Strawberry Pancakes
Strawberry Pancakes are light, fluffy, and filled with fresh chopped strawberries, making them a fruity and delicious breakfast treat. Perfect for weekend brunch or busy weekday mornings, they’re easy to make and freezer-friendly too.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10–12 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups milk
- 2 large eggs
- 3 tbsp butter, melted
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the chopped strawberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- 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. Flip and cook for another 1–2 minutes until golden brown.
- Repeat with remaining batter. Serve warm with your favorite toppings.
Notes
Use frozen strawberries if fresh aren’t available—just thaw and drain first.Keep pancakes warm in a 200°F oven while cooking in batches.For extra sweetness, top with strawberry sauce or whipped cream.Use whole wheat flour for a more nutritious version.Make it dairy-free by using plant-based milk and oil instead of butter.
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 5g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://cookibly.com/strawberry-pancakes/
