Strawberry Pancakes are a delightful way to start the day! Quick and easy to make with pops of colour and sweetness from the fruit, they make you want to leap out of bed for them. Strawberry and banana pancakes, maple syrup and a little butter and you are all set!
I have summarised the reasons why you will (love, love) this recipe in the points below, they are many reasons why:
- Every day ingredients: the ingredients needed for the recipe are simple and easy to find at the local shops. There is nothing needed that requires a visit to a speciality store.
- Pantry staples: other than the strawberries and bananas which are best sought fresh, the ingredients are pantry staples that you won't have to rush out and buy at the last minute. You can have them on hand and grab them out to whip up a feast as needed.
- Additional fruits: I am using a combination of strawberries and bananas for the pancakes as it allows me to incorporate 2 x servings of fresh fruit into the dish. You can do the same, or check out my substitutions and variations for some more ideas to try!
- Pancake toppings: maple syrup, butter, fresh strawberries and sliced banana help to present the pancake stack (and oohhhs and ahhhs to the table). If you want to use additional or different toppings, be my guest!
- Breakfast or brunch: these work for both, even dessert if you please! The smell of these cooking on the stove on a Sunday morning is delightful!! (Also irresistible!).
The photo below is to show you exactly what you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements.
As you can see, the recipe calls for:
- Strawberries: fresh, rinsed, tops trimmed then cut into small pieces are best for the recipe. When they are fresh they have a firm robust texture which you don't get if you use frozen strawberries (which also get a bit mushy when you try and chop them into pieces).
- Bananas: use ripe bananas that look like they will be easy (soft) to slice into pieces. These are used in the pancake stack as it is a great way to have 2 x servings of fruit in the recipe and the strawberry and banana combo works delightfully!
- Self-raising flour: this is different to plain flour as it has rising agents in it already. If you want to use regular plain flour you can but you will need to add baking powder. The baking powder container will list the required amount but it is usually 1 to 2 teaspoons per 1 cup of plain flour.
- Eggs: my recommendation is to use 2 x large size free range eggs. Simply crack into the bowl and whisk them into the pancake batter.
- Milk: these days I now use regular or skim long life milk to make pancakes. It is so handy to have this ingredient in the pantry and grab it when needed. The pandemic changed my thinking when it came to a few things like this and these days I prefer it if I don't have to rush out for one ingredient. My guess is you might be like that too (❤).
- Maple syrup: one of the world's most popular pancake syrups! For good reason too. It is sweet, sticky and simply irresistible when poured over a pancake stack.
- Butter: this is a pancake topping idea along with the maple syrup and fresh strawberries.
- Salt: we only need a smidge (¼ tsp) for the recipe. Regular table salt is fine to the point where sea salt or any large granulated salt it too much. From your table shaker will do the trick!
Here are the step by step instructions to make the recipe. We start by making the pancake batter. You will need a medium to large sized mixing bowl and a wooden spoon.
- Add pancake ingredients to mixing bowl (Photo 1)
- Stir to combine (Photo 2)
- Add chopped strawberry pieces (Photo 3)
- Stir to combine (Photo 4)
How to Make Strawberry Pancakes
To make the pancakes, start by adding the dry ingredients to a mixing bowl. Then add in the milk and eggs. Use a wooden spoon to stir and gently combine.
Once the pancake batter is mixed together, add in the strawberry pieces and stir again to combine. This will only take a minute and no vigourous stirring is required.
- Portion and cook the pancakes at medium heat (Photo 5)
I recommend using a measuring cup to portion the wet batter out as you cook the pancakes. This will also ensure that you get even sized pancakes in case you want to stack them (and it is the best way to serve them, so try it my friends).
Watch the raw surface of the pancakes and you will start to see bubbles forming. When these reach the centre of the pancakes, slide a flexible turner underneath and flip to the other side. The 1st side will take 2 to 3 minutes to cook and the 2nd side will take 1 to 2 mins.
- Flip and cook the pancake on the other side (Photo 6)
Once the pancakes are cooked and ready for eating, you can either serve them as you go, or stack them for a special plate to present to the table.
To serve the pancakes, I use a dinner plate and layer the cooked pancakes with the sliced bananas. Repeat this layering till you get to the top and then add your toppings.
I love maple syrup as it is sweet and pairs well with the strawberries and bananas.
Layering and stacking the pancakes gives a pretty effect, the combination works well and the soft bananas contrast with the warm fluffy pancakes!
How to Guide
How to Store
Store combined batter in the fridge from the day ahead till the next day with a quick stir before using. Ensure that it has a tight seal of cling wrap whilst refrigerated. Remove from fridge then add chopped strawberries pieces prior to cooking. (Don't make the full batter with the strawberry pieces in it as it will go soggy).
Store cooked pancakes (with no toppings) on a plate with glad wrap (firmly wrapped) for the same day they are cooked and the day later. Any longer and it is advisable to freeze the pancakes instead.
How to Freeze
I do not recommend freezing pancake batter.
You can however, freeze cooked pancakes.
Allow them to cool, then stack, wrap tightly in cling film and store for up to 3 months.
How to Reheat
To reheat pancakes that have been frozen, let thaw 1st in the fridge overnight or on the bench. They can be reheated in a moderate oven in a baking dish covered with tin foil.
They can also be heated in a non stick fry pan, by placing in the pan for 1 to 2 mins each side. This goes against the 'only flip once' guide I mention below, however, when reheating it is different as the pancake is already cooked and will keep its form.
