If you’re looking for a breakfast treat that feels indulgent yet fresh, the Strawberry Vanilla Pancakes Recipe is an absolute winner. Imagine fluffy, golden pancakes bursting with juicy, sweet strawberries and infused with a rich hint of vanilla, creating a flavor combination that’s both comforting and delightfully vibrant. This recipe combines simple pantry staples with fresh fruit, making it easy to whip up a stack that tastes like a special occasion any day of the week. Whether you’re cooking for family, friends, or just yourself, these pancakes bring warmth, charm, and a touch of summer sweetness to the breakfast table.
Ingredients You’ll Need
The magic of these Strawberry Vanilla Pancakes begins with a handful of straightforward ingredients, each carefully chosen to deliver the perfect balance of taste, texture, and color. These staples come together to make a batter that is light yet rich, with pockets of fresh strawberry joy in every bite.
- All-purpose flour: 1 1/2 cups provides a sturdy yet tender base for the pancakes.
- Granulated sugar: 2 tablespoons add subtle sweetness to complement the strawberries.
- Baking powder: 1 teaspoon helps the pancakes rise and become fluffy.
- Baking soda: 1/2 teaspoon works with the buttermilk for extra lift and softness.
- Salt: 1/4 teaspoon enhances all the other flavors beautifully.
- Buttermilk: 1 cup adds a tangy richness and tender crumb.
- Milk: 1/2 cup balances the batter’s consistency for easy pouring.
- Large egg: binds the ingredients and gives structure.
- Melted butter: 2 tablespoons infuse the pancakes with buttery flavor and moisture.
- Pure vanilla extract: 1 teaspoon delivers that warm, fragrant hint that makes these pancakes special.
- Fresh strawberries: 1 cup diced, for bursts of juicy sweetness baked right in.
- Extra butter or oil: for cooking, to ensure golden, non-stick pancakes.
How to Make Strawberry Vanilla Pancakes Recipe
Step 1: Mix Dry Ingredients
Start by whisking together your flour, sugar, baking powder, baking soda, and salt in a large bowl. This ensures that the leavening agents and seasonings get evenly distributed, which is key for pancakes that rise evenly and taste perfectly balanced.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk the buttermilk, milk, egg, melted butter, and pure vanilla extract until smooth. The buttermilk adds moisture and a mild tang that pairs beautifully with the vanilla and strawberries, while the melted butter lends richness.
Step 3: Prepare the Batter
Pour the wet ingredients into the bowl with the dry ingredients, then stir gently until just combined. It’s important not to overmix here—some lumps are perfectly fine. Overworking the batter can make the pancakes tough instead of fluffy.
Step 4: Fold in Strawberries
Now for the best part: fold in the diced fresh strawberries gently. This step makes sure the fruit is evenly dispersed without breaking apart and turning the batter pink. Those chunks are what bring a vibrant, fresh flavor to every bite.
Step 5: Cook Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Use a ¼ cup measure to pour batter onto the hot surface, giving each pancake room to spread. Cook until bubbles form on the surface—about 2 minutes—then flip and cook for another 1 to 2 minutes until they’re a gorgeous golden brown all over.
Step 6: Serve and Enjoy
Serve your strawberry vanilla pancakes warm, straight off the skillet. The scent alone is enough to brighten any morning, and the flavor will keep you coming back for more.
How to Serve Strawberry Vanilla Pancakes Recipe
Garnishes
For the perfect finishing touch, top your pancakes with additional fresh strawberries, a drizzle of maple syrup, and a light dusting of powdered sugar. A dollop of whipped cream or a splash of vanilla yogurt also pairs wonderfully with the fruit’s brightness and the pancake’s tender crumb.
Side Dishes
Complement your strawberry vanilla pancakes with crispy bacon or sausage for a savory contrast. Fresh fruit salad or a simple green smoothie can add refreshing balance, making breakfast both wholesome and satisfying.
