Fluffy, sweet, and filled with fresh strawberries, these Strawberry Vanilla Pancakes are a perfect way to start the day. The combination of vanilla and juicy strawberries creates a deliciously fragrant and comforting breakfast that’s great for weekend brunch or a special morning treat.
Why I Love This Recipe
I love how light and fluffy these pancakes turn out every time. The addition of buttermilk gives them a slight tang that balances the sweetness of the vanilla and strawberries perfectly. They are easy to make, require simple ingredients, and can be customized with different toppings. Plus, the fresh strawberries inside the batter make every bite extra juicy and flavorful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon pure vanilla extract
1 cup fresh strawberries, diced
Extra butter or oil for cooking
Directions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
Gently fold in the diced strawberries.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve warm with maple syrup, extra strawberries, or a dusting of powdered sugar.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Variations
Chocolate Twist: Add chocolate chips to the batter for a chocolate-strawberry combo.
Dairy-Free Option: Use almond milk or oat milk with a splash of vinegar instead of buttermilk.
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Extra Flavor: Add a pinch of cinnamon or a splash of almond extract for more depth of flavor.
Storage/Reheating
Refrigerator: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Freezer: Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Reheating: Warm in a toaster, oven at 300°F for about 5 minutes, or microwave in 15-second intervals until heated through.
Related Recipes:
FAQs
How do I prevent the pancakes from being too dense?
I make sure not to overmix the batter, as overmixing develops too much gluten, leading to dense pancakes. A few lumps in the batter are completely fine.
Can I use frozen strawberries instead of fresh ones?
Yes, I can use frozen strawberries, but I make sure to thaw and drain them first to avoid excess moisture in the batter.
Why are my pancakes not fluffy?
Using fresh baking powder and baking soda is key to fluffy pancakes. If the leavening agents are expired, the pancakes may not rise properly.
Can I make the batter ahead of time?
I don’t recommend making the batter ahead because the baking powder starts activating once mixed. Instead, I prepare the dry and wet ingredients separately and combine them right before cooking.
What can I serve with these pancakes?
I love serving these pancakes with maple syrup, whipped cream, or a drizzle of honey. Fresh berries, nuts, or a dusting of powdered sugar also make great toppings.
Conclusion
These Strawberry Vanilla Pancakes are the perfect balance of fluffy, sweet, and fruity flavors. They’re easy to whip up and make any breakfast feel extra special. Whether I’m making them for a family brunch or a cozy weekend morning, they always bring smiles to the table.
📖 Recipe:
Print
Strawberry Vanilla Pancakes
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Fluffy and sweet, these Strawberry Vanilla Pancakes are packed with fresh strawberries and a hint of vanilla, making them the perfect breakfast or brunch treat. The buttermilk adds a slight tang, balancing the sweetness for a deliciously comforting meal. Quick and easy to make, these pancakes are perfect for weekend mornings!
Ingredients
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon pure vanilla extract
1 cup fresh strawberries, diced
Extra butter or oil for cooking
Instructions
- Mix Dry Ingredients – In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients – In a separate bowl, whisk buttermilk, milk, egg, melted butter, and vanilla extract.
- Prepare the Batter – Pour wet ingredients into the dry ingredients and stir until just combined. Do not overmix (some lumps are okay).
- Fold in Strawberries – Gently fold in diced fresh strawberries.
- Cook Pancakes – Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Portion the Batter – Pour ¼ cup of batter per pancake onto the skillet.
- Flip & Finish – Cook until bubbles form on the surface (about 2 minutes), then flip and cook for another 1-2 minutes until golden brown.
- Serve – Enjoy warm with maple syrup, extra strawberries, or a dusting of powdered sugar.
Notes
Avoid Overmixing – Keeps the pancakes light and fluffy.
Use Fresh Baking Powder – Ensures proper rise.
Frozen Strawberries? – Thaw and drain first to prevent excess moisture.
Make-Ahead Tip – Prep dry and wet ingredients separately and mix just before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 220 kcal
