Fresh and fluffy strawberry pancakes to make for your loved ones feel special on any occasion! These easy but decadent fluffy pancakes are the perfect treat for Valentine's Day!
When it comes to romance, strawberries have to be on the menu! So if you’re looking for inspiration for the perfect breakfast, brunch or dessert, strawberry pancakes will do the trick!
These unique, delicious, fluffy Japanese pancakes are not your everyday pancakes. That’s why they’re my go to for something special on Valentine's Day
Dreamy strawberry topped fluffy pancakes with fresh, shiny sweet strawberries and a fragrance to die for, are a game changer! If you love strawberries like we do, you will want to make this recipe.
Bring joy and to your loved ones on a special occasion. This recipe for strawberry pancakes will make any day with your loved ones memorable!
Why You Will Love This Recipe
Strawberries for pancakes
I tried and tested a whole lot of pancakes with strawberries including with:
- Warm strawberry sauce topping
- Diced strawberries in the batter
- Freeze-dried powder sprinkled in the batter
I decided that fresh strawberries were the way to really celebrate what I love about them. I love the colours, sweetness and tender fragrance of fresh strawberries - that's how strawberries talk to me.
Pancakes with fresh strawberries are simply delicious. Instead of cooking them, I macerated them with granulated sugar. When ripe strawberries are mixed with sugar, the moisture is released. It's like a sweet strawberry syrup - delicious!
They look so inviting and decadent, but these strawberry syrup pancakes are easy to make. Simply place the shiny juicy strawberries around the soft fluffy pancakes on a plate. It’s impossible not to be drawn in by them!
Making fluffy pancakes
This strawberry pancakes recipe uses my fluffy Japanese pancakes as the base. As it happens, they were our first ever MIKLIA recipe. So, you could say that pancakes are pretty close to my heart – I just love finding new ways of making pancakes tastier!
Why Japanese pancakes?
Well, fluffy Japanese pancakes are airy, light and heavenly delicious. No heaviness at all – perfect for squeezing an extra one in!
Instead of making a tower of flat pancakes, in Japan we make them extra fluffy. After separated from yolk, egg white is beaten to stiff peaks. That's the secret of these airy pancakes. You are going to master that Japanese technique today.
Ingredients for Strawberry Pancakes
Strawberries: I prefer fresh to frozen strawberries for this recipe. Make sure they are ripe and fragrant but not over-ripe. Check out the bottom of the container they’re in. It must be clean with no mould.
Flour: Cake flour is the best for this recipe. It has less gluten than all purpose flour and helps keep the light and airy. Gluten-free? No problem! Check out my gluten-free Japanese souffle pancakes recipe if your loved ones or family members have a gluten-free request.
Sugar: I use granulated cane sugar or beet sugar. They can be quickly combined and melt into the batter.
Lemon juice: Add lemon juice or cream of tartar when you beat egg whites. This saves you time and keeps whipped cream stable.
Let's Get Started
No need for a pancake mould, and no need to run to the shop for strawberry pancake mix! Read on for how to make strawberry pancakes!
Firstly, sprinkle granulated sugar on top of sliced strawberries and gently combine them. Leave them in the fridge. Simple!
As I mentioned already, a key for success in making airy pancakes is to beat white egg to stiff peaks. To make the firm meringue, add lemon juice after beating for one minute on high speed.
Use a tablespoon to combine the yolk mix and whipped egg whites. I've found that it doesn't break the meringue. You will use it later to drop the batter into a frying pan.
Timing of cooking is also important.
The batter needs to be cooked as soon as all the ingredients are combined. Pre-heat the frying pan with the lowest heat as soon as you make the meringue. So that you can place the batter on it as soon as all the ingredients are combined.
Once you place the butter on the frying pan, use the back of the spoon and quickly clean wrinkles or gaps on the sides. Don’t over do it - smooth them out quickly!
Flip over the pancake only once after about 3 minutes. Cover the lid and keep cooking for another 3 minutes on the lowest heat.
I experimented with ensuring the pancakes don’t flatten out with too much weight on them. So place the pancakes on a plate like in the image below. Then remove the strawberries from the fridge and place them around the pancakes.
That's it! Serve immediately. Enjoy!
Tips for the Best Strawberry Pancakes
Why are my pancakes not fluffy?
Ensure the quantity of ingredients is accurate. Also,
- Use a tablespoon to combine ingredients.
- Place the batter on a pan. Then place two more spoonfuls of batter directly on top of it.
- Stick to the cooking time. Use a lid and steam.
My pancakes are deflated
To avoid the pancakes becoming deflated, the sides of the pancake should be cooked properly by using a lid and steaming them.
Whipping egg whites
Beat egg whites to the stiff peaks. To achieve this, first, carefully separate egg whites from yolk. Make sure there is no egg yolk left in the bowl. Remove every little bit of it if you see some. The bowl should be clean too with no water in it.
More recipes for fluffy pancakes
- 1 cup strawberries
- 1 tablespoon granulated sugar
- 1 tablespoon whipped cream or yogurt
- 2 egg (medium)
- 2 tablespoon milk* (30ml)
- 2 tablespoon cake flour** (24g)
- ½ teaspoon baking powder
- ½ teaspoon pure vanilla extract
- ½ teaspoon lemon juice
- 2 tablespoon granulated sugar (12.5g)
- 1½ teaspoon corn starch (12g, or corn flour or potato flour)
- Keep one whole strawberry to place it on the top of the pancake. Slice remaining strawberries into two to three. Macerate strawberries by gently mixing up with granulated sugar in a bowl and leave it in the fridge. Set aside.
- Separate egg whites and yolks into bowls. Make sure no egg yolk or drops of water are left in the egg whites bowl. Leave the white egg bowl in the freezer. Set aside.
- Sift the flour, corn starch and baking powder into a bowl, mix to combine. Set aside.
- Whisk the egg yolk, milk and vanilla extract in a bowl. Add the sifted flour mix and mix them up. Once they are combined, leave the bowl in a fridge. Set aside.
- Take the white egg from the freezer. Start beating it with a hand mixer on high speed for 1 minute in a bowl. Add lemon juice. Add the sugar in three parts, one every few minutes. Beat the mixture for 8 minutes in total, or slightly more if the stiff peaks are not yet made.
- Once the egg whites is ready, preheat the frying pan over the lowest heat.
- Add 3 tablespoons of whipped egg whites to the batter with a tablespoon and mix them up well. Then add all the batter into whipped egg whites bowl. Gently fold the bottom of the batter to the surface and repeat until it's mixed well. Avoid breaking the meringue.
- Put some cooking oil in the pan and remove any excess oil with kitchen paper.*** Keep the heat at the lowest.
- Scoop up a spoonful of pancake batter and place it on the frying pan. Add two more tablespoons of batter directly on top of it. Use the back of the spoon and clean the wrinkles on the sides. Cover the frying pan with a lid and leave for three to four minutes.
- Gently check the bottom of each pancake (lift carefully with a spatula) to see if it has become a golden colour, then gently flip it upside down. Cover with the lid and cook them for around 3 minutes.
- Place the pancakes on a plate, following the image of the recipe. Remove the macerated strawberries from the fridge and place them around the pancakes. Dairy or plant based yogurt work well for topping.
- That's it! Serve immediately. Enjoy!