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Strawberry Pancakes

Fluffy Strawberry Pancakes That Will Brighten Your Morning

Enjoy delightful Fluffy Strawberry Pancakes, a perfect breakfast treat filled with fresh strawberries.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-purpose flour Use gluten-free flour for a gluten-free option.
  • 1 tablespoon Baking powder Check freshness for best results.
  • 1 teaspoon Baking soda Works with acid to create lift.
  • ½ teaspoon Salt Vital for enhancing flavor.
  • 2 tablespoon Granulated sugar Substitute with brown sugar for more robust flavor.
  • 1 cup Milk Choose whole milk or substitute with almond milk.
  • 1 large Egg A flax egg works well for a vegan version.
  • 2 tablespoon Unsalted butter Use coconut oil for dairy-free pancakes.
  • 1 teaspoon Vanilla extract Opt for pure vanilla for best taste.
  • 1 cup Fresh strawberries Seasonal berries enhance flavor.
  • 1 tablespoon Granulated sugar (for macerated strawberries)
Optional Toppings
  • 1 cup Whipped cream Adds richness to your stack.
  • ¼ cup Maple syrup Enhances sweetness, pairs beautifully with pancakes.

Equipment

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

Method
 

Step-by-Step Instructions
  1. Prepare the Strawberries: Hull and slice strawberries, sprinkle with sugar and let sit for 30 minutes.
  2. Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, salt, and sugar.
  3. Combine Wet Ingredients: Whisk milk, egg, butter, and vanilla until smooth.
  4. Combine Mixtures: Gently fold wet into dry ingredients, lumps are fine.
  5. Rest the Batter (Optional): Allow batter to rest for 5-10 minutes for improved texture.
  6. Heat the Griddle: Preheat griddle over medium heat and lightly grease.
  7. Cook the Pancakes: Pour ¼ cup of batter per pancake, add sliced strawberries if desired, cook until bubbles form.
  8. Serve Hot: Stack pancakes, top with macerated strawberries and optional toppings.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 26gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Don’t overmix the batter; it should be lumpy for fluffiness. Use fresh strawberries for best flavor.

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