Strawberry Pancakes Strawberry Syrup

Fluffy strawberry pancakes with homemade strawberry syrup are the morning treat I make whenever berries are at their sweetest and I want to turn breakfast into something special. Fresh strawberries bring a burst of color and sunny flavor to every bite and the syrup takes the whole experience over the top. This is one of those recipes that always inspires smiles and feels like a cozy celebration even on an ordinary day.

I started tinkering with these when my youngest announced pancakes were too plain. Once I filled them with berries and made this quick syrup we both agreed we'd never make ‘ordinary’ pancakes again.

Ingredients

• All purpose flour: gives the pancakes structure and keeps them tender choose unbleached for a fluffy result
• Granulated sugar: sweetens without overpowering always check for lumps before measuring
• Baking powder: provides the lift use fresh for the highest rise
• Salt: enhances the overall flavor use fine sea salt for even seasoning
• Large eggs: bind and add richness fresher eggs lead to fluffier pancakes
• Whole milk or buttermilk: creates a soft crumb buttermilk adds tang and helps with browning
• Melted butter: delivers flavor and extra moistness use top quality butter for richness
• Vanilla extract: adds warm aroma pick pure vanilla for best flavor
• Diced strawberries: add bright bursts of juiciness toss with a bit of flour so they do not sink
• For syrup sliced strawberries: are the star choose ripe and vibrant berries
• Granulated sugar: helps make a glossy syrup look for pure cane sugar
• Water: forms the syrup base filtered water prevents any aftertaste
• Lemon juice: balances sweetness use freshly squeezed if possible

Step-by-Step Instructions

Make the Dry Mix:

In a large mixing bowl whisk flour sugar baking powder and salt for one full minute to blend and air them out thoroughly

Mix the Wet Ingredients:

In a medium bowl beat eggs then whisk in milk melted butter and vanilla until fully combined and silky

Combine and Add Berries:

Pour the wet mixture into the dry bowl stir with a whisk or large fork until just barely mixed then gently fold in diced strawberries tossed with a spoonful of flour to coat so they stay suspended

Rest the Batter:

Let the batter sit at room temperature for at least ten minutes so the flour fully hydrates and bubbles can develop which makes for taller pancakes

Cook the Pancakes:

Heat a non stick skillet or griddle over medium heat coat lightly with butter then ladle scoops of batter onto the surface leave plenty of space between pancakes watch for bubbles forming on top and edges turning slightly matte before flipping with a flexible spatula

Flip and Finish:

Cook each side until golden brown usually two minutes per side then keep warm in a low oven while you finish the rest

Make the Strawberry Syrup:

Combine sliced strawberries sugar water and lemon juice in a small saucepan bring to a gentle simmer and cook swirling occasionally until syrup thickens and fruit softens this takes about eight to ten minutes

Serve:

Stack pancakes on plates drizzle generously with warm strawberry syrup and pile on extra berries if you like

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One of my favorite ingredients is buttermilk which gives the pancakes a gentle tang and extra fluffiness. I still remember my daughter’s grin the first time she drizzled warm homemade syrup over her own pancake stack at the table. These memories make this dish so comforting for me.

Storage Tips

Leftover pancakes keep well. Cool them completely before placing in an airtight container or zip top bag and refrigerate for up to three days. For longer storage arrange pancakes in a single layer with parchment between each then freeze. Reheat pancakes in the toaster or a low oven until warmed through without drying out.

Ingredient Substitutions

Swap in white whole wheat flour for extra fiber and a nutty note or use your favorite gluten free blend for celiac needs. Almond milk or oat milk work instead of whole milk. Frozen strawberries can be used for both the batter and the syrup when fresh are not at their best.

Serving Suggestions

These pancakes are fantastic with a dollop of whipped cream or a spoonful of Greek yogurt for extra richness. For a special brunch try pairing them with crispy bacon maple breakfast sausage or scrambled eggs. A sprinkle of toasted nuts or chocolate chips makes each stack even more fun.

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A Bite of Pancake History

Traditional American pancakes date back to colonial times but adding fruit is a modern twist that celebrates seasonal bounty. Strawberry pancakes feel like a classic diner favorite yet homemade syrup makes them unique to your breakfast table.

Recipe FAQs

→ How can I keep pancakes extra fluffy?

Letting the batter rest helps develop airiness and allows the baking powder to activate fully, creating fluffier results.

→ Can I use frozen strawberries?

Yes, thaw and drain frozen strawberries well before adding to the batter or syrup to avoid excess moisture.

→ What’s the best way to prevent sticking?

Use a well-greased, non-stick skillet or griddle and ensure it's preheated before pouring the batter for easy flipping.

→ Can I make the syrup ahead of time?

Absolutely. Strawberry syrup can be made in advance, cooled, and refrigerated. Warm before serving for best flavor.

→ Is there a way to add tanginess?

Swap in buttermilk for regular milk or add a few drops of lemon juice to enhance the overall tangy flavor.