Substitutions and Variations
Here are my ins and outs that enable you to incorporate some small tweaks to the recipe to suit your personal preferences should you wish to:
- Add a teaspoon of vanilla to the pancake batter for a sweet flavoured effect.
- Use freshly whipped cream in place of the butter when topping the pancakes.
- If you want to go all out and make a strawberry sauce for drizzling, by all means you can do that. I find the maple syrup and strawberries with banana ticks my boxes, but you do you ( ❤ ).
- Add a scoop of vanilla ice cream to the pancakes for serving.
- Use vanilla custard as as option when serving the pancakes.
Here are my top tips and tricks so that you can master the recipe from the get go:
- If using a gas stove top, ensure that when you spray the pan with cooking spray, you are doing it up and off to the side of the element (so the gas doesn't ignite the spray).
- Allow the pan to heat before adding the pancake batter to it.
- When you see the bubbles form and spread into the centre of the pancakes, it is time to flip them.
- Turn the heat down if at any time you need more time to stack the pancakes or you notice they seem to be cooking too quickly.
- You can store the cooked pancakes in a baking dish in the oven till ready to serve if you want the full stack to be warmed through.
- When serving spread a dollop of butter on top of the pancake stack, then press the strawberries gently on top. The butter will ensure that the strawberries don't slide off the top and will instead 'stick to the stack'.
Frequently Asked Questions
How much fruit do you put in pancakes?
The recipe calls for 1 cup of fruit. This is 1 cup of fresh strawberries, rinsed, tops trimmed and cut into small pieces.
Each pancake will have approximately 10 small pieces of strawberry in the mix and then sliced banana is added to the stack for serving.
What is the secret to good pancakes?
The secret to good pancakes is for them to have a thick texture so that they are fluffy on the inside and much thicker than crepes.
Thin pancakes are caused by batter that has too much liquid in it. Add additional flour to absorb some of the liquid if you are experiencing this issue.
Can I just add fruit to pancake mix?
Yes, you can add fruit to pancake mix and stir to combine.
The other technique is to make the pancake batter, portion it onto a pan, then sprinkle some fruit pieces on top before flipping the pancake to the other side.
What goes well with pancakes?
Here are 7 toppings that go well with pancakes:
- Maple syrup
- Lemon juice
- Ice cream
- Vanilla custard
- Sliced or chopped fruits
More Easy Breakfast Recipes
If breakfast is your thing (I hear you!), there I have some more ideas that I think you would like:
- Sprinkles Pancakes
- Blackberry Oatmeal Muffins
- Blueberry Banana Oatmeal Muffins
- Chocolate Chip Banana Oatmeal Muffins
You can also find all of my breakfast recipes in the one (bright and early!) spot.
PIN and save the recipe for later!
- 1 Measuring bowl
- 1 Wooden spoon
- 1 Crepe pan
- 1 Spray cooking oil
- 1 ¼ measuring cup to portion the batter
- 1 Silicon flexible turner
- 2 cups self-raising flour Note 1
- ¼ tsp salt Note 2
- 2 cups milk
- 2 eggs
- 1 cup strawberries Tops trimmed, cut into small pieces, Note 3
- 2 bananas peeled and thinly sliced, for the stack
- butter spreadable
- strawberries rinsed and sliced for garnish
- maple syrup
- Make the batter: add the flour, milk, eggs and salt to a medium bowl and stir to thoroughly combine.
- Add the chopped strawberries: pour the strawberry pieces into the mixing bowl and stir to combine.
- Cook the pancakes: spray a crepe pan with oil, turn the stove to a medium heat and use a ⅓ cup to portion the batter onto the pan. Cook the pancake for 2 to 3 minutes. Once the pancake has bubbles in the very centre, bursting as they emerge, slide a silicon flexible turner underneath and flip to the other side. Cook for a further 1 to 2 mins.
- Prepare the bananas: use a knife and chopping board to thinly slice the 2 bananas into pieces.
- Stack the pancakes: transfer the 1st cooked pancake to a serving plate and begin a stack. Place the sliced banana pieces on top of the cooked pancakes, repeating until the batter is fully cooked.
- Top the pancakes: pour maple syrup over the pancake stack, add a knob or 2 of butter and sprinkle some additional chocolate chips on top (optional).
- Serve and enjoy: present the stack to the table as a centre pieces and provide additional serving plates, knifes and forks. Dig in and enjoy!
- Note 1 - Self-raising flour: if you want to sift the flour, go for it. I find, however, the results are not too different for this recipe if I do or don't. My preference is to ensure once the batter is combined, that I thoroughly whisk it (by hand with a fork is ok), to ensure it is smooth with no lumps.
- Note 2 - Milk: I am using full cream milk, however, you can use milk to your preference. Be it skim, almond, coconut, soy etc. These will work if you use the equivalent amount.
- Note 3 - Strawberries: I am using fresh strawberries, that I have rinsed, trimmed the tops of and then chopped into small pieces. You can use frozen strawberries if you prefer, however, things will get a bit mushy when you go to chop them.
- Note - Portion size: this recipe will make at least 8 pancakes. As a guide the nutritional information has been worked out to be 2 x pancakes per person. You can feed more using the same ingredient measurements if you make smaller pancakes (try using a cookie scoop to portion instead of measuring cup).