There’s something magical about waking up to warm, fluffy pancakes bursting with the sweet essence of strawberry. This Strawberry Pancake Recipe takes your usual breakfast up a notch with freeze-dried strawberry powder—adding both vibrant color and flavor without watering down the batter. Let me show you how easy this treat is to whip up and why it could become your weekend favorite.

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 Pancake Recipe
Top Tip
How to Serve Strawberry Pancake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Pancake Recipe

Why You'll Love This Recipe

What makes this Strawberry Pancake Recipe truly stand out is the fresh burst of berry flavor combined with a simple, make-ahead batter that’s forgiving and family-friendly. I remember surprising my kids with these last weekend, and their eyes lit up at the sight of those rosy pancakes—plus, they loved helping me sprinkle the fresh strawberries on top!

Unique Flavor Boost: Using freeze-dried strawberries gives a more intense, natural strawberry flavor than just adding fresh berries directly into the batter.
Simple, Few Ingredients: You probably already have everything in your pantry—no complicated or exotic items here.
Customizable Texture: Adjust the milk to get pancakes as fluffy or thin as you like.
Kid-Approved Presentation: The optional red food coloring makes these pancakes irresistibly fun and vibrant, perfect for family breakfasts or celebrations.

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

Every ingredient in this Strawberry Pancake Recipe plays a role in achieving that perfect balance of flavor, texture, and ease. Using freeze-dried strawberries instead of fresh lets us concentrate the berry flavor without adding extra moisture, which could toughen pancakes. Here’s why these ingredients come together so nicely:

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: Packed with flavor and dried to a powdery texture so they blend evenly into the batter without extra liquid.
Flour: The base for that tender, fluffy structure.
Sugar: Adds just enough sweetness to balance the berries and enhance caramelization.
Baking powder: The key to those light-as-air pancakes with great rise.
Salt: Elevates all the flavors and balances the sweetness.
Milk: The liquid that binds the batter; can be adjusted to reach your preferred pancake thickness.
Vegetable oil: Keeps the pancakes moist and helps with browning.
Egg: Provides structure and helps everything stick together.
Red food coloring (optional): For a visual pop that makes the pancakes feel festive and extra fun.

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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 the reasons I love this Strawberry Pancake Recipe is how easy it is to tweak it to match your taste or the season. Whether you fancy a little extra texture or want to keep it gluten-free, these pancakes can handle it.

Variation: I sometimes sprinkle in some mini chocolate chips or chopped nuts to the batter for an added surprise—they pair wonderfully with the strawberry flavor.
Dairy-Free Option: Swap regular milk for almond or oat milk, and use coconut oil instead of vegetable oil for a delicious vegan-friendly twist.
Seasonal Spin: Try adding a handful of fresh blueberries or raspberries on top when strawberries aren’t in season for an equally delightful berry experience.
Flavor Boost: Mix in a splash of vanilla extract or a pinch of cinnamon to deepen the flavor profile.

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

Step 1: Grinding the Strawberries Into Powder

Start by adding your freeze-dried strawberries to a food processor. Pulse them until they become a fine powder—this step is crucial because it ensures the strawberry flavor infuses uniformly throughout the batter. If you don't have a food processor, a sturdy blender or even crushing them by hand in a sealed bag with a rolling pin can work in a pinch!

Step 2: Mixing the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Then stir in the strawberry powder you just prepared. Mixing the dry ingredients well helps the baking powder distribute evenly so your pancakes rise perfectly.

Step 3: Incorporating the Wet Ingredients

Make a little well in the center of the dry ingredients and add the milk, vegetable oil, and egg. I usually start with 1 ½ cups of milk, but if you want thinner pancakes, go ahead and add a splash more. Whisk everything together just until smooth—overmixing can make your pancakes tough, so limit it to a few strokes.

Step 4: Adding the Color (Optional Fun Step!)

If you’re feeling festive, stir in a few drops of red food coloring. This does nothing for flavor but makes the pancakes look extra special—just a nice touch if you’re making these for a birthday breakfast or Valentine’s Day.

