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Stack of strawberry pancakes drizzled with maple syrup

Strawberry Pancakes

Fluffy strawberry pancakes, this is an easy no fail vanilla pancake recipe studded with sweet fresh strawberries
4.73 from 18 votes
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Course: Breakfast
Cuisine: American
Keyword: Strawberry Pancakes, Strawberry pancake recipe, fluffy pancakes, easy pancake recipe
Servings: 16 pancakes
Calories: 64kcal


  • 1.5 cup plain flour 225g
  • 1 Tbsp sugar 16g or 3 teaspoons
  • 1 Tbsp baking powder 12g or 3 teaspoons
  • 1 pinch salt I find around one quater to half a teaspoon is a good amount
  • 3 Tbsp butter 45g
  • 1.25 cup milk 310g
  • 2 tsp vanilla essence
  • 1 egg
  • 1 cup strawberries 125g or half a punnet



  • Whisk together the dry ingredients. (flour, baking powder, sugar, and salt)
  • Melt the butter. I do this in a microwave-proof jug, that's large enough to hold all the wet ingredients, which means fewer dishes!
  •  Whisk together the wet ingredients (melted butter, egg, vanilla, milk)
  • Add the wet ingredients to the dry ingredients, whisk them until well combined. There may be a few lumps, don't worry about these.
  • Leave the batter to rest for 10 mins.
  • While the batter is resting, dice the strawberries into 1cm cubes. (make sure you remove the leaves lol.)
  • Fold the diced strawberries into the pancake batter.

Cook the pancakes

  • Heat a pan to medium heat, make sure it has a nice flat base, this is crucial for making great pancakes.
  • Add a little butter or oil to the surface of the pan, I actually do this with a pastry brush, so that the pan has a nice thin covering of the butter or oil.
  • Scoop one-quarter cup of the batter and pour it onto the heated pan. Your pancake won't be perfectly round, the lumps of strawberry means you will get imperfect circles, but they will still taste great! I find you can fit around 4 pancakes into a pan, but obviously, that will depend on the size of your pan
  • Watch for small bubbles to appear on the surface of the pancake and burst, when you see them, it's time to flip the pancake.
  • The second side of the pancake won't take long to cook, if you watch the edges of the pancake you will be able to see bubbles appearing and you will be able to see when the centre of the pancake is cooked


  • The resting of the pancake batter is important, it allows the gluten in the four to relax which means fluffy pancakes, you can rest for longer than 10 mins if you have the time.


Serving: 1pancake | Calories: 64kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 93mg | Potassium: 55mg | Fiber: 1g | Sugar: 2g | Vitamin A: 36IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 1mg