Nothing quite beats the sweet, cozy feeling of homemade pancakes, especially when they burst with the fresh flavor of strawberries. This Strawberry Pancakes Recipe takes your breakfast game up a notch with the natural sweetness and vibrant color of freeze-dried strawberries, making every bite a little celebration.

A stack of six pink pancakes sits on a white plate on a white marbled surface covered partly by a red and white striped cloth. The pancakes are thick and fluffy with soft smooth edges. On top, bright red strawberry syrup drips down the sides, with fresh small strawberry pieces placed on the pancakes and syrup. A large swirl of white whipped cream crowns the stack, dotted with strawberry bits. In the background, a white bowl with whole strawberries, a glass of milk with a straw, and a white pitcher with a splash of strawberry sauce are softly blurred. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Strawberry Pancakes Recipe
Top Tip
How to Serve Strawberry Pancakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Pancakes Recipe

Why You'll Love This Recipe

I got hooked on this version because it adds just the right hint of strawberry without overwhelming sweetness or sogginess. The freeze-dried strawberries create a natural fruity tint and flavor that feels fresh and homemade every time.

All-Natural Flavor Boost: Using powdered freeze-dried strawberries means real strawberry taste without the extra moisture, keeping pancakes fluffy.
Easy to Customize: You can adjust thickness with milk or even add a splash of red food coloring for that pretty pink hue.
Quick and Simple: Just one bowl and a food processor for the strawberries - no fancy gadgets needed.
Deliciously Versatile: Perfect for weekend brunches, special treats, or even weekday breakfasts when you want something special.

A stack of six pink pancakes sits in the center of a white plate, each pancake showing a soft, fluffy texture with clear edges. The top pancake is covered with a thick, shiny red strawberry sauce that drips down the sides of the stack, with small pieces of strawberries visible in the sauce. On top of the stack, there is a dollop of white whipped cream. A fork with a piece of pancake soaked in sauce and topped with whipped cream is placed near the stack on the plate's right side. In the background, there are some whole strawberries and a white cup on a white marbled surface with a red and white striped cloth underneath the plate. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe blends pantry staples with the magic of freeze-dried strawberries to give your pancakes a fresh fruit flavor without any added moisture messing up the texture. Here’s a quick look at why each ingredient is a star.

Flat lay of a small white ceramic bowl filled with fine pink powder of freeze-dried strawberries, a small mound of white flour on a clean white ceramic plate, a small white ceramic bowl holding granulated white sugar, a tiny heap of pale beige baking powder on a white ceramic dish, a pinch of fine salt displayed neatly on a small white ceramic plate, a small white ceramic bowl containing fresh milk, a small white ceramic bowl with clear vegetable oil, one whole brown egg with a clean shell placed delicately on the marble, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Freeze-Dried Strawberries: They deliver intense strawberry flavor in a dry form, so the batter stays nice and fluffy.
Flour: The base for your pancakes, providing structure and that comforting wheat flavor.
Sugar: Just the right amount to balance the tartness of strawberries without making things overly sweet.
Baking Powder: This is what makes your pancakes rise and get those lovely fluffy bubbles.
Salt: Enhances all the flavors and keeps sweetness in check.
Milk: Adds moisture to the batter - you can tweak this to get your perfect pancake thickness.
Vegetable Oil: Keeps pancakes tender and helps them brown beautifully.
Egg: Binds everything together and adds a bit of richness.
Red Food Coloring (Optional): For that irresistible, eye-catching pink hue, though the strawberry powder already adds lovely color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about making these strawberry pancakes is how easy it is to tailor them to your taste or what's on hand. Feel free to experiment with colors, add-ins, or substitutions!

Variation: I’ve tried swapping half the milk for buttermilk once, and it gave the pancakes a subtle tang that paired beautifully with the strawberries.
Dietary Swap: Using almond or oat milk works great if you want dairy-free options without losing flavor.
Extra Flavor: Try folding in a handful of fresh or frozen chopped strawberries for an extra burst of fruit in every bite.
Thicker or Thinner: Adjust milk quantity to suit your pancake thickness preference — I like mine a bit thick for stacking high!

Step-by-Step: How I Make Strawberry Pancakes Recipe

Step 1: Powder the Strawberries

Start by placing the freeze-dried strawberries into a food processor. Pulse them until they're a fine powder – this step is key because it helps the strawberry flavor disperse evenly without sogginess. I always check the powder’s texture before moving on to make sure there are no large chunks hiding in there.

