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Strawberry Pancakes

This simple strawberry pancake recipe makes fluffy, perfectly golden pancakes topped with homemade strawberry sauce. Add whipped cream, maple syrup, and fresh berries for a gorgeous and easy breakfast!

This strawberry pancakes recipe is the perfect example of not needing to reinvent the wheel to create a new and delightful dish. It’s the result of my combining two of my favorite recipes into one meal: these fluffy pancakes and this strawberry sauce. The end result is a totally gorgeous breakfast idea.

Why You’ll Love This Strawberry Pancakes Recipe

  • Easy. There is nothing complicated about this recipe. The most important thing is to buy good quality, fresh berries as the flavor of your strawberries will make all the difference.
  • Fluffy and delicious. There is a reason I used a pancake recipe I already had for this strawberry version. It makes the best pancakes ever! I have been using that recipe for years and it’s the one I always turn to when I want to make spur-of-the-moment pancakes.
  • Can be made ahead. You can make the strawberry sauce in advance and store it in the fridge for later. The pancakes can also be made in advance, then reheated when you’re ready to dig in.

Tips & Variation Ideas

I’ve shared a ton of info for perfect pancakes in my post about this pancake recipe, which also includes a step-by-step video. I highly recommend checking it out if you want all my top pancake tips!

  • Switch up the pancakes. Instead of the pancake recipe below, you could also use these buttermilk pancakes or these sourdough discard pancakes. You could even make chocolate pancakes and create an extra decadent breakfast.
  • Want to add berries to the pancakes themselves? If you would like to add strawberries to the pancakes themselves, you can do so by removing the tops and cutting your berries into thin slices. Place them on top of the pancake batter right after you’ve spooned it into your pan. Proceed with the rest of the recipe as directed. (Alternatively, you can add 1 cup of diced berries to your pancake batter after the wet ingredients have been incorporated. Just mix them in gently and cook your pancakes as directed.)
  • Storing and reheating. In the pancake recipe linked above, I also go into detail on how to store your pancakes, freeze them, and reheat them for later. 🙂

Topping Ideas

I like to serve these pancakes with maple syrup, strawberry sauce, whipped cream, and fresh strawberries. The end result is irresistible! Some other ideas:

  • More fresh fruit. You can also use other kinds of fresh fruit. Blueberries and diced mango are my favorites.
  • Powered sugar. Use a sifter to dust powdered sugar on top of your pancakes.
  • Different sauces. Add a drizzle of chocolate sauce, salted caramel sauce, or compliment the strawberry sauce with homemade blueberry sauce.

More Breakfast Ideas


Strawberry Pancakes

This easy strawberry pancakes recipe is what breakfast dreams are made of! Make a fluffy stack of golden pancakes topped with strawberry sauce and fresh berries.

  • Author: Rustic Family Recipes
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 large pancakes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American


For the pancakes:

  • 3 cups all purpose flour
  • ¼ cup white sugar
  • 2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 4 eggs at room temperature
  • 2 ¼ cups whole milk
  • 2 teaspoons pure vanilla extract
  • 4 tablespoons olive oil
  • 4 tablespoons melted butter, plus more butter for the griddle

To serve:


Prep your tools. Preheat your oven to 150F-200F (depending on how low your oven can go) and place an oven-safe plate in that oven. This is to keep your pancakes warm as you make them.

Mix dry ingredients. In a large bowl mix the flour, sugar, baking powder and salt.

Add wet ingredients. Make a well in the center of the dry ingredients. Add the eggs, milk, vanilla, olive oil and melted butter. Mix well until there are no dry areas in the batter. Don’t over mix, some lumps in the batter are ok.

Heat a griddle over medium-low heat. Once the griddle is hot, grease with about 1 tablespoon of butter by running the pat of butter up and down the griddle. Wipe the griddle down with a cloth so that there aren’t pools of butter on it. You just want a very thin coat of butter.

Cook the pancakes. Pour pancake batter onto the griddle ¼ cup at a time. Cook about 2 minutes or until bubbles start to form on the top of the pancake. Then, with a wide spatula, carefully lift the bottom edge of the pancake to see if it has turned golden brown. If it has, quickly scoot your spatula under the pancake and flip it over.

Cook another 2-3 minutes, keeping an eye on the underside of the pancake to make sure it doesn’t over cook. Pancakes are done when golden brown and cooked though.

Test for doneness. You can check to see if a pancake is done by gently pressing the corner of your spatula into the center of a pancake and making a tiny crack. If you see wet batter inside, then flip the pancakes again and cook a bit longer. If you see fluffy insides then your pancake is finished cooking.

Keep warm. When your pancakes are finished cooking transfer them to the plate you have placed in the oven to keep warm.

Serve. Serve with strawberry sauce, fresh strawberries, whipped cream and maple syrup. Add additional toppings if you like.


Want to add strawberries pieces to the pancake batter? You can add up to 1 cup of fresh, diced strawberries. Just fold them in gently after you have mixed in the wet ingredients.

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