These fluffy buttermilk pancakes are topped with a quick strawberry champagne glaze for a brunch recipe that feels a little extra special. If you are looking for strawberry pancakes, this recipe gives you soft homemade pancakes and a bright glossy strawberry sauce made with fresh strawberries, a little sugar, and dry champagne.
I first made these when I had leftover champagne and strawberries that were too good to waste, and they turned into one of those brunch recipes worth keeping. The pancakes stay light and fluffy, and the strawberry topping cooks down into a spoonable sauce that tastes sweet, fresh, and perfect over a warm stack.
Jump to:
- WHY I KEEP COMING BACK TO THIS ONE
- INGREDIENT NOTES & EASY SWAPS
- TIPS FOR THE FLUFFIEST PANCAKES
- HOW TO MAKE THE GLAZE
- SERVING IDEAS
- STORAGE, FREEZING, AND REHEATING TIPS
- FAQs
- MORE BRUNCH & BREAKFAST RECIPES
- MORE BREAKFAST & BRUNCH
- NEED TO MAKE SUBSITUTIONS?
- Fluffy Pancakes with Strawberry Champagne Glaze Recipe
- MADE THIS RECIPE?
WHY I KEEP COMING BACK TO THIS ONE
It is a good recipe for Sunday brunch, Valentine’s Day, Mother’s Day, holiday mornings, or any breakfast where you want something a little prettier than plain syrup and butter. Plus:
- The perfect texture: The buttermilk pancake base is nice and light with the perfect rise.
- Elevated flavor: The strawberry glaze brings a bright, sweet berry flavor, while the dry champagne adds a subtle, sophisticated depth, and keeps it from tasting like overly sweet pancake syrup.
- Surprisingly easy: Despite sounding fancy, the batter comes together in minutes, and the sauce simmers on the stove while you cook the pancakes.
INGREDIENT NOTES & EASY SWAPS
You can find the exact measurements in the recipe card below, but here is what makes these ingredients work and how you can substitute them if needed:
- Buttermilk: This is the secret to truly fluffy pancakes. The acid in the buttermilk reacts with the baking soda to help keep these pancakes tender and fluffy, while also adding a slight tang that balances the sweet glaze.
- Fresh Strawberries: Diced strawberries breaks down into the perfect sauce. You can use frozen strawberries in a pinch, but you may need to simmer the sauce a few minutes longer to reduce the extra liquid.
- Dry Champagne: You want a dry sparkling wine (like Brut) so it adds flavor without making the sauce overly sugary. Don’t worry, it doesn’t taste harsh or overly boozy.
- Dry White Wine Substitution: Don’t want to pop a bottle of champagne? No problem. I frequently use a dry white wine in place of champagne, and it works incredibly well.
- Strawberry Preserves: Adding just a tablespoon of preserves helps thicken the glaze and deepens the concentrated berry flavor without requiring a long cook time.
Pro Tip – If your strawberries are very ripe and the sauce tastes a bit too sweet, a quick squeeze of lemon juice will wake the flavors right up.
TIPS FOR THE FLUFFIEST PANCAKES
If you want restaurant quality, thick pancakes, keep these rules in mind:
- Do not overmix the batter – Once you pour the wet ingredients in with the dry ingredients, stir just until combined. The batter should still look lumpy. If you mix until it is perfectly smooth, the gluten overdevelops, resulting in tough, flat pancakes.
- Control your pan’s heat – Cook on a low medium heat. This gives the center of the pancakes time to cook through and rise before the outsides burn.
- Wait for the bubbles – Don’t rush flipping them. Wait until you see bubbles forming across the top surface of the pancake and the edges begin to look set and dull. That is your cue to flip them over.
- Use a measuring cup – Scoop your batter using a ¼ cup measuring cup. This ensures all your pancakes are the exact same size, allowing them to cook evenly for the perfect stack.
HOW TO MAKE THE GLAZE
This topping is lighter than a heavy jam and fresher than a store bought syrup.
To make it, you simply combine the diced strawberries, sugar, champagne (or wine), and preserves in a saucepan. Let it simmer for about 10 minutes. As it cooks, the strawberries will soften, the sugar will melt, and the alcohol will cook off, leaving behind a glossy, and fruity topping. It should be loose enough to drizzle, but thick enough to cling to the pancakes.
