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+ servings

Strawberry Pancakes

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!
Course Breakfast
Servings 4


  • 1 oz freeze-dried strawberries
  • 2 c flour
  • c sugar
  • 1 ½ tablespoon baking powder
  • ¼ teaspoon salt
  • 1 ½+ c milk
  • ¼ c vegetable oil
  • 1 egg
  • red food coloring optional


  • Using a ¼ 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 ¼ 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).
Keyword breakfast, pancakes
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!