Creative Ways to Present
Stack the pancakes high and insert fresh strawberry slices between the layers for extra visual appeal and strawberry flavor in every forkful. You can even add a sprinkle of toasted nuts or granola on top for a bit of crunch and texture variety.
Make Ahead and Storage
Storing Leftovers
If you have any leftover pancakes (which is rare but possible), store them in an airtight container in the refrigerator. They will stay fresh for up to 2 days, and you can easily enjoy a quick breakfast the next morning.
Freezing
These pancakes freeze beautifully! Lay them flat on a baking sheet and freeze until firm, then transfer to a freezer bag. They are great for up to 2 months, making it easy to have breakfast ready whenever you want.
Reheating
To reheat, pop the pancakes in the toaster or warm them gently in a non-stick pan over low heat. This helps keep them soft on the inside and crispy on the outside, just like fresh.
FAQs
Can I use frozen strawberries in this Strawberry Vanilla Pancakes Recipe?
Yes, frozen strawberries can be used, but be sure to thaw and drain them well to avoid adding excess moisture to the batter, which could make the pancakes soggy.
What if I don’t have buttermilk?
No worries! You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, then letting it sit for 5 minutes before using.
How do I make these pancakes vegan?
You can swap the egg with a flaxseed or chia seed egg, use plant-based milk and vegan butter instead of dairy, and ensure your sugar is vegan-friendly to keep that delicious Strawberry Vanilla Pancakes Recipe plant-based.
Can I make the batter ahead of time?
It’s best to make the batter fresh to keep the pancakes fluffy and tender; however, you can mix dry ingredients in advance and combine wet ingredients just before cooking.
How do I prevent strawberries from sinking to the bottom?
Gently folding the strawberries into the batter right before cooking helps keep them evenly distributed. You can also lightly coat the diced strawberries in a bit of flour before folding to suspend them better.
Final Thoughts
Making this Strawberry Vanilla Pancakes Recipe is like hitting the breakfast jackpot: it’s straightforward, satisfying, and filled with fresh delights. Whether it’s a weekend brunch or a leisurely morning treat, these pancakes bring a bright, sweet touch of happiness you’ll want to share again and again. So go ahead, gather your ingredients, and make your kitchen smell like pure comfort today!
Print
Strawberry Vanilla Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (about 8 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these fluffy Strawberry Vanilla Pancakes, a perfect breakfast treat combining fresh strawberries and rich vanilla flavor. Easy to prepare and cooked on a skillet, these pancakes are moist, tender, and ideal for a weekend brunch or special morning.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon pure vanilla extract
Add-ins & Cooking
- 1 cup fresh strawberries, diced
- Extra butter or oil for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract to form a smooth mixture.
- Prepare the Batter: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. It’s important not to overmix; some lumps are perfectly fine to ensure fluffy pancakes.
- Fold in Strawberries: Carefully fold in the diced fresh strawberries, distributing them evenly throughout the batter.
- Cook Pancakes: Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking.
- Portion the Batter: Using a 1/4 cup measure, pour the batter onto the skillet for each pancake, ensuring even sizing.
- Flip & Finish: Cook each pancake until bubbles form on the surface, about 2 minutes. Then, flip carefully and cook for an additional 1-2 minutes until the pancakes are golden brown and cooked through.
- Serve: Serve the pancakes warm topped with maple syrup, extra fresh strawberries, or a sprinkle of powdered sugar for a delightful presentation.
Notes
- For fluffier pancakes, avoid overmixing the batter; lumps are okay.
- You can substitute buttermilk with regular milk plus 1 tablespoon vinegar or lemon juice if needed.
- Fresh strawberries provide the best texture and flavor, but frozen can be used if thawed and drained well.
- Adjust heat as needed to prevent burning while ensuring pancakes cook through.
- These pancakes freeze well; separate layers with parchment paper and reheat in a toaster or microwave.
