Strawberry Pancakes with Whipped Cream – Fluffy & Fresh

These Strawberry Pancakes with Whipped Cream are soft, fluffy, and bursting with fresh strawberry flavor. Every bite feels light, sweet, and comforting, making them perfect for slow mornings or special brunches. They come together quickly with simple ingredients and look stunning on the plate.

Why You’ll Love This Recipe

• Soft and fluffy pancake texture
• Fresh strawberries in every bite
• Light homemade whipped cream topping
• Perfect for breakfast or brunch
• Simple pantry ingredients
• Family-friendly and freezer-friendly

Ingredients

Pancakes

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, finely chopped

Whipped Cream

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions

1. In a bowl, whisk flour, sugar, baking powder, and salt.
2. In another bowl, whisk milk, egg, melted butter, and vanilla.
3. Pour wet ingredients into dry ingredients and stir until just combined.
4. Gently fold in chopped strawberries.
5. Heat a nonstick skillet over medium heat and lightly grease.
6. Pour batter onto the skillet and cook until bubbles form on the surface.
7. Flip and cook until golden brown and cooked through.
8. Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
9. Stack pancakes and top generously with whipped cream and strawberries.

Tips & Variations

• Dice strawberries small to prevent excess moisture.
• Use buttermilk instead of milk for extra fluffiness.
• Add lemon zest for a bright flavor twist.
• Swap strawberries for blueberries or raspberries.
• Keep pancakes warm in the oven while cooking batches.

Storage & Freezer Instructions

• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
• Freeze pancakes in a single layer, then transfer to freezer bags for up to 2 months.
• Reheat in a toaster or microwave until warmed through.
• Whipped cream is best made fresh before serving.

Serving & Pairing Ideas

• Serve with maple syrup or strawberry sauce.
• Add sliced bananas for extra sweetness.
• Pair with coffee, tea, or fresh juice.
• Perfect with scrambled eggs or crispy hash browns.

Frequently Asked Questions

Can I use frozen strawberries for pancakes?

Yes, but thaw and drain them well first. Excess moisture can affect the pancake texture and cause uneven cooking.

How do I keep pancakes fluffy?

Avoid overmixing the batter. Stir just until combined to keep the pancakes light and airy.

Can I make the batter ahead of time?

It’s best to cook pancakes right after mixing, but you can prepare the dry ingredients ahead and add wet ingredients just before cooking.

What’s the best way to whip cream at home?

Use cold heavy cream and a chilled bowl. Whip until soft peaks form for a light, smooth topping.

Ready to Make It?

These Strawberry Pancakes with Whipped Cream bring fresh flavor and comfort to the breakfast table. They’re simple, beautiful, and perfect for sharing. Save this recipe and enjoy it whenever you want a cozy, sweet start to the day.

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