Strawberry Pancakes
The ultimate comfort food, Strawberry Pancakes are light, fluffy, and bursting with fresh fruit. Perfect for breakfast or brunch, this easy recipe will satisfy your cravings and impress your family. Try them today for a delightful morning treat!
Equipment
- Skillet
- Frying Pan
- Whisk
- Chef's Knife
- Mixing Bowl
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 egg
- 1 teaspoon vanilla extract
- 3 tablespoons butter
- 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. Ensure there are no lumps and the dry ingredients are well combined, which helps the pancakes rise evenly.
- Make a well in the center of the dry mixture. Carefully pour in the milk, followed by the egg, vanilla, and melted butter. Stir gently until just combined; it’s okay if some lumps remain. Overmixing can make the pancakes tough, so be gentle!
- Gently fold in the chopped strawberries, ensuring they’re evenly distributed throughout the batter without breaking them down too much.
- Heat a griddle or frying pan over medium-high heat. If desired, lightly grease the surface with butter or oil. A non-stick pan works great, but a little fat can add crispiness to the edges.
- Pour approximately ¼ cup of batter for each pancake onto the griddle. Watch for bubbles to form on the surface as they cook; this indicates they’re ready to flip.
- Once bubbles appear, carefully flip the pancake using a spatula. Cook on the other side until golden brown, usually about one to two minutes. Keep a close eye to avoid overbaking.
- Repeat the process with the remaining batter, adjusting the heat as necessary to ensure the pancakes cook evenly. You should yield about eight pancakes, depending on size.
- Serve them warm, topped with butter and a generous drizzle of maple syrup or a dollop of whipped cream. Enjoy each fluffy bite!
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.