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a white plate topped with pancakes, whipped cream, and strawberry sauce

Strawberry Pancakes

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These Strawberry Pancakes are full of fresh strawberries and are simply delicious. They are topped with a homemade strawberry sauce and make the perfect weekend breakfast!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 248

Ingredients

  • 1 1/2 pounds fresh strawberries washed, hulled, and sliced
  • 2 3/4 cup cake flour *see notes
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 Tablespoons sugar divided
  • 1 3/4 cup milk
  • 2 eggs separated into yolks and whites
  • 4 Tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/2 lemon juiced
  • 1 1/2 teaspoons cornstarch
  • 8 ounce container frozen whipped topping thawed

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Wash the strawberries, remove the stems, and slice approximately ¼ inch thick. Spread half of the sliced berries on a parchment lined baking sheet in a single layer. Place in the oven to roast for 25 minutes. Remove from the oven and set aside to cool.
  • While the strawberries are roasting, add the remaining sliced strawberries, lemon juice, 2 tablespoons of the sugar, and cornstarch to a small sauce pan. Let mixture come to a rolling boil over medium high heat, stirring occasionally. Once boiling, turn to low heat and let it slowly bubble for 10 more minutes until syrup is thickened and the strawberries are soft. Remove from heat and pour into a bowl to cool.
  • Combine the flour, baking powder, salt, 2 tablespoons of the sugar, and lemon zest in a large bowl. In a separate small bowl whisk together the egg yolks, melted butter, vanilla, and milk. Place egg whites in a medium bowl and use an electric mixer on medium speed to whip until stiff peaks form, about 2 minutes.
  • Add wet ingredients to dry ingredients and gently stir until combined. Mixture will be slightly lumpy. Stir in the roasted, cooled strawberries. Using a spatula, gently fold egg whites in to the pancake batter until evenly combined. Be careful not to over mix. 
  • Turn an electric griddle to 375 degrees or heat a large nonstick skillet to medium heat on the stove. Spray with nonstick cooking spray. Use a 1/3 measuring cup to pour batter onto the hot griddle or pan. Wait till bubbles start to form and pop before flipping strawberry pancakes to the other side. Allow each side to become golden brown.
  • Place a pancake on a plate and spread with a heaping spoonful of whipped topping and strawberry sauce. Place two more pancakes in the same manner. Top with a dollop of whipped topping and more sauce. Enjoy!

Notes

  • Turn your pancakes into strawberry shortcakes! For a decorative touch, use a piping bag with a large star tip. Pipe the whipped topping between layers and on top of the pancake stack, like strawberry shortcakes.
  • Use ripe strawberries. For the best flavor, make sure to use ripe strawberries. Ripe strawberries are red all the way up to the leaves and will also smell fragrant and sweet.
  • Roast the strawberries. This extra step is worth the effort! Roasting your strawberries will remove excess moisture, helping them to bake into the pancakes easier. It will also caramelize the natural sugars in the strawberries, thereby enhancing the flavor and making your kitchen smell wonderful!
  • Cake flour makes the pancakes nice and fluffy. If you don't have cake flour on hand, read my tips below for making your own. 
  • Turn your strawberry sauce into syrup. To make strawberry syrup, simply blend your strawberry sauce in a blender or food processor after cooking, then strain through a fine mesh strainer to remove any seeds and pulp. The strawberry syrup can be stored in an airtight container in the fridge for up to three weeks.
  • Storing and freezing leftovers: Store any leftover pancakes in an airtight container in the fridge for up to three days. You can also freeze your pancakes  by placing them in a freezer safe container like a freezer ziplock bag or airtight container. Layer or stack your pancakes in between pieces of wax paper to prevent them from sticking together. Freeze for up to three months. Allow pancakes to thaw overnight in the refrigerator before reheating. 

Nutrition

Calories: 248kcal | Carbohydrates: 36g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 136mg | Potassium: 206mg | Fiber: 2g | Sugar: 13g | Vitamin A: 236IU | Vitamin C: 36mg | Calcium: 77mg | Iron: 1mg