Wake up to pure morning joy with these Strawberry Vanilla Pancakes! These fluffy, golden pancakes are bursting with juicy strawberries and the sweet, comforting aroma of vanilla in every bite. Whether you’re spoiling your family on a lazy weekend or treating yourself on a busy weekday, this recipe delivers all the cozy brunch vibes you crave—no fancy tools needed. It’s that irresistible combination of fresh berries, delicate vanilla, and a cloud-like pancake base that will make you want to stack them sky-high (and maybe sneak an extra one after breakfast). Let’s make your kitchen smell like a bakery and bring some sunshine to the table!

Strawberry Vanilla Pancakes Recipe - Recipe Image

Ingredients You’ll Need

This lineup is all about simplicity! Each ingredient in Strawberry Vanilla Pancakes has an important role, from building that melt-in-your-mouth texture to infusing big, bright flavors and gorgeous colors. Gather these pantry and fridge favorites and get ready to make magic happen.

All-purpose flour: This is the foundation of your pancakes, ensuring each one is light and fluffy without being too dense.
Granulated sugar: Just enough to sweeten every bite and let the berries shine.
Baking powder: The secret to tall, pillowy pancakes that rise beautifully as they cook.
Salt: A tiny amount sharpens up all the other flavors and balances the sweetness.
Milk: Adds creaminess and helps create a smooth, pourable batter.
Large egg: Gives structure and just the right amount of richness.
Unsalted butter (melted): Brings that classic buttery flavor and keeps the pancakes moist.
Vanilla extract: The cozy aroma that ties everything together and makes these pancakes extra dreamy.
Chopped fresh strawberries: Sweet, juicy bursts of real berry flavor in every bite—don’t skip these!
Extra strawberries and whipped cream (for topping): The finishing touch for a picture-perfect (and totally delicious) stack.

How to Make Strawberry Vanilla Pancakes

Step 1: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Blending these first ensures your pancakes bake up evenly with no surprise lumps or pockets of unblended powder.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk together the milk, egg, melted butter, and that glorious vanilla extract. This is the bowl where all the creamy, rich goodness comes together and sets the tone for your entire batch.

Step 3: Bring the Batter Together

Pour your wet mixture into the big bowl of dry ingredients and gently stir—just until combined. A few little lumps are perfectly okay! Overmixing can make pancakes tough, so aim for a light hand as you fold the batter.

Step 4: Fold in Fresh Strawberries

Now for the magic—gently fold the chopped fresh strawberries into your batter using a spatula. Their bright color and juicy sweetness will burst throughout the pancakes, making every forkful taste like summer.

Step 5: Cook the Pancakes

Heat a non-stick skillet or griddle over medium. Lightly grease it with butter or a splash of oil. Pour about 1/4 cup of batter per pancake, leaving space between each. Cook for 2–3 minutes—when you see bubbles form on top, flip them over. Let the other side turn golden for another 1–2 minutes, then transfer to a plate and repeat with the rest.

Step 6: Top and Serve

Stack your warm pancakes high and crown them with extra strawberries and a generous swirl of whipped cream. The final look? Fluffy, fruit-studded clouds ready for syrup, jam, or whatever toppings your heart desires!

How to Serve Strawberry Vanilla Pancakes

Garnishes

Go all out! Extra sliced fresh strawberries bring a vibrant pop of color and even more berry flavor. A dollop of whipped cream makes things ultra indulgent, and if you have a drizzle of strawberry jam or maple syrup, add that too. For a fancy brunch look, a dusting of powdered sugar never goes amiss.

Side Dishes

These pancakes love a good sidekick. Pair with crispy bacon or veggie sausages, a fruit salad bursting with whatever’s in season, or some creamy Greek yogurt for a tangy contrast. Need a caffeine boost? They’re divine with a strong cup of coffee or a vanilla latte.

Creative Ways to Present

Take your Strawberry Vanilla Pancakes over the top by stacking miniature silver dollar versions for a brunch platter, layering them with fresh berries between each pancake, or creating a pancake “cake” for celebrations. Don’t be afraid to get playful with toppings—think chocolate chips, a ribbon of lemon zest, or even a scoop of vanilla ice cream for a breakfast-dessert mashup!

Make Ahead and Storage

Storing Leftovers

Got extra Strawberry Vanilla Pancakes? Let them cool completely, then stack with a bit of wax paper between each and store in an airtight container in the fridge. They’ll stay fresh and fluffy for up to 3 days—perfect for busy mornings or snack attacks.

Freezing

These pancakes freeze like a dream! Lay them out on a baking sheet to freeze individually, then transfer to a zip-top bag. They’re ready to grab-and-go for up to 2 months, making weekday breakfasts a total breeze.

Reheating

To bring your pancakes back to life, just pop them in the toaster for crisp edges, reheat in a skillet over low heat, or microwave for about 20 seconds if you’re in a hurry. They’ll be warm, soft, and just as delicious as when they were fresh.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just thaw and pat the strawberries dry before chopping and adding them to your batter. This keeps the consistency perfect and prevents too much moisture from making your pancakes soggy.

How do I keep pancakes warm for a crowd?

Place cooked Strawberry Vanilla Pancakes on a baking sheet in a 200°F oven while you finish the batch. This way, everyone can sit down to warm, fluffy stacks at the same time.

What can I use instead of cow’s milk?

You can substitute your favorite plant-based milk like almond, oat, or soy with great results. It won’t affect the flavor much and makes these pancakes even more adaptable.

Does the batter work for waffles too?

Yes! Just pour the batter into your waffle iron (grease it well), and you’ll have crisp-edged, strawberry-studded waffles with all the same dreamy vanilla notes.

How can I make the pancakes extra fluffy?

The trick is all in the mixing—stir the batter gently and don’t overwork it. Letting the batter rest for about 5 minutes before cooking also gives the baking powder time to activate and create that irresistible rise.

Final Thoughts

If you’re ready to turn breakfast into something special, these Strawberry Vanilla Pancakes are calling your name! Give them a try, share with someone you love, and don’t forget the extra strawberries on top. Trust me, your kitchen will never smell better—and your taste buds will thank you.

Strawberry Vanilla Pancakes Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Delight your mornings with these fluffy Strawberry Vanilla Pancakes, bursting with fresh strawberry flavor and a hint of vanilla. Perfect for a leisurely breakfast or brunch indulgence!

Ingredients

Scale

Dry Ingredients:

1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt

Wet Ingredients:

1 cup milk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Additions:

1/2 cup chopped fresh strawberries
Extra strawberries and whipped cream for topping

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Instructions

Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
Wet Ingredients: In a separate bowl, mix milk, egg, melted butter, and vanilla extract until combined.
Combine: Pour the wet ingredients into the dry, stir until just combined—do not overmix. Gently fold in chopped strawberries.
Cook Pancakes: Heat a non-stick skillet, pour 1/4 cup batter per pancake, cook until bubbles form, flip, and cook until golden brown.
Serve: Warm pancakes with extra strawberries and whipped cream.