Sweet Strawberry Pancakes Recipe
Introduction
Strawberry pancakes are a delightful twist on a classic breakfast favorite. Light and fluffy, these pancakes studded with fresh strawberries bring a burst of sweetness to your morning table.
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 1 large egg
- 1 cup fresh strawberries, chopped
- 2 tablespoons sugar
Instructions
- Step 1: In a mixing bowl, combine the flour, sugar, milk, and egg. Whisk gently until the batter is smooth and free of lumps.
- Step 2: Gently fold the chopped strawberries into the batter, being careful not to crush them.
- Step 3: Heat a non-stick skillet or griddle over medium heat. Lightly grease if needed.
- Step 4: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
- Step 5: Flip the pancakes carefully and cook for another 2 minutes until golden and cooked through.
- Step 6: Serve warm with your favorite toppings such as syrup, whipped cream, or extra strawberries.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract to the batter.
- Use frozen strawberries if fresh are not available; just thaw and drain before folding in.
- Try adding a pinch of cinnamon or nutmeg for a warm spice note.
- Substitute milk with almond or oat milk to make the recipe dairy-free.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave until warm. For longer storage, freeze pancakes separated by parchment paper in a sealed bag for up to 1 month.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work well. Make sure to thaw and drain them first to avoid adding extra moisture to the batter.
How do I make the pancakes fluffier?
Use fresh baking powder if adding, and avoid overmixing the batter. Letting the batter rest for a few minutes before cooking can also help create fluffier pancakes.
PrintSweet Strawberry Pancakes Recipe
Delicious and fluffy strawberry pancakes made with fresh strawberries folded into a classic pancake batter. Perfect for a sweet breakfast or brunch treat that combines light, airy pancakes with fruity bursts of flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
Wet Ingredients
- 1 cup milk
- 1 large egg
Add-ins
- 1 cup fresh strawberries, chopped
Instructions
- Prepare the pancake batter: In a mixing bowl, combine the flour and sugar. In a separate bowl, whisk together the milk and egg until fully combined. Gradually add the wet ingredients to the dry ingredients, stirring gently until the batter is smooth but still slightly lumpy.
- Fold in strawberries: Gently fold the chopped fresh strawberries into the pancake batter to ensure even distribution without breaking down the fruit.
- Cook until golden: Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2 to 3 minutes or until bubbles form on the surface and the edges look set. Flip carefully and cook for another 2 minutes until golden brown on both sides. Remove and serve warm.
Notes
- Use fresh strawberries for best flavor and texture.
- Do not overmix the batter to keep pancakes fluffy.
- You can substitute milk with plant-based milk for a dairy-free option.
- Cook pancakes on medium heat to ensure they cook through without burning.
- Serve with maple syrup or a dusting of powdered sugar for extra sweetness.
Keywords: Strawberry pancakes, breakfast, brunch, easy pancakes, fresh strawberries, sweet pancakes
