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Strawberry Pancakes

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Strawberry pancakes with brown butter are a great family breakfast! The strawberries are roasted in the oven first, giving them a sweet and almost caramel-y flavor. An amazing way to use fresh or frozen strawberries!

plate with strawberry pancakes with fork and napkin

Homemade pancakes are such a special way to celebrate a weekend or a fun occasion. Or a dinner on a Tuesday! 

Kick your regular pancakes up a notch by making these pancakes featuring roasted strawberries and browned butter!

Love pancakes? Try these other fun pancake recipes:

  • Sweet Potato Pancakes – This sweet potato pancakes recipe starts with a buckwheat pancake mix, to which sweet potato and spices are added. They’re low-fat, low-calorie, Weight Watchers compliant, and delicious!
  • Easy Overnight Sourdough Pancakes – These sourdough pancakes are a real treat. They are thick and fluffy and Combine the slight tang of sourdough and the sweetness of maple syrup, these pancakes are a delicious breakfast to start your weekend!
  • Spiced Apple Dutch Baby – This easy to make skillet pancake recipe is perfect for brunch or a weeknight dinner studded with apples and sprinkled with cinnamon and sugar.
plates with stacks of strawberry pancakes and syrup jar

These pancakes were soooo delicious and fun, definitely a special treat! Soft and fluffy with bits of juicy strawberries, these are really “next level” pancakes!

The combination of browned butter, the juicy roasted strawberries and the maple syrup was pretty much awesome! You need to try these!

three plates of strawberry pancakes with silverware and fresh berries

How to make roasted strawberries

Roasting strawberries intensifies their flavor, brings out their natural sweetness, and creates a rich and intense flavor that is amazing. 

You can skip this step, but it makes the pancakes have a fantastic strawberry flavor, so I wouldn’t recommend it! 

  1. Preheat oven to 375.
  2. Line a rimmed baking sheet (affiliate link) with parchment paper.
  3. Toss the sliced strawberries in the olive oil and a tiny pinch of salt, then lay flat on a baking sheet.
  4. Roast for 20-25 minutes, or until juicy and caramely.
  5. When done, remove them from the oven, let them cool for a few minutes and then chop them up.

*Note: You can use frozen strawberries to make roasted strawberries, just thaw them first.


What can you do with roasted strawberries? Add these anywhere you would use fresh strawberries – on your oatmeal, in your yogurt, on strawberry shortcake, or in muffins.

collage showing slicing strawberries, and roasting them and dicing them

How to make browned butter

Browned butter is butter that has been melted and slowly cooked until its milk fats get a rich brown and nutty and carmely aroma and flavor. It’s a secret weapon that improves any recipe you use it in!

  1. Place a small light colored saucepan on medium-low heat.
  2. Add the butter and slowly melt, whisking constantly, until the butter has melted.
  3. Once melted, the butter will start to foam and sizzle around the edges. Keep stirring ofr an additional 5-6 minutes.
  4. The foam will disappear and you will notice the little brown bits start to form on the bottom (these are the milk fats toasting), and turn golden brown and fragrant in about 5-6 minutes. Watch it closely, it goes from nothing to burnt in 3 seconds flat. 
  5. Pour the browned butter in a heat proof container to allow to cool. Make sure to scrape every single drop of butter and every brown fleck of toasted milk fat into your bowl, you don’t want to waste any of it!
collage showing how to make browned butter

How to make strawberry pancakes

  1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
  2. In a small bowl, whisk together 1 cup of the milk, the egg, and vanilla.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined.
  4. Stir in the brown butter and the roasted strawberries.
  5. If you want your batter thinner, this is when you can add more milk until you get the consistency you want.
  6. Heat a griddle or skillet over medium heat.
  7. Add a bit of butter or cooking spray to the pan, and scoop 1/4 cup of batter onto the pan.
  8. Cook until bubbles form on top, then flip, and cook for an additional 1-2 minutes, or until golden brown on both sides.
  9. Top with syrup and Enjoy!
collage showing mixing pancake batter and cooking on skillet

Tips to make great pancakes

  • Don’t overmix your pancake batter! It’s ok to have a few small clumps of flour while you are mixing. Over mixing the batter will cause the pancakes to be rubbery and not fluffy.
  • To prep this recipe ahead of time, you can roast the strawberries up to two days ahead. You can also measure and mix the dry ingredients ahead of time and store them in an air tight container on the counter until you are ready to mix.
  • If you want your pancakes to be thinner, you can add another ¼ cup of milk to the recipe. 

How to store leftovers

Store any leftover pancakes in an airtight container (or wrapped in foil) in the refrigerator for 3 to 4 days.

stack of pancakes with syrup being poured on

Other strawberry recipes:

overhead of two plates with pancakes and strawberries

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Yield: 4 Servings

Strawberry Pancakes Recipe

plate with strawberry pancakes with fork and napkin

Strawberry pancakes with brown butter are a great family breakfast! The strawberries are roasted in the oven first, giving them a sweet and almost caramel-y flavor. An amazing way to use fresh or frozen strawberries!

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 1 1/2 cups sliced strawberries
  • 1/2 tsp olive oil
  • 1/4 cup unsalted butter
  • 1 cup flour
  • 1 cup whole wheat flour
  • 1 TBSP sugar
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1 egg, lightly beaten
  • 1 1/2 cup milk

Instructions

  1. Preheat oven to 375.
  2. Toss the sliced strawberries in the olive oil and a tiny pinch of salt, then lay flat on a baking sheet.
  3. Roast for 20-25 minutes, or until juicy and caramely.
  4. When done, remove them from the oven, let them cool for a few minutes and then chop them up.
  5. In a small saucepan on medium-low heat, slowly melt the butter, whisking constantly, until little brown bits start to form on the bottom, about 5-6 minutes. Watch it closely, it goes from nothing to burnt in 3 seconds flat. Set aside.
  6. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
  7. In a small bowl, whisk together 1 cup of the milk, the egg, and vanilla.
  8. Pour the wet ingredients into the dry ingredients and mix until just combined.
  9. Stir in the brown butter and the roasted strawberries.
  10. If you want your batter thinner, this is when you can add more milk until you get the consistency you want.
  11. Heat a griddle or skillet over medium heat.
  12. Add a bit of butter or cooking spray to the pan, and scoop 1/4 cup of batter onto the pan.
  13. Cook until bubbles form on top, then flip, and cook for an additional 1-2 minutes, or until golden brown on both sides.
  14. Top with syrup and Enjoy!

Notes

Store any leftover pancakes in an air tight container in the fridge for 3-4 days.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 420Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 83mgSodium: 450mgCarbohydrates: 59gFiber: 6gSugar: 7gProtein: 12g

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