There’s nothing quite like a lazy weekend morning made perfect with a stack of warm, homemade pancakes. These Strawberry Vanilla Pancakes are the stuff of breakfast dreams. We’re talking supremely fluffy, tender pancakes infused with warm vanilla and topped with a glistening, sweet strawberry compote. This recipe is surprisingly simple, yet delivers a truly special breakfast experience.
Get ready to create the best Strawberry Vanilla Pancakes you’ve ever had. They are the perfect way to celebrate a special occasion or simply elevate your weekend brunch.
Why This Strawberry Vanilla Pancakes Recipe is a Must-Try
You will fall in love with this recipe from the first bite. The pancakes have a soft, cloud-like texture that melts in your mouth. The sweet, slightly tart strawberry topping perfectly complements the rich, aromatic vanilla in the batter.
This recipe is designed to be foolproof. We use simple ingredients and straightforward steps to guarantee a perfect stack every single time. It’s an impressive breakfast that any home cook can master.
Plus, it’s incredibly versatile. Serve it for a family breakfast, a celebratory brunch, or even a fun “breakfast for dinner” night. It’s a delightful treat that everyone will enjoy, much like our popular Polish Apple Pancakes.
Key Ingredients for Perfect Pancakes
The magic of these pancakes lies in using simple, high-quality ingredients. Here’s what you’ll need:
For the Vanilla Pancakes
- All-Purpose Flour: Provides the structure for our fluffy pancakes.
- Granulated Sugar: Adds just the right amount of sweetness.
- Baking Powder & Baking Soda: The dynamic duo that gives these pancakes their incredible lift.
- Salt: Balances all the flavors.
- Buttermilk: The secret ingredient for a tender, moist crumb.
- Egg: Binds the ingredients together.
- Melted Butter: Adds richness and flavor.
- Vanilla Extract: Use a good quality extract for the best warm, aromatic flavor.
For the Fresh Strawberry Compote
- Fresh Strawberries: The star of the show. You can also use frozen strawberries.
- Granulated Sugar: Helps break down the strawberries and sweetens the sauce.
- Lemon Juice: Brightens up the flavor of the berries.
- Vanilla Extract: Ties the compote’s flavor profile perfectly to the pancakes.
Step-by-Step Instructions
Follow these simple steps to create the most amazing Strawberry Vanilla Pancakes from scratch. We’ll start with the compote so it can simmer while you make the batter.
Make the Strawberry Compote
- In a small saucepan, combine the chopped strawberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the strawberries have broken down and the sauce has thickened, about 10-12 minutes.
- Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
Prepare the Pancake Batter
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Gently mix with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- Let the batter rest for 5-10 minutes. This allows the gluten to relax and the baking powder to start working, resulting in fluffier pancakes.
For another recipe that proves simple can be delicious, check out these 3-Ingredient Oreo Fudge bars.
Cook the Pancakes
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease it with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the hot griddle.
- Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
- Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Transfer to a plate and repeat with the remaining batter.
Pro Tips for the Fluffiest Strawberry Vanilla Pancakes
- Do Not Overmix: This is the most important rule for fluffy pancakes. Mix only until the wet and dry ingredients are just combined. Lumps are your friend!
- Rest the Batter: Letting the batter rest for at least 5 minutes is a game-changer for texture.
- Use Buttermilk: The acidity in buttermilk reacts with the baking soda to create extra lift, making the pancakes incredibly tender and fluffy.
- Medium-Low Heat is Key: Cooking pancakes on heat that’s too high will burn the outside before the inside is cooked. Be patient for that perfect golden-brown finish.
Delicious Variations & Serving Suggestions
While these Strawberry Vanilla Pancakes are perfect as is, you can easily customize them!
- Add-ins: Gently fold in white chocolate chips, sliced bananas, or a sprinkle of cinnamon into the batter.
- Toppings: Serve with a dollop of whipped cream, a dusting of powdered sugar, or a drizzle of maple syrup.
- Make it a Meal: For a complete brunch, serve alongside scrambled eggs and bacon. Pair it with a refreshing homemade blueberry lemonade.
Storing and Reheating
You can store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster or microwave until warm. You can also freeze them by placing parchment paper between each pancake and storing them in a freezer-safe bag. They will last for up to 2 months.
Frequently Asked Questions
It’s best to cook the batter shortly after making it. The baking powder and soda are activated as soon as they are mixed with the wet ingredients, and they will lose their leavening power over time. For best results, mix the batter right before you plan to cook.
Yes, absolutely! If using frozen strawberries for the compote, you may need to add a few extra minutes to the cooking time to allow them to thaw and break down properly. There’s no need to thaw them beforehand.
To make these pancakes dairy-free, you can substitute the buttermilk with a dairy-free alternative like almond milk mixed with 1 tablespoon of lemon juice or apple cider vinegar. Use a plant-based butter or coconut oil instead of regular butter.
The perfect time to flip is when you see small bubbles forming and popping on the surface of the pancake and the edges begin to look dry and set. This usually takes about 2-3 minutes on medium-low heat.
The two main secrets are using an acidic ingredient like buttermilk to react with the leavening agents (baking soda and baking powder) and, most importantly, not overmixing the batter. A few lumps are a good thing!
Share Your Pancake Creations!
We hope you love this easy and delicious recipe for Strawberry Vanilla Pancakes! It’s a breakfast that is sure to bring smiles to the table. If you make this recipe, please leave a comment below and let us know how they turned out. We love hearing from you! Don’t forget to share your beautiful pancake stacks on Pinterest!
Strawberry Vanilla Pancakes Recipe
Strawberry Vanilla Pancakes: The Ultimate Fluffy Recipe
Ingredients
Equipment
Instructions
- In a small saucepan, combine the chopped strawberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the strawberries have broken down and the sauce has thickened, about 10-12 minutes.
- Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Gently mix with a spatula until just combined. Do not overmix; a few lumps are okay.
- Let the batter rest for 5-10 minutes.
- Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the hot griddle.
- Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
- Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Serve immediately with the warm strawberry compote.
Notes
Rest the Batter: Letting the batter rest for at least 5 minutes is a game-changer for texture.
Medium-Low Heat is Key: Cooking pancakes on heat that's too high will burn the outside before the inside is cooked.