Step 5: Cooking the Pancakes

Preheat a greased griddle or nonstick pan over medium heat. Using a ¼ cup measuring cup, scoop the batter onto the hot surface. Flip the pancakes when bubbles start forming on top—they'll look a little wet but should have those telltale bubbles. Then cook the other side until golden brown. This step usually takes about 2-3 minutes per side. Pro tip: don’t press down on the pancakes with your spatula; that squeezes out the fluffy air pockets!

Step 6: Serve and Enjoy

Serve your strawberry pancakes stacked high with whipped cream, fresh sliced strawberries, and a drizzle of maple or strawberry syrup. I love how the fresh berries add a juicy freshness that contrasts beautifully with the sweet, tender pancakes.

Top Tip

Over the years, I found that a few small adjustments make all the difference with this Strawberry Pancake Recipe. These tips helped me get perfect pancakes every time, even when I was rushing through busy mornings:

Strawberry Powder Consistency: Make sure the freeze-dried strawberries are ground as fine as possible. This prevents clumping and gives a better, more even color and taste throughout the batter.
Temperature Matters: Medium heat on your griddle is best. Too hot and the pancakes burn outside but remain uncooked inside; too low and they dry out.
Don’t Overmix: Pancakes turn out lighter and fluffier when the batter is mixed just until combined instead of perfectly smooth.
Rest Batter Briefly: Letting the batter sit for 5 minutes before cooking helps the baking powder activate fully, resulting in extra fluffy pancakes.

How to Serve Strawberry Pancake Recipe

strawberry pancakes - Serving Suggestion

Garnishes

I always top these pancakes with a generous dollop of whipped cream and plenty of fresh sliced strawberries because it’s a classic combo that works every time. Sometimes I add a sprinkle of powdered sugar or a few mint leaves for a fresh pop of color and flavor.

Side Dishes

On the side, I love serving crispy bacon or turkey sausage to balance the sweetness. A simple green smoothie or freshly brewed coffee rounds out this breakfast perfectly, especially on slow weekend mornings.

Creative Ways to Present

For special occasions, try layering these strawberry pancakes with cream cheese frosting or mascarpone and a drizzle of strawberry glaze between each layer to build a stunning pancake cake. It’s always a hit at birthdays and brunch parties!

Make Ahead and Storage

Storing Leftovers

Leftover pancakes store wonderfully in an airtight container in the refrigerator for up to 5 days. I usually separate each pancake with parchment paper to prevent sticking and keep their fluffy texture intact.

Freezing

Freezing works great too! After cooling completely, I stack the pancakes with parchment paper between each one inside a freezer-safe Ziploc bag. That way, I can grab a couple for a quick breakfast on busy mornings without them clumping together.

Reheating

For reheating, a quick toast or pop in the microwave works fine. I prefer the toaster because it brings back that crispy edge while keeping the center soft—almost like freshly made.

Frequently Asked Questions:

Can I use fresh strawberries instead of freeze-dried?

You can add fresh strawberries, but freeze-dried strawberries are concentrated and won’t add extra moisture, which helps keep the batter's texture light and fluffy. If you use fresh, chop them finely and try to pat them dry to reduce added liquid, but expect the pancakes to be softer and less structured.

How do I get the pancakes fluffy?

Ensuring your baking powder is fresh is key. Also, don’t overmix the batter — stir until just combined. Letting the batter rest for a few minutes before cooking also gives the baking powder time to activate, resulting in fluffier pancakes.

Can I make these gluten-free?

Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. The texture might change slightly but will still be delicious. Just ensure your baking powder is also gluten free.

Why add red food coloring?

The red food coloring is optional and purely for visual flair— it enhances the pink strawberry theme and makes the pancakes extra festive, especially fun for kids or special occasions. Feel free to skip it if you prefer a more natural look.

Final Thoughts

This Strawberry Pancake Recipe holds a special place in my breakfast rotation because it’s simple yet feels a bit indulgent and celebratory. Whether you’re making it for a casual weekend with family or to impress guests at brunch, these pancakes bring that perfect balance of sweet, fruity, and fluffy you’re after. Give this recipe a try—you just might find it becomes your go-to solution for brightening up mornings.