These easy homemade Strawberry Pancakes from Gaabor Life are a nutritious, kid-friendly treat for grown-ups and children alike. With just 20 minutes of prep, fold diced fresh strawberries into the pancake batter and cook until fluffy and golden. Serve with butter, maple syrup, and fresh strawberries.
If you want to make breakfast a little more special without extra fuss, these strawberry pancakes are the answer. They take just 20 minutes from start to finish and serve four. The recipe is simply pancake batter folded with chopped strawberries, but it's a great way to switch things up — especially when you have strawberries in the fridge that are about to soften and need to be used up. Kids usually love them with butter, maple syrup, and a few extra strawberries on top. Perfect for weekday breakfasts or office snacks.
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1、At a Glance
- Servings: 4
- Yield: About 8 pancakes
- Prep time: 5 minutes
- Batter rest time: 10 minutes
- Cook time: About 6 minutes
- Total time: About 21 minutes
2、Ingredients
Pancakes
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, finely diced
- Cooking spray, for the pan
To Serve
- Butter
- Maple syrup
- Fresh strawberries
3、Instructions
Mix the dry ingredients
In a medium glass bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
Mix the wet ingredients
In another larger bowl, beat the egg, then add the milk, melted and slightly cooled butter, and vanilla extract. Stir until well blended.
Make the batter
Pour the dry ingredients into the wet ingredients and gently fold until just combined. A few small lumps in the batter are fine — do not overmix.
Rest the batter
Let the batter rest for 10 minutes. This helps the baking powder activate and makes the pancakes fluffier.
Add the strawberries
Gently fold the diced strawberries into the batter, distributing them as evenly as possible.
Preheat the pan
Preheat a large nonstick skillet or griddle over medium heat and coat with a layer of cooking spray.
Cook the first side
Using a ⅓-cup measure, scoop the batter and pour 3–4 rounds into the pan at a time. Cook for about 2–3 minutes, until the tops puff up and the bottoms turn golden brown.
Flip and finish cooking
Flip the pancakes once bubbles appear on the surface, the edges look dry, and the bottoms are golden. Cook the other side for another 1–2 minutes, until cooked through.
Plate and serve
Serve warm with butter, maple syrup, and fresh strawberries.
4、Tips for Success
- Don't overmix the batter. Stop as soon as the dry and wet ingredients are just combined; overmixing develops the gluten and makes the pancakes tough.
- Dice the strawberries small so they distribute more evenly and make flipping easier. If the berries are very juicy, gently blot them dry first.
- Cool the melted butter slightly before adding it to the milk, so it doesn't clump when it hits the cold liquid.
- Keep your baking powder fresh; low-aluminum or aluminum-free baking powder works best for this kind of pancake.
- Extra strawberry juice thins the batter, so avoid adding large amounts of it.
- Rest the batter for 10 minutes — it helps the pancakes turn out lighter and fluffier.
How to Check the Pan Temperature
Sprinkle a few drops of water onto the pan: if the droplets skitter and dance, the heat is right. If the pan starts smoking, it's too hot — lower the heat.
When to Flip
Flip only when plenty of bubbles have appeared on the surface, the edges look dry, and the bottom is golden brown. Use a thin, wide spatula and flip quickly and steadily.
5、Optional Toppings
- Strawberry sauce
- Homemade whipped cream
- Chocolate hazelnut spread
- Fruit preserves
- Extra fresh fruit
6、Nutrition
7、Storage & Reheating
- Refrigerate: Let the pancakes cool completely to room temperature, then wrap tightly in plastic wrap or store in an airtight container in the refrigerator for up to 4 days.
- Freeze: Seal the cooled pancakes in a freezer bag and freeze for up to 3 months.
- Oven reheating: Place the pancakes on a Gaabor oven tray, cover with foil, and bake at 350°F (about 175°C) for about 5 minutes; frozen pancakes will need a bit longer.
- Microwave reheating: Place on a microwave-safe plate, cover with a damp paper towel or microwave lid, and heat on high in 30-second bursts until heated through.
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