Strawberry Pancakes Recipe
Introduction
Strawberry pancakes are a delightful twist on a classic breakfast favorite. Juicy strawberries folded into fluffy batter create a sweet and fruity start to your day that’s easy to make and sure to please the whole family.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 1 cup fresh strawberries, chopped
Instructions
- Step 1: In a mixing bowl, combine the flour, eggs, and milk to form a smooth batter.
- 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 and lightly grease it.
- Step 4: Pour about 1/4 cup of batter onto the skillet for each pancake.
- Step 5: Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Step 6: Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Step 7: Serve warm with your favorite syrup or toppings.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the batter.
- Use frozen strawberries if fresh ones are not available, but thaw and drain them first to avoid watery batter.
- Top pancakes with whipped cream or a sprinkle of powdered sugar for an indulgent treat.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or microwave until warm. For longer storage, freeze pancakes in a single layer with parchment between them, then transfer to a sealable 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, you can use frozen strawberries, but make sure to thaw and drain them well before folding into the batter to prevent it from becoming too watery.
How do I make the pancakes fluffier?
For fluffier pancakes, you can add a teaspoon of baking powder to the dry ingredients or separate the eggs and whip the whites before folding them into the batter.
PrintStrawberry Pancakes Recipe
Delicious and fluffy strawberry pancakes made from scratch, featuring fresh strawberries folded into a smooth batter, cooked until golden brown for a perfect breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings (about 8 pancakes) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
Wet Ingredients
- 1 large egg
- 3/4 cup milk
Fruit
- 1/2 cup fresh strawberries, sliced
Instructions
- Prepare the Batter: In a mixing bowl, combine the all-purpose flour, egg, and milk. Whisk together until you achieve a smooth and consistent batter.
- Fold in Strawberries: Gently fold the sliced fresh strawberries into the batter, making sure they are evenly distributed without breaking them up too much.
- Preheat the Pan: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Pour batter onto the hot skillet in your desired pancake size. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook the other side until golden brown, another 1-2 minutes.
- Serve: Remove pancakes from the pan, stack them on a plate, and serve warm with your favorite toppings like syrup or extra fresh strawberries.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Adjust the milk quantity slightly if the batter is too thick or too thin.
- Cooking on medium heat prevents burning while allowing the pancakes to cook through.
- To keep pancakes warm, place them on a baking sheet in an oven set to 200°F (93°C) while you cook the remaining batter.
Keywords: strawberry pancakes, breakfast recipe, fluffy pancakes, fresh strawberries, easy pancakes
