There’s something irresistibly joyful about bright, fluffy pancakes bursting with real strawberry flavor. This Strawberry Pancakes with Freeze-Dried Fruit Recipe brings a fresh twist to your ordinary stack by using freeze-dried berries that pack concentrated fruitiness and a lovely pink hue.

A tall stack of five pink pancakes sits on a white plate on a white marbled surface. The pancakes are soft and thick, with a smooth texture and even edges. Red strawberry syrup and small chopped strawberry pieces pour and scatter over the top pancake and drip down the sides to the plate. A large swirl of white whipped cream is placed on the top, with small pieces of strawberries embedded in the cream. In the background, there is a white bowl filled with whole strawberries and a white glass of milk with a white straw. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Strawberry Pancakes with Freeze-Dried Fruit Recipe
Top Tip
How to Serve Strawberry Pancakes with Freeze-Dried Fruit Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Pancakes with Freeze-Dried Fruit Recipe

Why You'll Love This Recipe

I’ve made countless pancake recipes over the years, but this one stands out because of how those freeze-dried strawberries sneak in bold flavor without making the batter wet or soggy. The result? Pancakes that’re light, fluffy, and softly tinted pink with bursts of real berry goodness.

Intense strawberry flavor: Freeze-dried strawberries concentrate the taste more than fresh, making every bite delightful.
Simple ingredients: Mostly pantry staples with just a little help from freeze-dried fruit—you won’t be hunting for weird items.
Customizable texture: Add more milk if you want thinner pancakes, which means you control the fluffiness!
Perfect for make-ahead breakfasts: These hold up well refrigerated or frozen, making busy mornings easier.

A stack of six pink pancakes sits on a white plate, each layer soft and thick. The pancakes are covered with bright red strawberry sauce that drips down the sides, mixed with small pieces of fresh strawberries. On top of the stack is a dollop of white whipped cream. A silver fork with a piece of pancake, sauce, and whipped cream on it is shown in the foreground. The background has a white marbled texture and a red and white striped cloth is under the plate. A blurred white cup can be seen in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The blend of simple ingredients with freeze-dried strawberry powder really shines here. The freeze-dried berries bring authentic fruit flavor without moisture that can weigh down the batter. Plus, using baking powder ensures your pancakes puff up beautifully every time.

Flat lay of a small pile of freeze-dried strawberries, a small mound of white flour, a small heap of granulated sugar, a small white ceramic bowl with baking powder, a pinch of salt beside it, a small white ceramic bowl filled with milk, a small white ceramic bowl containing vegetable oil, a single whole uncracked brown egg placed neatly, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Freeze-dried strawberries: Grinding these into powder adds concentrated berry flavor and color without extra liquid.
Flour: The base that gives these pancakes their structure and fluffy texture.
Sugar: Sweetens just enough to balance the tartness from the strawberries.
Baking powder: Key to those fluffy, lift-off-the-plate pancakes.
Salt: Enhances the flavors and balances the sweetness.
Milk: The wet ingredient that binds everything, adjustable depending on your preferred batter thickness.
Vegetable oil: Keeps the pancakes moist and tender on the inside.
Egg: Adds richness and helps everything hold together.
Red food coloring (optional): A fun addition if you want your pancakes to have a vibrant pink hue.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this recipe to fit whatever mood I’m in. Sometimes I skip the food coloring for a softer, natural pink or add a splash of vanilla extract for extra warmth. Feel free to tweak the thickness of the batter to get pancakes just how you like them.

Variation: For a dairy-free version, swap the milk for almond or oat milk and use coconut oil instead of vegetable oil. I tried this for my vegan friends, and they couldn’t get enough!
Extra fruit: Toss in fresh or frozen blueberries alongside the strawberry powder for a mixed berry celebration.
Chocolate chips: Add a handful of chips for a fun, indulgent twist that’s perfect with berries.
Whipped topping: Use coconut-based whipped cream for a lighter, dairy-free garnish.

Step-by-Step: How I Make Strawberry Pancakes with Freeze-Dried Fruit Recipe

Step 1: Powder the Freeze-Dried Strawberries

Start by tossing the freeze-dried strawberries into a food processor or blender. Pulse them until you have a fine powder. This step is crucial because it evenly distributes the strawberry flavor without any chewy chunks or moisture messing up your batter.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, salt, and your freshly made strawberry powder. This ensures every bite bursts with that lovely berry taste. Mixing these dry ingredients well is key so you don’t get clumps of baking powder or uneven spots of strawberry powder.

