Reminds Me of Saturdays (and a Few Disasters)

Well, let me tell you, strawberry pancakes are my go-to whenever the weekend rolls around and I want to feel like everything’s under control—even if my kitchen looks like a tornado’s paid a visit. There’s this one memory stuck in my head: me, half-awake, trying to flip pancakes while my cat stretched on the table (cheeky thing). These are the pancakes my niece requests every time she visits—though to be fair, I think she just likes stealing the strawberries off the plate before I get them on the cakes. Anyway, if you love a breakfast that’s a little messy and a lot tasty, stick around because these are the sort of pancakes that never last more than 10 minutes around here.

Why You’ll Want to Make These More Than Once

I make these when the strawberries at the market look ridiculous, and I’m craving something bright. My family goes a bit bonkers for this (sometimes my daughter even skips syrup and eats them plain). One time, I accidentally doubled the salt and, uh, nobody was thrilled, but even then, with loads of strawberries and some honey, it sorta worked? What I love: you don’t need to be a perfectionist. Pancakes want to be a little rough around the edges; at least that’s what I tell myself as I stare at the wonky ones.

Here’s What You’ll Need (with My Swaps)

1 cup (around 125g) all-purpose flour (Grandma would tell you to sift it. Sometimes I don’t—shh.)
2 tablespoons sugar (Brown sugar if you’re feeling wild. I actually like muscovado, though it’s not what most folks use!)
2 teaspoons baking powder
A pinch of salt—be careful here, trust me.
1 cup milk (any you fancy. Oat milk works when I’m running low on the usual; almond tastes nice too.)
1 large egg (or a flaxseed mix if you’d like it vegan-ish—I tried, and honestly, it was not half bad)
2 tablespoons melted butter (or neutral oil for a lighter touch; sometimes I just eyeball it, to be honest)
1 heaping cup chopped fresh strawberries (If you’re desperate, frozen works, but defrost first or you’ll make a soggy mess.)
Butter or oil for the pan (My friend swears by coconut oil, and it does add a nice something.)
Optional: a teaspoon of vanilla extract (if you remember—if you forget, it’s not the end of the world)

The Step-by-Step (or “Do as I Say, Not Always as I Do”)

Mix your dry bits: Grab a bowl (I sometimes use a giant measuring jug, no shame), toss in your flour, sugar, baking powder, and salt. Give it a whisk—fork works fine if all the whisks are somehow dirty, as happens here.
Wet ingredients go next: Somewhere else (a bowl, mug, random Tupperware), beat together your milk, egg, and melted butter. If you’re using vanilla, this is the spot for it.
Combine, but gently: Pour the wet into the dry. Stir with a spatula or big spoon. Lumpy is good. Seriously, don’t overmix unless you like rubbery pancakes. This is where I usually sneak a taste (no judgment; it’s one of life’s joys).
Add the star of the show—strawberries: Fold ’em in. If you’ve got a few extras, eat some now. That’s cook’s privilege.
Heat it up: Pan goes on medium-ish. A nonstick is easiest, but I survived years with a battered old skillet and extra patience. Dab in a bit of butter or oil. When it’s sizzling, you’re good to go.
Scoop out pancakes: About a quarter cup per pancake, or just a big soup spoon. Spread a bit if the batter’s super thick. Don’t crowd the pan unless you’re a pancake-flipping wizard—these bad boys need space.
Wait for bubbles: This is the trick. Once bubbles pop on the surface and edges look a bit set (usually a couple of minutes), that’s your sign. Flip and cook another minute or so.
Don’t worry if the first one goes awry. That’s just the law of pancakes.
Repeat and try not to eat them all as you go.

Bits and Bobs I Wish I’d Known (Notes)

If you use frozen strawberries, thaw and drain them. I forgot once—mushy city. Still edible, but more like strawberry scramble.
Batter too thick? Splash in more milk. Too thin? A sprinkle more flour. Trust your gut—it’s almost always right when pancakes are involved.
Some days my pancakes are pale, some are golden. It happens. Blame the pan.

If You’re Feeling Adventurous (Or Just Curious) – Variations

I tried mixing blueberries and strawberries once—honestly, not my favorite. They kind of fight for the spotlight. Maybe you’ll love it.
Chocolate chips in the batter? Oh yes, but only if you like things on the sweeter side. My dentist might say no, I say go for it.
Swap in lemon zest with the strawberries for a zingy twist—my aunt swears by it.
Gluten-free flour? Not bad at all—just don’t overmix, or it gets dense.

What If You Don’t Have the Right Gear?

A fancy griddle would be nice, but I’ve flipped these with a thin frying pan (and, once, a camping stove—long story, mostly involving burnt edges and a stubborn squirrel). If you have neither, a heavy-bottomed pot can stand in for a pan in a pinch. Not that I’m recommending it. But still, desperate times.

I picked up my skillet secondhand; if you’re in the market, Serious Eats has a great roundup that’s worth a read. And if you want more pancake science, King Arthur Baking goes deep on the why behind the fluff.

How To Keep Them (Though Good Luck With That)

If by some miracle you have leftovers, cool them fully and store in an airtight container. Fridge for up to two days is fine. Reheat in the toaster or the oven—microwave kind of bums them out, honestly. I think these taste better the next day, but my partner disagrees; more for me. Truth is, in my house, they barely make it to lunchtime.

Serving Suggestions (Trust Your Tastebuds)

My favorite way: a knob of butter, splash of maple syrup, and another handful of sliced strawberries on top (I know, more strawberries, but can you really have too many?). Sometimes we do yoghurt and a drizzle of honey if we’re feeling virtuous, and there was one odd birthday where my son insisted on sprinkles—pretty fun, actually.

My Realization Moments (Pro Tips)

I once tried to rush the resting stage (just 5 minutes, not long!) and my batter fought back—tough texture, whoops. So, if you’ve got time, let it sit while you clean up the strawberry mess. Or scroll Instagram. Whatever.
Measure your baking powder with a proper spoon, not just a random teaspoon you dig up in the drawer. Too much and it tastes soapy—I learned the crunchy way.

Questions Real People Actually Ask Me (FAQ)

Can I make this without eggs?
Yep! Flaxseed or chia egg works. It’s a tad denser but still tasty. I’ve done it when we’re all out of eggs and nobody blinked.
Help! My pancakes are raw inside but burnt outside?
Aha, that’s the old too-high heat mishap. Lower the flame or hob; slower is better, which is a bit annoying but worth it.
Can I use other berries?
Why not? Raspberries get mushier though. Blackberries tend to be a bit bossy in flavor. Still, experiment—kitchen’s for playing, right?
What if I don’t have baking powder?
Uh, I’ve mixed baking soda and a squeeze of lemon juice in a pinch. Not quite the same, but it’ll do. Or just accept flat, crepe-ish pancakes and move on. Still edible.
How do you flip without making a mess?
I wish I knew the secret! Quick wrist, not too soon, and if it flops, eat that one while standing over the stove. No one’s judging here. (Actually, that’s the best part.)

And that’s it. Strawberry pancakes: easy, a bit unpredictable, always cheerful. Let me know if you accidentally discover a brilliant combo, or if you burn the first one—you’re in good company. Happy flipping!

Strawberry Pancakes