Strawberry Pancakes
Calories: 13
Adjust Servings Here: 6 servings
Description
Easy homemade strawberry pancakes made with fresh strawberries and simple pantry ingredients. Soft, golden pancakes perfect for breakfast or weekend brunch.
Ingredients
- 250 grams (2 cups) All-purpose flour
- 3 tbsp Sugar
- 2 tbsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 2 large Eggs
- 300 ml (1¼ cups) Whole milk
- 2 tbsp Melted butter
- 1 tsp Vanilla extract
- 1 cup Chopped fresh strawberries plus more for the top
Instructions
- Prepare the batter - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Add the eggs, milk, melted butter, and vanilla extract. Whisk until you have a smooth batter with no visible dry flour. The batter should be slightly thick but still pourable.250 grams All-purpose flour, 3 tbsp Sugar, 2 tbsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt, 2 large Eggs, 300 ml Whole milk, 2 tbsp Melted butter, 1 tsp Vanilla extract
- Fold in the strawberries - Add the chopped strawberries to the batter and gently fold them in with a spatula. Try not to overmix so the pancakes stay soft and tender.1 cup Chopped fresh strawberries
- Heat the pan - Place a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. When the pan is hot, pour about ⅓ to ½ cup batter onto the pan for each pancake.
- Cook the pancakes - Cook for about 2 to 3 minutes, until bubbles form on the surface and the edges begin to set. Flip carefully and cook another 1 to 2 minutes until golden brown and cooked through.
- Serve - Stack the pancakes on a plate and serve warm with maple syrup, fresh strawberries, and blueberries if desired. A small piece of butter on top melts beautifully over the warm pancakes.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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