Strawberry Pancakes Recipe

Strawberry pancakes topped with fresh whipped cream and strawberries with a bite missing.

5 from 12 votes

Strawberry Pancakes Recipe

Strawberry Pancakes are soft and fluffy with homemade strawberry sauce in the batter, extra sauce on top, and whipped cream.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Servings:

Author: Alicia Skousen

Ingredients

Strawberry Sauce

1 pound strawberries, chopped
¼ cup sugar
1 teaspoon fresh lemon juice
½ teaspoon vanilla extract

Pancakes

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup half and half, or whole milk
1 teaspoon white vinegar
1 egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract
whipped cream

Instructions

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.

Notes

Recipe Tips.

Cook the strawberry sauce until slightly thickened, then let it cool a bit before adding some to the batter.
Let the half and half or milk sit with the vinegar for 5 minutes so it can tenderize the batter.
Mix the batter just until combined, leaving a few small lumps so the pancakes stay fluffy.
Flip the pancakes when bubbles form across the surface and the edges look dry.
Make-ahead tip: make the strawberry sauce ahead and refrigerate it, then warm it slightly before serving with fresh pancakes.

Store. Refrigerate leftover pancakes and strawberry sauce separately in airtight containers for up to 3 days. Warm pancakes in the microwave, toaster, or oven until heated through.

Freeze. Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months. Reheat pancakes and top with strawberry sauce and whipped cream right before serving.

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