If you have a soft spot for fluffy, flavorful pancakes, then this Strawberry Vanilla Pancakes Recipe is about to become your new favorite morning indulgence. Imagine tender stacks loaded with sweet bursts of fresh strawberries and the warm, comforting aroma of pure vanilla filling your kitchen. It’s a delightful way to brighten any breakfast table and impress guests or family with minimal fuss. This recipe balances simple ingredients with incredible taste, creating pancakes that are irresistibly tender, moist, and packed with fruity goodness in every bite.
Ingredients You’ll Need
Gathering your ingredients is the first step to a stunning stack of pancakes, and you’ll find each one brings something special to the table. From the creamy buttermilk that adds tenderness, to the fresh strawberries that provide juicy bursts of flavor, these essentials keep the recipe straightforward yet spectacular.
- 1 1/2 cups all-purpose flour: Provides a sturdy base and light texture for perfect pancakes.
- 2 tablespoons granulated sugar: Adds just the right hint of sweetness to complement the strawberries.
- 1 teaspoon baking powder: Helps the pancakes rise and become beautifully fluffy.
- 1/2 teaspoon baking soda: Gives a lovely lift and reacts with buttermilk for better texture.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 cup buttermilk: Adds tangy richness that melts into every bite.
- 1/2 cup milk: Keeps the batter smooth and light.
- 1 large egg: Binds everything together while adding moisture.
- 2 tablespoons melted butter: Infuses the batter with richness and prevents sticking while cooking.
- 1 teaspoon pure vanilla extract: Brings a warm, inviting aroma and flavor that elevates the pancakes.
- 1 cup fresh strawberries, diced: Bursts of freshness and color that make each bite a treat.
- Extra butter or oil for cooking: Ensures golden, non-stick pancakes everyone will love.
How to Make Strawberry Vanilla Pancakes Recipe
Step 1: Mix Dry Ingredients
Start by whisking together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. This forms the dry base that ensures an even rise and light texture for your pancakes.
Step 2: Combine Wet Ingredients
In a separate bowl, thoroughly whisk the buttermilk, milk, egg, melted butter, and pure vanilla extract. These ingredients add creaminess, moisture, and that irresistible vanilla flavor that ties it all together.
Step 3: Prepare the Batter
Pour the wet mixture into the bowl with the dry ingredients and gently stir until just combined. Be careful not to overmix—the batter should still have a few lumps to keep your pancakes tender and fluffy.
Step 4: Fold in Strawberries
Gently fold in the fresh diced strawberries. This step distributes juicy pockets of strawberry throughout the batter without bruising them, allowing sweet, tart pops to shine through each bite.
Step 5: Cook Pancakes
Heat a non-stick skillet or griddle to medium heat and lightly grease it with butter or oil. Pour about ¼ cup of batter for each pancake onto the surface. Cook until bubbles start to form on the surface, roughly 2 minutes, then carefully flip and cook for another 1-2 minutes until both sides are golden brown and cooked through.
Step 6: Serve
Serve your pancakes warm, piled high, and ready for your favorite toppings. A drizzle of maple syrup, extra fresh strawberries, or a sprinkle of powdered sugar makes all the difference and creates a spectacular breakfast or brunch experience.
How to Serve Strawberry Vanilla Pancakes Recipe
Garnishes
Adding toppings is your chance to personalize each stack. Fresh whipped cream adds a luscious texture, while a handful of additional diced strawberries elevates the fruity freshness. A light dusting of powdered sugar or a drizzle of maple syrup creates that classic sweet finish that everyone loves.
Side Dishes
Pair these pancakes with crispy bacon or savory sausages to offer a balanced plate that satisfies sweet and savory cravings equally. For a lighter option, a side of fresh fruit salad or Greek yogurt complements the pancakes’ rich flavors without overwhelming them.
Creative Ways to Present
Try layering pancakes with alternating layers of strawberry compote and whipped cream for a stunning visual effect. You can also serve them as mini stacks for a charming brunch platter or use a cookie cutter to create fun shapes that kids will adore. The Strawberry Vanilla Pancakes Recipe is versatile enough for all kinds of creative presentations.
Make Ahead and Storage
Storing Leftovers
If you have any pancakes left over, wrap them tightly in plastic wrap or place them in an airtight container. Store them in the refrigerator for up to 2 days without losing much of their fresh flavor and texture.
Freezing
For longer storage, these pancakes freeze beautifully. Separate each pancake with parchment paper to prevent sticking, then place them in a zip-top bag or airtight container. Freeze for up to 2 months. This way, you’ll always have a quick breakfast option ready to go.
Reheating
To reheat, pop pancakes in a toaster or toaster oven until warmed through and slightly crisp on the edges. Alternatively, warm them in a skillet over medium heat or in the microwave wrapped in a damp paper towel to restore softness.
FAQs
Can I use frozen strawberries in this recipe?
Absolutely! Thaw and drain frozen strawberries well before folding them into the batter to avoid excess moisture that can make pancakes soggy.
What if I don’t have buttermilk?
You can create a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using to give your pancakes the same tender texture.
Can I make this recipe dairy-free?
Yes, substitute milk and buttermilk with your favorite plant-based milk and use dairy-free butter or oil. The pancakes will still be flavorful and fluffy!
How do I prevent pancakes from sticking to the pan?
Be sure your skillet or griddle is preheated to medium heat and lightly greased with butter or oil. Avoid using too high heat, which can burn pancakes and cause sticking.
Can I add other fruits to the batter?
Definitely! Blueberries, raspberries, or chopped peaches work wonderfully, just fold them in gently at the same step you add strawberries.
Final Thoughts
Whether you’re looking to impress guests or treat yourself to an easy but indulgent breakfast, this Strawberry Vanilla Pancakes Recipe is an absolute winner that never disappoints. The combination of fluffy texture, sweet vanilla, and fresh strawberries creates a cozy, joyful start to your day. I can’t wait for you to whip up a batch and enjoy every mouthwatering bite with those you love.
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
Description
Fluffy and flavorful strawberry vanilla pancakes made from scratch. These pancakes combine the sweetness of fresh strawberries with aromatic vanilla, creating a delightful breakfast treat that’s easy to prepare and perfect for family mornings or brunch.
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 and Cooking
- 1 cup fresh strawberries, diced
- Extra butter or oil for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, milk, large egg, melted butter, and pure vanilla extract until smooth and fully incorporated.
- Prepare the Batter: Pour the wet ingredients into the bowl with the dry ingredients and gently stir just until combined. Do not overmix; it’s okay if there are some lumps remaining in the batter.
- Fold in Strawberries: Carefully fold in the diced fresh strawberries, distributing them evenly throughout the batter without breaking them down.
- Cook Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with extra butter or oil to prevent sticking.
- Portion the Batter: Using a 1/4 cup measuring cup, pour the batter onto the heated skillet to form individual pancakes.
- Flip & Finish: Cook each pancake until bubbles form on the surface, about 2 minutes. Flip carefully and cook for an additional 1 to 2 minutes or until both sides are golden brown and cooked through.
- Serve: Serve the pancakes warm. They are delicious topped with maple syrup, extra fresh strawberries, or a dusting of powdered sugar as desired.
Notes
- Do not overmix the batter to keep pancakes light and fluffy; a few lumps are fine.
- Use fresh, ripe strawberries for the best flavor and texture.
- Adjust heat as needed to avoid burning the pancakes.
- Buttermilk can be substituted by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
- Pancakes are best served fresh but can be kept warm in a low oven (200°F) for short periods.
