Strawberries and Cream Pancakes

Name: Strawberries and Cream Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons melted butter; 1 teaspoon vanilla extract; 1 cup strawberries, hulled and sliced; 1/2 cup heavy cream; 2 tablespoons powdered sugar; A touch of vanilla extract

Highlighted under: Summer Recipes

Every breakfast should be a celebration, and that’s exactly why I love making these Strawberries and Cream Pancakes! From the moment I whip the cream to fold it into the batter, to the sweet aroma that fills my kitchen, this dish makes my mornings feel special. The combination of fluffy pancakes topped with fresh strawberries and a drizzle of cream creates a delightful experience that I can’t resist. Plus, they’re surprisingly easy to whip up, making them perfect for any day of the week or a festive brunch.

Created by

Max

Last updated on 2026-02-12T14:18:19.038Z

When I first concocted these Strawberries and Cream Pancakes, it was a day marked by dreary weather, and I needed something to brighten my mood. I decided to layer the cream into the batter, which turned out to create delightful pockets of flavor. The essence of fresh strawberries paired with the airy cream made every bite a joy, which lifted my spirits instantly!

I learned that letting the batter rest for just 10 minutes can enhance the fluffiness of your pancakes. The cream creates a rich texture that makes them melt in your mouth. So now, whenever it feels like a grey day, these pancakes are my go-to for a quick, uplifting fix.

Why You'll Love This Recipe
Fresh strawberries add a burst of sweetness to every bite
Fluffy pancakes ensure a light and airy texture
A drizzle of cream elevates the dish to a decadent level

Understanding the Ingredients

The choice of flour is crucial for achieving the right texture in your pancakes. All-purpose flour is the best option here because it strikes a perfect balance between protein and tenderness. If you want a slightly nuttier flavor, consider substituting half of the all-purpose flour with whole wheat flour. Keep in mind that this will alter the texture, making it a bit denser, but it adds a wholesome touch that pairs wonderfully with the sweetness of the strawberries.

Buttermilk plays a key role in these pancakes, providing not only moisture but also a slight tang that complements the sweetness of the strawberries and cream. If you don’t have buttermilk on hand, you can easily make a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly before using it in the recipe. This will help mimic the acidity and create tender pancakes.

Pancake Cooking Techniques

For the best results, ensure your skillet or griddle is preheated to medium heat, which is typically around 350°F (175°C). If it’s too hot, the pancakes will brown too quickly on the outside while remaining raw on the inside. A good way to check is to sprinkle a few drops of water on the surface; they should sizzle and evaporate in seconds. Once properly heated, lightly grease your skillet with a small amount of butter or oil for that irresistible golden crust.

When pouring batter onto the skillet, try to keep it to about 1/4 cup for each pancake to ensure even cooking. Avoid the temptation to flip them too soon; wait until bubbles form on the surface and the edges look slightly set. This usually takes about 2-3 minutes. The second side will cook faster, so keep an eye on them and remove them once they’re golden brown.

Ingredients

Gather the following ingredients to make a perfect stack of pancakes:

For the Pancakes

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

For the Topping

1 cup strawberries, hulled and sliced
1/2 cup heavy cream
2 tablespoons powdered sugar
A touch of vanilla extract

Make sure to have fresh ingredients for the best results!

Instructions

Follow these simple steps to create your delicious pancakes:

Prepare the Batter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.

Rest the Batter

Let the batter sit for about 10 minutes. This helps in creating fluffier pancakes as it allows the baking powder to activate.

Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat, then pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with the remaining batter.

Prepare the Topping

While the pancakes are cooking, whip the heavy cream with the powdered sugar and a touch of vanilla extract until soft peaks form. In a separate bowl, mix sliced strawberries with a teaspoon of sugar.

Assemble and Serve

Stack the pancakes on a plate, top with the whipped cream, and layer with fresh strawberries. Serve immediately and enjoy!

Enjoy your pancakes warm and fresh!

Pro Tips

For extra strawberry flavor, consider adding a strawberry puree drizzle over the top of the finished pancakes.

Serving Suggestions

These Strawberries and Cream Pancakes are a fantastic base for a variety of toppings. While fresh strawberries are a classic choice, you can also experiment with seasonal fruits like blueberries or peaches. For an added crunch, consider sprinkling some toasted nuts or granola on top. Drizzling with honey or maple syrup can further enhance the sweetness, creating a delightful balance with the whipped cream.

If you're serving these pancakes for a special occasion, feel free to elevate them by adding a dusting of cocoa powder or finely grated chocolate. This adds a beautiful presentation and an extra layer of flavor that pairs well with the strawberries and cream.

Make-Ahead and Storage

You can prepare the pancake batter the night before to save time in the morning. Just be sure to store it covered in the refrigerator. Before you cook the pancakes, give the batter a gentle stir to incorporate any separation that may have occurred. If you find the batter too thick after resting, whisk in a splash of milk or buttermilk until the desired consistency is achieved.

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month. To reheat, simply warm them in a toaster or on a skillet over low heat until heated through. They can also be topped with fresh fruit and whipped cream again to make them feel like a special treat, even when reheated.

Questions About Recipes

→ Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk, but the pancakes may not be as fluffy. To make buttermilk, just add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes.

→ How can I store leftovers?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or microwave before serving.

→ What can I use instead of heavy cream?

You can use whipped coconut cream or a mixture of Greek yogurt and milk for a lighter option.

→ Can I make the batter ahead of time?

It’s best to make the batter fresh for best results, but you can prepare the dry ingredients ahead of time and mix them with the wet ingredients just before cooking.