Strawberry Pancakes
User Reviews
5
Strawberry Pancakes
Description
The Strawberry Pancakes recipe starts with a classic batter made from all-purpose flour, baking powder, sugar, and a touch of salt. Wet ingredients including egg, milk, melted butter, and vanilla extract are mixed in before folding diced strawberries into the batter. Cooking on a hot nonstick pan yields pancakes that are golden brown on the outside with a soft, tender crumb inside. The strawberries provide intermittent juicy bites and a mild fruity aroma.
The method calls for cooking pancakes using a ⅓-cup scoop for consistent size, flipping when puffed and golden, ensuring even cooking. Serving these pancakes warm with additional fresh strawberries and maple syrup makes for a balanced and flavorful breakfast treat that highlights fresh fruit.
Storage instructions recommend cooling pancakes before wrapping tightly and refrigerating for up to four days or freezing for up to three months. Reheating is best done in an oven or microwave with moisture to preserve softness. These tips help maintain the texture and flavor when preparing ahead or enjoying leftovers.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 egg large
- 1 cup milk
- 2 tablespoons butter melted, unsalted
- 1 teaspoon vanilla extract
- 1 cup strawberries diced
- cooking spray for greasing the pan
- butter maple syrup, and strawberries, for serving
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In another larger bowl, whisk the egg until blended. Whisk in the milk, melted butter and vanilla, then fold in the dry mixture until well combined. Let the batter rest for 10 minutes
- Fold the strawberries into the pancake batter.
- Heat a large nonstick pan or griddle over medium heat. Spray with nonstick cooking spray.
- Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes.
- Serve with fresh strawberries and maple syrup, as desired.
Notes
- Cool pancakes completely before storing to preserve texture in the refrigerator or freezer.
- Reheat pancakes by baking covered with foil at 350°F for 5 minutes, or microwaving with a damp paper towel in 30-second intervals.
- Use fresh, diced strawberries folded gently into the batter for best results.
- Serve pancakes warm with maple syrup and additional fresh strawberries for a traditional combination.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 247kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 69mg | 23% |
| Sodium | 506mg | 21% |
| Potassium | 201mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 346IU | 7% |
| Vitamin C | 21mg | 23% |
| Calcium | 271mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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