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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!

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A tall stack of strawberry pancakes topped with strawberry syrup, whipped cream, and strawberry chunks.

Whether there’s a special day coming up or you’re just looking to mix up your breakfast routine, these delicious Strawberry Pancakes are exactly what you need!  They’re a nice change from traditional pancakes and the pink color from the sweet berries are fun for the whole family!

Ingredients needed to make Strawberry Pancakes.

Ingredients You’ll Need

  • Freeze-dried strawberries
  • All-purpose flour
  • Sugar
  • Baking powder
  • Salt
  • Milk – Any milk will work great (whole milk, almond milk, etc.)
  • Vegetable oil – You can use melted butter instead if you’d like
  • Egg

How do you make Strawberry Pancakes?

Although these homemade Strawberry Pancakes might look fancy, they’re really quite simple to make.

Freeze-dried strawberries in a food processor.

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…)

Dry ingredients for strawberry pancakes in a glass bowl with a whisk.

Next, you’ll combine the dry ingredients in a medium 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!

Pink strawberry pancake batter dripping off a whisk into a bowl of batter.

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. Add more milk if you prefer thin rather than thick, fluffy pancakes.

Strawberry pancakes being cooked on a cast-iron griddle.

Now it’s time for the pancakes to hit the griddle! You can either use cooking spray or butter to prepare the pan.  I like to use a large cookie scoop (or measuring cup) to scoop 1/4 cup batter onto a greased griddle or nonstick skillet with medium heat. Once the pancake has lots of small 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 remaining batter until the pancakes are all cooked.

If the pancakes are browning before they’re cooked through, you can turn the skillet down to low or medium-low heat.

A stake of strawberry pancakes with a piece cut out of it and a fork holding the piece taken out.

How to serve these pancakes

Serve the fluffly strawberry pancakes by stacking a few on a plate, adding a dollop of sweetened whip cream and sprinkling some chopped strawberries on top. Serve the stack of pancakes with a homemade 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 a freezer bag 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.

A stack of four strawberry pancakes topped with strawberry syrup, whipped cream and a sliced strawberry.

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!
A fork with a big bite of pancakes with whipped topping and diced strawberries.

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!

A picture of raspberry cheesecake french toast casserole on the right. A picture of hawaiian roll sliders in the middle, and a picture of cottage cheese pancakes on the left.

And here you have it…the most delicious Strawberry Pancakes recipe – print it below!

Strawberry Pancakes

Author: Kelsey
Prep Time 10 minutes
Cook Time 10 minutes
20 minutes
5 servings
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!


  • 1 ounce freeze-dried strawberries
  • 2 cups flour
  • 1/3 cup sugar
  • 1 1/2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups milk or more
  • 1/4 cup vegetable oil
  • 1 egg
  • red food coloring optional


  • 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 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).
  • Enjoy right away, refrigerate for up to 5 days, or freeze in Ziploc baggies for those mornings you need something quick!


Calories: 411kcal | Carbohydrates: 61g | Protein: 8.8g | Fat: 14.8g | Saturated Fat: 3.3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5.6g | Cholesterol: 42mg | Sodium: 598mg | Potassium: 197mg | Fiber: 2.5g | Sugar: 20g | Vitamin A: 42.8IU | Vitamin C: 22mg | Calcium: 353mg | Iron: 1.5mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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A close up side view of a stack of pancakes topped with strawberry syrup, whipped cream, and strawberry chunks.

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  1. I made these in free-form heart shapes for my Littles valentine’s day breakfast. They were a hit!

    1. I bet they loved that! Glad they were a hit! 🙂 -Kelsey