Step 3: Add the Wet Ingredients

Create a well in the center of your dry mix. Pour in the milk, oil, and egg. If you want thinner pancakes (perfect if you prefer them crepe-like), add a bit more milk here. Whisk gently until smooth but don’t overmix — small lumps are fine and help keep pancakes tender.

Step 4: Add Color (Optional) and Heat the Griddle

If you’re going for that vibrant pink look, stir in a few drops of red food coloring now. Meanwhile, heat a non-stick skillet or griddle over medium heat and lightly grease it. You want it hot enough that a drop of water sizzles instantly but not so hot that pancakes burn before cooking through.

Step 5: Cook Your Pancakes

Use a quarter-cup measuring cup to scoop the batter onto your griddle. Watch for bubbles forming on top before flipping — that’s your sign the first side is done. Flip carefully and cook about 1-2 more minutes until golden brown. Adjust heat as needed; it might take a batch or two to get the perfect temperature for your setup.

Step 6: Serve and Enjoy!

Serve these beauties warm, topped with whipped cream, fresh strawberries, and maple or strawberry syrup. The contrast between the fluffy, subtly strawberry-flavored pancakes and fresh fruit toppings is heavenly.

Top Tip

From making this recipe multiple weekends in a row, I've picked up some handy tips that make a big difference in the final pancakes.

Freeze-Dried Strawberry Powder: Make sure to powder it finely — coarse pieces won’t blend well and can cause uneven texture.
Don’t Overmix: Keep some small lumps in the batter; overmixing activates gluten and makes pancakes tough, which nobody wants.
Controlled Heat: Medium heat is your friend. Too hot and the outside burns before the pancake cooks through; too low and the pancakes won’t brown nicely.
Grease Your Pan Lightly: Use just enough oil or butter to prevent sticking without frying your pancakes.

How to Serve Strawberry Pancakes with Freeze-Dried Fruit Recipe

strawberry pancakes - Serving Suggestion

Garnishes

I usually top mine with a dollop of freshly whipped cream because it adds that dreamy richness. Then, fresh strawberry slices scattered on top bring a juicy contrast to the soft pancakes. A drizzle of real maple syrup or a strawberry syrup intensifies the flavors beautifully.

Side Dishes

Serve with crispy bacon or sausage for a hearty brunch, or keep it light with a side of Greek yogurt and granola. A fresh fruit salad also complements the berry theme perfectly.

Creative Ways to Present

For special occasions, I like stacking the pancakes high and inserting fresh strawberry skewers on the side. Sometimes I dust powdered sugar over the stack to give a delicate frosted look. If you’re feeling festive, add edible flowers or a swirl of strawberry sauce around the plate for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I wrap leftover pancakes tightly in plastic wrap or foil and store them in the fridge. They’re best eaten within 5 days but often don’t last that long in my house!

Freezing

I love freezing extra pancakes to save time on busy mornings. Lay them flat between sheets of parchment paper in a Ziploc bag to avoid sticking. They freeze beautifully and keep their flavor and texture well.

Reheating

Reheat frozen or refrigerated pancakes in a toaster or oven at 350°F for a few minutes to bring back that fresh-off-the-griddle warmth and slight crispness on the edges. Avoid the microwave when possible, as it can make them a bit rubbery.

Frequently Asked Questions:

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries add moisture that can make the batter too wet and affect pancake texture; freeze-dried strawberries give concentrated flavor without extra liquid. If using fresh, reduce the milk slightly and chop the fruit small.

Why is the batter pink sometimes but not always?

The pink color depends on the amount and brand of freeze-dried strawberries used, as well as whether red food coloring is added. Some brands have a deeper hue, and adding a few food coloring drops enhances the color beautifully.

Can I make this recipe gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, but make sure it includes xanthan gum for structure. The texture might be a little different, but the flavor will still shine.

What’s the best way to store leftover pancakes?

Cool leftover pancakes completely, then store them in an airtight container or zip-top bag in the fridge for up to 5 days. For longer storage, freeze them with parchment paper between layers to prevent sticking.

Final Thoughts

Honestly, I keep coming back to this Strawberry Pancakes with Freeze-Dried Fruit Recipe not just because it tastes amazing, but because it turns an ordinary morning into a little celebration. Whether it’s a weekend brunch or a quick weekday treat, these pancakes are a sweet way to brighten up your day. Give them a try—you might just find your new favorite pancake recipe.