Strawberry Pancake Delight Recipe

These Strawberry Pancake Delights are soft, fluffy, and full of sweet berry goodness. Every bite feels like a little taste of sunshine. It’s the kind of breakfast that makes the whole day feel happy.

I made these one weekend when I wanted something special but easy. The fresh strawberries and warm pancakes just worked perfectly together. It smelled so good while cooking that everyone came running to the kitchen.

They’re simple, quick, and always a hit. You can top them with whipped cream, syrup, or more berries—whatever you love. Let’s make a batch together and start the morning right.

Why You’ll Love This Recipe

• Perfect for Any Occasion: Whether it’s a lazy Saturday morning or a holiday breakfast, this recipe is a great choice for any occasion.
• Fresh and Fruity: The combination of juicy strawberries and a sweet strawberry syrup makes this pancake stack a refreshing, fruity treat.
• Fluffy Pancakes: The pancakes are incredibly light and fluffy, perfectly complementing the rich syrup.
• Quick and Easy: You’ll have this dreamy breakfast ready in just 30 minutes with minimal effort.
• Kid-Friendly: Kids will absolutely love the fun, vibrant colors and sweet flavor of these pancakes.

Required Kitchen Tools

Here are the tools you’ll need to make these irresistible Strawberry Pancake Delights:

• Mixing bowls for combining the pancake ingredients
• Electric mixer or whisk to beat the batter
• Non-stick skillet or griddle for cooking the pancakes
• Measuring cups and spoons for accuracy
• Spoon or ice cream scoop for portioning the pancake batter
• Spatula for flipping the pancakes
• Small saucepan to make the homemade strawberry syrup
• Serving plates for stacking your pancake masterpiece

Ingredients

Here’s what you’ll need to create this scrumptious breakfast (exact measurements can be found in the recipe card below):

For the Pancakes:

• All-purpose flour: 1 1/2 cups
• Baking powder: 2 teaspoons (for that fluffiness we all crave!)
• Baking soda: 1/2 teaspoon
• Granulated sugar: 2 tablespoons
• Salt: 1/4 teaspoon
• Egg: 1 large (for binding the ingredients)
• Milk: 1 1/4 cups (whole milk works best for a creamy texture)
• Butter: 2 tablespoons (melted, to add richness)
• Vanilla extract: 1 teaspoon (for a subtle depth of flavor)
• Fresh strawberries: 1/2 cup, diced (for folding into the batter)

For the Strawberry Syrup:

• Fresh strawberries: 1 cup, sliced (for that fresh, fruity flavor)
• Sugar: 1/4 cup (to help thicken the syrup)
• Lemon juice: 1 tablespoon (balances the sweetness with a little tartness)
• Water: 1/4 cup (to help dissolve the sugar and create the syrup consistency)

Step-by-Step Instructions

1. Prepare the Strawberry Syrup

To make the homemade strawberry syrup, start by washing and slicing the strawberries.

In a small saucepan:

1. Add the sliced strawberries, sugar, lemon juice, and water.
2. Cook over medium heat, stirring occasionally, until the strawberries break down and release their juices (about 5-7 minutes). You’ll start to see the syrup thicken.
3. Once the syrup reaches your desired consistency, remove it from the heat and set it aside to cool slightly. The syrup will thicken as it cools.

2. Mix the Dry Ingredients for the Pancakes

In a large mixing bowl:

1. Combine the all-purpose flour, baking powder, baking soda, granulated sugar, and salt. Use a whisk to blend everything together evenly.

3. Combine the Wet Ingredients for the Pancakes

In a separate bowl:

1. Beat the egg and add the milk, melted butter, and vanilla extract. Whisk everything together until it’s smooth and combined.

4. Create the Pancake Batter

1. Pour the wet ingredients into the dry ingredients.
2. Gently stir until just combined—be careful not to overmix. A few lumps are perfectly fine, and overmixing can lead to dense pancakes.
3. Fold in the diced fresh strawberries for that delightful burst of fruity flavor in every bite.

5. Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
2. Using a 1/4 cup measuring scoop or spoon, pour the batter onto the skillet to form pancakes. Space them a few inches apart to give them room to spread.
3. Cook for about 2-3 minutes on one side, or until bubbles form on the surface and the edges start to look set.
4. Flip the pancakes gently and cook for another 1-2 minutes, until golden brown on both sides and cooked through.
5. Remove the pancakes from the skillet and set them aside, covering them with a clean towel to keep warm.

6. Serve and Stack

Now, it’s time for the fun part—stacking and serving your Strawberry Pancake Delights!

1. Stack your pancakes high on a plate.
2. Drizzle the homemade strawberry syrup generously over the top.
3. For an extra touch of indulgence, top with whipped cream, fresh strawberry slices, or even a dollop of vanilla yogurt.

How to Customize Your Strawberry Pancake Delight

There are so many ways to make these pancakes your own! Here are some tasty ideas for customization:

• Add Chocolate Chips: Add a handful of chocolate chips to the pancake batter for a sweet surprise in every bite.
• Swap the Strawberries: Try using fresh blueberries, raspberries, or blackberries instead of strawberries for a different berry twist.
• Whipped Cream: Top your pancakes with a generous swirl of homemade whipped cream or a scoop of vanilla ice cream for a decadent treat.
• Nutty Crunch: Sprinkle chopped nuts, like almonds or pecans, over the top for added texture and flavor.
• Vegan Version: Swap the milk and butter for plant-based alternatives like almond milk and coconut oil. Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).

Storage and Meal Prep Tips for Strawberry Pancake Delight

Storing Leftover Pancakes:

• Pancakes: If you have any leftover pancakes, allow them to cool completely. Store them in an airtight container in the fridge for up to 2-3 days.
• Strawberry Syrup: Keep the homemade syrup in an airtight container in the fridge for up to 1 week. The syrup will keep its rich flavor and can be used on waffles, ice cream, or even drizzled over yogurt.

Reheating Pancakes:

• Microwave: Simply place the pancakes on a microwave-safe plate and cover them with a damp paper towel. Heat for 20-30 seconds, or until warmed through.
• Skillet: You can also reheat pancakes on a non-stick skillet over medium-low heat for about 1-2 minutes on each side.

Meal Prep Tip:

• Make-ahead Pancakes: You can prepare the pancake batter the night before and store it in the fridge. In the morning, just cook your pancakes fresh. The strawberry syrup can be made ahead too!

Nutrition

Nutrient	Per Serving (1 Pancake + Syrup)
Calories	250
Protein	4g
Carbohydrates	35g
Fat	12g
Fiber	2g
Sugar	18g
Sodium	150mg
Vitamin C	30% of daily value

Conclusion

There you have it—a delicious and indulgent Strawberry Pancake Delight that’s perfect for any occasion! With juicy strawberries and a luscious homemade strawberry syrup, these pancakes are sure to be a hit at your breakfast table. Whether you’re enjoying them on a lazy morning or serving them at a special gathering, they’re guaranteed to leave everyone smiling. So, why wait? Treat yourself to this sweet, fruity pancake stack today and let the joy begin!

FAQs

Can I make the strawberry syrup ahead of time?

Yes, the strawberry syrup can be made up to a week in advance and stored in the refrigerator. Just reheat before serving!

Can I freeze the pancakes?

Yes, you can freeze leftover pancakes. Allow them to cool, then stack them with parchment paper in between each pancake. Store in an airtight container or freezer bag for up to 2 months.

Can I use frozen strawberries for the syrup?

Absolutely! Frozen strawberries work well for the syrup, just make sure to thaw them before cooking.