Strawberry Pancakes

5 from 6 votes

You have to try this easy strawberry pancakes recipe. It is delicious and tastes amazing. Make these strawberry pancakes!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $4.36, $0.55 per Servings

Ingredients

1 ¼ cup all purpose flour
1 Tablespoon granulated sugar
2 teaspoons Baking Powder
¼ teaspoon Salt
1 large egg (lightly beaten)
1 cup Milk
½ teaspoon vanilla extract
2 Tablespoons melted unsalted Butter (plus more for greasing the pan)
1 cup Fresh Strawberries (rinsed, hulled, and finely chopped)
Extra strawberries for garnish
Maple syrup or honey (for serving)

Instructions

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl or large measuring cup, whisk together the milk, beaten egg, vanilla extract, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be slightly lumpy; do not overmix.
Gently fold in the chopped strawberries.
Heat a lightly buttered nonstick skillet or griddle over medium heat.
Scoop ¼ cup of batter onto the hot skillet for each pancake, leaving space between them.
Cook for 2–3 minutes, or until bubbles begin to form on the surface and the edges look set.
Flip and cook for an additional 2–3 minutes, until golden brown and cooked through.
Repeat with the remaining batter, adding more butter to the skillet as needed.
Serve warm with additional fresh strawberries and maple syrup or honey.

Notes

Sugar: A small amount of sugar is added for a touch of sweetness to complement the strawberries. Adjust according to the sweetness of the berries and your preference.

Baking Powder: This is the leavening agent that helps the pancakes rise and become fluffy. Make sure it's fresh for the best results.

Fresh Strawberries: They should be ripe, fresh, and finely chopped to distribute evenly in the batter. Overly ripe berries can make the batter too wet, so if yours are very juicy, you may want to slightly reduce the milk.

Batter Consistency: The batter should be thick but pourable. If it's too thick, add a splash more milk; if too runny, a bit more flour.

Cooking Temperature: Medium heat is recommended to cook the pancakes thoroughly without burning them. If the skillet is too hot, the outside will cook too quickly, leaving the inside uncooked.

Nutrition