Strawberry Pancakes
These Strawberry Pancakes are next-level good and sure to impress! Not only are they easy to make, but they are also made with fresh strawberries and simple pantry staples, making them the perfect way to start your day. They're thick, fluffy, light, sweet, and perfect for an everyday breakfast or weekend brunch!
Ingredients
Pancakes
- 2 cups chopped fresh strawberries about 12 medium strawberries
- 1/4 cup granulated sugar
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/4 cups whole milk
- 1 teaspoon vanilla extract
- 2 Tablespoons unsalted butter, melted and slightly cooled plus extra for cooking
Strawberry Topping
- 1 cup chopped fresh strawberries about 6 medium strawberries
- 2 Tablespoons granulated sugar
Instructions
- In a medium bowl, mix the diced strawberries with sugar until well combined. Let sit for 5 minutes.
- Mix the flour, baking powder, and salt in a large bowl.
- Whisk together the eggs, milk, vanilla, and 2 Tablespoons of melted butter in a separate bowl.
- Pour the liquid ingredients and chopped strawberry mixture (with any excess strawberry liquid) into the dry ingredients and mix just until just combined. It’s ok if the mixture is a bit lumpy; don’t overmix.
- Heat some butter (1/2 – 1 Tablespoon at a time, as needed throughout cooking) in a non-stick fry pan over medium-low heat.
- Add a heaping 1/4 cup of the pancake batter to the pan and cook for about 2-3 minutes on each side. Continue the cooking process with the remaining batter.
- To make the strawberry topping, mix the chopped strawberries with sugar and allow them to sit for about 5 minutes. Spoon over pancakes when ready to eat!
Notes
- It's okay if the pancake batter is a bit lumpy; don't overmix!
- Strawberries should be chopped into medium pieces! This recipe was initially tested with finely chopped strawberries, and they don’t stand out when eating the pancakes.
- To make these pancakes even more special, try adding a dollop of whipped cream or a sprinkle of powdered sugar on top before serving.
- These pancakes are best enjoyed immediately, but you can also store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave for 15-30 seconds!
- For a fun twist, try adding some chocolate chips, chopped nuts, and/or maple syrup on top for added texture and flavor.
Nutrition
Calories: 178kcal
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