Fluffy Double Strawberry Pancakes

Breakfast is the most important meal of the day, and nothing makes it feel more indulgent and satisfying than a stack of fluffy, sweet pancakes. But why settle for plain pancakes when you can elevate them with the natural sweetness of fresh strawberries? These Double Strawberry Pancakes are a decadent twist on a breakfast classic. Made with both fresh strawberries inside the batter and a delicious strawberry compote on top, this recipe is the perfect combination of texture, flavor, and indulgence.

Whether you're hosting a weekend brunch, celebrating a special occasion, or just treating yourself to a weekend breakfast, these pancakes are sure to wow your taste buds and impress anyone at the table. With their soft, fluffy texture and sweet strawberry goodness in every bite, you won’t need any syrup—though a drizzle of maple syrup never hurt anyone. The lightness of the pancake batter is balanced by the juicy, tangy sweetness of strawberries, making each bite feel like a burst of flavor. You can even make the compote ahead of time, so the cooking process is quick and easy on a busy morning.

This recipe is perfect for strawberry lovers and anyone who loves a breakfast that feels special without being complicated. So let’s dive into how to make these Double Strawberry Pancakes and turn your morning into a fruity, delicious celebration!

What You’ll Need for Double Strawberry Pancakes

Before you start making these indulgent Double Strawberry Pancakes, let’s gather everything you’ll need. Don’t worry; the ingredients are simple, but they’ll deliver incredible flavor. You likely already have most of these items in your kitchen, but the key to great pancakes is using fresh, high-quality ingredients. Here’s what you’ll need for both the pancakes and the strawberry compote:

For the Pancakes:

• 1 ½ cups all-purpose flour
  You’ll want to use regular all-purpose flour for this recipe, which gives the pancakes their fluffy, airy texture.
• 2 tablespoons granulated sugar
  A little sugar in the batter enhances the sweetness and helps create a golden brown crust on the pancakes.
• 2 teaspoons baking powder
  This ingredient is what makes your pancakes light and fluffy.
• ¼ teaspoon salt
  A pinch of salt helps to balance the sweetness and brings out the flavors in the pancakes.
• 1 large egg
  The egg is essential for binding the batter together and adds richness.
• 1 cup milk
  Whole milk will give the pancakes a rich texture, but you can substitute with almond milk or oat milk for a dairy-free option.
• 2 tablespoons unsalted butter, melted
  Butter makes the pancakes extra tender and adds a bit of richness. You can also use coconut oil if you prefer a dairy-free option.
• 1 teaspoon vanilla extract
  Vanilla extract enhances the flavor of the pancakes and brings everything together.
• ½ cup fresh strawberries, finely chopped
  Fresh strawberries folded into the batter add sweetness and a fruity burst in every bite.

For the Strawberry Compote:

• 1 cup fresh strawberries, sliced
  Fresh strawberries create the perfect base for the compote, bursting with natural sweetness and tartness.
• 2 tablespoons honey
  Honey naturally sweetens the compote and adds a floral flavor.
• 1 tablespoon lemon juice
  A touch of lemon juice brightens the flavor of the strawberries and balances their sweetness.
• 1 teaspoon cornstarch (optional)
  If you prefer a thicker compote, cornstarch is a great option to achieve a silky texture. Simply mix it with a little cold water before adding it to the strawberries.

How to Make for Double Strawberry Pancakes

Now that we have all our ingredients ready, it’s time to get cooking! Making these Double Strawberry Pancakes is easier than you might think. With just a few simple steps, you’ll be able to whip up a batch of these fluffy, strawberry-filled pancakes in no time. The strawberry compote is also quick to make and can be prepared while the pancakes are cooking. Let’s get started!

For the Pancakes for Double Strawberry Pancakes:

1. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. These dry ingredients create the base of your pancake batter, ensuring that the pancakes rise properly and have a light texture.
2. Mix the wet ingredients: In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until well combined. The wet ingredients create the moisture and richness that make the pancakes tender.
3. Combine the wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula. Be careful not to overmix—the batter should still have small lumps. Overmixing can result in dense, tough pancakes, so it’s important to stop once the flour is just incorporated.
4. Fold in the strawberries: Gently fold the chopped fresh strawberries into the pancake batter. This ensures the strawberries are evenly distributed throughout the pancakes without breaking them down too much.
5. Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Once hot, pour about ¼ cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until small bubbles begin to form on the surface of the pancake. Flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown and cooked through. Repeat with the remaining batter.

For the Strawberry Compote:

1. Prepare the strawberries: Slice the fresh strawberries into thin slices. You can leave them a little chunky for a rustic compote or slice them thinly for a smoother texture.
2. Cook the compote: In a small saucepan, combine the sliced strawberries, honey, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the strawberries start to break down and release their juices.
3. Thicken the compote (optional): If you want a thicker compote, mix 1 teaspoon of cornstarch with 1 tablespoon of water in a small bowl to make a slurry. Add this slurry to the saucepan and stir. Let it simmer for another 2-3 minutes until the compote thickens to your liking. Remove from heat and set aside.

