Strawberry Pancakes
User Reviews
5
Strawberry Pancakes
Description
Strawberry Pancakes feature a batter of flour, baking powder to create lift, sugar for sweetness, and salt for balance. Milk and a large egg are incorporated for moisture and structure, while vanilla and melted butter enrich the mix. Fresh strawberries folded in before cooking add bursts of natural sweetness and color. The pancakes cook on a griddle until bubbles appear, signaling it's time to flip and achieve a golden finish on both sides.
The result is a stack of softly textured pancakes dotted with tender strawberries, brightening each bite. The gentle blending of ingredients keeps the fruit intact while ensuring an even rise during cooking. Pancakes are served warm, enhancing the melts of butter or the drizzles of maple syrup, or the creaminess of whipped cream.
These pancakes suit a breakfast where fresh fruit and classic flavors come together. The recipe yields about eight 4-inch pancakes, ideal for about four servings. Leftover pancakes can be refrigerated for up to four days, maintaining softness with proper cover.
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 strawberry fresh
- butter and maple syrup or whipped cream, for serving
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 creates bubbles to fluff up the pancake batter.
- Any milk, from skim to whole or plant-based, can be used based on preference.
- To get crispy edges, lightly grease the skillet with oil or butter before cooking.
- This recipe makes about four servings of two pancakes each and scales up well.
- Store any leftover pancakes covered in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (2 pancakes each)
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 2 (4-inch) pancakes | |
| Calories | 344kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 78mg | 26% |
| Sodium | 777mg | 32% |
| Potassium | 214mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 473IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 318mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