Step 2: Mix the Dry Ingredients

Into a large bowl, combine your flour, sugar, baking powder, and salt. Then stir in that lovely strawberry powder you just made. Mixing everything dry first helps the baking powder distribute evenly for the best fluffiness.

Step 3: Add the Wet Ingredients

Make a well in the center of your dry mix, then add the milk, vegetable oil, and egg. If you want thinner pancakes, pour in a bit more milk now. Whisk everything together gently until smooth — don’t overmix, or you'll lose that fluffy texture. If you want that charming pink color, add a drop or two of red food coloring here.

Step 4: Cook to Golden Perfection

Heat a greased griddle or nonstick pan over medium heat. Ladle about ¼ cup batter for each pancake. Cook until you see bubbles forming on top and the edges look set (about 2-3 minutes) before flipping. The second side should take a bit less time — about 1-2 minutes — and turn golden brown. I always keep a close eye; too hot and pancakes brown too fast without cooking through.

Top Tip

From my experience, a few little tricks make all the difference in perfecting this Strawberry Pancakes Recipe:

Strawberry Powder Consistency: Make sure to pulse the freeze-dried strawberries until completely fine – large pieces won’t blend well and could make your pancakes uneven.
Batter Gently Mixed: Mixing just until combined keeps the pancakes fluffy, so don't overwork the batter.
Temperature Control: Medium heat is your friend; too hot and you risk burning the outside while the inside remains uncooked.
Use a Measuring Cup: Scooping batter with a ¼ cup measuring cup ensures evenly sized pancakes that cook uniformly.

How to Serve Strawberry Pancakes Recipe

strawberry pancakes - Serving Suggestion

Garnishes

I’m a big fan of topping these pancakes with a generous dollop of whipped cream and a handful of fresh strawberries — it intensifies the strawberry experience. A drizzle of classic maple syrup or strawberry syrup seals the deal. You can even sprinkle some powdered sugar for that pretty café look.

Side Dishes

For a well-rounded breakfast, I like pairing these pancakes with crispy bacon or sausage links. A side of scrambled eggs or a fresh fruit salad balances flavors nicely as well. If you want something lighter, a simple yogurt parfait with granola works beautifully.

Creative Ways to Present

For birthdays or special brunches, stacking pancakes high with layers of mascarpone cheese, fresh strawberry slices, and a dusting of cocoa powder creates an impressive, decadent tower. You can also create mini pancake skewers alternating with strawberries for a fun twist the kids love.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pancakes in an airtight container in the fridge for up to 5 days. Make sure they’re completely cooled before storing to avoid sogginess. Reheating in a toaster or skillet works best to bring back their fresh-cooked texture.

Freezing

These pancakes freeze beautifully. I layer them with parchment paper inside a Ziploc bag to prevent sticking, then freeze for up to a month. It’s super handy for busy mornings when you want something homemade but fast.

Reheating

To reheat, I pop frozen pancakes straight into the toaster or onto a hot skillet for 1-2 minutes per side. It revives the texture and flavor much better than a microwave, which sometimes leaves them a bit rubbery.

Frequently Asked Questions:

Can I use fresh strawberries instead of freeze-dried in this Strawberry Pancakes Recipe?

Fresh strawberries add extra moisture, which can make the batter too wet and the pancakes less fluffy. If you want to use fresh strawberries, chop them finely and fold them in at the very end instead of using freeze-dried powder.

Is it necessary to add red food coloring to this recipe?

Nope! Adding red food coloring is totally optional. The freeze-dried strawberry powder already gives a lovely natural pink color. The food coloring is just for a more vibrant look if you want to wow your brunch guests.

Can I make this Strawberry Pancakes Recipe dairy-free?

Absolutely! Simply substitute the milk with any plant-based milk like almond, soy, or oat milk. The flavor and texture stay delicious, though you might want to test the consistency of your batter and add a little more or less milk accordingly.

How do I store and reheat leftover strawberry pancakes?

Store leftover pancakes in an airtight container in the fridge for up to 5 days. Reheat using a toaster or a hot skillet to bring back the fluffy texture. For longer storage, freeze them in a sealed bag with parchment between pancakes, then reheat straight from frozen in a toaster or skillet.

Final Thoughts

This Strawberry Pancakes Recipe holds a special place in my kitchen because it’s simple, vibrant, and always brings a smile to the table. It’s the kind of recipe that turns ordinary mornings into something joyful, and I hope you’ll love making it as much as I do. So go ahead, give it a try, and don’t be shy about adding your own twist—it’s all about creating those cozy, delicious moments.