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A plate of the strawberry pancake dippers, on a plate with a bowl of maple syrup and fresh strawberries
Dairy Free/gluten-free/Grain Free/Nut Free/Paleo/Refined Sugar Free/snacks/Vegan

Strawberry Pancake Dippers

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Nicole Modic
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
SERVES 4 Servings
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If fresh strawberries covered in fluffy pancake batter and dusted with powdered sugar doesn't get you excited for breakfast, then I don't know what will! My Strawberry Pancake Dippers are a fun, bite-sized way to get more fruit into your favorite breakfast treat. Plus, this recipe can easily be made gluten-free, paleo-friendly, and vegan-friendly, making it the perfect breakfast treat for the whole family!


  • 1 Mini Cookie Cutter This set of cookie cutters includes a mini size that is perfect for this recipe!
  • 1 Nonstick Skillet I love my Always Pan from Our Place


  • 2 Cups Strawberries cut into 1/2 inch slices
  • 1 Cup Pancake Batter prepared according to the package instructions
  • 2 Tablespoons Powdered Sugar
  • 3 Tablespoons Maple Syrup optional - for dipping


  • Start by preparing your pancake batter of choice, and set it aside. 
  • Next, prepare your strawberries by slicing the tops off and cutting them into 1/2 inch slices.
  • Then, heat a pan on the stove over medium heat and grease it with butter or oil – I personally use avocado oil. 
  • Dip your strawberry slices into the pancake batter - one at a time - and ensure that they are fully coated.
  • Place your coated strawberries into the pan and cook for two minutes on each side, until they turn a golden brown, about 2 minutes per side.
  • Once your pancakes are done, dust them with powdered sugar.
  • Serve them with maple syrup, and enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!