Imagine waking up to a stack of impossibly fluffy, vibrantly pink Strawberry Pancakes, each bite bursting with real strawberry flavor and just the right hint of sweetness. This recipe is a go-to in my kitchen for Saturday mornings and special brunches alike, and it never fails to get grins all around the table. Using freeze-dried strawberries is the genius move here—they pack the batter with concentrated berry goodness and a gorgeous rosy hue, making these pancakes feel extra special but totally doable with everyday ingredients.

Strawberry Pancakes Recipe - Recipe Image

Ingredients You’ll Need

Strawberry Pancakes start with kitchen staples you probably already have, plus one magical secret ingredient that brings that natural strawberry flavor to life. Each part plays an important role in making the pancakes fluffy, flavorful, and beautifully colored.

Freeze-dried strawberries: This is the secret to a bold, real strawberry taste and natural pink color in every bite.
All-purpose flour: The sturdy backbone of your pancakes, ensuring structure and a tender crumb.
Sugar: Adds sweetness and balances the strawberries’ natural tang.
Baking powder: Gives the pancakes their essential fluffiness—don’t skip it!
Salt: A little goes a long way to boost all the other flavors.
Milk: Brings everything together; adjust for your preferred batter thickness.
Vegetable oil: For a moist, tender texture and golden edges.
Egg: Adds richness and helps bind the batter.
Red food coloring (optional): This is just for fun if you want an extra pop of pink—but the strawberries already handle most of the beautiful color naturally!

How to Make Strawberry Pancakes

Step 1: Turn Strawberries into Powder

Start by adding your freeze-dried strawberries to a food processor. Give them a whirl until they become a fine, rosy powder—this process releases all those intense strawberry aromas and is a little bit of kitchen magic!

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir in your freshly made strawberry powder. Mixing the dry ingredients together first ensures that everything gets distributed evenly—no clumps, just a smooth, berry-flecked flour that’ll set the foundation for your Strawberry Pancakes.

Step 3: Add the Wet Ingredients

Now it’s time to make a well in the center of your dry mixture. Pour in the milk, vegetable oil, and egg. If you’re all about thinner pancakes, go ahead and add a splash more milk at this stage!

Step 4: Whisk It Up

Grab your favorite whisk and mix until everything is just combined and nice and smooth—don’t overdo it, or you’ll lose that fluffy texture. If you crave an even bolder pink, a couple drops of red food coloring will do the trick, but even without it, the strawberry powder creates a lovely hue.

Step 5: Scoop and Cook

Heat up a greased griddle or skillet until hot. Use a 1/4 cup measure to scoop your batter for picture-perfect portions. Give the pancakes room to spread and sizzle.

Step 6: Watch for Bubbles—Then Flip

The pancakes are ready to flip when you see bubbles forming across the top and the edges starting to look set. Give them a confident flip and cook until the second side turns golden brown.

Step 7: Serve and Savor

Stack those Strawberry Pancakes high and serve immediately with whipped cream, a tumble of fresh strawberries, and your favorite syrup—maple or strawberry both work wonders here.

How to Serve Strawberry Pancakes

Garnishes

The finishing touches make Strawberry Pancakes really shine. A fluffy cloud of whipped cream, a handful of fresh sliced strawberries, and a generous drizzle of syrup all add extra sweetness and eye-catching color. For a gourmet touch, sprinkle a few extra crumbles of freeze-dried strawberries or a dusting of powdered sugar.

Side Dishes

Pair your pancakes with sizzling breakfast sausage, crisp bacon, or a bright fruit salad for a well-rounded brunch. If you love a little indulgence, try them alongside a mimosa or freshly squeezed orange juice for a happy weekend treat.

Creative Ways to Present

Think outside the stack! Try making mini Strawberry Pancakes for a brunch buffet, serve with ice cream for a pancake sundae, or even layer them with whipped cream and fruit in a trifle glass for wow-worthy brunch parfaits. Little ones especially love heart-shaped pancakes for special occasions!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Strawberry Pancakes (lucky you!), they keep beautifully in the fridge. Simply layer them with parchment paper or waxed paper between each pancake, then seal in an airtight container for up to five days. They’ll stay moist and flavorful and are just as tempting for an easy weekday breakfast.

Freezing

To freeze, arrange cooled pancakes in a single layer on a baking sheet. Once frozen, transfer them to Ziploc baggies or a freezer-safe container. This way, you can grab just what you need—no sticking! They’ll keep well for up to two months and make busy mornings about a thousand times better.

Reheating

To bring your Strawberry Pancakes back to life, simply pop them in the toaster for crispy edges or warm gently in the microwave for a soft, steamy bite. You can also reheat a whole batch in a low oven if you’re feeding a crowd.

FAQs

Can I use fresh or frozen strawberries instead of freeze-dried?

Freeze-dried strawberries give these pancakes both intense strawberry flavor and an amazing color, but fresh or frozen berries contain much more moisture. If you try using them, expect a different texture and a less vibrant hue. For the classic Strawberry Pancakes experience, freeze-dried is the way to go!

What kind of milk works best?

You can use dairy milk, oat milk, almond milk, or even soy—this recipe is flexible! Whole milk will give the richest result, but any unsweetened, unflavored milk substitute will still make fantastic pancakes.

Is the red food coloring necessary?

Not at all! The freeze-dried strawberry powder delivers a naturally beautiful pink shade. The food coloring just kicks the color up a notch if you’re aiming for that extra festive, bakery-style look.

Can I make the batter ahead of time?

You can mix the dry ingredients up to a day in advance and store them in an airtight container. For the fluffiest pancakes, mix in the wet ingredients just before cooking, as baking powder activates once it meets liquid.

What are some fun topping ideas for Strawberry Pancakes?

The sky’s the limit! Try chocolate chips, a dollop of lemon curd, sliced bananas, Greek yogurt, or even a spoonful of your favorite nut butter. Choose whatever makes you happiest—Strawberry Pancakes love to be dressed up.

Final Thoughts

There’s nothing like the cheery sight and fresh-baked strawberry smell of homemade Strawberry Pancakes to start the day on a happy note. They’re easy enough for a lazy morning but special enough to celebrate absolutely anything. I hope you’ll give this recipe a try and enjoy sharing a stack with people you love!

Strawberry Pancakes Recipe

★★★★★

4.8 from 6 reviews

Author: lina
Total Time: 30 minutes
Yield: Makes about 12 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

These vibrant and flavorful Strawberry Pancakes are a delightful twist on the classic breakfast favorite. Made with a special ingredient – freeze-dried strawberries, these pancakes are not only delicious but also visually stunning.

Ingredients

Scale

Dry Ingredients:

1 ounce freeze-dried strawberries
2 cups flour
1/3 cup sugar
1 1/2 tablespoons baking powder
1/4 teaspoon salt

Wet Ingredients:

1 1/2 cups milk (or more)
1/4 cup vegetable oil
1 egg
red food coloring (optional)

Instructions

Prepare Strawberry Powder: Add the freeze-dried strawberries to a food processor and pulse until they form a fine powder.
Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, salt, and strawberry powder.
Combine Wet Ingredients: Create a well in the center of the dry ingredients and add the milk, oil, and egg. Whisk until smooth. Add red food coloring if desired.
Cook Pancakes: Heat a greased griddle and pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.
Serve: Top pancakes with whipped cream, fresh strawberries, and syrup. Enjoy immediately or store for later.

Notes

You can adjust the thickness of the batter by adding more milk for thinner pancakes.
These pancakes freeze well, making them a convenient breakfast option.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Mixing, Cooking
Cuisine: American