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–+ servings
Fluffy Pancakes

Delicious Fluffy Pancakes for a Perfect Weekend Brunch

These Fluffy Pancakes are a delightful treat for any breakfast, featuring juicy strawberries and a light texture for a perfect weekend brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Gluten-free flour can be used.
  • 2 teaspoons Baking Powder Check for freshness.
  • 1 teaspoon Baking Soda No substitutions needed.
  • ½ teaspoon Salt Balances sweetness.
  • 2 tablespoons Granulated Sugar Can reduce or use alternative.
  • 1 cup Milk Whole, almond, or oat milk works.
  • 1 large Egg Can use a flax egg for vegan.
  • 2 tablespoons Unsalted Butter Can substitute with vegetable oil.
  • 1 teaspoon Vanilla Extract Optional but recommended.
  • 1 cup Fresh Strawberries Can substitute other berries.
For Macerating Strawberries
  • 2 tablespoons Granulated Sugar Optional.
Optional Toppings
  • 1 cup Whipped Cream For topping.
  • ½ cup Maple Syrup For drizzling.

Equipment

  • Mixing bowls
  • Whisk
  • non-stick griddle
  • spatula

Method
 

Preparation Steps
  1. Hull and slice fresh strawberries into bite-sized pieces. Mix with 2 tablespoons of granulated sugar in a medium bowl.
  2. Allow the strawberries to sit for about 30 minutes to macerate.
  3. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  4. In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract until smooth.
  5. Gently fold the wet ingredients into the dry ingredients until just combined.
  6. Let the batter rest for 5 to 10 minutes.
  7. Preheat a non-stick griddle over medium heat and grease lightly.
  8. Pour ¼ cup of batter for each pancake and optionally top with sliced strawberries.
  9. Cook for 2 to 3 minutes until bubbles form, then flip and cook for another 2 to 3 minutes until golden brown.
  10. Serve pancakes topped with macerated strawberries, whipped cream, or maple syrup.

Nutrition

Serving: 2pancakesCalories: 300kcalCarbohydrates: 56gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 350mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

For best results, don't overmix the batter and allow it to rest for fluffiness.

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