Serving and Storage Tips for Double Strawberry Pancakes

These Double Strawberry Pancakes are best served warm, with a generous spoonful of strawberry compote on top and perhaps a dusting of powdered sugar or a drizzle of maple syrup for added sweetness. Here are a few serving tips and ideas to take your pancakes to the next level:

Serving Tips for Double Strawberry Pancakes:

• Top with whipped cream: A dollop of freshly whipped cream makes these pancakes feel extra indulgent. You can even sweeten the cream with a little powdered sugar and vanilla extract to enhance the strawberry flavor.
• Add more strawberries: If you’re a true strawberry lover, feel free to pile on extra fresh strawberries over the pancakes along with the compote.
• Serve with a side of protein: If you’re looking for a more balanced breakfast, serve your pancakes with a side of scrambled eggs or turkey sausage for added protein.

Storage Tips for Double Strawberry Pancakes:

• For leftovers: If you have leftover pancakes (although they’re likely to disappear quickly!), store them in an airtight container in the fridge for up to 2-3 days. To reheat, simply pop them in the toaster or heat them up in a skillet over low heat until warmed through.
• Freezing pancakes: You can freeze these pancakes for up to 2 months. Place the cooled pancakes in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, stack the pancakes in a freezer-safe bag or container. Reheat by popping them in the toaster or using a microwave.

For the Compote:

• The strawberry compote can be stored in the fridge for up to a week. To reheat, warm it up in a small saucepan over low heat, stirring occasionally. If the compote thickens too much in the fridge, simply add a splash of water or juice to loosen it up.

Mistakes to Avoid for Double Strawberry Pancakes

Even though making pancakes may seem simple, there are a few common mistakes that can turn your Double Strawberry Pancakes from delicious to disappointing. Here are some tips on what to avoid for perfectly fluffy and flavorful pancakes:

1. Overmixing the Batter

One of the most common mistakes when making pancakes is overmixing the batter. While it’s tempting to stir until the batter is completely smooth, doing so will cause the pancakes to become dense and tough. The key is to mix until the ingredients are just combined, leaving a few lumps in the batter. These small lumps are completely normal and will disappear as the pancakes cook.

2. Using Cold Ingredients

For the fluffiest pancakes, make sure your wet ingredients (like milk, butter, and eggs) are at room temperature. Cold ingredients can cause the batter to seize up, resulting in lumpy pancakes that won’t rise as well. To bring your eggs and milk to room temperature quickly, just take them out of the fridge 10-15 minutes before starting.

3. Cooking on Too High a Heat

If your skillet or griddle is too hot, the outside of your pancakes will burn while the inside remains raw. To prevent this, cook your pancakes over medium heat and test the temperature by sprinkling a few drops of water on the skillet—if they sizzle immediately, the pan is ready. If the water evaporates too quickly, the pan is too hot, so lower the heat and let it cool down slightly.

4. Under-cooking the Pancakes

Pancakes need to be cooked long enough to ensure they’re fully cooked through. If the center is still wet, your pancakes will be soggy and not as enjoyable. Keep an eye out for small bubbles that form on the surface of the pancake before flipping it—this is a sign that the batter is set. Also, don’t rush the flip—let the pancakes cook for at least 2-3 minutes on the first side.

5. Not Using Fresh Strawberries

While frozen strawberries are fine for many recipes, using fresh strawberries in both the pancake batter and the compote is what makes this dish special. Fresh strawberries have a better texture and flavor that will elevate your pancakes. If you must use frozen strawberries, make sure they’re fully thawed and drained to avoid adding too much moisture to the batter.

Tips and Tricks for Double Strawberry Pancakes

To make these Double Strawberry Pancakes even more perfect, here are some helpful tips and tricks to enhance your pancake-making experience and ensure success every time:

1. Make Pancake Batter Ahead of Time

If you're short on time in the morning, you can prepare the pancake batter the night before. Just mix together all the dry ingredients and store them in an airtight container. Then, in the morning, whisk the wet ingredients, add them to the dry, and fold in the strawberries. This will save you a few minutes and make breakfast come together quickly.

2. Keep Pancakes Warm in the Oven

If you’re making a large batch of pancakes, keep them warm in the oven while you finish cooking the rest. Preheat your oven to 200°F (93°C) and place the cooked pancakes on a baking sheet in a single layer. Cover them loosely with aluminum foil to keep them warm without getting soggy.

3. Customize the Compote

Feel free to adjust the strawberry compote to your liking. Add a splash of vanilla extract or a pinch of cinnamon for a different flavor profile. If you prefer a smoother compote, you can mash the strawberries as they cook, or blend the compote once it’s done for a more sauce-like consistency.

4. Use a Pancake Scoop

For uniform pancakes, use a ¼ cup measuring cup or a pancake scoop to pour the batter onto the griddle. This ensures your pancakes are the same size and cook evenly.

5. Experiment with Toppings

While strawberry compote is the star of the show, don’t be afraid to experiment with other toppings. A drizzle of maple syrup, a sprinkle of powdered sugar, or a handful of chocolate chips can add extra flavor and sweetness to your pancakes. For a protein-packed breakfast, top them with a dollop of Greek yogurt or a spoonful of nut butter.

