Homemade strawberry pancakes are the perfect way to start your day with a burst of fresh strawberry flavor. These easy pancakes are fluffy, golden brown, and loaded with juicy chopped strawberries in every bite. Topped with a sweet homemade strawberry sauce, this special treat is perfect for Spring, your weekend breakfast, or just because!
- Why We Love This Recipe
- What You’ll Need
- How to Make Strawberry Pancakes
- Recipe FAQ’s
- Tips for Success
- What to Serve with Strawberry Pancakes
- Substitutions and Variations
- More Pancake Recipes You’ll Want to Try Next
- Strawberry Pancakes Recipe
These homemade strawberry pancakes are my new breakfast obsession. They are light, fluffy, and packed with fresh strawberry flavor thanks to the chopped strawberries that add a natural sweetness and a buttery texture that makes every bite melt in your mouth. You can finish these off with maple syrup, but why when you can top them with my warm homemade strawberry sauce instead?
It’s an easy pancake recipe that comes together fast with simple ingredients you likely already have on hand. The batter mixes quickly, and within minutes on a hot griddle, you’ll have golden brown, fluffy pancakes.
If you love strawberry-filled breakfast treats, don’t miss my Easy Strawberry Bread , Strawberry Scones , Baked Strawberry Donuts , Easy Strawberry Milk , and Strawberry Rhubarb Coffee Cake !
Why We Love This Recipe
- These fluffy strawberry pancakes are soft, golden brown, and filled with juicy chopped strawberries, making every bite taste like a delicious strawberry treat.
- The homemade strawberry sauce adds extra strawberry flavor, creating the perfect combination of sweet, tangy, and buttery goodness.
- This easy pancake recipe is quick to make, uses simple pantry ingredients, and is the best way to bring fresh berries to your breakfast table.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- All-Purpose Flour – The base of the pancake batter, creating the perfect fluffy texture. Whole wheat flour can be used for a heartier bite.
- Granulated Sugar – Adds a little sweetness to balance the tartness of the fresh strawberries. A little sugar goes a long way!
- Baking Powder – The leavening agent that helps the pancakes rise, making them light and airy.
- Salt – Enhances the flavors and balances the sweetness in this easy pancake recipe.
- Whole Milk – Adds moisture and richness for soft, fluffy pancakes. Non-dairy alternatives like almond or oat milk work too.
- Salted Butter – Melted butter gives the pancake batter a rich, buttery taste. You can swap it for vegetable oil or canola oil.
- Pure Vanilla Extract – Adds warmth and depth, making these homemade strawberry pancakes even more irresistible.
- Large Egg – Helps bind the pancake batter together while adding structure and fluffiness.
- Diced Strawberries – Fresh strawberries add bright, juicy bursts of flavor. You can also use frozen strawberries, but don’t thaw them first.
For the Strawberry Compote:
- Fresh or Frozen Strawberries – The star of the homemade strawberry sauce, bringing natural sweetness and vibrant color.
- Granulated Sugar – Enhances the strawberries’ sweetness, making the compote extra delicious.
- Water – Helps create the right consistency for a smooth, pourable strawberry syrup.
- Fresh Lemon Juice – Adds a hint of brightness and balances the sweetness.
- Cornstarch – Thickens the strawberry sauce just enough for the perfect syrupy texture.
- Pure Vanilla Extract – A splash at the end brings out the strawberry flavor even more.
How to Make Strawberry Pancakes
- Mix the Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This step ensures the leavening agent is evenly distributed, giving you light, fluffy buttermilk pancakes.
- Whisk Wet Ingredients. In a separate medium bowl, whisk the whole milk, melted butter, vanilla extract, and egg until smooth. This is where all the rich flavors come together!
- Combine Batter and Let it Rest. Pour the wet ingredients into the dry ingredients and gently stir. The batter should be slightly lumpy—this means your pancakes will be extra fluffy. Let it rest for 10 minutes to allow the flour to hydrate and the baking powder to activate for pillowy soft pancakes that rise higher.
- Add Strawberries. Gently fold in the chopped strawberries, making sure they’re evenly spread throughout the pancake batter. This ensures every bite is bursting with fresh strawberry flavor.
