Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 4
Key Takeaways:
- Fresh and freeze-dried strawberries create an intense berry flavor explosion
- Perfect fluffy texture with crisp edges in just 35 minutes
- Make-ahead batter option saves morning prep time
- Kid-friendly recipe that’s impressive enough for weekend guests
Why These Double Strawberry Pancakes Will Become Your New Favorite
Tired of basic pancakes that lack excitement? These Double Strawberry Pancakes solve that problem with a powerful one-two punch of fresh and freeze-dried strawberries.
The freeze-dried berries get pulverized into a powder that infuses the batter with intense strawberry flavor and a pretty pink hue. Then fresh strawberries folded into the mix provide juicy bursts in every bite.
This recipe makes exactly enough to serve four hungry people, with each person getting three perfectly sized pancakes. The technique creates pancakes with a light, fluffy interior and slightly crisp edges that will make you forget about those flat, flavorless flapjacks forever.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Fat | 9g |
| Carbs | 52g |
| Protein | 8g |
| Fiber | 4g |
| Sugar | 18g |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1½ cups | Unbleached preferred |
| Freeze-dried strawberries | 1 oz (about 1 cup) | Will be ground into powder |
| Granulated sugar | 3 tablespoons | |
| Baking powder | 1 tablespoon | |
| Baking soda | ½ teaspoon | |
| Salt | ¼ teaspoon | |
| Buttermilk | 1½ cups | Room temperature |
| Eggs | 2 large | Room temperature |
| Unsalted butter | 3 tablespoons | Melted, plus more for griddle |
| Vanilla extract | 1 teaspoon | Pure, not imitation |
| Fresh strawberries | 1½ cups | Diced small |
| Maple syrup | For serving | Pure maple recommended |
| Whipped cream | Optional, for serving |
Equipment
| Tool | Purpose |
|---|---|
| Food processor or blender | For grinding freeze-dried strawberries |
| Large mixing bowl | For dry ingredients |
| Medium mixing bowl | For wet ingredients |
| Whisk | For combining ingredients |
| Measuring cups and spoons | For accurate measurements |
| Griddle or large skillet | For cooking pancakes |
| Spatula | For flipping pancakes |
| ¼ cup measuring cup | For portioning batter |
Possible Substitutions
- Buttermilk: Mix 1½ cups whole milk with 1½ tablespoons lemon juice or white vinegar and let sit for 5 minutes
- Freeze-dried strawberries: Use freeze-dried raspberries or 2 teaspoons strawberry extract
- All-purpose flour: Substitute 1:1 with a gluten-free flour blend (add ½ teaspoon xanthan gum if the blend doesn’t include it)
- Fresh strawberries: Use thawed frozen strawberries, pat dry before adding
Beginner-Friendly Step-by-Step Instructions
Preparation Phase
- Set up your workspace:
- Read through the entire recipe first to understand all steps
- Place all ingredients on your counter to ensure you have everything
- Allow refrigerated items (eggs, buttermilk) to come to room temperature for about 30 minutes
- Preheat your oven to 200°F (if you plan to keep pancakes warm while cooking batches)
- Prepare the freeze-dried strawberries:
- Open the package of freeze-dried strawberries and check for any hard pieces or stems
- Place them in the food processor or blender bowl
- Put the lid on securely
- Pulse 8-10 times, then process continuously for 20-30 seconds until you have a fine powder
- Stop and check the texture – it should look like pink flour
- If needed, pulse a few more times until no large pieces remain
- Remove the powder with a spoon and set aside (don’t use your fingers as the oils can cause clumping)
- Prepare the fresh strawberries:
- Place strawberries in a colander and rinse under cold water
- Gently pat them dry with paper towels
- Place each strawberry on a cutting board, stem side down
- Use a small paring knife to cut around the stem in a circle, removing it
- Cut each strawberry in half lengthwise
- Cut each half into 3-4 slices
- Cut across the slices to create small, roughly ¼-inch cubes
- Set aside ¼ cup of the nicest-looking pieces for topping the pancakes later
- The remaining 1¼ cups will go into the batter
- Melt the butter:
- Place 3 tablespoons of butter in a microwave-safe bowl
- Microwave in 15-second intervals, stirring after each until just melted
- Set aside to cool slightly (about 2-3 minutes) – hot butter can cook the eggs!
