These strawberry pancakes are a delicious change of pace to the typical breakfast scene. Topped with whipped cream, syrup and fresh berries, they’re impossible to resist!Jump to Recipe
Whether there’s a special day coming up or you’re just looking to mix up your breakfast routine, these Strawberry Pancakes are exactly what you need!
How do you make Strawberry Pancakes?
Although these homemade Strawberry Pancakes might look fancy, they’re really quite simple to make.
First, you’ll use a food processor to turn the freeze-dried strawberries into a powder. (Notes on finding freeze-dried strawberries a little further down…)
Next, you’ll combine the dry ingredients in a bowl and create a well in the center. What do I mean by “create a well?” You’ll simply make a hole in the middle of the dry ingredients by pushing the mixture to the outsides of the bowl. It doesn’t need to be perfect!
Then, you’ll pour the wet ingredients into the well and whisk it all together until smooth. This is where you’ll add red coloring, if you want a little additional color. (Also, if you like thinner pancakes, you can also add additional milk here.)
Now it’s time for the pancakes to hit the griddle! I like to use a large cookie scoop (or 1/4 c measuring cup) to scoop the batter onto a hot, greased griddle. Once the pancake has lots of bubbles on top, it’s time to flip! Then, you’ll keep the pancake on the hot griddle until both sides are golden brown. Repeat with the batter until the pancakes are all cooked.
Alright, now for the fun part….well, at least in my opinion! Serve the pancakes by stacking a few on a plate, adding a dollop of sweetened whipped cream and sprinkling some chopped fresh strawberries on top. Serve the fluffy pink stack of pancakes with a strawberry syrup or maple syrup. (And now for the really, really fun part….DIVE IN!)
How should I store leftover pancakes?
What leftovers? 😉 Just kidding! If you’re lucky enough to have leftover pancakes, there are a couple different options.
Your first option would be to place the pancakes in an airtight container or baggie and refrigerate them for up to 3 days. When you’re ready to enjoy, simply pop a couple in the microwave and warm until heated through.
And the second option would be to place a couple pancakes in small freezer bags to grab when you’re in a hurry. Then, you’ll microwave them and have a delicious start to your day with very little work.
Where can I find freeze-dried strawberries?
First off, be sure to look for freeze-dried strawberries and not just dried strawberries. They’re very different in texture. The freeze-dried fruits are very lightweight and crunchy whereas dried fruits tend to be more pliable and leathery.
Freeze-dried fruits are becoming more and more readily available. I was able to find them at my local Hy-Vee, Walmart, Target and even at The Dollar Store.
There are a couple different areas of the store I’d recommend looking. At Hy-Vee, I found these in the health section. However, I’ve also seen them near the dried fruit and nuts section.
They’re typically sold in small packages (1.0 oz or smaller), so you’ll need to make sure you get a total of 1.0 oz if the packages are smaller.
What should I serve the Strawberry Pancakes with?
Oh yeah, now for the fun part!! Here are some fun options for how to serve these fluffy pink pancakes:
- Butter, maple syrup and chopped fresh strawberries
- Whipped topping, strawberry syrup and fresh strawberries
- Whipped topping, chocolate syrup and fresh strawberries (are you thinking Chocolate-Covered Strawberry, too?!)
- Blueberry syrup and fresh mixed berries – sounds like summer!
- Peanut butter and berry syrup – hello PB&J!
Some of my other breakfast favorites include:
Raspberry Cheesecake French Toast Casserole – This overnight french toast casserole has tart raspberries and a smooth cream cheese filling in each bite. The crispy top and custard-like bottom will have you going back for seconds….and thirds!
Hawaiian Roll Breakfast Sliders – Hawaiian Roll Breakfast Sliders are the perfect way to get the day started! The sliders are layered with cream cheese, scrambled eggs, sausage and melty cheese and topped with a savory butter glaze.
Cottage Cheese Pancakes – These pancakes are soft and fluffy, yet full of protein (16 g per serving!!) to keep you satisfied all morning long!
And here you have it…the most delicious Strawberry Pancakes recipe – print it below!
- 1 oz freeze-dried strawberries
- 2 c flour
- 1/3 c sugar
- 1 1/2 tbsp baking powder
- 1/4 tsp salt
- 1 1/2+ c milk
- 1/4 c vegetable oil
- 1 egg
- red food coloring optional
- Using a 1/4 c measuring cup, scoop the batter onto a hot greased griddle.Flip the pancakes when the bubbles form on top of the pancake.Cook the second side until golden brown.Enjoy right away, refrigerate for up to 5 days, or freeze in Ziploc baggies for those mornings you need something quick!
- Add the freeze-dried strawberries to a food processor. Pulse until they're a fine powder.
- In a large bowl, stir together the flour, sugar, baking powder and salt. Then stir in the strawberry powder.
- Make a well in the center of the dry ingredients. Add the milk, oil and egg to the well. (If you like thinner pancakes, you can add more milk.)
- Use a whisk to mix together the dry and wet ingredients until smooth. Stir in red food coloring if desired.
- Use a 1/4 c measuring cup to scoop the batter onto a greased, hot griddle.
- Flip when bubbles form on the top of the pancakes.
- Cook the second side until golden brown.
- Serve pancakes with whipped cream, fresh strawberries and syrup (maple or strawberry).
Recipe added to the Weekend Potluck.