- Cook Pancakes. Heat a non-stick skillet, large skillet, or griddle over medium heat. Add a drizzle of olive oil, vegetable oil, or a little bit of butter to prevent sticking. Pour about ⅓ cup of batter onto the hot surface, cooking pancakes until small bubbles form on top, about 2-3 minutes. Flip carefully and cook for another 2 minutes until golden brown.
- Make Strawberry Sauce. In a medium pot, add the fresh strawberries, granulated sugar, 1 tablespoon of water, and lemon juice. Cook over medium heat until the strawberries start to soften, then mash slightly for a chunky texture. Mix the remaining water with cornstarch, then stir it into the sauce, cooking until thickened. Remove from heat and stir in the vanilla extract.
- Serve and enjoy. Stack the warm, fluffy strawberry pancakes on a plate and pour the homemade strawberry sauce over the top. If you want to go full throttle, add a little maple syrup, a dollop of melted butter, or even a sprinkle of chocolate chips for an extra special treat!
Yes! Frozen strawberries work great in both the pancake batter and the homemade strawberry sauce. Just chop and add them straight to the batter without thawing to prevent excess moisture.
Let the batter rest for 10 minutes before cooking, and avoid overmixing. The small lumps in the batter help create extra fluffy buttermilk pancakes. Also, make sure your baking powder is fresh, as it’s the key leavening agent.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on a non-stick skillet over medium-low heat or in a toaster oven for the best texture.
Absolutely! Let the cooked pancakes cool to room temperature, then place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag and store for up to 3 months. I like to reheat mine in the air fryer or toaster oven to crisp up the outside a bit.
Absolutely! Cooked pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat them on a non-stick skillet over medium-low heat or in a toaster oven for the best texture.
Keep leftover homemade strawberry sauce in an airtight container in the fridge for up to a week. Warm it up over medium heat before serving, or enjoy it cold over fluffy buttermilk pancakes!
Yes! The homemade strawberry sauce can be made up to 5 days in advance and stored in an airtight container in the fridge. Simply reheat over medium-low heat before serving.
Tips for Success
- Let the batter rest for 10 minutes before cooking—this helps the leavening agent create extra fluffy pancakes.
- Avoid overmixing the pancake batter; small lumps are perfectly fine and will give you the best texture.
- Use a non-stick skillet or a hot griddle with a little bit of butter or nonstick cooking spray to prevent sticking.
- Cook the pancakes over medium heat or medium-low heat to ensure they cook through without burning.
- For the best strawberry flavor, use fresh berries when in season, but frozen strawberries work just as well in this easy pancake recipe.
What to Serve with Strawberry Pancakes
A dollop of whipped cream or a drizzle of strawberry syrup adds extra sweetness, while a little maple syrup brings out the buttery goodness in every bite.
For a balanced meal, serve them alongside crispy bacon or scrambled eggs for a mix of sweet and savory flavors.
And of course, a tall glass of cold milk is the perfect way to round out your breakfast table.
Substitutions and Variations
- Swap all-purpose flour for whole wheat flour to add a heartier texture and a boost of fiber.
- Use buttermilk instead of whole milk for a tangy flavor and fluffier pancakes.
- Replace granulated sugar with honey or maple syrup for a natural sweetness that enhances the fresh strawberry flavor.
- Add a little lemon zest to brighten up the batter and give it a strawberry lemonade vibe.
- Stir in chocolate chips for a chocolate-strawberry twist that feels extra indulgent.
- Try dried fruits like chopped dried strawberries or blueberries if fresh berries aren’t available.
