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5.0 from 126 votes

Strawberry Pancakes

These fresh strawberry pancakes are easy to make, and you can use everyday pantry items you likely already have on hand! Just throw in some diced strawberries!

Prep Time
5 mins
Cook Time
5 mins
Resting time
10 mins
Total Time
21 mins
Servings: 4 servings
Calories: 247 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 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
  • 1 teaspoon vanilla extract
  • 1 cup strawberries diced
  • cooking spray for greasing the pan
  • butter maple syrup, and strawberries, for serving

Instructions

    Cup of Yum
  1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another larger bowl, whisk the egg until blended. Whisk in the milk, melted butter and vanilla, then fold in the dry mixture until well combined. Let the batter rest for 10 minutes
  3. Fold the strawberries into the pancake batter.
  4. Heat a large nonstick pan or griddle over medium heat. Spray with nonstick cooking spray.
  5. Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes.
  6. Serve with fresh strawberries and maple syrup, as desired.

Notes

  • Storage: First allow pancakes to cool to room temperature, then wrap them tightly or place them in an airtight container. Transfer to the refrigerator for storage. Homemade strawberry pancakes will last three to four days in the refrigerator. Freezer: Pack cooled strawberry pancakes tightly in a freezer bag and transfer to the freezer. They will last for up to three months. Reheat: To reheat strawberry pancakes, place them on a sheet pan, cover with foil, and bake at 350° for about 5 minutes until warmed through (longer if the pancakes were frozen). To microwave, place them on a microwave-safe plate and cover them with a damp paper towel or microwave-safe cover. Heat on high, 30 seconds at a time, until warm.
  • First allow pancakes to cool to room temperature, then wrap them tightly or place them in an airtight container. Transfer to the refrigerator for storage. Homemade strawberry pancakes will last three to four days in the refrigerator.
  • Freezer: Pack cooled strawberry pancakes tightly in a freezer bag and transfer to the freezer. They will last for up to three months.
  • Reheat: To reheat strawberry pancakes, place them on a sheet pan, cover with foil, and bake at 350
  • ° for about 5 minutes until warmed through (longer if the pancakes were frozen). To microwave, place them on a microwave-safe plate and cover them with a damp paper towel or microwave-safe cover. Heat on high, 30 seconds at a time, until warm.
  • * Please note the nutrition label does not include any toppings.
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  •  
  • Original Flourless Strawberry Pancakes Recipe
  • 1 cup rolled oats1/4 unsweetened almond milk1/2 cup mashed banana or 2 bananas1 tablespoon apple cider vinegar1 tablespoon baking powder1/2 teaspoon cinnamon1/2 cup strawberries plus more for servingMaple syrup for serving
  • Instructions
  • In a blender, add the rolled oats and blend until the oats become flour-like. Remove the oat flour from the blender and set aside.
  • Add the almond milk, bananas and apple cider vinegar to the blender, and blend until the mixture is smooth with no big lumps.
  • Transfer the oat flour to the blender. Then add baking powder, cinnamon, strawberries and pulse a few times to combine, being careful not to over blend.
  • Heat a nonstick griddle over medium-low heat. Spray with coconut oil cooking spray or leave the pan dry.
  • Pour 1/3 cup of the batter into the hot griddle. Place the sliced strawberries on top. Cook for 3-4 minutes, until the edges firm up and you can slide spatula under the pancake. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter. Makes 4 pancakes.

Nutrition Information

Serving 2pancakes Calories 247kcal (12%) Carbohydrates 34g (11%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 69mg (23%) Sodium 506mg (21%) Potassium 201mg (6%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 346IU (7%) Vitamin C 21mg (23%) Calcium 271mg (27%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 247

% Daily Value*

Serving 2pancakes
Calories 247kcal 12%
Carbohydrates 34g 11%
Protein 7g 14%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 69mg 23%
Sodium 506mg 21%
Potassium 201mg 4%
Fiber 2g 8%
Sugar 8g 16%
Vitamin A 346IU 7%
Vitamin C 21mg 23%
Calcium 271mg 27%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.