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.
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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 strawberry blueberry pancakes 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 You'll Love This Recipe
- Quick & easy: The strawberry blueberry pancake 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.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Milk - Almond or oat milk work well, but avoid sweetened varieties unless you want extra sweetness. Heavy cream also works, like in our Sweet Cream Pancakes.
Oil - Swap vegetable oil with melted butter or coconut oil for richer flavor.
Fruit - Use frozen berries (don't thaw or they'll bleed). Leftovers are great in our Strawberry Blueberry Shortcake.
Fun Mix-Ins: Add lemon zest for brightness, cinnamon for warmth, or mini chocolate chips for a fun twist.
💰 Budget-Friendly Tips
Use Frozen Berries - They're usually cheaper than fresh, and you can toss them straight into the batter without thawing.
Buy Fruit in Season - Stock up on strawberries and blueberries when they're at peak season and freeze extras for later.
Stretch the Batter - Make smaller pancakes to get more servings out of one batch (great for kids' plates or meal prep).
Make Ahead & Freeze - Double the recipe and freeze pancakes in layers. Reheat in the toaster for quick, cheap breakfasts.
🥄 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!
👩🏻🍳 Expert 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.
❄️ Storage, Reheating & Make Ahead
Storage - Keep strawberry blueberry pancakes in an airtight container in the fridge for up to 3 days, or freeze between parchment layers for up to 2 months.
Reheating - Warm in the toaster, oven, skillet, or microwave. Frozen pancakes can go straight into the toaster for quick breakfasts.
Make Ahead - Mix dry ingredients the night before and add wet ingredients in the morning, or cook and freeze pancakes to reheat throughout the week.
🥗 Side Dishes
Pair these fruity strawberry blueberry 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.
- Scrambled Eggs with Spinach and TomatoesRecipe $2.25 / Serving $1.13
- Strawberry Banana Orange SmoothieRecipe $1.67 / Serving $0.84
- Canned Breakfast Potatoes RecipeRecipe $2.96 / Serving $0.59
- How to Make Frozen HashbrownsRecipe $2.23 / Serving $0.56
❓ Strawberry Blueberry Pancakes 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 Recipes You'll Love
- Strawberry Blueberry Fruit SaladRecipe $3.35 / Serving $0.84
- Strawberry Blueberry ParfaitRecipe $2.97 / Serving $1.49
- Strawberry Blueberry Overnight OatsRecipe $1.64
- Red White and Blueberry MuffinsRecipe $6.87 / Serving $0.34
🐝 If you tried these Strawberry Blueberry Pancakes, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Strawberry Blueberry Pancakes
Ingredients
- 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)
- 1 ¾ cups all-purpose flour - ($0.22)
- 2 tablespoons granulated sugar - ($0.05)
- 2 teaspoons baking powder - ($0.08)
- ½ teaspoon baking soda - ($0.01)
- ¼ teaspoon salt - ($0.01)
- ½ cup strawberries, diced - ($0.48)
- ½ cup blueberries - ($0.77)
Instructions
- Mix wet ingredients. In a large bowl, whisk together the egg, oil, vanilla, and milk until smooth.
- Add dry ingredients. Add the flour, sugar, baking powder, baking soda, and salt. Stir gently just until combined. The batter will be slightly lumpy.
- Fold in fruit. Gently fold in the strawberries and blueberries.
- Rest the batter. Let the batter rest for 5 minutes while heating a skillet or griddle to medium heat, about 350°F.
- Cook. Lightly grease the skillet. Scoop batter in ¼-cup portions and cook for 1 to 2 minutes per side, flipping when bubbles form and edges look set.
- Serve. Serve warm with desired toppings.
Notes
- Mix gently. A few lumps are fine. Overmixing leads to dense pancakes.
- Resting matters. Letting the batter rest relaxes the gluten and improves fluffiness.
- Heat control. Medium heat prevents burning while allowing pancakes to rise properly.
- Storage. Refrigerate cooked pancakes in an airtight container for up to 3 days.
- Freezing. Freeze pancakes in a single layer, then store stacked with parchment for up to 2 months. Reheat straight from frozen in a toaster or oven.
Nutritional Information
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Nicole Durham says
"These are some of the best pancakes we've ever eaten," a direct quote from one of my kids.