More Pancake Recipes You’ll Want to Try Next
- Best Buttermilk Pancakes
- Lemon Ricotta Pancakes
- Fluffy Toasted Coconut Pancakes
- German Apple Pancakes with Cider Syrup
- Lemon Poppy Seed Pancakes
- Fluffy Japanese Pancakes
- Pumpkin Pancakes with Creamy Cinnamon Syrup
- German Pancake
Strawberry Pancakes
Ingredients123
Pancakes
- ▢ 1 ½ cups (212g) all-purpose flour
- ▢ 2-3 Tablespoons granulated sugar
- ▢ 3 teaspoons baking powder
- ▢ ½ teaspoon salt
- ▢ 1 ¼ cups whole milk
- ▢ 3 Tablespoons salted butter melted
- ▢ 1 Tablespoon pure vanilla extract
- ▢ 1 large egg
- ▢ 1 ½ cups diced strawberries (210g)
Strawberry Compote
- ▢ 1 pound fresh or frozen strawberries (do not thaw if using frozen)
- ▢ ⅓ cup granulated sugar
- ▢ 3 Tablespoons water divided
- ▢ 1 teaspoon fresh lemon juice
- ▢ 1 Tablespoon cornstarch
- ▢ 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. 1 ½ cups (212g) all-purpose flour, 2-3 Tablespoons granulated sugar, 3 teaspoons baking powder, ½ teaspoon salt
- In another bowl, whisk together the egg, milk, butter, and vanilla. 1 ¼ cups whole milk, 3 Tablespoons salted butter, 1 Tablespoon pure vanilla extract, 1 large egg
- Add the wet ingredients to the dry ingredients. Stir just until combined. It’s okay if there are lumps in the batter. Let the batter rest for 10 minutes.
- Heat a griddle or large skillet over medium-high heat. Add a drizzle of olive or melt a little butter. Stir the strawberries into the pancake batter, then drop ⅓ cup scoops of batter onto the griddle. Cook for 2-3 minutes on one side until bubbles start to appear on top. Flip with a spatula then cook for another 2 minutes on the other side until cooked through and golden brown. Keep warm in a warm oven until ready to serve while cooking the rest of the batter. 1 ½ cups diced strawberries
- In a medium pot, add the strawberries, granulated sugar, 1 Tablespoon of the water, and lemon juice. Heat over medium heat until the berries start to soften. I like to mash them with a potato masher but leave chunks of strawberry. Once the berries have released their juices and softened a bit, combine the remaining 2 Tablespoons of water and cornstarch in a small bowl. Drizzle this into the strawberry sauce and cook until slightly thickened and no longer cloudy. Remove from heat and stir in the vanilla extract. Cool before serving warm or cold over the pancakes. 1 pound fresh or frozen strawberries, ⅓ cup granulated sugar, 3 Tablespoons water, 1 Tablespoon cornstarch, 1 teaspoon pure vanilla extract, 1 teaspoon fresh lemon juice
Notes
Storage & Make Ahead
- Store: Keep leftover pancakes in an airtight container in the fridge for up to three days. Stack them with a sheet of paper towel between each to prevent sticking.
- Freeze: Place cooked pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag for up to three months. This makes them easy to grab and reheat anytime.
- Reheat: Warm pancakes in a toaster oven, on a non-stick skillet over medium-low heat, or in the microwave with a damp paper towel to keep them soft.
- Make Ahead: Prepare the pancake batter the night before and store it in the fridge. Give it a quick stir in the morning before cooking for an easy breakfast recipe that’s ready in minutes.
Strawberry Pancakes
Ingredients
Pancakes
- 1 ½ cups (212g) all-purpose flour
- 2-3 Tablespoons granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups whole milk
- 3 Tablespoons salted butter melted
- 1 Tablespoon pure vanilla extract
- 1 large egg
- 1 ½ cups diced strawberries (210g)
Strawberry Compote
- 1 pound fresh or frozen strawberries (do not thaw if using frozen)
- ⅓ cup granulated sugar
- 3 Tablespoons water divided
- 1 teaspoon fresh lemon juice
- 1 Tablespoon cornstarch
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. 1 ½ cups (212g) all-purpose flour, 2-3 Tablespoons granulated sugar, 3 teaspoons baking powder, ½ teaspoon salt
- In another bowl, whisk together the egg, milk, butter, and vanilla. 1 ¼ cups whole milk, 3 Tablespoons salted butter, 1 Tablespoon pure vanilla extract, 1 large egg
- Add the wet ingredients to the dry ingredients. Stir just until combined. It’s okay if there are lumps in the batter. Let the batter rest for 10 minutes.
