Delicious Strawberry Pancakes – They’re bursting with strawberry flavor and topped with an amazing homemade strawberry sauce that is out of this world.
Adding fruit to pancakes are a great way to switch it up, and when strawberries are in season, we make these for breakfast all the time! If you like fruity pancakes, you’ll definitely want to try apple pancakes, banana pancakes, and blueberry pancakes!
Who loves Strawberries?
Who else is excited for spring? These strawberries and cream pancakes are perfect for celebrating the season! They’re bursting with strawberry flavor and topped with an amazing homemade strawberry sauce.
Not only are these pancakes simple, but they are great for any occasion. They’d be wonderful for a Mother’s Day brunch, or a fun Saturday breakfast.
With the delicious strawberry sauce, you can’t go wrong with these pancakes, especially if you love strawberries!
Delicious Strawberry pancake Syrup
The homemade strawberry sauce/syrup is really simple (only 4 ingredients) and takes about ten minutes to make.
You’ll just add your strawberries, sugar, and lemon juice to a saucepan, and cook until thickened. As they cook, the strawberries break down a little into a sweet and flavorful sauce that tastes almost like strawberry jam.
It might be a good idea to make a double batch, since you will want to pour this strawberry goodness over everything.
We’ve tried it on waffles, pancakes, ice cream, and in shakes – you name it! It’s incredibly delicious and so full of that bright strawberry flavor that I love. Yum!
How to pick good strawberries?
- Buy local
- Get while they’re in-season
- Buy Organic
- Color: Look for bright red over the whole berry. (A small white spot near the stem is ok)
- Shape: The size or shape does not matter.
- Aroma: No smell means they are under ripe and if they’re overripe you may detect fermentation and mold. Perfectly ripe berries will have a sweet smell.
The strawberry pancake batter whips up quickly, and gets a nice boost of flavor from the addition of strawberry sauce to the batter.
DRY INGREDIENTS. To make it, whisk together the flour, sugar baking powder, baking soda, and salt in a medium bowl.
WET INGREDIENTS. In a small bowl, whisk together the half and half and white vinegar. Let sit five minutes. Combine the half and half, egg, oil, and vanilla, and mix until combined.
MIX. Pour the wet ingredients into the dry ingredients, and mix until just combined (a few small lumps are okay). Pour ¼ cup of the strawberry sauce into the batter and mix gently.
COOK. From there, you will preheat a griddle or large skillet over medium heat. Pour the batter by ¼ cup scoops onto the preheated skillet. Cook 3-4 minutes, or until there are bubbles throughout the batter and the edges look dry, then flip and cook an additional 1-2 minutes.
Serve warm with strawberry sauce and whipped cream.
Pancake & Sauce Tips + Tricks
- Don’t over mix the pancake batter. It is best to leave the lumps in it after combining ingredients. Over mixing it can make the pancakes rubbery and not fluffy.
- I like my strawberry sauce with chunks in it but if you want it to be smooth you can puree it.
- If you want your sauce to be thicker then combine 1 tbsp of cold water with 1-2 tbsp of cornstarch and mix into the sauce. If you want it thinned out, then add 1-2 tbsp of water to the sauce.
- Frozen strawberries can be used in the sauce recipe instead of fresh ones.
- You can make the sauce 1-3 days in advance. Put it in an airtight container and store in the fridge.
Freezing & Storing
Can these be frozen? Yes, both can be!
- For strawberry sauce, pour it into an airtight freezer safe container and store in the freezer for up to one year. Let it thaw in the fridge when ready to use.
- To freeze strawberry pancakes place them in a single layer on a baking pan and freeze for 1-2 hours. Transfer to an airtight freezer safe container. Label and freeze for up to 3 months. Reheat in the microwave in 30 second increments until hot. They do not have to thaw before reheating.
How to store leftovers: Store cooked pancakes in an airtight container in the fridge for 3-4 days. Store the strawberry sauce in an airtight container in the fridge for up to 4 days.
Seriously, though, try not to just faceplant into this deliciousness! 🙂 My whole family loved these pancakes and gobbled them up in record time.
I’ve already had about a million requests from my kids to make these beautiful pancakes again, so they will definitely be making another appearance at my house soon. They’re so quick and easy to make that I don’t mind at all!
For more great pancake recipes, check out:
Strawberry Pancake Recipe
- 1 lb strawberries chopped
- 1/4 cup sugar
- 1 tsp fresh lemon juice
- 1/2 tsp vanilla
- 1 cup flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup half and half or whole milk
- 1 tsp white vinegar
- 1 egg
- 2 tbsp oil
- 1 tsp vanilla
- whipped cream
In a medium saucepan, stir together the strawberries, sugar, and lemon juice. Bring to a simmer over medium heat. Cook, stirring occasionally, until thickened, about 5-7 minutes. Remove from heat and let cool slightly.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together the half and half and white vinegar. Let sit five minutes.
Combine the half & half, egg, oil, and vanilla, and mix until combined. Pour the wet ingredients into the dry ingredients, and mix until just combined (a few small lumps are okay). Pour ¼ cup of the strawberry sauce into the batter and mix gently.
Preheat a griddle or large skillet over medium heat. Spray with cooking spray and then Pour the batter by ¼ cup scoops onto the preheated skillet. Cook 3-4 minutes, or until there are bubbles throughout the batter and the edges look dry, then flip and cook an additional 1-2 minutes.
Serve warm with strawberry sauce and whipped cream.