Strawberry Pancakes

Fluffy and tender with an ever-so-subtle fruit flavor, our Strawberry Pancakes are the perfect morning departure from a classic. Whip these beauties up in no time at all and watch them be devoured.

Strawberry Pancakes

As it often goes with baking recipe testing, my first go at strawberry pancakes was not a success. Though the pancakes were flavorful, fresh strawberries yielded a soggy, wet end result that left me perplexed on how to infuse ample strawberry flavor into each bite.

A lightbulb moment saved me when I realized I could use freeze-dried strawberries instead. All the strawberry flavorful without all the moisture. Pulverizing the strawberries in a food processor or blender before adding it to the dry ingredients did the trick and what resulted was an ever-so-subtle but there strawberry flavor in our favorite pancake batter. Win!

We like to serve them with freshly sliced strawberries, a dollop of whipped cream and plenty of pure maple syrup. Enjoy!

Ingredients in Strawberry Pancakes

Strawberries. As aforementioned the star ingredient here is freeze-dried strawberries. By using the freeze dried version of this sweet fruit we get all the strawberry flavor without the moisture. I can find them at pretty much any grocery store these days.

Dry ingredients. You’ll need all purpose flour, baking powder, baking soda, sugar and salt.

Wet ingredients. You will need butter, buttermilk (we never make pancakes without buttermilk), vanilla and eggs.

Everything else. Whipped cream, fresh strawberries and syrup for serving.

Let’s make Strawberry Pancakes!

Blend the strawberries. The key to infusing these strawberry pancakes with ample strawberry flavor is to turn the freeze dried strawberries into a powder. The easiest way to do this is to pop them in a blender and pulse until they are pulverized. If you don’t have a blender, you can use a food processor.

Combine dry ingredients. Whisk flour, salt, baking powder, baking soda, salt and freeze dried strawberries in a bowl.

Combine wet ingredients. I don’t like to dirty up too many bowls so I mix the wet ingredients directly in the liquid measuring cup. Add the buttermilk to the measuring cup and then whisk in the eggs.

Mix. Add everything to the dry ingredients, mix until combined.

Cook. I like to use a big griddle I put on top of our gas stove to streamline the cooking process. Sometime I’ll use butter but it’s not necessary on a non-stick or well seasoned cast iron griddle.

Can I make the batter ahead of time?

Yes! You may need to thin the batter out a bit with some milk but you should be in great shape to make the batter the day before.

Do strawberry pancakes freeze well?

Yes! Please make a big batch and freeze them! Microwave for 30 seconds from the freezer.