- Heat a griddle or large skillet over medium-high heat. Add a drizzle of olive or melt a little butter. Stir the strawberries into the pancake batter, then drop ⅓ cup scoops of batter onto the griddle. Cook for 2-3 minutes on one side until bubbles start to appear on top. Flip with a spatula then cook for another 2 minutes on the other side until cooked through and golden brown. Keep warm in a warm oven until ready to serve while cooking the rest of the batter. 1 ½ cups diced strawberries
- In a medium pot, add the strawberries, granulated sugar, 1 Tablespoon of the water, and lemon juice. Heat over medium heat until the berries start to soften. I like to mash them with a potato masher but leave chunks of strawberry. Once the berries have released their juices and softened a bit, combine the remaining 2 Tablespoons of water and cornstarch in a small bowl. Drizzle this into the strawberry sauce and cook until slightly thickened and no longer cloudy. Remove from heat and stir in the vanilla extract. Cool before serving warm or cold over the pancakes. 1 pound fresh or frozen strawberries, ⅓ cup granulated sugar, 3 Tablespoons water, 1 Tablespoon cornstarch, 1 teaspoon pure vanilla extract, 1 teaspoon fresh lemon juice
Notes
Storage & Make Ahead
- Store: Keep leftover pancakes in an airtight container in the fridge for up to three days. Stack them with a sheet of paper towel between each to prevent sticking.
- Freeze: Place cooked pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag for up to three months. This makes them easy to grab and reheat anytime.
- Reheat: Warm pancakes in a toaster oven, on a non-stick skillet over medium-low heat, or in the microwave with a damp paper towel to keep them soft.
- Make Ahead: Prepare the pancake batter the night before and store it in the fridge. Give it a quick stir in the morning before cooking for an easy breakfast recipe that’s ready in minutes.
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Homemade strawberry pancakes are the perfect way to start your day with a burst of fresh strawberry flavor. These easy pancakes are fluffy, golden brown, and loaded with juicy chopped strawberries in every bite. Topped with a sweet homemade strawberry sauce, this special treat is perfect for Spring, your weekend breakfast, or just because!
- Why We Love This Recipe
- What You’ll Need
- How to Make Strawberry Pancakes
- Recipe FAQ’s
- Tips for Success
- What to Serve with Strawberry Pancakes
- Substitutions and Variations
- More Pancake Recipes You’ll Want to Try Next
- Strawberry Pancakes Recipe
These homemade strawberry pancakes are my new breakfast obsession. They are light, fluffy, and packed with fresh strawberry flavor thanks to the chopped strawberries that add a natural sweetness and a buttery texture that makes every bite melt in your mouth. You can finish these off with maple syrup, but why when you can top them with my warm homemade strawberry sauce instead?
It’s an easy pancake recipe that comes together fast with simple ingredients you likely already have on hand. The batter mixes quickly, and within minutes on a hot griddle, you’ll have golden brown, fluffy pancakes.
If you love strawberry-filled breakfast treats, don’t miss my Easy Strawberry Bread , Strawberry Scones , Baked Strawberry Donuts , Easy Strawberry Milk , and Strawberry Rhubarb Coffee Cake !
Why We Love This Recipe
- These fluffy strawberry pancakes are soft, golden brown, and filled with juicy chopped strawberries, making every bite taste like a delicious strawberry treat.
- The homemade strawberry sauce adds extra strawberry flavor, creating the perfect combination of sweet, tangy, and buttery goodness.
- This easy pancake recipe is quick to make, uses simple pantry ingredients, and is the best way to bring fresh berries to your breakfast table.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- All-Purpose Flour – The base of the pancake batter, creating the perfect fluffy texture. Whole wheat flour can be used for a heartier bite.
- Granulated Sugar – Adds a little sweetness to balance the tartness of the fresh strawberries. A little sugar goes a long way!
- Baking Powder – The leavening agent that helps the pancakes rise, making them light and airy.
- Salt – Enhances the flavors and balances the sweetness in this easy pancake recipe.
- Whole Milk – Adds moisture and richness for soft, fluffy pancakes. Non-dairy alternatives like almond or oat milk work too.
- Salted Butter – Melted butter gives the pancake batter a rich, buttery taste. You can swap it for vegetable oil or canola oil.
- Pure Vanilla Extract – Adds warmth and depth, making these homemade strawberry pancakes even more irresistible.
- Large Egg – Helps bind the pancake batter together while adding structure and fluffiness.
- Diced Strawberries – Fresh strawberries add bright, juicy bursts of flavor. You can also use frozen strawberries, but don’t thaw them first.
