Name: Strawberry Chocolate Chip Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup all-purpose flour (about 125 g); 1 tablespoon granulated sugar; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon fine salt; 1 cup milk (240 ml), plus 1 to 2 tablespoons if needed for thinning; 1 large egg; 2 tablespoons melted butter or neutral oil, plus more for the pan; 1 teaspoon vanilla extract; 1/2 cup finely diced fresh strawberries, patted dry; 1/3 cup mini chocolate chips; Optional for serving: more sliced strawberries, maple syrup, a dollop of yogurt

Strawberry Chocolate Chip Pancakes are exactly what they sound like: soft, gently sweet pancakes with pockets of melty chocolate and bits of juicy strawberry in every bite. Nothing flashy, just a weekend breakfast that tastes like a small treat. You’ll find a straightforward batter below, easy steps, and a few tips, so the strawberries don’t make things soggy. Warm, simple, comforting.

Ingredients for this Strawberry Chocolate Chip Pancakes

1 cup all-purpose flour (about 125 g)
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1 cup milk (240 ml), plus 1 to 2 tablespoons if needed for thinning
1 large egg
2 tablespoons melted butter or neutral oil, plus more for the pan
1 teaspoon vanilla extract
1/2 cup finely diced fresh strawberries, patted dry
1/3 cup mini chocolate chips
Optional for serving: more sliced strawberries, maple syrup, a dollop of yogurt

Instructions

Set a large nonstick skillet or griddle over medium heat. Lightly grease it and let it warm while you mix the batter.
In a medium bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Simple, just combined.
In a separate bowl, whisk the milk, egg, melted butter, and vanilla until smooth.
Pour the wet mixture into the dry. Stir with a spatula until no dry streaks remain. A few small lumps are fine. If it feels very thick, add 1 tablespoon more milk.
Gently fold in the diced strawberries and mini chocolate chips. Let the batter sit for about 5 minutes, a little rest helps it puff.
Scoop 1/4 cup batter per pancake onto the hot pan. Cook until the edges look set and the surface is dotted with little bubbles, about 2 to 3 minutes.
Flip carefully and cook the other side until golden, 1 to 2 minutes. Adjust the heat if they’re browning too fast, medium to medium-low is usually the sweet spot.
Repeat with remaining batter, greasing the pan lightly as needed. If strawberries leave a little moisture behind, wipe the pan between batches.
Serve warm with extra strawberries and maple syrup. Maybe a spoon of yogurt if you like a creamy contrast.

Cook and Prep Times

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: About 8 pancakes, serves 3 to 4

Nutritional information

Approximate per serving, based on 2 pancakes and without extra toppings:

Calories: ~350
Carbohydrates: ~45 g
Protein: ~8 g
Fat: ~14 g
Saturated Fat: ~6 g
Fiber: ~2 g
Sugars: ~16 g
Sodium: ~350 mg

These numbers are estimates. Ingredients and portion sizes shift things a bit.

Frequently asked questions

Can I use frozen strawberries?

Keep the pieces small so they warm through. Don’t thaw fully, just toss the frozen diced berries with a teaspoon of flour, then fold them into the batter. This helps reduce extra moisture and color bleeding. If they’re very icy, pat them quickly with a paper towel first.

How do I make the pancakes extra fluffy or dairy free?

For fluffier pancakes, use buttermilk instead of regular milk, and let the batter rest 5 to 10 minutes before cooking. Also, don’t overmix, stop when the flour disappears. For dairy free, use your favorite plant milk and oil instead of butter. Almond milk, oat milk, or soy milk all work fine.

Can I make them ahead or freeze them?

Cook first, then store. Pancake batter with baking powder and soda loses lift if it sits too long. Refrigerate cooked pancakes up to 3 days, or freeze up to 2 months with parchment between layers. Reheat in a toaster or a low oven until warmed and lightly crisp at the edges. Easy breakfast, even on a busy Tuesday.