Strawberry Pancakes
Soft, fluffy, and bursting with fresh strawberry flavor, these Strawberry Pancakes are a delightful twist on a breakfast classic. Perfect for weekend brunch or a sweet morning treat, they’re light, tender, and delicious topped with maple syrup, whipped cream, or extra berries.
Ingredients
- 1½ cups 190 g all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1¼ cups 300 ml milk
- 1 large egg
- 2 tablespoons melted butter plus more for cooking
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries diced
Instructions
Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
Combine wet ingredients:
- In another bowl, whisk milk, egg, melted butter, and vanilla extract.
Make the batter:
- Pour the wet ingredients into the dry ingredients.
- Stir gently until just combined (do not overmix).
Add strawberries:
- Fold in diced strawberries carefully.
Cook pancakes:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pour about ¼ cup batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
Serve:
- Serve warm with maple syrup, whipped cream, and extra strawberries.
Notes
- Extra flavor: Add a little lemon zest for a fresh, bright taste.
- Even cooking: Dice strawberries small so pancakes cook evenly.
- Fluffier texture: Let batter rest for 5 minutes before cooking.
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 2 months.