For the Strawberry Compote:
- Fresh or Frozen Strawberries – The star of the homemade strawberry sauce, bringing natural sweetness and vibrant color.
- Granulated Sugar – Enhances the strawberries’ sweetness, making the compote extra delicious.
- Water – Helps create the right consistency for a smooth, pourable strawberry syrup.
- Fresh Lemon Juice – Adds a hint of brightness and balances the sweetness.
- Cornstarch – Thickens the strawberry sauce just enough for the perfect syrupy texture.
- Pure Vanilla Extract – A splash at the end brings out the strawberry flavor even more.
How to Make Strawberry Pancakes
- Mix the Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This step ensures the leavening agent is evenly distributed, giving you light, fluffy buttermilk pancakes.
- Whisk Wet Ingredients. In a separate medium bowl, whisk the whole milk, melted butter, vanilla extract, and egg until smooth. This is where all the rich flavors come together!
- Combine Batter and Let it Rest. Pour the wet ingredients into the dry ingredients and gently stir. The batter should be slightly lumpy—this means your pancakes will be extra fluffy. Let it rest for 10 minutes to allow the flour to hydrate and the baking powder to activate for pillowy soft pancakes that rise higher.
- Add Strawberries. Gently fold in the chopped strawberries, making sure they’re evenly spread throughout the pancake batter. This ensures every bite is bursting with fresh strawberry flavor.
- Cook Pancakes. Heat a non-stick skillet, large skillet, or griddle over medium heat. Add a drizzle of olive oil, vegetable oil, or a little bit of butter to prevent sticking. Pour about ⅓ cup of batter onto the hot surface, cooking pancakes until small bubbles form on top, about 2-3 minutes. Flip carefully and cook for another 2 minutes until golden brown.
- Make Strawberry Sauce. In a medium pot, add the fresh strawberries, granulated sugar, 1 tablespoon of water, and lemon juice. Cook over medium heat until the strawberries start to soften, then mash slightly for a chunky texture. Mix the remaining water with cornstarch, then stir it into the sauce, cooking until thickened. Remove from heat and stir in the vanilla extract.
- Serve and enjoy. Stack the warm, fluffy strawberry pancakes on a plate and pour the homemade strawberry sauce over the top. If you want to go full throttle, add a little maple syrup, a dollop of melted butter, or even a sprinkle of chocolate chips for an extra special treat!
Yes! Frozen strawberries work great in both the pancake batter and the homemade strawberry sauce. Just chop and add them straight to the batter without thawing to prevent excess moisture.
Let the batter rest for 10 minutes before cooking, and avoid overmixing. The small lumps in the batter help create extra fluffy buttermilk pancakes. Also, make sure your baking powder is fresh, as it’s the key leavening agent.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on a non-stick skillet over medium-low heat or in a toaster oven for the best texture.
Absolutely! Let the cooked pancakes cool to room temperature, then place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag and store for up to 3 months. I like to reheat mine in the air fryer or toaster oven to crisp up the outside a bit.
Absolutely! Cooked pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat them on a non-stick skillet over medium-low heat or in a toaster oven for the best texture.
Keep leftover homemade strawberry sauce in an airtight container in the fridge for up to a week. Warm it up over medium heat before serving, or enjoy it cold over fluffy buttermilk pancakes!
Yes! The homemade strawberry sauce can be made up to 5 days in advance and stored in an airtight container in the fridge. Simply reheat over medium-low heat before serving.
Tips for Success
- Let the batter rest for 10 minutes before cooking—this helps the leavening agent create extra fluffy pancakes.
- Avoid overmixing the pancake batter; small lumps are perfectly fine and will give you the best texture.
- Use a non-stick skillet or a hot griddle with a little bit of butter or nonstick cooking spray to prevent sticking.
- Cook the pancakes over medium heat or medium-low heat to ensure they cook through without burning.
- For the best strawberry flavor, use fresh berries when in season, but frozen strawberries work just as well in this easy pancake recipe.
What to Serve with Strawberry Pancakes
A dollop of whipped cream or a drizzle of strawberry syrup adds extra sweetness, while a little maple syrup brings out the buttery goodness in every bite.
For a balanced meal, serve them alongside crispy bacon or scrambled eggs for a mix of sweet and savory flavors.
