Few things feel more indulgent than a tall stack of warm, fluffy pancakes topped with sweet strawberries and pillowy whipped cream.

These Strawberries and Cream Pancakes combine homemade strawberry sauce, tender pancakes with a hint of citrus, and rich whipped cream for a breakfast that feels like dessert — but is balanced enough to enjoy anytime.

Why You’ll Love This Recipe

Bright, Natural Flavor: A strawberry sauce made with lemon juice and balsamic vinegar offers depth and brightness.

Fluffy & Moist Pancakes: The batter includes cream and lemon juice for that buttermilk-style rise and richness.

Easy Make-Ahead Sauce: You can prep the strawberry sauce in advance for quicker mornings.

Fun for Kids & Adults: Whether it’s a weekend family breakfast or a brunch party, these are always a hit.

Customizable: Works great with different berries, toppings, or even chocolate chips.

What You’ll Need (Ingredient Highlights)

For the Strawberry Sauce:

Strawberries – Fresh and sweet, the heart of this dish.

Lemon Juice – Adds brightness to the sauce.

Balsamic Vinegar – Adds depth and a subtle tang.

Vanilla – Brings out the fruit’s natural sweetness.

For the Pancakes:

All-Purpose Flour – A reliable base for light, fluffy pancakes.

Heavy Whipping Cream – Rich and decadent; can sub with milk.

Fresh Lemon Juice – Combines with cream to mimic buttermilk.

Baking Powder + Baking Soda – Leavening duo for perfect rise.

Egg – Binds and fluffs.

Melted Butter – For tenderness and flavor.

Strawberry Sauce – Mixed right into the batter for a fruity touch.

Whipped Cream – The crowning glory!

Pro Tips Before You Start

Use ripe strawberries for the best flavor in the sauce.

Don’t overmix the pancake batter — a few lumps are okay.

Let the batter rest for a few minutes before cooking to allow it to hydrate and rise.

Use a medium-low flame to prevent burning and ensure even cooking.

Make extra sauce! It’s great on waffles, yogurt, or even ice cream.

How to Make Strawberries and Cream Pancakes

Make the Strawberry Sauce:
In a saucepan over medium heat, combine the strawberries, sugar, lemon juice, balsamic vinegar, and a pinch of salt.

Stir often until the strawberries break down and the mixture thickens slightly, about 5–8 minutes.

Remove from heat and stir in the vanilla extract.

Set aside to cool.

Prepare the Pancake Base:
In a small bowl, mix the heavy cream and lemon juice.

Let sit for a few minutes to curdle slightly (this creates a faux buttermilk).

Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Wet Ingredients:
Add the egg, vanilla, and melted butter to the cream mixture and whisk until smooth.

Mix Batter:
Pour the wet mixture into the dry ingredients and stir until just combined.

Gently fold in ¼ cup of the cooled strawberry sauce.

Cook the Pancakes:
Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil.

Pour ¼ cup of batter per pancake into the skillet.

Cook until bubbles form and edges are set, then flip and cook another 1–2 minutes until golden brown.

Serve:
Stack pancakes on plates, spoon over extra strawberry sauce, top with whipped cream, and enjoy warm.

What to Serve It With

A side of crispy bacon or sausage for salty contrast

Greek yogurt and berries for extra protein

Fresh-squeezed orange juice or a mimosa for brunch

Vanilla latte or a cup of strong brewed coffee

Extra maple syrup or powdered sugar if desired

Variations / Substitutions

Swap strawberries for raspberries or blueberries for a seasonal twist.

Make it dairy-free by using almond milk and coconut whipped cream.

Use whole wheat flour for more fiber and a heartier bite.

Add mini chocolate chips to the batter for a dessert-for-breakfast feel.

Top with toasted nuts for crunch and contrast.

Storage & Leftovers

Refrigerate: Store pancakes in an airtight container up to 3 days.

Freeze: Separate pancakes with parchment and freeze for up to 1 month.

Reheat: Toast or microwave until warm.

Strawberry Sauce: Store in a jar in the fridge for up to 5 days.

Whipped Cream: Best made fresh but can be refrigerated for a few hours.

FAQs

Can I use frozen strawberries for the sauce?
Yes! Just thaw and drain them before cooking to prevent excess moisture.

Can I make the batter the night before?
It’s best fresh, but you can prep dry and wet ingredients separately and mix in the morning.

Can I leave out the balsamic vinegar?
Yes. It adds depth but the sauce still works without it.

How do I know when the pancakes are ready to flip?
Look for bubbles forming on top and slightly set edges before flipping.

Is this recipe kid-friendly?
Absolutely! You can skip the balsamic and sriracha (if using) for little ones.

Can I use milk instead of cream?
Yes, but cream yields a richer, more tender result.

What else can I use the strawberry sauce for?
Try it on waffles, French toast, yogurt, or even cheesecake!

Final Thoughts

These Strawberries and Cream Pancakes are everything you want in a breakfast: comforting, flavorful, and just indulgent enough to feel special.

The homemade strawberry sauce takes it over the top, and the fluffy pancakes are a dream.

Whether you’re making them for Sunday brunch or a weekday treat, they’ll be a new family favorite.