With just a few ingredients and the option to make these on the stove-top or in the oven as a sheet pan pancakes, these Strawberry Pancakes are bursting with berry flavor and are so yummy.

strawberry-pancakes-on-two-plates-2

Strawberry Pancakes

We have long loved our Yogurt Pancakes as a delicious and filling breakfast option, and this strawberry version—which you can make in a pan or in a sheet pan—is our favorite variation yet.

I love including both freeze-dried and fresh berries here for max flavor, but just fresh work if that’s what you have. (Using both gives them the best strawberry flavor, so try it if you can.) They are super moist and so easy to dice up for a baby or 1-year-old.

They also reheat seriously well (and fast), so you can use up those leftovers for quick weekday breakfasts on future days.

Ingredients You Need

Here’s a look at the ingredients you need to make this pancake recipe so you know what to pick up at the store.

ingredients in strawberry pancakes on counter.
  • Freeze-dried strawberries: These are optional, but I love adding them. I start by grinding them up into a powder to stir into the batter.
  • Plain whole-milk yogurt: I usually use regular-style yogurt, but you can use Greek yogurt if you prefer.
  • Milk: I bake most commonly with whole milk, but any type of milk will work here. You can use nondairy milk, too, if you prefer.
  • Eggs: Large eggs help bind the pancakes.
  • Unsalted butter: We use a little of this in the batter and more for cooking the pancakes.
  • Vanilla extract: You can use pure or imitation extract as you like.
  • All-purpose flour (or whole wheat): Either of these flour options will work. Whole wheat will be a little faster to cook through.
  • Baking powder and salt
  • Strawberries: Fresh diced strawberries add a lot of flavor here. You can also use frozen berries, but you’ll want to dice them up with kitchen scissors.
ground up freeze dried strawberries in bowl.

Step-by-Step Instructions

Here’s a glance at the steps involved in this recipe. Scroll down at the end of the post for the specifics.

Start by grinding your freeze-dried strawberries if you plan to add them. I grind them into a powder in the blender or food processor.

how to make strawberry pancakes step by step in grid.
  1. Stir together the wet ingredients in a bowl.
  2. Add the rest of the ingredients.
  3. Stir together gently but thoroughly.
  4. Cook in a greased pan coated with butter. Flip when you start to see little bubbles forming around the edges.
cooking strawberry pancakes in pan

Frequently Asked Questions

How do you make pink pancakes with strawberries?

Our favorite way to make pink pancakes is to add freeze-dried strawberry powder. the more powder you add, the pinker the pancakes will be.

Can you use frozen strawberries in pancakes?

Yes, though you’ll want to dice them up with kitchen scissors so they are in small pieces. This will ensure that they soften and warm through as the pancakes cook and are easy to eat.

sheet pan strawberry pancakes on blue plate

How to Store

Store for up to 5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.

Best Tips for Success

  • To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
  • To make for a baby, use plain nondairy milk.
  • Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
  • Use any other diced fruit you like in pancakes.
  • Gluten-free: Use 1:1 style of gluten-free flour.
  • Dairy-free: Use nondairy yogurt and nondairy milk.

Related Recipes


I’d love to hear your feedback on this recipe if you try it, so please comment and rate it below!

strawberry-pancakes-on-two-plates-2

Fluffy Strawberry Pancakes

With just a few ingredients and the option to make these on the stove top or in the oven as a sheet pan pancakes, these Strawberry Pancakes are bursting with berry flavor and are so yummy. I love including both freeze-dried and fresh berries here for max flavor, but just fresh work if that's what you have.
5 from 8 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cuisine American
Course Breakfast
Calories 372kcal
Servings 4

Ingredients

  • ½ cup plain whole-milk yogurt
  • ½ cup milk
  • 2 eggs
  • 2 tablespoons unsalted butter (melted and cooled; plus more for cooking)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (or whole wheat)
  • 1 cup freeze-dried strawberries (ground up in a blender or food processor; optional but recommended)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup diced strawberries

Instructions

  • Add the yogurt, milk, eggs, butter, and vanilla to a medium bowl. Whisk to combine into a smooth mixture.
  • Add the flour, ground freeze-dried strawberries (if using), baking powder, and salt. Whisk gently to combine.
  • Gently fold in the strawberries.
  • Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
  • Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes or until you see bubbles start to form on the surface and the edges are set.
  • Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200° F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.
  • Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.

Video

Notes

  • To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula.  Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
  • Store for up to 5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
  • To make for a baby, use plain nondairy milk.
  • Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
  • Use any other diced fruit you like in pancakes.
  • Gluten-free: Use 1:1 style of gluten-free flour.
  • Dairy-free: Use nondairy yogurt and nondairy milk.
  • Egg-free: The best option is a store bought egg replacer like the one from Bob’s Red Mill.

Nutrition

Calories: 372kcal, Carbohydrates: 59g, Protein: 8g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 105mg, Sodium: 416mg, Potassium: 608mg, Fiber: 5g, Sugar: 28g, Vitamin A: 378IU, Vitamin C: 383mg, Calcium: 223mg, Iron: 9mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    These are THE best pancakes I’ve ever made. Came our so fluffy and yummy. I use the recipe with or without strawberries. It’s my go recipe for fluffy pancakes

  2. This recipe really didn’t work for me and I’m not sure what I did wrong! I followed the recipe using whole milk yogurt and almond milk because it was what I had on hand.

    The recipe doesn’t say where to add the melted butter or vanilla but I added with the wet ingredients. On hot griddle with butter they were taking a really long time to form bubbles, like 7 mins and were still super raw. I decided to add the res of the mixture to a sheet pan and do that method. They never got brown, just super blonde and unappealing.

    I think this recipe needs a revisit because all of your recipes are such all-stars!!!

    1. Hi- I’m sorry you had that experience. Is there any chance that the baking powder you were using didn’t work? (The butter and vanilla are listed in the first step.) I appreciate the feedback and will check it again (though I did test this one 3 times and didn’t have that issue so I’m not sure what caused it.)

  3. I was so excited to make these! I am fairly certain I followed the recipe exactly. The batter came out very dry, not like a pancake batter. I added additional milk to get it a little more wet consistency. Would you recommend something else if the batter needs adjusting? Did I use too much freeze dried strawberries?

    1. I’m not sure what caused that but adding additional milk would be what I would have recommended. Hope they still turned out okay!

  4. Hi, do you think it would be okay to use some puréed fresh strawberries in the batter to replace the freeze dried ones?

  5. How much sugar? It doesn’t say on the ingredients list. You also have “add strawberries” twice on the instructions.

    1. The sugar was a mistake, there isn’t any. I recommend using two types of strawberries, which is explained in the recipe.

    1. The best option is a store bought egg replacer like the one from Bob’s Red Mill. I find that flax eggs in these make them gummy.