And of course, a tall glass of cold milk is the perfect way to round out your breakfast table.
Substitutions and Variations
- Swap all-purpose flour for whole wheat flour to add a heartier texture and a boost of fiber.
- Use buttermilk instead of whole milk for a tangy flavor and fluffier pancakes.
- Replace granulated sugar with honey or maple syrup for a natural sweetness that enhances the fresh strawberry flavor.
- Add a little lemon zest to brighten up the batter and give it a strawberry lemonade vibe.
- Stir in chocolate chips for a chocolate-strawberry twist that feels extra indulgent.
- Try dried fruits like chopped dried strawberries or blueberries if fresh berries aren’t available.
More Pancake Recipes You’ll Want to Try Next
- Best Buttermilk Pancakes
- Lemon Ricotta Pancakes
- Fluffy Toasted Coconut Pancakes
- German Apple Pancakes with Cider Syrup
- Lemon Poppy Seed Pancakes
- Fluffy Japanese Pancakes
- Pumpkin Pancakes with Creamy Cinnamon Syrup
- German Pancake
Strawberry Pancakes
Ingredients123
Pancakes
- ▢ 1 ½ cups (212g) all-purpose flour
- ▢ 2-3 Tablespoons granulated sugar
- ▢ 3 teaspoons baking powder
- ▢ ½ teaspoon salt
- ▢ 1 ¼ cups whole milk
- ▢ 3 Tablespoons salted butter melted
- ▢ 1 Tablespoon pure vanilla extract
- ▢ 1 large egg
- ▢ 1 ½ cups diced strawberries (210g)
Strawberry Compote
- ▢ 1 pound fresh or frozen strawberries (do not thaw if using frozen)
- ▢ ⅓ cup granulated sugar
- ▢ 3 Tablespoons water divided
- ▢ 1 teaspoon fresh lemon juice
- ▢ 1 Tablespoon cornstarch
- ▢ 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. 1 ½ cups (212g) all-purpose flour, 2-3 Tablespoons granulated sugar, 3 teaspoons baking powder, ½ teaspoon salt
- In another bowl, whisk together the egg, milk, butter, and vanilla. 1 ¼ cups whole milk, 3 Tablespoons salted butter, 1 Tablespoon pure vanilla extract, 1 large egg
- Add the wet ingredients to the dry ingredients. Stir just until combined. It’s okay if there are lumps in the batter. Let the batter rest for 10 minutes.
- Heat a griddle or large skillet over medium-high heat. Add a drizzle of olive or melt a little butter. Stir the strawberries into the pancake batter, then drop ⅓ cup scoops of batter onto the griddle. Cook for 2-3 minutes on one side until bubbles start to appear on top. Flip with a spatula then cook for another 2 minutes on the other side until cooked through and golden brown. Keep warm in a warm oven until ready to serve while cooking the rest of the batter. 1 ½ cups diced strawberries
- In a medium pot, add the strawberries, granulated sugar, 1 Tablespoon of the water, and lemon juice. Heat over medium heat until the berries start to soften. I like to mash them with a potato masher but leave chunks of strawberry. Once the berries have released their juices and softened a bit, combine the remaining 2 Tablespoons of water and cornstarch in a small bowl. Drizzle this into the strawberry sauce and cook until slightly thickened and no longer cloudy. Remove from heat and stir in the vanilla extract. Cool before serving warm or cold over the pancakes. 1 pound fresh or frozen strawberries, ⅓ cup granulated sugar, 3 Tablespoons water, 1 Tablespoon cornstarch, 1 teaspoon pure vanilla extract, 1 teaspoon fresh lemon juice
Notes
Storage & Make Ahead
- Store: Keep leftover pancakes in an airtight container in the fridge for up to three days. Stack them with a sheet of paper towel between each to prevent sticking.
- Freeze: Place cooked pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag for up to three months. This makes them easy to grab and reheat anytime.
- Reheat: Warm pancakes in a toaster oven, on a non-stick skillet over medium-low heat, or in the microwave with a damp paper towel to keep them soft.
- Make Ahead: Prepare the pancake batter the night before and store it in the fridge. Give it a quick stir in the morning before cooking for an easy breakfast recipe that’s ready in minutes.
