also, double-check that your baking powder is fresh, as old leavening agents lose their effectiveness. Finally, cooking over medium heat allows pancakes to rise nicely without burning.

Can I prepare the batter ahead of time?

You can mix the dry ingredients and wet ingredients separately ahead of time, then combine them just before cooking to keep the batter fresh and prevent overmixing. Prepared batter is best used within a couple of hours for optimal rise and texture.

Is red food coloring necessary?

Red food coloring is totally optional. It makes the pancakes look vibrant and fun but doesn't affect the flavor. If you prefer natural pancakes or want to avoid food dyes, you can skip it without any issues—the strawberry powder still provides beautiful color and taste.

Final Thoughts

I keep coming back to this strawberry pancake recipe because it strikes that perfect balance between indulgent and approachable. It’s made my weekend breakfasts feel a bit more magical and my gatherings a little sweeter. Give it a try and I bet it’ll become a favorite in your kitchen, too—your mornings deserve that burst of strawberry sunshine.