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Stack of fluffy Strawberry Pancakes topped with fresh strawberry sauce and syrup on a white plate.

Fluffy Strawberry Dream Pancakes with Juicy Berry Drizzle

These light and airy pancakes are studded with fresh strawberries and drizzled with a vibrant, naturally sweet strawberry sauce, making for a perfect start to any day.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Fluffy Strawberry Pancakes
  • 1 1/2 cup All-purpose flour sifted
  • 2 tbsp Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1 Large egg room temperature
  • 1 1/4 cup Milk room temperature (or buttermilk for extra fluffiness)
  • 2 tbsp Unsalted butter melted and slightly cooled
  • 1 tsp Vanilla extract
  • 1 cup Fresh strawberries hulled and diced
For the Juicy Strawberry Drizzle
  • 1 1/2 cup Fresh strawberries hulled and quartered
  • 2 tbsp Granulated sugar adjust to taste
  • 1 tbsp Lemon juice freshly squeezed
  • 2 tbsp Water

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons
  • Griddle or Large Frying Pan
  • Small saucepan
  • Ladle
  • Spatula (for flipping)

Method
 

Prepare the Juicy Strawberry Drizzle
  1. Combine 1 1/2 cups quartered strawberries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water in a small saucepan.
  2. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 8-10 minutes, or until the strawberries have softened and released their juices, and the sauce has slightly thickened.
  3. Lightly mash some of the strawberries with a fork for a chunkier sauce, or blend briefly with an immersion blender for a smoother consistency. Remove from heat and set aside to cool slightly while you prepare the pancakes.
Prepare the Fluffy Pancake Batter
  1. In a large mixing bowl, whisk together the sifted all-purpose flour, 2 tablespoons granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
  2. In a separate medium mixing bowl, whisk together the large egg, 1 1/4 cups milk, melted butter, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes.
  4. Gently fold in the 1 cup of diced fresh strawberries.
Cook the Pancakes
  1. Heat a lightly oiled or buttered griddle or large non-stick frying pan over medium-low heat. The key to fluffy pancakes is not too high heat.
  2. Once hot, pour about 1/4 cup of batter per pancake onto the griddle. Leave enough space between pancakes for easy flipping.
  3. Cook for 2-3 minutes per side, or until golden brown and bubbles begin to form and pop on the surface of the pancake.
  4. Flip carefully with a spatula and cook for another 1-2 minutes until the second side is also golden brown and the pancake is cooked through.
  5. Repeat with the remaining batter, adding more oil or butter to the griddle as needed. Keep cooked pancakes warm on a plate in a low oven (around 200°F / 95°C) while you finish cooking the batch.
Serve
  1. Stack the warm, fluffy strawberry pancakes onto plates.
  2. Generously spoon the warm juicy strawberry drizzle over the top.
  3. Serve immediately, optionally with extra fresh strawberries, whipped cream, or a dusting of powdered sugar.

Notes

For extra fluffy pancakes, ensure all cold ingredients like milk and eggs are at room temperature. Do not overmix the batter; lumps are okay and contribute to a tender pancake. Adjust the heat of your griddle as needed; too high heat will burn the outside before the inside cooks, too low will result in dry pancakes.