Ben's Galley Fresh Strawberry Pancakes

This recipe works beautifully with frozen strawberries when fresh aren't available, making it a year-round option that still delivers that fresh strawberry taste.

Fresh Strawberry Pancakes (Serves 10)

Prep Time: 20 minutes Cook Time: 25 minutes Perfect for summer entertaining

The Pancake Base:

• 3 cups all-purpose flour

• 3 tablespoons sugar

• 2 tablespoons baking powder

• 1 teaspoon salt

• 2 1/2 cups whole milk

• 3 large eggs

• 1/4 cup melted butter

• 2 teaspoons vanilla extract

The Strawberry Addition:

• 2 cups fresh strawberries, hulled and diced small

• 1 tablespoon flour (for coating strawberries)

• 1 tablespoon sugar

Fresh Strawberry Compote:

• 3 cups fresh strawberries, hulled and sliced

• 1/4 cup sugar

• 2 tablespoons water

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

Instructions:

1. Make the Strawberry Compote First:

• Combine sliced strawberries, sugar, water, and lemon juice in a saucepan

• Cook over medium heat for 8-10 minutes until strawberries break down slightly

• Stir in vanilla and remove from heat

• Set aside to cool - can be made the night before

2. Prep the Pancake Strawberries:

• Dice fresh strawberries into small, uniform pieces

• Toss with 1 tablespoon flour and 1 tablespoon sugar

• This prevents strawberries from sinking and adds extra sweetness

3. Make the Pancake Batter:

• Whisk together flour, sugar, baking powder, and salt in a large bowl

• In separate bowl, combine milk, eggs, melted butter, and vanilla

• Pour wet ingredients into dry ingredients

• Stir just until combined - lumps are okay

• Gently fold in prepared strawberries

4. Cook the Pancakes:

• Heat griddle or large skillet over medium heat

• Butter the cooking surface generously

• Pour 1/4 cup batter per pancake

• Cook until bubbles form on surface and edges look set (2-3 minutes)

• Flip carefully and cook until golden brown (1-2 minutes more)

Galley Pro Tips:

• Strawberry prep: Hull and dice strawberries the night before for easier morning assembly

• Compote timing: Make compote first - it's even better when it has time to cool and flavors meld

• Gentle folding: Don't overmix the batter to keep pancakes light and fluffy

• Temperature control: Medium heat prevents burning while ensuring cooked centers

The Perfect Strawberry

For the best results:

• Fresh strawberries: Look for bright red, fragrant berries

• Frozen alternative: Thaw completely and drain excess liquid before using

• Size matters: Dice strawberries small so they distribute evenly

• Sweet vs. tart: Slightly tart strawberries work great - the sugar balances them

Serving the Summer Way

These pancakes are perfect with:

• Fresh strawberry compote (the star topping)

• Whipped cream for extra indulgence

• Pure maple syrup for classic sweetness

• Powdered sugar dusting for elegant presentation

Make-Ahead Strategy

Perfect for summer entertaining:

• Night before: Make strawberry compote, hull and dice strawberries

• Morning of: Just make batter and cook - everything else is ready

• Compote keeps: 3-4 days refrigerated, actually improves with time

• Batch cooking: Double the compote recipe for multiple breakfast uses

Storage and Leftovers

These pancakes are great for meal prep:

• Leftover pancakes: Reheat in toaster or oven - they freeze beautifully

• Compote storage: Keeps refrigerated for days, perfect on yogurt or oatmeal too

• Frozen strawberries: Make this recipe year-round when fresh aren't available

• Double batch: Make extra compote for pancakes, waffles, or ice cream topping

Want more seasonal breakfast ideas that showcase ingredients at their peak? Subscribe to Ben's Galley to receive my free 1-day meal plan sample and discover how I approach morning meals with systematic methods that highlight the best of each season.