These strawberry blueberry pancakes are an irresistible breakfast your whole family will love. Packed with juicy fruit and made with simple pantry staple ingredients, these pancakes are soft, fluffy, and the perfect way to start your morning.
Recipe: $2.32 | Per Serving: $0.19 | Servings: 4
There’s something magical about the way the tart blueberries and sweet strawberries melt into fluffy pancake batter. My kids practically inhaled a stack or two each because they couldn't get enough of them.
This recipe makes for an easy weekend brunch or even a fun weeknight “brinner” (breakfast for dinner). (There's never a wrong time for pancakes.)
Plus, you can mix the batter in one bowl, and the ingredients are super flexible. If you’ve got fruit on its last leg, blueberry and strawberry pancakes are a delicious way to reduce waste and save money, a total win in our frugal kitchen!
Want more pancake recipes? Check out our popular (Copycat) Denny's Pancake Recipe, Salted Caramel Banana Pancakes, and Birthday Cake Pancakes.
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🍯 Why This Recipe Works
- Quick & easy: The batter mixes up in minutes, and you’ll only need one bowl.
- Budget-friendly: Costs less than a dollar per serving with seasonal fruit or frozen berries.
- Perfectly fluffy: A touch of baking soda + milk makes a super soft, tall pancake.
🥘 Ingredients
Leavening agents- Use baking powder and baking soda for the leavening in these pancakes so that they're nice and fluffy.
Egg- Use an egg for added richness and binding in the batter.
Milk- This will help you to get a good consistency in the batter while making it richer in taste than if you were to use plain water.
For specific ingredients and measurements, please see the recipe card below.
🧾 Substitutions
Milk: Dairy-free alternatives like almond milk or oat milk work well. Just avoid ones with lots of added sugar unless you want a sweeter pancake. Note, we do have Sweet Cream Pancakes made with heavy whipping cream, so that is also a viable option.
Oil: Melted butter or coconut oil can be swapped for the vegetable oil for a richer taste.
Fruit: Frozen berries can be used, just don’t thaw them first or they’ll bleed into the batter. If you still have berries leftover, be sure to try them in our Strawberry Blueberry Shortcake.
📖 Variations
Try adding lemon zest for a fresh twist or cinnamon for cozy warmth.
A handful of mini chocolate chips goes great with berries for a fun treat.
You can also make mini pancakes for toddlers or double the batch and freeze extras for meal prep.
🔪 Instructions for Strawberry Blueberry Pancakes
Step 1: Add the flour, sugar, baking powder, baking soda and salt to a large mixing bowl. (Image 1). Whisk well to combine. (Image 2).
Step 2: In a separate bowl, lightly beat the egg. (Image 3). Add in the egg, milk, oil, and vanilla. (Image 4).
Step 3: Whisk until smooth. (Image 5).
Step 4: Pour the dry ingredients into the wet mixture. (Image 6). Stir together gently just until combined and no flour streaks remain. The batter will be thick and lumpy, this is okay. (Image 7).
Step 5: Add in the diced strawberries and blueberries. (Image 8).
Step 6: Fold in the berries until well distributed. (Image 9).
Step 7: Let the batter rest for 5 minutes while preheating a lightly greased skillet to medium heat (about 350°F).
Step 8: Scoop ¼ cup of batter per pancake onto the hot skillet. Spread slightly into circles. (Image 10).
Step 9: Cook for 1–2 minutes per side or until golden brown and cooked through. Flip when bubbles form on top and the edges look set. (Image 11).
Step 10: Serve warm with toppings like whipped cream, more fruit, or maple syrup. (Image 12). Enjoy!
🍴 Recipe Tips
- Don’t overmix the batter. A few lumps are fine, overmixing will lead to dense pancakes.
- Let it rest. Giving the batter 5-10 minutes to rest as you preheat the pan lets the gluten relax and creates fluffier pancakes.
- Use medium heat. Too hot and they’ll burn outside before the middle cooks; too low and they won’t rise well.
🍳 Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster, skillet, or microwave. You can also freeze them in a single layer, then stack in a bag for easy breakfasts, just pop in the toaster straight from frozen.
🥗 Side Dishes
Pair these fruity pancakes with:
- Greek yogurt and a drizzle of honey or a tasty Strawberry Blueberry Parfait or Strawberry Blueberry Fruit Salad.
- Scrambled eggs for protein (I recommend my Scrambled Eggs with Spinach and Tomatoes).
- Homemade orange juice or a Strawberry Banana Orange Smoothie.
⏲️ Make Ahead Instructions
Mix the dry ingredients the night before and store them in a container or zip bag. In the morning, just add the wet ingredients and fruit. Or fully cook the pancakes, freeze, and reheat for quick breakfasts all week!
👩🏻🍳 Storage
Store cooked pancakes in a sealed container in the fridge for up to 3 days. Freeze between layers of parchment for up to 2 months. Reheat straight from frozen in the toaster or oven.
💭 Recipe FAQs
You can add your berries directly to the pancake on the skillet or mix them into the batter. If you fold them in gently, you shouldn't get any crazy color streaks throughout the batter, but if you place them onto the cooking pancake, you can have more control of the berry ratios and placement.
You want to avoid overmixing the batter because mixing the flour around will develop the glutens which means your pancake will turn out dense and rubbery. The goal is to mix just until there are no flour streaks and everything is combined.
I like to use oil/cooking spray as it gives me a more golden color, but using butter will give you a nicer flavor and even a crispy exterior on your pancakes.
Pancakes generally take about 2-3 minutes per side to cook evenly, this is when the edges look set and there are plenty of bubbles on the top of the batter. Adding fruit may cause the cooking time to increase by a minute or two per side to ensure that the batter around the berries is fully cooked as well.
❤️ More Strawberry Blueberry Recipes
If you tried this Strawberry Blueberry Pancakes, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Strawberry Blueberry Pancakes
Ingredients
- 1 ¾ cups all-purpose flour ($0.22)
- 2 Tablespoons granulated sugar ($0.05)
- 2 teaspoons baking powder ($0.08)
- ¼ teaspoon salt ($0.01)
- ½ teaspoon baking soda ($0.01)
- 1 large egg, lightly beaten ($0.33)
- 3 Tablespoons vegetable oil ($0.12)
- ½ teaspoon vanilla extract ($0.02)
- 1 ½ cups milk ($0.23)
- ½ cup diced strawberries ($0.48)
- ½ cup blueberries ($0.77)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
- In a separate bowl, whisk together the egg, oil, and milk until well combined.
- Add the wet mixture to the dry ingredients. Stir gently until just combined—batter will be thick and slightly lumpy. Do not overmix.
- Fold in the diced strawberries and blueberries.
- Let the batter rest for 5 minutes while you preheat a skillet or griddle to medium heat (about 350°F).
- Lightly grease the skillet. Scoop batter by ¼-cup portions and pour onto the skillet. Use the back of the cup to round them out if needed.
- Cook 1–2 minutes per side or until golden brown and cooked through. Flip when bubbles begin to form on the surface.
- Serve warm with your favorite toppings—more berries, Greek yogurt, or a drizzle of maple syrup.
Nicole Durham says
"These are some of the best pancakes we've ever eaten," a direct quote from one of my kids.