This recipe for Strawberry pancakes is the easiest way to elevate your breakfast came! This isn’t your ordinary flapjack affair -this recipe combines the classic breakfast favorite with the fruity goodness of fresh strawberries, resulting in a symphony of flavors that will leave you swooning. So, seize the day and treat yourself to these strawberry-infused wonders. Warning: your taste buds might demand an encore performance!
Why You’ll Love These Strawberry Pancakes
- Quick and Easy: Whether you make homemade pancakes, or opt for an easy pancake mix, you’ll be shocked at how easy this breakfast recipe is!
- Customizable: You can swap the strawberries for other berries for an easy customization to this morning treat.
- Freezer Friendly: Have leftover strawberry topping after the meal? You can freeze it for later!
We have a long standing tradition in this household. Every Sunday we make pancakes. That’s 52 Sunday’s a year that we’re whipping up these fluffy breakfast cakes, which I like to think makes me somewhat of an expert. While we love my traditional buttermilk pancake, which will definitely work for this recipe, we also have a soft spot for a beefed up Bisquick pancake!
You’ll be shocked with how tasty these pancakes are. With just a few simple additions you’re going to take a boring box mix from good to great, and EVERYONE will beg for your secret! Let’s not forget how dreamy the topping is, and guess what? It’s two ingredients and almost zero prep.
Yep. Diner worthy pancakes with a swoon worthy topping in minutes. That’s what we’re talking about today.
Strawberry Pancake Ingredients
The ingredient list for this pancake recipe is fairly basic, but the end results give you honestly one of my favorite pancakes of all time. Here is what you need to get started:
- Pancake Mix: I’m a sucker for Bisquick. It’s the mix we grew up with, and with a few simple additions you can make these taste like they are straight from a dinner!
- Sugar: Not too much is needed, as the pancakes and berries are already plenty sweet on their own.
- Baking Powder: A not-so secret ingredient that helps to give you the perfect puff to your pancake.
- Milk: I like to stick with 2% milk or higher. I have never made this with dairy free milk, but I’m sure it could work.
- Oil: Vegetable oil, or whatever you prefered cooking oil is. We’ve also had success with avocado oil as well as coconut oil.
- Eggs: Large eggs provide structure and help the pancakes rise.
- Vanilla: Optional, but a dash of vanilla extract can take these from good to great.
- Strawberries: Fresh berries work best for this recipe.
- Whipped Cream: Optional, but you can easily turn these into a berries and cream pancake with this sweet addition!
How To Make Pancakes With Strawberry Topping
- PREP: All of the magic of this recipe starts with the berry topping. Dice the clean strawberries, removing the stem, and place into a small bowl. Sprinkle with the sugar, stir, and set aside for later.
- BATTER: Whisk the pancake mix, sugar, baking powder, milk, eggs, oil, and vanilla extract (if using) in a large mixing bowl until blended. Let this mixture rest for five minutes.
- COOK: Heat a skillet, or griddle, to low/medium heat. Pour 1/4 cup fulls of the batter onto the pan, leaving space in between each pancake for spread. Let the pancakes cook for 1 to 2 minutes, or until bubbles begin to appear on the top and the edges are lifting from the pan. Flip and continue to cook until golden brown on the second side. Repeat with the remaining batter.
- ASSEMBLE: When you are ready to enjoy, spread a bit of butter onto each warm pancake. Top with a scoop full of the strawberry mixture and whipped cream, if desired.
- ENJOY: Drizzle the pancakes with syrup and enjoy!
- Skillet: I like to use an electric skillet (affiliate) when cooking pancakes. You have a little more control over the temperature and you can make more at one time.
- Batter Dispenser: Is this necessary? No. Does a pancake batter dispenser (affiliate) speed up the process and reduce waste? Yes!
- Spatula: I like to use a flexible spatula (affiliate) when making pancakes. The one I use is made with silicone, which allows it to slide easily under each cake for flipping.
Yes, you can definitely add strawberries into pancake batter instead of just on top. To incorporate the strawberries, gently fold in the chopped strawberries into the batter, being careful not to overmix. Cook as directed in the recipe.
This recipe works well with almost any other berry variety! Try it with raspberries or blackberries for a fun variation.
Yes. If you find that frozen berries are all that you have, consider making this strawberry syrup instead of the fresh strawberry topping. Quick, easy, and delicious!
Yes! Both the pancakes and the strawberry topping can be frozen and used later.
We love to use butter, whipped topping, and pancakes syrup on these strawberry pancakes.
Strawberry Pancake Recipe
- 2 cups strawberries
- 2 tablespoons sugar
- 1 cup Bisquick pancake mix
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 large egg
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- Dice the clean strawberries, removing the stem, and place into a small bowl. Sprinkle with the sugar, stir, and set aside for later.
- Whisk the pancake mix, sugar, baking powder, milk, eggs, oil, and vanilla extract (if using) in a large mixing bowl until blended. Let this mixture rest for five minutes.
- Heat a skillet, or griddle, to low/medium heat.
- Pour 1/4 cup fulls of the batter onto the pan, leaving space in between each pancake for spread. Let the pancakes cook for 1 to 2 minutes, or until bubbles begin to appear on the top and the edges are lifting from the pan.
- Flip and continue to cook until golden brown on the second side. Repeat with the remaining batter.
- When you are ready to enjoy, spread a bit of butter onto each warm pancake. Top with a scoop full of the strawberry mixture and whipped cream, if desired.
- Drizzle the pancakes with syrup and enjoy!