Pancakes With Strawberry Sauce Recipe

pancakes with macerated strawberries
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Ratings (10)
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
632 Calories
15g Fat
84g Carbs
40g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 632
% Daily Value*
Total Fat 15g 20%
Saturated Fat 6g 32%
Cholesterol 247mg 82%
Sodium 2168mg 94%
Total Carbohydrate 84g 31%
Dietary Fiber 4g 15%
Protein 40g
Calcium 743mg 57%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Layers of fresh sliced sweetened strawberries make these pancakes extra special. What better way to enjoy a weekend morning than with a plate of pancakes layered with fresh, juicy strawberries?  

These pancakes are made with a basic formula, and the macerated strawberries are simply prepared with sliced strawberries and granulated sugar. Check out the variations below to add a twist on the classic version. 

Ingredients

  • 2 cups strawberries (sliced)
  • 5 tablespoons granulated sugar (divided)
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups to 1 2/3 cups milk
  • 2 tablespoons butter (melted)
  • 1/2 teaspoon vanilla extract

Steps to Make It

  1. Gather the ingredients.

  2. Combine the strawberries with 3 tablespoons of sugar in a bowl. Gently mix and set aside for at least 30 minutes, stirring occasionally. The strawberries will make their own juice

  3. In a bowl, combine the flour, baking powder, 2 tablespoons sugar, and salt; stir to blend.

  4. In another bowl, whisk eggs with 1 1/2 cups of milk.

  5. Stir into the flour mixture along with the melted butter and vanilla. Add a little more milk if the batter is too thick. Stir just until smooth and well blended.

  6. Using about 1/4 cup of batter for each pancake, cook on a hot, greased griddle. Cook until bubbly and lightly browned on the bottom.

  7. Then, flip over with a spatula and brown the other side.

  8. Layer the pancakes with the sliced strawberries and serve them with your favorite syrup.

Tips

  • To keep subsequent batches of pancakes warm, heat the oven to 200 F. Place pancakes on a platter or baking pan in the preheated oven and cover loosely with foil while you make the remaining pancakes. 
  • After 30 to 45 minutes, cover the strawberries and refrigerate until serving time.

Recipe Variations

  • Orange Pancakes: To the dry ingredients, add 1 teaspoon of finely grated orange zest and 1/4 cup of orange juice. Reduce the milk by about 1/4 cup.
  • Fluffy Pancakes: Separate the eggs. Make the batter with the egg yolks. Beat the egg whites to stiff peaks and then fold them into the pancake batter until blended.
  • Add 2 tablespoons of Cointreau or Grand Marnier to the strawberries and reduce the sugar to 2 tablespoons.
  • Add 2 tablespoons of fresh orange juice or lemon juice to the sliced strawberries and reduce the sugar to 2 tablespoons. 
  • Make the sauce with 1 cup of sliced strawberries and 1 cup of fresh blueberries. Add 1/4 cup of granulated sugar and let stand for 45 minutes.
  • Add sliced bananas to the layers with the strawberries.