Nut-Free Strawberry Pancakes
Start your morning with the delightful sweetness of Nut-Free Strawberry Pancakes—an easy-to-make breakfast treat that's perfect for those with nut allergies! Crafted with fluffy all-purpose flour and infused with the vibrancy of fresh diced strawberries, these pancakes strike the perfect balance between indulgence and simplicity. With a prep time of just 10 minutes and a gentle fold-in technique to preserve the strawberries’ juicy bite, this recipe guarantees tender, golden pancakes every time. Whether served with a drizzle of syrup, a dollop of whipped cream, or extra strawberries on top, these pancakes are a crowd-pleasing favorite for busy households or relaxed weekend brunches. Designed to be allergen-friendly, they're the ultimate choice for enjoying a classic breakfast staple without compromise.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons table salt
- 1.25 cups milk
- 1 whole large egg
- 3 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 0.75 cup fresh strawberries, diced
- 1 as needed butter or oil for cooking
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold the diced strawberries into the batter, ensuring they are evenly distributed.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon to gently spread the batter into a round shape if needed.
Cook the pancakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set. Flip the pancake with a spatula and cook for another 1-2 minutes on the other side, or until golden brown.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings such as syrup, additional fresh strawberries, or whipped cream.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 1424 mg | 62% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 47.1 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 466 mg | 36% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 942 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
