Fluffy Strawberry Pancakes Recipe

Why These Strawberry Pancakes Belong on Your Breakfast Table

These pancakes are perfect for weekend mornings, brunch with friends, and holidays. They’re sweet, fluffy, and that combination of jammy and creamy toppings—oh my!

• Light, fluffy texture. Using a good pancake mix and cooking it properly ensures pancakes that cook up soft and airy with golden edges.
• Fresh strawberry flavor. The quick homemade compote is much more vibrant and delicious than store-bought strawberry sauce.
• Creamy, dreamy topping. Vanilla bean mascarpone adds a rich, slightly sweet finish. I’m telling you: it is absolutely blissful.
• Easy but impressive. The toppings are super simple to make, and since we’re kicking things off with pancake mix, the whole thing is really a cinch!

What You’ll Need

Here’s everything you’ll need to make these fluffy strawberry pancakes. Scroll down to the recipe card for exact amounts.

Pancakes:

• Bob’s Red Mill Homestyle Pancake & Waffle Mix – This mix creates tender, fluffy pancakes with minimal prep. I’ve tested a lot of other brands and this one is my favorite!
• Water – Sparkling water, milk, or buttermilk can also be used. Sparkling water gives you fluffier pancakes, while milk and buttermilk make them richer and more tender.

Strawberry Compote:

• Fresh strawberries – Fresh strawberries not in season? You can use thawed frozen berries instead.
• Sugar – If you start with sweet berries, you don’t need all that much sweetener.
• Water 
• Lemon zest – Adds bright citrus flavor.

Vanilla Bean Mascarpone:

• Mascarpone cheese – A creamy Italian cheese that’s rich but light in texture.
• Maple syrup – To make the mascarpone sweet instead of savory!
• Vanilla bean paste – Gives the mascarpone a lovely vanilla flavor with flecks of vanilla bean.

How to Make Fluffy Strawberry Pancakes

This recipe comes together in three simple parts: the compote, the mascarpone topping, and the pancakes.

• Make the strawberry compote. Bring the ingredients to a boil in a small pan. Reduce to a simmer and cook for about 5 minutes, stirring occasionally, until thickened. Remove from heat and refrigerate.
• Make the vanilla bean mascarpone. In a small bowl, stir together the mascarpone cheese, maple syrup, and vanilla bean paste.
• Mix the pancake batter. In a medium bowl, whisk together the pancake mix and water until smooth.
• Heat the griddle. Warm a large nonstick griddle or skillet over medium-high heat.
• Cook the pancakes. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook another 1–2 minutes until the center is cooked through. Repeat with the remaining batter.
• Serve. Top the pancakes with the compote, followed by the mascarpone cheese. 

Tips for Perfect Pancakes

A few simple tricks will help you get the fluffiest strawberry pancakes every time.

• Don’t overmix the batter. Stir just until smooth, even if there are a few lumps or streaks of dry ingredients in the batter. Overmixing can make pancakes dense and we don’t want that!
• Use medium-high heat. Too hot and the outside will burn before the inside cooks. Towards the end of the cooking time, you may need to reduce the heat even more.
• Wait for bubbles. When bubbles appear on the surface, pop, and leave tiny little holes behind, that’s your cue to flip.
• Keep pancakes warm. Place the cooked pancakes on a baking sheet in a 200ºF oven to keep them warm while you work through the rest of the batter.

Serving Suggestions

Pair your pancakes with savory bacon or breakfast sausage, scrambled eggs, or sweet potato hash if you want to serve them up with a little something else!

Storage and Reheating

• Refrigerator: Store the leftover pancakes in an airtight container in the fridge for up to 3 days. The compote and mascarpone will last 3 to 4 days in airtight containers.
• Freezer: Freeze the pancakes in a single layer, then transfer to a freezer-safe bag for up to 2 months. The compote and mascarpone can be frozen in zip-top freezer bags or airtight containers. Thaw them in the fridge before using.
• To reheat: Warm the pancakes in the microwave, toaster oven, or skillet until heated through. The compote can be used chilled, or warm it in the microwave or on the stovetop.