SERVING IDEAS
These are a showstopper on their own, but if you are building a full brunch menu, pair them with savory sides to balance the sweetness. They go great with:
- Crispy bacon or breakfast sausage.
- A savory vegetable frittata or scrambled eggs.
- A dollop of fresh, lightly sweetened whipped cream on top of the pancakes.
Complete your menu by adding this Sparkling Peach and Strawberry Sangria to the roster. It’s a delicious white sangria with a sparkling twist when you want to switch up from the traditional sangria. Plus, it’s so pretty too!
STORAGE, FREEZING, AND REHEATING TIPS
- To Store – Keep leftover pancakes and the strawberry glaze in separate containers in the refrigerator for up to 3 days. That way the pancakes do not soak up too much of the sauce before you are ready to serve them again.
- To Freeze – Allow the pancakes to cool completely, then place a square of parchment paper between each one and store them in a freezer safe bag for up to 2 months.
- To Reheat – You can pop frozen or refrigerated pancakes right into the toaster, air fryer or warm them up in the microwave for a minute or two. They stay surprisingly fluffy! Warm the strawberry glaze in the microwave for 15 to 20 seconds or until heated through before serving.
FAQs
Yes! You can make the strawberry champagne glaze up to 2 days in advance. Store it in an airtight jar in the fridge and simply warm it up on the stove or in the microwave before pouring it over your fresh pancakes.
MORE BRUNCH & BREAKFAST RECIPES
If you want another fluffy, fruity breakfast idea, these Blueberry Ricotta Waffles are a must make for your next weekend rotation. The ricotta cheese makes the inside of the waffles incredibly tender and creamy, while fresh blueberries burst with flavor in every single bite.
To keep the elegant, bubbly brunch theme going, treat your guests to our rich and decadent Buttermilk Waffles with Raspberry Champagne Mascarpone Cream. The homemade mascarpone cream is whipped with a splash of champagne and fresh raspberries, creating a fancy topping that feels just as special as our strawberry glazed pancakes.
For a sweet and savory spread that goes all out, you can’t go wrong serving up these Buttermilk Fried Chicken and Buttermilk Peach Waffles. Perfectly crispy, seasoned fried chicken pairs with the sweet, juicy chunks of fresh peaches folded right into the buttermilk waffle batter.
NEED TO MAKE SUBSITUTIONS?
Ask AI for some suggestions on how to substitute a particular ingredient!
Fluffy Pancakes with Strawberry Champagne Glaze Recipe
Ingredients
Strawberry Sauce Ingredients
- 2 cups of diced strawberries
- 1/8 cup sugar
- 1/3 cup dry champagne or dry white wine
- 1 tablespoon of strawberry preserves
- 1/2 lemon juiced (optional)
Pancake Ingredients
- 2 cups all purpose flour
- 4 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 cups buttermilk
- 2 teaspoons pure vanilla extract
- 2 eggs
- 4 tablespoons melted butter
Instructions
Strawberry Glaze Instructions
- Start by making the strawberry drizzle. Place strawberries, sugar, champagne or wine, and preserves in a medium sauce pot. Stir the ingredients together, and cook for 10 minutes. Add the optional lemon juice if too sweet.
- While the sauce cooks, make your pancake batter.
Pancake Instructions
- In a large mixing bowl. mix together the dry ingredients for the pancakes – the flour, sugar, baking powder, baking soda, and salt.
- In another mixing bowl, mix together the buttermilk, vanilla extract, eggs, and melted butter.
- Then, pour the wet mixture into the dry ingredients. Mix until just until the pancake batter is mixed, batter will be lumpy.
- Heat a non-stick pan over a low-medium heat and coat it with oil. Once the pan is hot, use a ¼ cup measure to scoop and drop the batter into the pan.
- Cook the pancakes until the top surface forms bubbles. Flip and cook until the other side is golden brown. Adjust your stove top heat accordingly as you cook to ensure you don’t burn the pancakes.
- When ready to serve, drizzle the warmed strawberry sauce over your pancakes.
Nutrition
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
Thanks for stopping by! Welcome to the Savory Spicerack! In my kitchen, there is no such thing as a bland meal. Each of my creations are just the way food should be – packed with flavor and created with love.
Such a great start to a day – the pancakes look so delicious!
Andrea,
Sorry for the late response. You can use water as a substitute. I have done this before when I didn’t have champagne. Just adjust your sugar accordingly to your taste. Hope you enjoy it. Thanks so much for stopping by 🙂