Strawberry Pancakes
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Home » recipe » Strawberry Pancakes0 (0)

These light and fluffy strawberry pancakes, filled with sweet bursts of fresh berries, make the perfect weekend breakfast. Made using basic pantry ingredients… have these popular pancakes on the table in under 30 minutes.

Looking down on a stack of pancakes with a sliced strawberry on top, dusted with icing sugar.

Golden fluffy pancakes and pikelets are two of the most deliciously simple and budget friendly recipes for a lazy breakfast, weekend brunch or lunchbox treat.

Made with bursts of fresh strawberries, these pancakes can be served on their own or drizzled with maple syrup, salted caramel sauce or the all-time classic of lemon juice and a sprinkle of sugar.

Why You’re Going To Love This Recipe

Ideal for a weekend breakfast or mid-morning brunch (pop any leftovers in school lunchboxes).

  • One Bowl Recipe – who doesn’t love a one bowl recipe!? Hello, less washing up!
  • Basic Budget Ingredients – the pancake batter ingredients are pantry and fridge staples. Make the most of fresh summer strawberries as they are often inexpensive when in season.
  • Prepare Ahead Of Time – pancake batter can be prepared and stored for 2-4 days in the fridge before using.
  • Get The Kids To Help – what better way to enjoy a family breakfast together than to get the kids involved in mixing the batter and decorating with extra strawberries and other favourite toppings.
  • Camping Favourite – if you’re camping, t’s really nothing better than a stack of golden fluffy pancakes made over a camp fire!
  • Conventional and Thermomix – you will find both methods for these pancakes with strawberries in the recipe card at the bottom of the post.

Pancakes stacked on a cake stand with sliced strawberry on top.

What You Need

With a punnet of sweet fresh strawberries on hand, I’m sure you’ll already have everything else you need for these easy strawberry pancakes at home!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

All the ingredents required in individual bowls on a marble bench.

  • Butter – use butter rather than margarine or butter substitutes for best flavour and texture. I recommend using unsalted butter in this recipe as t is a pinch of salt in the ingredients. Alternatively, if you use salted butter then omit the extra pinch of salt.
  • Plain Flour – also referred to as all purpose flour.
  • Caster Sugar – also known as superfine sugar as it dissolves easily when mixed.
  • Baking Powder – a raising agent. It’s important to check the expiry on your baking powder and make sure that it is in-date otherwise it won’t be as effective.
  • Bi-carbonate Soda – both the baking powder and bi-carb soda work together to make the batter light and fluffy.
  • Salt – just a pinch of salt (or omit if using salted butter).
  • Milk – use full fat milk (not light) for the fluffiest pancakes.
  • Vanilla Extract – or vanilla essence.
  • Egg – use a large egg (approximately 60g) and ensure it is at room temperature before using.
  • Strawberries – chopped, with extra to decorate.

Equipment Required

The ingredients can just be whisked together in a bowl by hand, or of course if you have a Thermomix you can use that too!

  • Bowl and whisk.
  • Frying pan – use a large non-stick frying pan.
  • Stove top – to ensure the pancakes don’t overcook, use a medium to low heat.
  • Thermomix – optional. Instructions for both conventional and Thermomix methods are in the recipe card at the bottom of the post.

Golden pancakes stacked on a white cake stand

Step By Step Instructions

It takes no time at all to whip up this pancake batter! Have them on the table in under 30 minutes…

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

Step 1 – Melt The Butter

Firstly, melt the butter in the microwave at 50% power in 30 second bursts in a large bowl.

Melted butter in the bottom of a large glass bowl.

Step 2 – Mix The Batter

Add the plain flour, caster sugar baking powder, bi-carbonate soda, salt, milk and vanilla extract to the melted butter.

Dry ingredients added to wet mix in a glass bowl.

Whisk the batter mixture until smooth.

Batter mixture in a glass bowl with a red whisk.

Step 3 – Add The Strawberries

Add the chopped strawberries.

Chopped strawberries added to mixture.

Stir to combine the strawberries in the batter.

Pancake mixture with chopped strawberries mixed through, in a glass bowl.

Step 4 – Cook The Pancakes

Heat a non-stick frying pan on a low to medium heat with a small amount of butter added to the pan.

Pour approximately ¼ cup of batter mixture into the frying pan and cook until bubbles appear and the underside is golden, then gently flip to cook the other side.

A golden pancake flipped to cook the underside in a frying pan.

Wipe out the frying pan with a paper towel and continue to cook the strawberry pancakes in batches. You may be able to cook several strawberry pancakes at a time depending on the size of your frying pan.

Serve with the remaining sliced strawberries.

TIP: You can place cooked pancakes on a heated tray in a low temperature oven to keep warm while you cook the rest if you want to serve all at once.

Serving Suggestions

These strawberry pancakes are just delicious served with extra chopped strawberries and a dusting of icing sugar on top, or try any of these other serving suggestions:

  • Drizzled with maple syrup;
  • Lemon juce and sugar (all time classic!!!);
  • Berry coulis or puree – use can use frozen berries for this;
  • Caramel sauce;
  • Whipped cream;
  • Yoghurt & fresh berries;
  • Lemon curd – the tartness goes well with the sweet strawberries;
  • A dollop of vanilla ice-cream!

Expert Tips

  • If time allows, rest your batter for about 10-15 minutes before cooking your pancakes. This allows the flour to absorb the liquid more making the pancakes even lighter and fluffier.
  • Make sure you cook strawberry pancakes over a low to medium heat. If the element is too hot, the butter in the pan will burn.
  • Wipe out the frying pan between each batch – melt a small amount of butter in the pan for each batch of pancakes.
  • Storing leftover pikelet batter – pour any leftover batter into a sealable plastic bag (like a Glad bag), remove the air and store in the fridge for up to 2 days.
  • You can also freeze pancake batter in a bag for up to 3 months. Then thaw, cut the corner off the bag and pour into the pan to cook.
  • Strawberry pancakes are always best served immediately, however you can freeze cooked pancakes up to 1 month in an airtight container. Defrost in the fridge before reheating.
  • You can store cooked pancakes in an airtight container for 2 days or wrap in foil and store in the fridge for up to 4 days.

Sliced strawberries, dusted with icing sugar in top of a  of pancakes with a wedge cut and removed from the stack.

FAQ’s

Can I make the pancake batter the night before?

Absolutely! Pancake batter can be prepared the day before, or stored in the fridge for 2-4 days. This is a great option for making ahead of time (or using up leftover batter).

Can I use frozen berries instead of fresh?

For best results, I like to use fresh strawberries in this pancake recipe because they’re so sweet and full of luscious summery flavour. However it’s not always possible to purchase fresh strawberries, so frozen (defrosted) strawberries can also be used.

How do I reheat pancakes that have been frozen?

To reheat frozen pancakes, let them thaw in the fridge first. Then preheat the oven to 170 degrees celsius and place the pancakes onto a flat baking tray. Cook for a few minutes or until reheated through.

A forkful of pancake held in front of a stack of more in the background.

Whether you’re heading into summer with plenty of seasonal fresh berries around, or you just need a sweet and comforting ‘berry fix’, ‘s some simple berry recipes to enjoy.

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Strawberry Pancakes

These light and fluffy strawberry pancakes, filled with sweet bursts of fresh berries, make the perfect weekend breakfast.

Course: Breakfast, Dessert
Cuisine: American, Australian recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 large pancakes
Calories: 176kcal

Ingredients

Instructions

Conventional Method

  1. Melt the butter in the microwave or on the stovetop.
  2. Add the remaining ingredients (except for the chopped strawberries) and whisk until the batter is smooth.
  3. Add the strawberries and stir to combine.
  4. Heat a non-stick frying pan over low to medium heat. Melt a small amount of butter over the frying pan surface.
  5. Pour ¼ cup of the pancake batter into the centre of the frying pan. Cook until bubbles start to form and the base of the pancake is lightly golden. Carefully flip over and cook on the other side.
  6. Wipe the frying pan out with paper towel. Add a small amount of butter to melt and repeat by cooking the remaining pancakes one at a time (depending on the size of your frying pan, you may be able to cook several at a time).
  7. Serve immediately with extra strawberries.

Thermomix Method

  1. Place the butter into the Thermomix bowl. Melt for 2 minutes, 80 degrees, Speed 2 (or until melted).
  2. Add the remaining ingredients (except for the strawberries) and mix for 15 seconds, Speed 4. Scrape down the sides of the bowl and repeat until combined.Note: the batter will be very thick and creamy at this stage. Stir the chopped strawberries through with the spatula.
  3. Heat a non-stick frying pan over low to medium heat. Melt a small amount of butter over the frying pan surface.
  4. Pour ¼ cup of the pancake batter into the centre of the frying pan. Cook until bubbles start to form and the base of the pancake is lightly golden. Carefully flip over and cook on the other side.
  5. Wipe the frying pan out with paper towel. Add a small amount of butter to melt and repeat by cooking the remaining pancakes one at a time (depending on the size of your frying pan, you may be able to cook several at a time).
  6. Serve immediately with extra strawberries.

Notes

RECIPE NOTES

  • Pancake batter can be prepared ahead of time and stored for 2-4 days in the fridge before using – perfect for busy mornings. 
  • If you have leftover pancake batter, pour into a sealable plastic bag (like a Glad bag), remove the air and store in the fridge for 2-4 days.
  • If time allows, rest your batter for about 10-15 minutes before cooking your pancakes. This allows the flour to absorb the liquid more making the pancakes even lighter and fluffier.
  • Make sure you cook pancakes over a low to medium heat. If the element is too hot, the butter in the pan will burn.
  • Wipe out the frying pan between each batch – melt a small amount of butter in the pan for each batch of pancakes.
  • You can also freeze pancake batter in a bag for up to 3 months. Then thaw, cut the corner off the bag and pour into the pan to cook.
  • Pancakes are always best served immediately, however you can freeze cooked pancakes up to 1 month in an airtight container. Defrost in the fridge before reheating.
  • You can store cooked pancakes in an airtight container for 2 days or wrap in foil and store in the fridge for up to 4 days.
  • Reheating – preheat the oven to 170 degrees celsius and place the pancakes onto a flat baking tray. Cook for a few minutes or until reheated through.

Recipe by CookGoodRecipes.com

Nutrition

Calories: 176kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 172mg | Potassium: 221mg | Fiber: 1g | Sugar: 7g | Vitamin A: 201IU | Calcium: 108mg | Iron: 1mg

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