Best Crispy Strawberry Pancake Bites for Breakfast

Crispy on the outside, fluffy on the inside, these Strawberry Pancake Bites are the perfect breakfast treat. After making these many times, I’ve discovered the trick to getting them just right every time. The warm, golden bites are irresistible and remind me of cozy weekend mornings. Try them with my Mediterranean One-Pot Pasta for a balanced meal. If you love recipes like this, you’ll also enjoy Try these with my Mediterranean One-Pot Pasta and Pair them with my Street Corn Creamy Cucumber Salad.

What You'll Need for Best Crispy Strawberry Pancake Bites for Breakfast

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, diced
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon lemon zest
• Optional: Maple syrup
• Optional: Fresh berries
• Optional: Powdered sugar
• Optional: Whipped cream

How to Make Best Crispy Strawberry Pancake Bites for Breakfast

1. Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and lemon zest.
2. Step 2: In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Mix well.
3. Step 3: Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Fold in the diced strawberries.
4. Step 4: Preheat a non-stick skillet over medium heat. Lightly grease with cooking spray or butter.
5. Step 5: Using a small cookie scoop or spoon, drop batter onto the skillet to form small pancakes. Cook until golden brown and crispy, about 2-3 minutes per side.
6. Step 6: Serve immediately with your desired toppings and enjoy!

Storing & Reheating Best Crispy Strawberry Pancake Bites for Breakfast

Short-Term Storage

Store in an airtight container in the fridge. Store leftover pancakes in an airtight container in the fridge for up to 3 days. Make-ahead tip: The batter can be made ahead of time and stored in the fridge overnight.

Freezing Best Crispy Strawberry Pancake Bites for Breakfast

Freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or microwave.

How to Reheat Without Drying It Out

Oven: Preheat oven to 350°F and reheat pancakes on a baking sheet for 10-15 minutes. Microwave: Reheat pancakes in the microwave for 20-30 seconds.

Recipe Notes

• Chef tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
• Best substitution: If you don't have buttermilk, you can use sour cream or plain yogurt as a substitute.
• Make-ahead: The batter can be made ahead of time and stored in the fridge overnight.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your pancakes are burning, reduce the heat and cook them a bit longer on each side.

Best Crispy Strawberry Pancake Bites for Breakfast

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

30 mins

🍽

Serves

24 pancakes

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, diced

Seasonings

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon lemon zest

Optional Toppings

• Maple syrup
• Fresh berries
• Powdered sugar
• Whipped cream

Instructions

1. Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and lemon zest.
2. Step 2: In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Mix well.
3. Step 3: Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Fold in the diced strawberries.
4. Step 4: Preheat a non-stick skillet over medium heat. Lightly grease with cooking spray or butter.
5. Step 5: Using a small cookie scoop or spoon, drop batter onto the skillet to form small pancakes. Cook until golden brown and crispy, about 2-3 minutes per side.
6. Step 6: Serve immediately with your desired toppings and enjoy!

Notes

• Chef tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
• Best substitution: If you don't have buttermilk, you can use sour cream or plain yogurt as a substitute.
• Make-ahead: The batter can be made ahead of time and stored in the fridge overnight.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your pancakes are burning, reduce the heat and cook them a bit longer on each side.

Storage

• Fridge: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or microwave.
• Oven reheat: Preheat oven to 350°F and reheat pancakes on a baking sheet for 10-15 minutes.
• Microwave reheat: Reheat pancakes in the microwave for 20-30 seconds.
• Make ahead: The batter can be made ahead of time and stored in the fridge overnight.

Nutrition Per Serving

• Calories: 250
• Protein: 8g
• Fat: 7g
• Carbs: 38g
• Fiber: 2g
• Sugar: 10g
• Sodium: 300mg
• Cholesterol: 60mg
• Sat. Fat: 4g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Crispy Strawberry Pancake Bites for Breakfast FAQs

A Warm Final Note

I can’t wait for you to try Best Crispy Strawberry Pancake Bites for Breakfast and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!