Description
These fluffy and delicious strawberry pancakes are easy to make and perfect for a delightful breakfast or brunch. Featuring fresh diced strawberries folded into a light pancake batter and served with a homemade strawberry compote, this recipe balances sweetness and fruitiness with a soft, tender texture that melts in your mouth. Ready in just 20 minutes, these pancakes are sure to become your new favorite morning treat.
Ingredients
Scale
Pancakes
- 1 ½ cups (212g) all-purpose flour
- 2–3 Tablespoons granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups whole milk
- 3 Tablespoons salted butter, melted
- 1 Tablespoon pure vanilla extract
- 1 large egg
- 1 ½ cups diced strawberries (210g)
Strawberry Compote
- 1 pound fresh or frozen strawberries (do not thaw if using frozen)
- ⅓ cup granulated sugar
- 3 Tablespoons water, divided
- 1 teaspoon fresh lemon juice
- 1 Tablespoon cornstarch
- 1 teaspoon pure vanilla extract
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk together the egg, whole milk, melted salted butter, and pure vanilla extract until smooth.
- Make the batter: Pour the wet ingredients into the dry ingredients and stir just until combined. It’s okay if the batter is slightly lumpy. Let the batter rest for 10 minutes to allow it to thicken slightly.
- Prepare the griddle/skillet: Heat a griddle or large skillet over medium-high heat. Add a drizzle of olive oil or melt a little butter to grease the surface.
- Add strawberries to batter and cook pancakes: Gently fold the diced strawberries into the batter. Using a ⅓ cup scoop, drop batter onto the griddle. Cook each pancake for 2-3 minutes until bubbles form on top, then flip carefully and cook another 2 minutes until golden brown and cooked through. Keep finished pancakes warm in a low oven while continuing to cook the rest.
- Make the strawberry compote: In a medium pot, combine the whole strawberries, granulated sugar, 1 tablespoon of water, and fresh lemon juice. Heat over medium heat until the berries soften, mashing them slightly with a potato masher but leaving some chunks intact. In a small bowl, mix the remaining 2 tablespoons water with cornstarch and drizzle this slurry into the pot. Continue cooking until the compote thickens and becomes clear. Remove from heat and stir in vanilla extract. Allow to cool before serving warm or cold over pancakes.
Notes
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Place a sheet of paper towel between each pancake to prevent sticking.
- Freezing: Freeze cooked pancakes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat as needed.
- Reheating: Reheat pancakes in a toaster oven, on a non-stick skillet over medium-low heat, or microwave with a damp paper towel to keep them moist.
- Make Ahead: Prepare the pancake batter the night before and refrigerate. Stir well before cooking the next morning for a quick and easy breakfast.