- Prepare the dry ingredients:
- Place a large mixing bowl on your counter
- Add 1½ cups all-purpose flour (spooned and leveled, not scooped)
- Add the strawberry powder you made earlier
- Add 3 tablespoons granulated sugar
- Add 1 tablespoon baking powder
- Add ½ teaspoon baking soda
- Add ¼ teaspoon salt
- Whisk everything together for 30 seconds, making sure to get into the corners of the bowl
- The mixture should be uniform pink with no white streaks
- Using your whisk or spoon, create a well (indentation) in the center of the dry ingredients
- Prepare the wet ingredients:
- In a medium bowl, crack the 2 eggs (tap firmly on the counter and open over the bowl)
- Whisk the eggs for 30 seconds until well beaten and slightly frothy
- Pour in 1½ cups buttermilk and stir to combine
- Add 1 teaspoon vanilla extract
- Add the cooled melted butter
- Whisk everything together for 30-45 seconds until well combined and smooth
Mixing and Assembly
- Combine wet and dry ingredients:
- Pour the wet ingredients into the well you created in the dry ingredients
- Using your whisk, mix with 10-12 gentle circular strokes, starting from the center and moving outward
- Stop when you still see a few streaks of flour – the batter should look lumpy
- Switch to a rubber spatula for the final few strokes
- IMPORTANT FOR BEGINNERS: Overmixing is the #1 mistake! Stop mixing when you still see small lumps and a few streaks of flour. The batter should not be smooth like cake batter.
- Check batter consistency:
- Lift your spatula – the batter should flow off slowly, not quickly like water or thick like cookie dough
- If too thick: add 1 tablespoon of buttermilk at a time
- If too thin (rare): add 1 tablespoon of flour at a time
- Fold in fresh strawberries:
- Add the 1¼ cups diced strawberries (not the reserved ¼ cup) to the batter
- Using the rubber spatula, gently fold them in with just 3-4 strokes
- Think of “folding” as a gentle scooping motion from bottom to top, not stirring
- The goal is to distribute the berries without crushing them or mixing the batter more
- Rest the batter:
- Set a timer for 5 minutes and let the batter rest
- This allows the gluten to relax and the baking powder to activate
- While waiting, prepare your cooking surface
Cooking Phase
- Prepare your cooking surface:
- Place your griddle or skillet on the stove
- Set heat to medium (not medium-high or medium-low, just medium)
- Let it heat up for 3-5 minutes
- Test if it’s ready: sprinkle a few drops of water on the surface
- If they sizzle and dance around, it’s ready
- If they evaporate immediately, it’s too hot – lower heat slightly
- If they just sit there, keep heating
- Prepare for cooking:
- Have ready:
- A small bowl with 2-3 tablespoons of butter and a pastry brush
- Your ¼ cup measuring cup for scooping batter
- A heat-resistant spatula for flipping
- A warm plate (if not using the oven method)
- Have ready:
- Season the cooking surface:
- Brush a thin layer of butter over the surface
- Be generous but not excessive – you want a thin, even coating
- For non-stick pans, you still need a little butter for flavor
- Cook the first test pancake:
- Stir the batter once gently with the spatula
- Scoop exactly ¼ cup of batter with your measuring cup
- Pour it onto the center of your griddle
- If making multiple pancakes, pour the rest about 2 inches apart
- For beginners: cook just one or two at a time until you get comfortable
- Watch for cooking signs:
- Set a timer for 2 minutes
- Look for these signs that the pancake is cooking properly:
- Tiny bubbles will start to form on the surface after about 1 minute
- The edges will look slightly drier than the center
- The bubbles will start to pop and stay open
- If bubbles form immediately and the edges look dark quickly, your heat is too high
- If no bubbles form after 2 minutes, your heat is too low
- Perfect your flip technique:
- Once you see several bubbles popping and staying open (about 2-3 minutes):
- Slide your spatula completely under the pancake
- Lift it just enough to see if the bottom is golden brown
- If golden, flip with a quick, confident wrist motion
- If too pale, wait another 30 seconds and check again
- For first-timers: Don’t flip too early! The underside should be golden brown
- If you make a mess on the flip, don’t worry – it will still taste good!
- Once you see several bubbles popping and staying open (about 2-3 minutes):
- Cook the second side:
- After flipping, cook for 1-2 minutes more
- The second side cooks faster than the first
- Press very gently with your spatula to check if it feels firm
- Lift an edge to peek – it should be golden brown
- Transfer to warming plate:
- Once cooked, transfer to:
- A plate in your preheated 200°F oven
- Or a plate covered with a clean kitchen towel
- Continue with remaining batter, wiping the pan clean and adding fresh butter between batches
- Once cooked, transfer to:
- Adjust as you go:
- If pancakes are too dark: reduce heat slightly
- If pancakes are too light: increase heat slightly
- If pancakes aren’t cooking through: make them slightly smaller or flatten gently after pouring
- Remember: your best pancakes will likely be in the middle of the batch once you’ve adjusted
Serving and Finishing
- Prepare for serving:
- Warm serving plates in the oven for 1-2 minutes if possible
- Remove your reserved fresh strawberries from the refrigerator
- Warm maple syrup in microwave for 15 seconds if desired
- Plate the pancakes:
- Place 3 pancakes on each warm plate
- Place them slightly overlapping or in a stack
- Sprinkle the reserved fresh strawberries over the top
- Add a dollop of whipped cream on top or to the side if using
- Drizzle with warm maple syrup
- Serve immediately while hot
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Pancakes are too dense | Overmixed batter | Mix just until ingredients are combined, lumps are okay |
| Pancakes aren’t cooking through | Heat too high or batter too thick | Lower heat and/or add 1-2 tablespoons more buttermilk |
| Pancakes are pale, not golden | Heat too low | Increase heat slightly |
| Strawberries burning | Pieces too large | Dice strawberries smaller or fold them in more thoroughly |
| Batter spreading too much | Too thin | Add 1-2 tablespoons more flour |
| Pancakes sticking to pan | Pan not hot enough or not enough butter | Ensure pan is properly heated and buttered |
| First pancake looks terrible | Pan temperature not stabilized | It’s normal! The first pancake is often a “test” pancake |
| Batter too thick to pour | Not enough liquid | Add buttermilk 1 tablespoon at a time |
| Pancakes too sweet | Too much sugar | Reduce sugar by 1 tablespoon next time |
| Pancakes not pink enough | Not enough strawberry powder | Make sure to grind freeze-dried strawberries finely |
Variations & Substitutions
Triple Berry Pancakes: Replace half the strawberries with equal parts blueberries and raspberries.
