Easy Fluffy Pancakes with Strawberries

Easy Fluffy Pancakes with Strawberries have golden tops, soft centers, and lightly crisp edges. Made with simple pantry ingredients, they’re perfect for a weekend breakfast or brunch. Serve them on a platter with fresh strawberries and chocolate hazelnut spread for an inviting breakfast centerpiece.

Prep time: 10 minutes
Rest time: 5 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: Approximately 12 small pancakes
Servings: 4, about 3 pancakes each
Cuisine: American
Category: Breakfast / Brunch

Ingredients for Easy Fluffy Pancakes with Strawberries

1½ cups all-purpose flour (180 g)
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1¼ cups milk (300 ml), preferably at room temperature
1 large egg
3 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
A little neutral oil or butter for the pan

For serving

1 cup fresh strawberries, hulled and halved
½ cup chocolate hazelnut spread

How to Easy Fluffy Pancakes with Strawberries

1. Mix the dry ingredients

Whisk the flour, sugar, baking powder, and salt in a large mixing bowl.

2. Combine the wet ingredients

In a separate bowl, whisk the milk, egg, melted butter, and vanilla until combined.

3. Make the batter

Pour the wet ingredients into the dry ingredients. Fold gently just until no dry flour remains. A few small lumps are fine—avoid beating the batter smooth.

The batter should be thick but pourable. If it is unusually stiff, fold in an additional tablespoon of milk.

4. Rest and preheat

Let the batter rest for 5 minutes. Meanwhile, heat a nonstick skillet or griddle over medium-low heat.

Lightly grease the surface, then wipe away excess fat for evenly golden pancakes.

5. Cook the first side

Pour approximately ¼ cup of batter onto the pan for each pancake, leaving room between them.

Cook for 2–3 minutes, until bubbles form on the surface, the edges look set, and the underside is golden.

6. Flip once

Slide a thin spatula underneath and flip gently. Cook for another 1–2 minutes, until golden underneath and cooked through. Do not press down on the pancakes.

Repeat with the remaining batter, adjusting the heat if the pancakes brown too quickly.

7. Arrange and serve

Arrange the pancakes in an overlapping circle on a large platter. Place the chocolate hazelnut spread in a small bowl in the center and add the strawberries around it. Serve warm.

Tips for Easy Fluffy Pancakes with Strawberries

Measure flour carefully: Spoon it into the measuring cup and level it off, or use a scale.
Check your baking powder: Old baking powder can produce flat pancakes.
Mix gently: Overmixing can make pancakes tough.
Use moderate heat: A very hot pan can brown the outside before the center cooks.
Flip only once: Wait for bubbles and set edges before turning.

Easy Variations Easy Fluffy Pancakes with Strawberries

Blueberry pancakes: Scatter a few blueberries onto each pancake immediately after pouring the batter.
Chocolate chip pancakes: Fold ⅓ cup chocolate chips into the batter.
Lemon pancakes: Add 1 teaspoon finely grated lemon zest.
Nut-free serving option: Replace chocolate hazelnut spread with a clearly labeled nut-free chocolate spread or maple syrup.
Make Everyday Cooking Easier
Discover 60+ high-protein, low-carb recipes with simple instructions and everyday ingredients. Explore breakfasts, lunches, dinners, salads, and snacks—plus a 30-day meal plan to help you plan ahead.
Get the Elite Protein Kitchen Cookbook

Frequently Asked Questions for Easy Fluffy Pancakes with Strawberries

Why are my pancakes flat?

Common causes include old baking powder, overly thin batter, or overmixing. Measure carefully and cook shortly after the brief batter rest.

Can I use plant-based milk?

Yes. Use an unsweetened plant-based milk in the same quantity. Flavor and browning may vary slightly.

Can I make the batter ahead?

For the best rise, cook it shortly after mixing. To save time, measure the dry ingredients and wet ingredients separately, then combine just before cooking.