Pancakes With Strawberry Sauce

pancakes with macerated strawberries
Pancakes with strawberry sauce. Victoria Pearson/Getty Images
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 4 Servings
Ratings (4)

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? Strawberries are available all year round, but it's also a wonderful way to enjoy fresh spring and summer berries. 

The pancakes are made with a basic formula, and the macerated strawberries are simply made with sliced strawberries and granulated sugar. For a grown-up brunch or breakfast, add a tablespoon of Grand Marnier or Cointreau. Or add a few tablespoons of lemon juice or orange juice and reduce the sugar slightly for tart citrus flavor.

What You'll Need

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

How to Make It

  1. 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
  2. In a bowl, combine the flour, baking powder, 2 tablespoons sugar, and salt; stir to blend.
  3. In another bowl, whisk eggs with 1 1/2 cups of milk. 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.
  1. 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; flip over with a spatula and brown the other side.
  2. Layer the pancakes with the sliced strawberries and serve them with your favorite syrup.


  • 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. 


  • 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.

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