Strawberry Pancakes Recipe

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined. This ensures even leavening and no lumps.

In a separate medium bowl, whisk the milk and egg until blended. Add the melted (and cooled) butter and vanilla extract and whisk until smooth.

If using lemon zest, stir it into the wet mixture now.

Make the batter

Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold just until combined. The batter should be slightly lumpy — do not overmix or the pancakes will be dense. If the batter seems very thick, add up to 2 tablespoons milk to reach a pourable but thick consistency.

Gently fold the 1 cup sliced strawberries into the batter so they are distributed but not crushed. Let the batter rest for 5 minutes while you heat the pan; this hydrates the flour and helps a tender pancake.

Heat a nonstick skillet or griddle over medium heat for about 3–4 minutes. Brush with the neutral oil or a little melted butter and wipe off excess so the surface is lightly coated.

For each pancake, pour about 1/4 cup batter onto the hot surface, leaving space between. If you like, press a couple halved strawberries onto the top of each pancake for visual appeal.

Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip gently with a spatula and cook the second side until golden and cooked through, another 1.5–2 minutes. Adjust heat as needed to avoid burning.

Transfer cooked pancakes to a warm plate and cover loosely with foil while you cook the rest. Recoat the skillet with a little oil between batches if needed.

Stack pancakes, top with remaining halved strawberries, drizzle with maple syrup or honey, and dust with powdered sugar if using. Serve immediately.

Leftovers: cool completely and store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or toaster oven.