Strawberry Pancakes

These Strawberry Pancakes are light, fluffy, and bursting with fresh strawberry flavor. Make these fun and fruity pancakes for lazy weekends, festive brunches, and any time you need a sweet pick-me-up.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings (2 pancakes each)

Calories 344kcal

Author Meggan Hill

Ingredients

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder (see note 1)
1 tablespoon granulated sugar
1/2 teaspoon salt
1 1/4 cups milk (see note 2)
1 large egg
1 teaspoon vanilla extract
3 tablespoons butter melted
1 cup Fresh strawberries
butter and maple syrup or whipped cream, for serving

US Customary - Metric

Instructions

In a large bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the center and pour in the milk, egg, vanilla, and melted butter; mix until smooth. Gently fold in the strawberries.
Heat a griddle or frying pan over medium high heat, greasing if desired (see note 3). Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup or whipped cream.

Notes

Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy.
Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
Yield: This recipe makes about four servings, 2 (4-inch) Strawberry Pancakes each, depending on how big you like you flapjacks. Feel free to multiply the recipe as desired; it doubles and triples beautifully.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition