Strawberry Pancakes for Breakfast

Strawberry pancakes are the ultimate way to make any breakfast feel special and they always remind me of bright Saturday mornings in my kitchen with the kids eagerly waiting at the counter. The mix of freeze-dried and fresh strawberries brings a double punch of berry flavor with every bite creating pancakes that taste like spring any time of year.

The first time these pancakes hit the table my family could not believe how much they tasted like strawberry shortcake. Now we make them whenever we want something a little extra to start the day.

Ingredients

• Freeze-dried strawberries: turned into powder give the batter a natural strawberry flavor and a beautiful pink color without artificial taste Choose freeze-dried berries that smell sweet and have vibrant color
• All-purpose flour: forms the classic pancake structure and keeps the texture fluffy Look for unbleached flour for the best flavor
• Granulated sugar: gently sweetens the batter and enhances strawberries’ natural brightness
• Baking powder: is what helps these pancakes rise tall and stay light Make sure your baking powder is fresh by checking the date on the canister
• Salt: balances the sweetness and brings out all the other flavors A fine sea salt dissolves nicely
• Milk: moistens the batter and helps bring everything together Whole milk adds richness but any variety works
• Vegetable oil: adds tenderness to the pancakes A neutral oil will let the berry flavor shine
• Large egg: binds the batter and helps with structure Choose fresh eggs with bright yolks
• Red food coloring: is optional for a playful strawberry-pink color Use a gel color so it does not thin your batter
• Whipped cream: for topping always makes pancakes feel special
• Fresh strawberries: sliced for extra juiciness and a burst of berry flavor Pick berries that are fragrant and deep red all the way through
• Maple syrup or strawberry syrup: for pouring over the stack Choose real maple syrup or a homemade berry syrup if you want to boost the strawberry vibes

Step-by-Step Instructions

Make Strawberry Powder:

Start by adding freeze-dried strawberries to a food processor and pulsing until you get a fine powder The strawberries should be deeply pink and powdery with hardly any visible seeds

Mix the Dry Ingredients:

In a large mixing bowl whisk flour sugar baking powder and salt together Add your strawberry powder and make sure it gets evenly blended throughout the mixture This gives every pancake a dose of fruit flavor

Combine Wet Ingredients:

Form a well in the center of the dry mixture Pour in milk vegetable oil and the egg into the well Whisk gently starting in the center and moving outwards until you get a smooth batter If you like pink pancakes gently fold in a drop or two of red food coloring at this stage For thinner pancakes add a splash more milk until you reach your desired consistency

Cook the Pancakes:

Preheat a nonstick griddle or a skillet over medium heat and lightly grease with oil or nonstick spray Using a quarter cup scoop pour some batter onto the hot pan Let the pancakes cook undisturbed until bubbles rise to the top and the edges start to look set This typically takes about two to three minutes

Flip the Pancakes:

Slide a spatula under and flip the pancake Cook for another one to two minutes until the second side turns golden brown Move each finished pancake to a warm plate and cover while you repeat with the remaining batter

Serve and Top:

Serve the pancakes hot from the skillet Top each stack with a big swirl of whipped cream lots of sliced fresh strawberries and a drizzle of maple or strawberry syrup

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Freeze-dried strawberries are my secret weapon for berry flavor since they never water down the batter. One morning we all giggled when the kitchen smelled just like strawberry candy—these pancakes have been a family tradition ever since.

Storage Tips

Strawberry pancakes store beautifully in the fridge for up to five days Layer them between parchment or wax paper in a sealed container and reheat briefly in the microwave or toaster. For longer storage wrap stacks in plastic wrap and freeze for up to three months. They reheat perfectly straight from the freezer making them a lifesaver on busy mornings.

Ingredient Substitutions

You can swap out regular milk for almond oat or soy milk for a dairy-free version Melted butter or coconut oil works in place of vegetable oil If you do not have freeze-dried strawberries you can use two teaspoons of strawberry extract mixed into the batter but the color and flavor will not be quite the same.

Serving Suggestions

Pancakes are delicious on their own but you can take them over the top with a dollop of vanilla yogurt a sprinkle of mini chocolate chips or even sliced bananas For a brunch party set up a toppings bar so everyone can build their own perfect stack.

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Strawberries and Pancakes Around the World

Strawberries have been a beloved breakfast fruit for centuries symbolizing spring and celebration in many cultures. From English cream teas to Japanese strawberry shortcakes adding berries to pancakes is my way of bringing a touch of that festive feeling to our mornings.

Recipe FAQs

→ How can I get fluffy pancakes?

Avoid overmixing the batter and gently fold in wet ingredients. Let the mixture rest a few minutes for best texture.

→ Can I use fresh strawberries inside the pancakes?

Fresh strawberries can be gently folded into the batter or added on top after cooking for extra berry flavor.

→ Is there a substitute for freeze-dried strawberries?

You can use strawberry powder or omit for classic pancakes and simply top with fresh berries.

→ How do I store leftover pancakes?

Cool completely, then refrigerate in an airtight container for up to five days or freeze for longer storage.

→ What syrup pairs best with these pancakes?

Maple syrup, strawberry syrup, or honey all complement the berry flavor perfectly. Whipped cream adds extra delight.