Fluffy Strawberry Pancakes 2 Ways

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 breakfast or 1-year-old recipe. They also reheat seriously well (and fast), so you can use up those leftovers for quick weekday breakfasts on future days. (Find more Strawberry Recipes should you have lots of berries on hand, including my Strawberry Popsicles, Strawberry Juice, Strawberry Muffins, and Strawberry Yogurt.)

Ingredients You Need

Here’s a look at the ingredients you need to make this strawberry pancake recipe so you know what to pick up at the store. Sign up for our email updates to get tips and ideas sent to your inbox.

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 Strawberry Pancakes into the fluffy texture we expect. 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. 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.

Step-by-Step Instructions

Here’s a glance at the steps involved in this strawberry pancake recipe. Scroll down at the end of the post for the specifics, including the amounts and the timing.

How to Store

Store leftover Strawberry Pancakes 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. Be gentle when heating them from the fridge or freezer as a single layer of pancakes warms through very quickly.

Best Tips for Success

To make this Strawberry Pancake recipe 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. Serve with applesauce, yogurt, maple syrup, or another desired topping or dip. Gluten-free: Use 1:1 style of gluten-free flour. Dairy-free: Use nondairy yogurt and nondairy milk. Egg-free: This strawberry pancake recipe works best with a store-bought egg replacer like the one from Bob’s Red Mill. Try pairing with Vanilla Milk, a toddler smoothie, or another favorite kids drink.

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