Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) strawberries, hulled and sliced
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 mL) lemon juice + 1 tsp finely grated lemon zest
- 1 1/2 cups (195 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1/2 tsp (3 g) fine salt
- 1 1/4 cups (300 mL) whole milk
- 2 large eggs
- 2 tsp (10 mL) vanilla extract
- 4 tbsp (57 g) unsalted butter, melted and slightly cooled (plus more for the pan)
- 1 cup (240 mL) cold heavy cream
- 2 tbsp (15 g) powdered sugar
Do This
- 1. Toss strawberries with 2 tbsp sugar, lemon juice, and zest; rest 15 minutes.
- 2. Preheat griddle to 375°F (190°C) (or skillet on medium). Warm oven to 200°F (95°C).
- 3. Whisk flour, 2 tbsp sugar, baking powder, baking soda, and salt.
- 4. Whisk milk, eggs, vanilla, and melted butter; stir into dry just until combined; rest 10 minutes.
- 5. Cook 1/4-cup (60 mL) pancakes 2–3 min per side; keep warm in oven.
- 6. Whip cream with powdered sugar to soft peaks (or use sweetened crème fraîche).
- 7. Layer pancakes with juicy strawberries; finish with whipped cream and serve right away.
Why You’ll Love This Recipe
- Classic, crowd-pleasing flavors: vanilla pancakes, lemony strawberries, and fluffy cream.
- Make-ahead friendly: macerate the berries while you mix the batter.
- Light but satisfying: tender pancakes with bright fruit and just-sweet-enough topping.
- Flexible: finish with whipped cream or tangy crème fraîche depending on your mood.
Grocery List
- Produce: strawberries (1 lb/450 g), lemon (1)
- Dairy: whole milk, unsalted butter, heavy cream (or crème fraîche), eggs
- Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, vanilla extract
Full Ingredients
Macerated Strawberries
- 1 lb (450 g) strawberries, hulled and thinly sliced
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 mL) fresh lemon juice
- 1 tsp finely grated lemon zest
- Optional: pinch of fine salt (helps the strawberries taste extra “strawberry”)
Vanilla Pancakes
- 1 1/2 cups (195 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1/2 tsp (3 g) fine salt
- 1 1/4 cups (300 mL) whole milk, room temperature if possible
- 2 large eggs
- 2 tsp (10 mL) vanilla extract
- 4 tbsp (57 g) unsalted butter, melted and slightly cooled
- 1 tbsp (14 g) unsalted butter (or neutral oil) for greasing the pan, as needed
Lightly Sweetened Whipped Cream (or Crème Fraîche)
- 1 cup (240 mL) cold heavy cream
- 2 tbsp (15 g) powdered sugar
- 1/2 tsp (2.5 mL) vanilla extract
- Alternative: 1 cup (240 g) crème fraîche + 1 tbsp (12 g) granulated sugar + 1/2 tsp (2.5 mL) vanilla extract (stir to combine)
For Serving (Optional)
- Extra sliced strawberries
- Maple syrup (use sparingly—these are already nicely sweet)
- Extra lemon zest
- Fresh mint leaves
Step-by-Step Instructions
Step 1: Macerate the strawberries
In a medium bowl, toss the sliced strawberries with the granulated sugar, lemon juice, and lemon zest (and a pinch of salt if using). Let stand at room temperature for 15 minutes, stirring once or twice.
You’re looking for juicy berries with a little syrup pooling in the bottom of the bowl. If your strawberries are very tart, let them sit up to 20 minutes.
Step 2: Preheat your pan and set up a warming oven
Preheat the oven to 200°F (95°C). Place a baking sheet inside to warm (this is where finished pancakes will hang out so they’re all hot at serving time).
Preheat a griddle to 375°F (190°C), or heat a large nonstick or cast-iron skillet over medium heat for 3–5 minutes. A properly preheated surface is key for even browning.
Step 3: Whisk the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined and lump-free.
Step 4: Mix the wet ingredients, combine, and rest the batter
In a medium bowl (or large measuring jug), whisk the milk, eggs, vanilla extract, and melted butter until smooth.
Pour the wet mixture into the dry mixture. Stir gently with a whisk or spatula just until no dry streaks remain. The batter should look slightly lumpy; stop mixing before it becomes perfectly smooth.
Let the batter rest for 10 minutes at room temperature. This helps the flour hydrate and gives you fluffier, more tender pancakes.
Step 5: Cook the pancakes
Lightly grease the hot griddle/skillet with a little butter (use just enough to coat; too much can cause uneven browning). For each pancake, pour 1/4 cup (60 mL) of batter onto the surface.
Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes. Flip and cook the second side until golden and cooked through, about 1 to 2 minutes more.
Transfer cooked pancakes to the warm baking sheet in the oven. Repeat with remaining batter, greasing the pan as needed and adjusting heat if pancakes are browning too quickly.
Step 6: Make the lightly sweetened whipped cream (or stir crème fraîche)
For whipped cream: In a cold bowl, combine the heavy cream, powdered sugar, and vanilla. Whip until soft peaks form, about 1 to 3 minutes with a hand mixer (slightly longer by hand). Soft peaks look billowy and spoonable; they should slump gently instead of standing stiff.
For crème fraîche: Stir together 1 cup (240 g) crème fraîche, 1 tbsp (12 g) sugar, and 1/2 tsp (2.5 mL) vanilla until smooth.
Step 7: Layer, top, and serve
To serve, stack 2 pancakes per plate (or build a taller stack if you like). Spoon a generous layer of the macerated strawberries over the pancakes, including some of the lemony syrup.
Add a big dollop of whipped cream (or crème fraîche) on top. Finish with extra strawberries, a touch of lemon zest, and mint if you’d like. Serve immediately while everything is warm and the cream is cool.
Pro Tips
- Don’t overmix the batter: a few small lumps are good. Overmixing can make pancakes tough instead of tender.
- Resting matters: the 10-minute rest improves texture and helps the pancakes rise evenly.
- Control the heat: if pancakes are getting dark before the centers cook, lower the heat slightly and give the pan a minute to cool.
- Keep them hot without drying out: hold pancakes on a baking sheet in a 200°F (95°C) oven for up to 20 minutes.
- Like extra syrupy strawberries? After macerating, mash a few slices with a fork to create more natural sauce.
Variations
- Lemon-vanilla pancakes: add 1 tsp lemon zest to the pancake batter for a brighter, bakery-style flavor.
- Crème fraîche “cheesecake” vibe: use the sweetened crème fraîche option and top with extra lemon zest for a tangy finish.
- Buttermilk option: replace the whole milk with 1 1/4 cups (300 mL) buttermilk (keep the baking soda as written) for extra tang and tenderness.
Storage & Make-Ahead
Pancakes: Cool completely, then refrigerate in an airtight container for up to 3 days or freeze (with parchment between pancakes) for up to 2 months. Reheat in a 350°F (175°C) oven for 6–8 minutes (from refrigerated) or 10–12 minutes (from frozen), or warm in a toaster oven until hot.
Strawberries: Best the day they’re made. If needed, refrigerate up to 24 hours; they’ll soften and release more juice (still delicious, just less “fresh-sliced” texture).
Whipped cream: Best within 2 hours. You can refrigerate up to 24 hours; re-whisk briefly to fluff. Crème fraîche topping holds very well for 2–3 days in the fridge.
Nutrition (per serving)
Approximate, based on 4 servings: 560 calories; 70 g carbohydrates; 12 g protein; 28 g fat; 16 g saturated fat; 4 g fiber; 26 g sugar; 720 mg sodium.