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Suggestions

If you're looking to take your Double Strawberry Pancakes to the next level or customize them to fit different tastes or dietary needs, there are plenty of delicious options and swaps you can try. Here are some suggestions to inspire your pancake-making creativity:

1. Add More Fruit

While strawberries are the star of this recipe, you can add other fruits to mix things up. Blueberries, raspberries, or even bananas can complement the strawberry flavor perfectly. Try adding chopped bananas into the pancake batter or top your pancakes with a handful of fresh mixed berries for a colorful twist.

2. Make Them Gluten-Free

If you need a gluten-free version of these pancakes, you can easily swap the all-purpose flour for a gluten-free flour blend. Make sure to use a blend that’s suitable for baking, and be sure to add a little xanthan gum (if not already included in the blend) to help bind the ingredients together. Alternatively, you could use almond flour for a slightly denser but equally delicious pancake. Just note that the texture will be different than traditional pancakes.

3. Vegan Pancakes

For a plant-based version, you can make these pancakes completely vegan by replacing the egg with flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) and swapping milk for almond milk or oat milk. Use a plant-based butter (like coconut oil or margarine) in place of the melted butter, and use maple syrup or agave syrup instead of honey in the compote.

4. Add Protein

If you want to make these pancakes more filling and boost the protein content, consider adding protein powder to the pancake batter. You can use vanilla or unflavored protein powder, depending on your preference. Just mix in 1-2 scoops of protein powder and adjust the liquid as needed to maintain the right pancake batter consistency.

5. Turn Them into Pancake Stacks

For an Instagram-worthy breakfast, make individual mini pancake stacks. Instead of pouring the batter into larger circles, use a tablespoon or small ladle to make smaller pancakes and stack them with layers of strawberry compote in between each one. Not only will they look adorable, but they’ll be easier to serve as individual portions.

6. Add a Hint of Spice

If you enjoy a little spice, try adding a pinch of cinnamon, nutmeg, or ginger to the pancake batter for extra warmth and flavor. These spices work especially well with strawberries and give the pancakes a cozy, comforting twist.

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FAQ

Here are answers to some of the most common questions about making Double Strawberry Pancakes. If you’re unsure about anything, read on to find the solution!

Can I use frozen strawberries for the pancakes and compote?

Yes, you can use frozen strawberries for both the pancake batter and the compote. Just make sure to thaw and drain the frozen strawberries to prevent the pancakes from becoming too watery. Frozen strawberries tend to break down more easily in the compote, so they’re perfect for that! However, for the pancakes themselves, fresh strawberries will provide better texture and flavor.

Can I make the strawberry compote ahead of time?

Absolutely! You can make the strawberry compote up to 3-4 days in advance and store it in an airtight container in the refrigerator. To reheat, simply warm it up on the stovetop or in the microwave until heated through. If the compote thickens too much in the fridge, just stir in a little bit of water or orange juice to loosen it up.

How do I make sure my pancakes are fluffy?

To get light, fluffy pancakes, be sure not to overmix the batter. Lumps in the batter are fine and will disappear as the pancakes cook. Also, make sure your baking powder is fresh, as old leavening agents may not give your pancakes the lift they need. And don’t forget to cook your pancakes on medium heat—too high, and they’ll burn; too low, and they won’t rise properly.

Can I use a pancake mix instead of making the batter from scratch?

Yes, you can use a pancake mix if you’re short on time. Simply follow the instructions on the box and fold in the fresh strawberries for added flavor. Just be aware that homemade batter will yield a fresher, fluffier pancake compared to a pre-made mix, and you’ll get a more personalized flavor by adding fresh ingredients like the strawberry compote.

How do I prevent pancakes from sticking to the pan?

The key to preventing pancakes from sticking is to grease the pan properly. Use butter, cooking spray, or a small amount of oil to coat the surface of the pan. Be sure to let the skillet or griddle heat up before adding the batter—this will help form a golden-brown crust and make flipping much easier.

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Conclusion

These Double Strawberry Pancakes are an irresistible breakfast treat that combine the sweetness of fresh strawberries inside the fluffy pancakes and on top with a vibrant strawberry compote. Perfect for special occasions, weekend brunches, or any day you want to indulge in a fruity breakfast, this recipe will quickly become a family favorite. The balance of light pancakes and sweet, slightly tangy compote makes for a deliciously satisfying meal without being overly heavy.

Not only are these pancakes simple to make, but they’re also customizable to suit various dietary needs. Whether you’re looking to make them vegan, gluten-free, or just want to add a bit of extra protein, there are plenty of ways to adapt this recipe to your preferences. And with a few tips and tricks under your belt, you’ll be able to master the art of the perfect pancake every time.

So, next time you’re craving something special for breakfast, skip the pre-packaged mixes and make these Double Strawberry Pancakes from scratch. With their fluffy texture, fresh flavors, and the touch of homemade strawberry compote, you’ll be set for a morning that’s both delicious and satisfying.

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