Fluffy pancakes, studded with strawberries and flavored with malt, make strawberry malted pancakes a special treat! Top them with maple syrup and fresh berries. 

Stack of four pancakes garnished with sliced strawberries on square white plate.

Erin from The Spiffy Cookie is making our pancakes today! In Erin’s post she talks about her dad making pancakes. I love that pancakes are tied to fun memories for almost everyone. Thanks for sharing your stories and pancake, Erin! 

Hi friends, Erin here. To be a part of Rachel’s pancake party is an honor. It’s an entire month dedicated to pancakes. Who knew July could be so dreamy?

Pancakes were a huge part of my life while living under my parents’ roof. My dad made so many different versions, it became a popular treat for when friends would sleep over. Currently, even though I tend to stick to his recipes, the diversity of pancakes I’ve experienced thus far drives me to try out even more.

Recently I have fallen in love with malted milk powder in cookies, so I thought I would like to try it out for breakfast. The malted milk powder replaces sugar, giving the pancakes that typical diner-style flavor.

And since malt always makes me think of milkshakes (strawberry milkshakes in particular), strawberry malted pancakes were born. I adapted this recipe from King Arthur Flour.

Stack of four pancakes with sliced berries and maple syrup, on white plate.

No strawberries in sight? You can easily substitute any berry, or even other fruits. Serve with maple syrup and more fresh berries.

More Pancakes

Stack of pancakes with maple syrup and fresh sliced berries, on white plate.

Strawberry Malted Pancakes

Yield: 12 pancakes
Prep Time: 10 minutes
Cook Time: 5 minutes
Additional Time: 15 minutes
Total Time: 30 minutes

Fluffy pancakes, studded with strawberries and flavored with malt, make strawberry malted pancakes a special treat! Top them with maple syrup and fresh berries


  • 2 large eggs
  • 1 cup milk
  • 3 tablespoons unsalted butter, melted
  • 1 cup all-purpose flour
  • ½ cup ground old fashioned oats (see note)
  • ¾ teaspoon salt
  • 2 teaspoons baking powder
  • ¼ cup malted milk powder
  • 1 ½ cups sliced fresh strawberries, divided


  1. In a large bowl, using an electric hand mixer, beat the eggs and milk on high until light and foamy, about 3 minutes. Stir in the butter.
  2. In a medium bowl, whisk the dry ingredients together. Gently mix into the egg and milk mixture until incorporated. Fold in 1 cup of the strawberries and let the batter rest for 15 minutes; it'll thicken slightly.
  3. Heat a frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease and when heated, drop 1/4 cupfuls of batter. Cook until bubbles begin to form and break, about 2 minutes. Flip the pancakes and cook the other side until brown, about 1-1/2 to 2 minutes. Serve immediately topped with butter, syrup, and remaining strawberries.


    • Use a blender or food processor to grind oats. One cup of oats will yield ½ cup ground oats.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 404Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 121mgSodium: 751mgCarbohydrates: 58gFiber: 4gSugar: 17gProtein: 11g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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