Description
Make light and airy strawberry pancakes from scratch. This easy recipe yields fluffy pancakes studded with fresh strawberries, perfect for breakfast or brunch.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
Instructions
- Combine the flour, baking powder, salt, and sugar in a large bowl. Whisk these dry ingredients together.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix; a few lumps are fine for fluffy pancakes.
- Gently fold in the sliced fresh strawberries.
- Heat a lightly oiled griddle or large non-stick pan over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side, until golden brown and bubbles appear on the surface. Flip and cook the second side until done.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- Use buttermilk instead of regular milk for a tangier flavor.
- If you want a Strawberry Shortcake inspired pancake, top with whipped cream and a simple strawberry sauce made from mashed berries and a little sugar.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 8
- Sodium: 350
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 8
- Cholesterol: 55