Chocolate Strawberry Pancakes: Add ¼ cup mini chocolate chips to the batter along with the strawberries.
Lemon Strawberry Pancakes: Add 1 tablespoon lemon zest to the dry ingredients for a bright citrus note.
Whole Grain Option: Replace half the all-purpose flour with whole wheat flour for added nutrition.
Dairy-Free Option: Use plant-based milk with 1 tablespoon vinegar and plant-based butter.
Vegan Option: Replace eggs with 2 flax eggs (2 Tbsp ground flaxseed mixed with 6 Tbsp water, let sit 5 minutes until gel-like).
Lower Sugar Option: Reduce sugar to 1 tablespoon and rely on the natural sweetness of strawberries.
Storage & Reheating
Refrigerator Storage:
- Allow pancakes to cool completely on a wire rack (about 30 minutes)
- Place in an airtight container with parchment paper between layers
- Store in refrigerator for up to 3 days
Freezer Storage:
- Cool pancakes completely on a wire rack
- Place in a single layer on a parchment-lined baking sheet
- Freeze until solid (about 1-2 hours)
- Transfer to freezer bags or container with parchment between layers
- Label with date (pancakes will keep for up to 2 months)
- Press out as much air as possible before sealing
Reheating Methods:
- Microwave (Quickest):
- Place 1-3 pancakes on a microwave-safe plate
- Cover with a damp paper towel to prevent drying
- Heat for 20-30 seconds for refrigerated pancakes
- Heat for 45-60 seconds for frozen pancakes
- Check and add 10-second intervals if needed
- Toaster (Best Texture):
- Works best with frozen pancakes
- Place one pancake in each toaster slot
- Toast on medium setting
- Check after first cycle and toast again if needed
- Oven (Best for Large Batches):
- Preheat oven to 350°F
- Place pancakes in a single layer on a baking sheet
- Cover loosely with aluminum foil
- Heat for 5-7 minutes (refrigerated) or 8-10 minutes (frozen)
- Check that they’re warmed through before serving
Safety Notes & Tips
Food Safety:
- Always wash hands with soap and water for 20 seconds before handling ingredients
- Wash all fresh strawberries thoroughly
- Keep buttermilk and eggs refrigerated until about 30 minutes before use
- Don’t leave batter at room temperature for more than 1 hour
- Refrigerate leftover batter within 1 hour (though fresh batter makes better pancakes)
- Use pasteurized eggs if serving to pregnant women, elderly, or immunocompromised individuals
Kitchen Safety:
- Keep pan handles turned inward to prevent accidental bumping
- Use a timer rather than leaving the kitchen while cooking
- Keep a kitchen towel or oven mitt nearby for hot handles
- For children helping, supervise closely around the hot cooking surface
Make-Ahead Options:
- Night before prep: Combine all dry ingredients in a sealed container and all wet ingredients except eggs in another container, refrigerate wet ingredients
- Morning of: Bring wet ingredients to room temperature, whisk in eggs, then combine with dry mixture
- For busy mornings: Make the pancakes ahead, freeze as directed, and reheat in toaster for a quick breakfast
Pro Tips:
- Perfect temperature: Medium heat is key – too hot and the outside burns before the inside cooks, too cool and the pancakes become dense
- Properly heated pan: The water droplet test never fails – if water sizzles and dances, your pan is ready
- Don’t crowd the pan: Leave at least 2 inches between pancakes for easy flipping
- Patience pays off: Wait for those bubbles to form and pop before flipping
- Fresh strawberry sauce: Blend ½ cup fresh strawberries with 2 tablespoons maple syrup for an amazing topping
- Color check: If your batter isn’t pink enough after adding the strawberry powder, you can add 1-2 drops of natural red food coloring
Secret to Perfect Texture: The combination of baking powder and baking soda with buttermilk creates the perfect rise and tender texture. The 5-minute rest before cooking allows the leavening agents to activate and gluten to relax. Don’t skimp on the melted butter – it’s key for those crispy edges everyone loves!
