Strawberry Pancakes
User Reviews
5.0
12 reviews
Excellent
Strawberry Pancakes
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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.
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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
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 Information
Show Details
Serving
2 (4-inch) pancakes
Calories
344kcal
(17%)
Carbohydrates
49g
(16%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
78mg
(26%)
Sodium
777mg
(32%)
Potassium
214mg
(6%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
473IU
(9%)
Vitamin C
4mg
(4%)
Calcium
318mg
(32%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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