Name: Strawberry Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 ounce freeze-dried strawberries; 2 cups flour; ⅓ cup sugar; 1½ tablespoons baking powder; ¼ teaspoon salt; 1½ cups milk (plus more if needed); ¼ cup vegetable oil; 1 egg; Red food coloring (optional)

These Strawberry Pancakes are my favorite way to bring a burst of berry flavor to the breakfast table. Made with real freeze-dried strawberries blended right into the batter, they’re fluffy, lightly sweet, and absolutely perfect topped with whipped cream, syrup, and fresh berries.

Strawberry Pancakes

Why You’ll Love This Recipe

I love how these pancakes turn a basic breakfast into something bright, fruity, and fun. The freeze-dried strawberries add natural flavor and color, and the pancakes cook up soft and golden every time. They’re great for weekend brunches, birthdays, or just when I want something a little special without too much effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ounce freeze-dried strawberries
2 cups flour
1/3 cup sugar
1 ½ tablespoons baking powder
¼ teaspoon salt
1 ½ cups milk (or more, if needed)
¼ cup vegetable oil
1 egg
red food coloring (optional)

Directions

I pulse the freeze-dried strawberries in a food processor until they turn into a fine powder.
In a large bowl, I stir together the flour, sugar, baking powder, and salt, then mix in the strawberry powder.
I make a well in the center of the dry ingredients and add the milk, oil, and egg. If I want thinner pancakes, I add a little more milk.
I whisk everything together until smooth, then stir in a drop of red food coloring if I want a pink hue.
Using a ¼ cup measuring scoop, I pour the batter onto a greased, hot griddle.
I flip each pancake once bubbles start to form on the surface.
I cook the second side until golden brown, then serve warm with whipped cream, syrup, and fresh strawberries.

Servings and timing

This recipe makes 5 servings.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Storage/reheating

If I have leftover pancakes, I let them cool completely and store them in the fridge for up to 5 days or freeze them in zip-top bags. When I need a quick breakfast, I reheat them in the toaster or microwave until warm and fluffy.

FAQs

Can I use fresh strawberries instead of freeze-dried?

I stick to freeze-dried strawberries for this recipe—they give a stronger flavor and don’t water down the batter like fresh ones can.

What kind of milk works best?

I usually use regular whole milk, but almond, oat, or soy milk all work well too if I want a dairy-free option.

Can I make the batter ahead of time?

Yes, I sometimes make the batter the night before and store it in the fridge. I just give it a quick stir before cooking.

Is red food coloring necessary?

Not at all. The pancakes will still have a lovely pink tint from the strawberry powder. I only add food coloring if I want a more vibrant color.

How do I make these gluten-free?

I substitute the all-purpose flour with a 1:1 gluten-free baking mix, and it works great.

Can I double the recipe?

Absolutely. I often double the ingredients when cooking for a crowd or to stock the freezer with extra pancakes.

What’s the best way to freeze them?

I let the pancakes cool completely, then layer them between sheets of parchment paper in a freezer bag. They stay fresh for up to 2 months.

Can I add other mix-ins like chocolate chips?

Definitely. I sometimes toss in mini chocolate chips or even a few white chocolate chunks—they pair perfectly with the strawberry flavor.

What can I serve on the side?

I love serving these pancakes with scrambled eggs, bacon, or a smoothie for a balanced breakfast.

Can I make these into mini pancakes?

Yes, I just use a tablespoon of batter per pancake and cook as usual—great for kids or brunch platters.

Conclusion

These Strawberry Pancakes are a fun and flavorful twist on a breakfast classic. They’re fluffy, fruity, and super easy to make with ingredients I usually have on hand. Whether I’m making them for a special occasion or just treating myself to a sweet start to the day, they always bring a smile to my face.