Strawberry Pancakes

If you’re ready to upgrade your morning routine, these Strawberry Pancakes are a sweet and vibrant twist on the breakfast classic. Light, fluffy, and speckled with real strawberry flavor thanks to freeze-dried berries, they’re perfect for weekend brunch, Valentine’s Day, or just a fun weekday treat.

I remember waking up to the smell of pancakes on Saturday mornings at my nonna’s house—but these days, I love giving tradition a fruity refresh. These strawberry pancakes do just that, with a nostalgic feel and a bright berry twist that both kids and adults adore.

Why You’ll Love These Pancakes

• Naturally sweet – Freeze-dried strawberries add real flavor.
• Soft & fluffy – Light texture with a beautiful pink hue.
• Kid-approved – Whipped cream and syrup make them irresistible.
• Make-ahead friendly – Freeze well for busy mornings.

Ingredients

• 1 oz freeze-dried strawberries
• 2 cups all-purpose flour
• ⅓ cup sugar
• 1½ tablespoons baking powder
• ¼ teaspoon salt
• 1½ cups milk (or more, if needed)
• ¼ cup vegetable oil
• 1 egg
• Red food coloring (optional)

Toppings (optional):

• Whipped cream
• Fresh strawberries
• Maple or strawberry syrup

Equipment

• Food processor or blender
• Mixing bowls
• Whisk
• Griddle or non-stick skillet
• Measuring cups and spoons

Instructions

1. Make Strawberry Powder

Pulse freeze-dried strawberries in a food processor until they become a fine powder.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, salt, and strawberry powder.

3. Add Wet Ingredients

Make a well in the center of the dry ingredients. Pour in the milk, oil, and egg. Whisk until the batter is smooth. Add more milk for thinner pancakes, and food coloring if desired.

4. Cook the Pancakes

Preheat and lightly grease your griddle or skillet over medium heat. Pour batter using a ¼ cup measure for each pancake.

Flip once bubbles form on top and cook the second side until golden brown.

5. Serve

Top with whipped cream, fresh strawberries, and your favorite syrup. Enjoy!

Tips and Variations

• Add chocolate chips for a dessert-style twist.
• Make it dairy-free with plant-based milk.
• Use fresh strawberries in the batter for added texture.
• Store leftovers in the fridge up to 5 days or freeze in baggies for grab-and-go mornings.

What to Serve With

• Vanilla yogurt or Greek yogurt
• Scrambled eggs and crispy bacon
• Fresh fruit smoothie
• Hot coffee or cold brew

Frequently Asked Questions

Can I use fresh or frozen strawberries instead of freeze-dried?

Freeze-dried gives the most intense flavor and smooth batter texture. You can use fresh strawberries, but chop them finely and adjust the liquid as needed.

Are these pancakes freezer-friendly?

Absolutely! Cool completely, then freeze in layers separated by parchment in a Ziploc bag.

How do I reheat frozen pancakes?

Pop them in the toaster or warm in a skillet for 2–3 minutes per side.

Final Thoughts

These Strawberry Pancakes are more than just pretty—they’re full of flavor, delightfully fluffy, and perfect for making breakfast feel a little extra special. Whether you’re prepping ahead or enjoying them fresh off the griddle, this recipe will quickly become a family favorite.

Pancakes are love. And these ones? They’re strawberry-sweet love on a plate.

The Goods

Strawberry Pancakes

We appreciate you taking the time to rate!

No ratings yet

These Strawberry Pancakes are soft, fruity, and perfect for breakfast! Topped with whipped cream and berries, they’re a sweet morning treat.

Course Breakfast, Snack

Cuisine American

Recipes

• 1 oz freeze-dried strawberries
• 2 cups all-purpose flour
• ⅓ cup sugar
• 1½ tablespoons baking powder
• ¼ teaspoon salt
• 1½ cups milk or more, if needed
• ¼ cup vegetable oil
• 1 egg
• Red food coloring optional

Toppings (optional):

• Whipped cream
• Fresh strawberries
• Maple or strawberry syrup

Instructions

Make Strawberry Powder

• Pulse freeze-dried strawberries in a food processor until they become a fine powder.

Mix Dry Ingredients

• In a large bowl, whisk together the flour, sugar, baking powder, salt, and strawberry powder.

Add Wet Ingredients

• Make a well in the center of the dry ingredients. Pour in the milk, oil, and egg. Whisk until the batter is smooth. Add more milk for thinner pancakes, and food coloring if desired.

Cook the Pancakes

• Preheat and lightly grease your griddle or skillet over medium heat. Pour batter using a ¼ cup measure for each pancake.
• Flip once bubbles form on top and cook the second side until golden brown.

Serve

• Top with whipped cream, fresh strawberries, and your favorite syrup. Enjoy!