Fluffy homemade strawberry pancakes filled with fresh, juicy strawberries and finished with a sweet cream cheese syrup. This easy breakfast recipe is ready in under 30 minutes and is perfect for kids and adults alike.
Breakfast can be sweet or savory, and sometimes it’s a little bit of both—think of dishes that feel like dessert but are perfectly acceptable first-meal choices. These strawberry pancakes with cream cheese syrup are an indulgent-yet-simple morning treat. They stay light and fluffy, are studded with fresh strawberries, and become extra-special when drizzled with a creamy, lightly sweetened cream cheese syrup.
These pancakes are a longtime favorite. The batter comes together quickly, and the vinegar plus baking soda technique helps create a tender, airy texture. If you prefer, substitute the strawberries with blueberries, chocolate chips, or sliced bananas for a different twist. Using frozen strawberries works in a pinch; they’ll defrost as the pancakes cook. For the full experience, top them with the cream cheese syrup—though maple syrup or a dusting of powdered sugar also work beautifully.
Table of contents
- Step by step instructions
- Can I use frozen strawberries?
- How to make fluffy pancakes
- Why aren’t my pancakes fluffy?
- How do you stop pancakes from burning?
- What to put on the pancakes
- How do you make cream cheese syrup?
- More strawberry recipes to try
Step by step instructions
- In a small bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In a larger bowl, beat the egg and then whisk in the milk, vanilla extract, white vinegar, and honey until combined.
- Add the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the melted butter.
- Carefully fold in the fresh sliced strawberries so they are evenly distributed without over-mixing the batter.
- Heat a griddle or large skillet over medium heat and lightly coat with cooking spray or a small amount of butter.
- Use a 1/4 cup measuring cup to scoop and pour batter onto the hot griddle for evenly sized pancakes.
- When small bubbles cover the surface of each pancake and the edges begin to look set, flip and cook an additional 3–4 minutes, until both sides are golden brown and cooked through.
Can I use frozen strawberries?
Yes. Sliced frozen strawberries can stand in for fresh berries. They will thaw as the pancakes cook; to avoid overly soggy batter, toss frozen slices in a little flour before folding them in, or add them in small amounts when the batter is already on the griddle. Fresh strawberries will yield the best texture, but frozen are a convenient and tasty backup.
How to make fluffy pancakes
The secret to extra fluffy pancakes here is the reaction between vinegar and baking soda, which creates tiny bubbles in the batter and helps it rise during cooking. This is similar to the classic vinegar-and-baking-soda “volcano” reaction, but with no vinegar flavor in the finished pancakes. Use gentle mixing and allow the batter to rest briefly while the griddle heats to support maximum lift.
Why aren’t my pancakes fluffy?
The most common reason for flat pancakes is over-mixing. Mix only until the dry ingredients are incorporated—some small lumps are fine. Another factor is cooking temperature: too hot and pancakes brown quickly on the outside without fully rising or cooking through. Also check your leavening agents—baking powder and baking soda lose potency over time, so use fresh ingredients for the best rise.
How do you stop pancakes from burning?
Cook pancakes over medium heat so they brown evenly without burning. Preheat the griddle or skillet until it’s hot enough to sizzle a drop of water, then reduce to medium before adding batter. If pancakes are browning too fast, lower the heat and give the batter a moment to cook through. Using a light coat of butter or oil prevents sticking while avoiding excessive burning.
What to put on the pancakes
Top these pancakes with cream cheese syrup for a rich, slightly tangy sweetness that complements the strawberries. If you prefer something lighter, warm maple syrup, a dusting of powdered sugar, or a spoonful of whipped cream are also excellent choices. Fresh extra strawberry slices add color, texture, and bright fruit flavor.
How do you make cream cheese syrup?
Making the cream cheese syrup is simple: whisk softened cream cheese with milk, powdered sugar, and vanilla extract until smooth and pourable. Use an electric hand mixer or whisk, and adjust the texture by adding powdered sugar to thicken or additional milk, one tablespoon at a time, to thin. The syrup is luscious on pancakes, waffles, or French toast.
More strawberry recipes to try
- Strawberry baked brie in a bread bowl
- Lemon berry prosecco sangria
- Crispy goat cheese, avocado, and strawberry salad
- Frozen strawberry cheesecake bars
- Heart-healthy fruit smoothie
- Strawberry-watermelon wine slushies
- No-churn homemade strawberry ice cream
Strawberry Pancakes with Cream Cheese Syrup
Ingredients
Strawberry Pancakes
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1 tablespoon honey
- 1 tablespoon white vinegar
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter, melted
- 2 cups fresh strawberries, sliced (or frozen, see notes)
Cream Cheese Syrup
- 4 ounces cream cheese, softened
- 1/4 cup milk
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Strawberry Pancakes
- Combine the flour, sugar, baking powder, baking soda, and salt in a small bowl.
- In a large bowl whisk the egg, milk, honey, white vinegar, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the melted butter.
- Gently fold in the sliced strawberries, taking care not to overmix.
- Heat a griddle or large skillet over medium heat and spray or brush lightly with oil or butter.
- Use a 1/4 cup measure to pour batter onto the griddle. When bubbles form across the surface and edges look set, flip.
- Cook an additional 3–4 minutes on the second side, until golden brown and cooked through.
Cream Cheese Syrup
- While pancakes cook, combine softened cream cheese, milk, powdered sugar, and vanilla in a small bowl.
- Whisk or use an electric mixer until smooth and pourable. Adjust thickness by adding more powdered sugar to thicken or a splash more milk to thin.
- Drizzle over warm pancakes and serve immediately with extra strawberries if desired.
Notes
- Nutritional information (if provided elsewhere) is generally calculated per pancake and may not include the cream cheese syrup.
- If using frozen strawberries, briefly toss them in a little flour before folding into the batter to reduce moisture transfer and prevent the batter from turning watery.
- For best results, avoid over-mixing and cook over medium heat to ensure an evenly cooked, fluffy pancake.
Nutrition Facts (per pancake)
Calories: 110 kcal | Carbohydrates: 19 g | Protein: 3 g | Fat: 3 g | Saturated Fat: 1 g | Sodium: 162 mg | Sugar: 6 g