Strawberry Pancakes Recipe
Fluffy, tender pancakes bursting with fresh strawberries and topped with a sweet strawberry compote create the perfect balance of fruity brightness and comforting warmth in every bite.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">240g all-purpose flour</li><li class="ingredients-single-item">3 tbsp granulated sugar</li><li class="ingredients-single-item">1 1/2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">360ml buttermilk (or 350ml milk + 1 tbsp lemon juice)</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">45g unsalted butter, melted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">200g fresh strawberries, diced + extra for topping</li><li class="ingredients-single-item">For the strawberry compote:</li><li class="ingredients-single-item">250g fresh strawberries, hulled and quartered</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick frying pan or griddle</li><li class="equipment-single-item">Small saucepan (for compote)</li><li class="equipment-single-item">Mixing bowls</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the strawberry compote. Combine the quartered strawberries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a simmer, then reduce heat to medium-low and cook for 8-10 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly. The natural pectin in strawberries will help create a jammy consistency as it cools. Remove from heat, stir in vanilla extract, and set aside to cool while you make the pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. These dry ingredients need to be well combined to ensure even leavening throughout your pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth. The acidity in buttermilk not only adds flavor but also reacts with the baking soda to create extra fluffiness in your pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the wet ingredients into the dry ingredients and stir gently just until combined. You should still see a few small lumps – overmixing develops gluten that makes pancakes tough rather than fluffy. Let the batter rest for 5 minutes to allow the gluten to relax and the leavening agents to activate.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently fold in the 200g of diced strawberries. The folding motion preserves the air bubbles in your batter while distributing the fruit evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Heat a non-stick pan or griddle over medium heat. When a few drops of water sprinkled on the surface sizzle and evaporate, the pan is ready. Lightly grease with a small amount of butter or cooking spray.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For each pancake, pour about 60ml (¼ cup) of batter onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. This is your visual cue that the bottom has properly browned and the pancake is ready to flip.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Flip with a wide spatula and cook until golden brown on the second side, about 1-2 minutes more. Transfer to a warm plate (you can keep cooked pancakes warm in a 100°C oven while you finish the batch).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Serve the pancakes warm, topped with the strawberry compote, additional fresh strawberries, and a dusting of powdered sugar if desired. For an extra special touch, you can add a dollop of whipped cream or a drizzle of maple syrup.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make pancake batter the night before for quicker breakfast preparation?
Yes, you can prepare the batter the night before and refrigerate it in an airtight container. The pancakes might be slightly less fluffy, but still delicious. Add the diced strawberries just before cooking rather than letting them sit in the batter overnight to prevent sogginess.
What's the secret to achieving perfectly fluffy pancakes every time?
The secret to fluffy pancakes is not overmixing the batter (some lumps are good), using fresh leavening agents, allowing the batter to rest for 5 minutes before cooking, and flipping only once when bubbles form on the surface. Buttermilk also creates extra tenderness.
How can I adapt this recipe if fresh strawberries aren't in season?
When fresh strawberries aren't available, use frozen strawberries (thawed and drained) in both the batter and compote. Alternatively, substitute other berries like blueberries or raspberries. For the compote, good-quality strawberry jam thinned with a little water makes a quick alternative.
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