Strawberries and Cream Griddle Pancakes

March 8, 2026

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Strawberries and Cream Griddle Pancakes

There are few breakfasts that feel as comforting and satisfying as a stack of warm strawberries and cream pancakes. Soft, fluffy pancakes filled with sweet strawberries and finished with a creamy topping bring together everything you want in an easy griddle breakfast. They feel a little special, but they’re simple enough to make at home.

A hot griddle gives pancakes that beautiful golden surface while keeping the inside light and tender. As the strawberries warm up, they soften slightly and add bursts of sweetness in every bite. Top everything with whipped cream, maple syrup, or a dusting of powdered sugar, and you’ve got a breakfast that looks impressive and tastes even better.

And if you’re cooking on a Blackstone griddle, it gets even better.

When Pancakes Sound Better Than Cake

Some weeks just call for something easy, sweet, and comforting. After a few long days, a big baking project can start to feel a lot less exciting than it did at the beginning of the week. That was exactly the mood here. The original plan may have been a beautiful strawberry dessert stacked sky-high, but sometimes the best idea is the simpler one you’ll actually want to make.

That’s where these strawberries and cream pancakes come in. They still have that soft, sweet, treat-yourself feeling, but without the extra effort of making a full cake. You get warm, fluffy pancakes, fresh strawberry flavor, and a creamy topping that makes the whole stack feel a little special. Perfect for a birthday breakfast, a slow weekend brunch, or honestly any morning when you want something that feels homemade and indulgent without overcomplicating it.

Ingredients

These strawberries and cream griddle pancakes use a mix of simple pantry staples and fresh strawberries to create pancakes that are soft, tender, and full of flavor. The combination of flour and yellow cornmeal gives them a little extra texture, while buttermilk and eggs help keep the batter rich and fluffy.

All-purpose flour – Gives the pancakes structure and keeps them soft.
Yellow cornmeal – Adds a subtle texture and a little extra depth of flavor.
Granulated sugar – Brings a light sweetness to the batter.
Baking powder – Helps the pancakes rise.
Baking soda – Works with the buttermilk to create a tender, fluffy texture.
Salt – Balances the sweetness and brings out the other flavors.
Unsalted butter – Adds richness and helps create a tender bite.
Buttermilk – Adds tang and moisture while helping the pancakes stay soft.
Eggs – Add richness and help hold the batter together.
Fresh strawberries – Bring bright, sweet flavor and juicy bites throughout the pancakes.

When cooked on a hot griddle, these ingredients turn into pancakes that are golden on the outside, tender in the middle, and packed with fresh sweet strawberry flavor.

How to Make Strawberry and Cream Pancakes

This recipe comes together quickly, so it helps to have everything measured, mixed, and ready before you start cooking. Once the batter is combined, the pancakes cook fast on the griddle, and having your tools and ingredients set out makes the whole process a lot easier. A hot griddle, a little butter, and a gentle hand with the batter are what make these pancakes turn out soft, golden, and full of sweet strawberry flavor.

1. Make the batter

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the melted butter, buttermilk, and eggs until smooth, then stir in the chopped strawberries. Pour the wet mixture into the dry ingredients and stir until just combined.

This batter comes together quickly, so it helps to have everything measured and ready before you start. Once the wet and dry ingredients are mixed, you’ll want to get the pancakes on the griddle without too much delay for the best texture.

2. Cook on the griddle

Heat a lightly buttered griddle or skillet over medium to medium-low heat. Scoop the batter onto the hot surface, using about a scant 1/4 cup for each pancake. Cook until the bottoms are golden and bubbles begin to show across the top, then flip and cook the second side until golden and cooked through.

Because these cook fairly fast, keep an eye on your heat. If the outside is browning too quickly before the center is done, lower the heat slightly.

Chef Ember Tip: Test one pancake first before cooking the full batch. It’s the easiest way to check if your griddle temperature is right.

3. Keep warm and serve

Transfer the finished pancakes to a tray or baking sheet as they come off the griddle. Serve them warm right away, or keep them in a low oven until the rest of the batch is ready. Top with extra strawberries, whipped cream, maple syrup, or a dusting of powdered sugar.

4. Serve and enjoy

Once the pancakes are cooked, transfer them to a plate or serving tray and enjoy them while they’re still warm. The outside should be lightly golden, the inside soft and tender, and the strawberries sweet in every bite.
Serve them just as they are, or add a few extras like whipped cream, maple syrup, powdered sugar, or fresh strawberries on top.
Take that first bite while they’re still warm and you’ll see why this recipe is such a favorite. Simple ingredients, cooked on a hot griddle, come together into something sweet, comforting, and hard to beat.
Sometimes the best breakfasts really are the simplest ones.